Deviled Egg Macaroni Salad is a cold macaroni salad using deviled egg filling, pasta and finely minced vegetables. The perfect make ahead side dish for parties and potlucks!
Fill a large Dutch oven or pot 3/4 with water, salt well, and then bring to a boil.
Cook the pasta and cook according to package directions. Drain and rinse with cold water to stop the cooking process.
Drain the pasta well and refrigerate for 30 minutes.
Cut the hard boiled eggs in half, removing the yolks and setting the whites aside.
Using a grate or fork, mash the egg yolks in a small bowl until smooth.
Slowly add the mayonnaise, making a past. Then stir in the vinegar, Dijon mustard, ground white pepper, Kosher salt, smoked paprika and garlic powder.
Chop the egg whites into small pieces.
In a large mixing bowl, combine the chilled pasta, egg yolk mixture, chopped egg whites, minced carrot, celery, red onion, red bell pepper and chives.
Toss until just mixed, do not stir.
Top with additional smoked paprika or snipped chives, if desired.
Cover and chill until ready to serve.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Video
Notes
*If you are using leftover hard boiled eggs, can use any number, just spoon the deviled egg filling into the dish and compensate with additional hard boiled egg yolk and mayonnaise until you have approximately 1 1/2 cups creamy base.