Deviled Egg Macaroni Salad

Course: Side Dish

Cuisine: American

Keyword: deviled egg macaroni salad, macaroni salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Chilling Time: 1 hour

Total Time: 30 minutes

Servings:

Calories: 304kcal

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!

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Ingredients

1 pound uncooked cavatappi pasta
6 eggs , hard boiled
1 cup mayonnaise
1 teaspoon white vinegar
2 teaspoons Dijon mustard
1/2 teaspoon ground white pepper
1/2 teaspoon Kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 cup carrots , finely minced
1/2 cup celery , finely minced
2 tablespoons red onion , finely minced
2 tablespoon red bell pepper , finely minced
1 tablespoon chives , minced
smoked paprika , for garnish

Instructions

Heat water to boil pasta in a large pot or Dutch oven. Bring to a rolling boil and salt well.
Cook pasta until fully done, going 1 minute longer than al dente. Drain and rinse with cold water to stop the cooking process.
Drain well and refrigerate for 30 minutes.
Cut hard boiled eggs in half, removing yolks and setting whites aside.
Using a grate or fork, mash egg yolks in a small bowl until smooth.
Slowly add mayonnaise, then white vinegar, Dijon mustard, ground white pepper, Kosher salt, smoked paprika and garlic powder.
Chop egg whites until small pieces.
In a large mixing bowl, combine chilled pasta egg yolk mixture, chopped egg whites, and minced carrot, celery, red onion, red bell pepper and chives.
Toss until just mixed, do not stir.
Top with additional smoked paprika.
Cover and chill until ready to serve.
If you've tried this recipe, come back and let us know how it was!

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.

Nutrition