Deviled Egg Macaroni Salad
Arguably the two best dishes at any party, potluck, or brunch, are the deviled eggs and the macaroni salad. So I decided to marry them together and what resulted is quite possibly the best Deviled Egg Macaroni Salad I have ever had in my entire life. My mother has been making her famous Macaroni Salad for many years and it is absolutely delicious! However, I have to say this very very quietly, but this macaroni salad is maybe, certainly, possibly even more delicious. You can be the judge of that and try the Macaroni Salad I have been making for years and years or you can trust me and make my wildly delicious Deviled Egg Macaroni Salad right now! Once you try this recipe I have a sneaky suspicion it's going to be your go to macaroni salad for every party you host or attend! As an added bonus I am sharing with you my fool proof method to hard boiled eggs, so they are bright yellow in the center and super easy to peel. So, you probably want to print the recipe card and save it for more reasons than one. We're going to make the most delicious dressing made with egg yolks, mayonnaise, paprika, dijon, and a few more sneaky extras. Then, we will toss that with some chopped vegetables, hard boiled eggs, macaroni, and OMG you are going to have the most crowd pleasing Macaroni Salad at the party! Are you ready? Let's make it!!!
Ingredients
- 11 largeeggs
- 1 lbelbow noodles
- 1 cupmayo
- 3 tbspdijon mustard
- 2 tbspwhite vinegar
- 8baby dill pickles (chopped)
- ½a red onion (chopped)
- 4stalks of celery (chopped)
- 1bundle of green onions (chopped & divided)
- 2 tspgarlic powder
- 1 tsptony's creole seasoning (optional)
- 1 tsppaprika
- 1 ½ tspsalt
- black pepper (to taste (i did about a ½ tsp))
- ¼ tspsugar
Directions
- 1
The BEST way to make hard boiled eggs: Fill a pot with water, add in the eggs, and bring the pot to a boil. Once it comes to a boil, let the eggs boil for about 5 minutes, and then turn the heat off and let them sit in the water for about 7 minutes. Once the eggs are done, run them under cold water (only if they are too hot to tough), give them a crack, and gently peel the shells off (they are easier to peel when warm so don't let them cool completely before peeling). Set them aside on a plate.
- 2
Bring a second pot of water to a boil, salt the water, and add in the elbow noodles. Boil the pasta according to package directions until al dente. Once the pasta is done, drain it, and set it aside.
- 3
Take 6 of the hard boiled eggs and slice them lengthwise. Remove the yolks and add the yolks into a large mixing bowl. Place the sliced egg whites aside with the other 5 whole hard boiled eggs.
- 4
To make the dressing: In the mixing bowl with the egg yolks, add mayo, dijon mustard, white vinegar, garlic powder, paprika, tony's creole seasoning, salt, black pepper, and sugar. Whisk that together until combined and smooth.
- 5
Next, add in the red onion, celery, pickles, and half the green onions (saving the rest for garnish). Then, take a baking rack and place it over the mixing bowl. Place the whole eggs and sliced egg whites on the baking rack (saving 1 whole egg for garnish). Press them through the baking rack with your hands. Gently fold that together. Lastly, add in the cooked elbow noodles (in increments) and gently fold the noodles in until everything is incorporated.*Tip: If you don't have a baking rack just chop the eggs up!
- 6
Cover the bowl with saran wrap and place it in the fridge for at least an hour or even better overnight! When it's time to serve, garnish with the remaining chopped green onion, the reserved sliced egg, and some paprika. Enjoy!