Recipe Background
A creamy and tangy combination of deviled eggs and macaroni salad perfect for summer cookouts.
What's better than cookout sides?! Well, truly, it's hard to say. But listen... we might just be on to something. We've learned that if you're daring enough to combine your favorite cookout sides together, yep, that's when things get really interesting. Who would have thought?! We did that with Deviled Egg Macaroni Salad and get ready, because your tastebuds' mind is about to be confused in the best way. With this combo of classics, you get to experience the creaminess and bounciness of your beloved macaroni salad all swirled together with the tangy and smooth taste of some deviled eggs. It might sound a little strange at first, but once you plop some on your plastic plate and dig in, you'll understand. Wash it down with a nice cold glass of lemonade and watch Deviled Egg Macaroni Salad become a new staple in your summer spread!
Ingredients
- 1/2 cup red onion thinly sliced
- 1/4 cup cider vinegar
- 1 teaspoon sugar
- 8 ounces large elbow macaroni
- 12 hard-boiled eggs
- 1/2 cup mayonnaise
- 3 tablespoons country-style Dijon mustard
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika plus more, to taste, for serving
- 1/4 teaspoon cracked black pepper
- 1/2 cup sweet pickle chopped
- 1 1/2 cups celery thinly sliced
Directions
- In a small saucepan over medium heat, combine the onion, the cider vinegar, and the sugar and simmer, stirring occasionally, until the veggies are tender.
- Transfer the onion mixture from the heat.
- While the onion mixture is simmering, in a large pot of salted, boiling water, cook the macaroni to al dente, according to the package directions.
- Coarsely chop 1 of the hard-boiled eggs.
- Halve the remaining hard-boiled eggs and separate the yolks from the whites.
- Coarsely chop the egg whites.
- In a medium bowl, add the yolks and mash them with a fork.
- Add the mayonnaise, the mustard, and the onion mixture to the yolks.
- Gradually stir the water, the salt, the paprika, and the pepper into the dressing mixture.
- In a large bowl, combine the egg whites, the pickles, the celery, the cooked macaroni, and the dressing and toss to combine.
- Top the salad with the reserved egg and sprinkle with the extra paprika.
- Serve.
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