Deviled Egg Macaroni Salad
A side dish combining your favorite deviled eggs and a macaroni salad together to make the best potluck dish.
Servings 8
Calories 381kcal
Ingredients
- 8 large eggs
- 8 ounces macaroni pasta measured uncooked, ½ a 16 ounce box
- 1 cup mayonnaise
- ¼ cup sour cream
- 1 Tablespoon stone-ground mustard
- ¼ teaspoon paprika plus more for garnish
- ½ teaspoon garlic powder
- ½ teaspoon salt more to taste
- ½ teaspoon ground black pepper more to taste
- 3 Tablespoons pickle juice
- 2 ribs celery sliced
- ¼ cup finely diced red onion
- 1 whole dill pickle finely diced
- 2 Tablespoons chopped chives plus more for garnish
Instructions
- Cook 8 ounces macaroni pasta according to package directions (until al dente). Drain and allow to cool completely.
- Add 8 large eggs to a large pot and cover with cold water. Bring to a boil, turn off the heat, cover, and cook for 10 minutes.
- Transfer eggs to an ice bath for 5 minutes. Peel cooled eggs and set aside.
- Cut eggs in half lengthwise and separate whites and yolks. Chop the egg whites and set aside.
- Add yolks, 1 cup mayonnaise, ¼ cup sour cream, 1 Tablespoon stone-ground mustard, ¼ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon ground black pepper, and 3 Tablespoons pickle juice to a large mixing bowl. Mash until smooth and combined.
- Gently fold in the chopped egg whites, cooled pasta, 2 ribs celery, ¼ cup finely diced red onion, 1 whole dill pickle, and 2 Tablespoons chopped chives. Season to taste with salt and pepper.
- Serve immediately, garnished with a sprinkle of paprika and more chives, if desired. Enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Calories: 381kcal | Carbohydrates: 24g | Protein: 10g | Fat: 27g | Sodium: 567mg | Fiber: 1g | Sugar: 2g
