Fast and Easy Deviled Egg Salad Recipe with Macaroni
This twist on deviled eggs turns the classic appetizer into a creamy and delicious pasta salad side dish with all the flavor of deviled eggs!
Ingredients
- 8 oz. elbow macaroni
- ¾ cup light mayonnaise
- 1 tablespoon dill pickle juice
- 1 tablespoon dijon mustard
- 6 hard boiled eggs chopped
- ½ cup red onion chopped
- ⅓ cup sweet pickle relish
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 bunch sliced green onions or chives Optional; for garnish
- additional paprika Optional; for garnish
Instructions
- Prepare hard boiled eggs. Add eggs to a saucepan and cover with 1 inch of cold water. Bring to a rolling boil; turn off heat and cover pan. Let sit for 12 minutes, then transfer to an ice water bath until fully cooled (about 15-20 minutes). When fully cooled, peel and chop eggs.
- Cook macaroni noodles according to package directions. Drain and rinse in cold water.
- Add all ingredients except garnishments to a large mixing bowl. Gently fold together.
- Cover tightly and chill in refrigerator for at least 30 minutes, preferably for 2+ hours or overnight to let flavors meld together.
- Garnish with sliced green onions or chives and additional paprika and serve.
Notes
Recipe Notes:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.
- Plain Greek yogurt or vegan mayonnaise can be substituted for light mayonnaise.
- You can use sweet or dill pickle juice and pickle relish.
- Yellow mustard can be used in place of Dijon.
Nutrition
Calories: 235kcalCarbohydrates: 29gProtein: 9gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 143mgSodium: 500mgPotassium: 153mgFiber: 1gSugar: 5gVitamin A: 427IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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