Deviled Egg Macaroni Salad

overhead of deviled egg pasta salad with chives and paprika

Course: Side Dish

Cuisine: American

Keyword: deviled egg macaroni salad, macaroni salad

Prep Time: 15

Cook Time: 15

Chilling Time: 1

Total Time: 30

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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Equipment

Ingredients

1 pound uncooked cavatappi pasta
6 eggs , hard boiled
1 cup mayonnaise
2 teaspoons 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
chives , for garnish, optional

Instructions

Fill a large Dutch oven or pot 3/4 with water, salt well, and then bring to a boil.
Cook the 1 pound uncooked cavatappi 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 6 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 1 cup mayonnaise, making a paste. Then stir in the 2 teaspoons white vinegar, 2 teaspoons Dijon mustard, 1/2 teaspoon ground white pepper, 1/2 teaspoon Kosher salt, 1/2 teaspoon smoked paprika and 1/2 teaspoon 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 1/2 cup carrots, chopped 1/2 cup celery, chopped 2 tablespoons red onion, chopped 2 tablespoon red bell pepper and chopped 1 tablespoon 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.

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