Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 12 large eggs
- 1 1/4 cups mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons distilled white vinegar
- Kosher salt and freshly ground black pepper
- 8 ounces (about 2 cups) elbow pasta
- 2 medium carrots, grated (about 1/2 cup)
- 1 medium celery stalk, diced
- 1/4 small red onion, finely chopped, soaked in cold water for 5 minutes and drained
- 2 teaspoons sugar
- 4 sprigs fresh chives, chopped
- 1/4 teaspoon paprika
Instructions
- Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
- Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
- Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 475 |
| Total Fat | 36 g |
| Saturated Fat | 7 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 293 mg |
| Sodium | 383 mg |
Reviews
I always add eggs to my macaroni salad but this proportion is too much- this is egg salad with a little macaroni thrown in
Just made this! Way easy to make! Tastes great!
Great! Wish I could have more just like this! Mike Stice.
Yes, I made it and it is delicious. Having folks over for lunch and will make it and know it will be enjoyed!
Amazing, the salad is amazing! I like Duke’s mayonnaise. Please try it.
Sandy M
I just made this salad and is it ever good. I will make this more often now. We love macroni and devilled eggs and I never thought to put them together. GENIUS !!!! I will make this for pot lucks too. Thanks for giving me new ideas. I feel very boring sometimes so this was a great change.
I just made this salad and is it ever good. I will make this more often now. We love macroni and devilled eggs and I never thought to put them together. GENIUS !!!! I will make this for pot lucks too. Thanks for giving me new ideas. I feel very boring sometimes so this was a great change.
Amazing recipe. Organized and easy. This bowl of salad went in two days! And it makes a lot. I have to make it again as everyone is asking pls mom can you make that salad again. It’s delicious !! Definitely a must do if you haven’t already
After 50 yrs of cooking I know it’s going to be fantastic!
Looks so yum! I’m going to try this for the 4th of July. I already know it’s going to taste great just as most of the Food Network recipes, therefore I’m giving it 5 stars in advance!
I think making this with potatoes instead of elbows would be delicious as a matter of fact I will be making it with baby reds.