Deviled Egg Macaroni Salad Secrets (Print-Friendly Version)

Creamy macaroni salad with eggs, mustard, and crunchy veggies—perfect chilled side for gatherings and summer meals.

# What You'll Need:

→ Base

01 - 200 g elbow macaroni

→ Dressing

02 - 120 ml mayonnaise
03 - 15 ml yellow mustard
04 - 15 ml vinegar
05 - Salt, to taste
06 - Black pepper, to taste

→ Mix-Ins

07 - 4 hard-boiled eggs, chopped
08 - 30 g celery, finely diced
09 - 30 g red onion, finely diced

# How to Make It:

01 - Boil elbow macaroni in a large pot of salted water according to package instructions until al dente, approximately 8–10 minutes.
02 - Drain the macaroni and rinse thoroughly under cold running water to halt cooking and cool completely.
03 - In a large mixing bowl, whisk together mayonnaise, yellow mustard, vinegar, salt, and black pepper until smooth and emulsified.
04 - Gently fold chopped hard-boiled eggs, diced celery, and red onion into the dressing until evenly coated.
05 - Incorporate the cooled macaroni into the egg and vegetable mixture, stirring carefully to ensure uniform distribution and coverage.
06 - Taste and adjust seasoning with additional salt and black pepper if necessary.
07 - Cover the salad and refrigerate for at least 1 hour to allow flavors to meld before serving.

# Additional Tips:

01 - For the best texture, cook macaroni until just al dente and avoid overcooking.
02 - Chilling the salad for at least 1 hour improves both flavor and consistency.
03 - Add diced bell pepper or pickles for extra texture and tang.
04 - A sprinkle of paprika can be added before serving for color and subtle smokiness.

Return