Deviled Egg Macaroni Salad (Print Version)
Creamy macaroni with deviled egg flavors, pickle juice, and a touch of paprika for a crowd-pleasing side.
# Ingredients:
→ Main Ingredients
01 -
8 large eggs
02 -
8 ounces macaroni pasta (measured uncooked, ½ a 16-ounce box)
03 -
1 cup mayonnaise
04 -
¼ cup sour cream
05 -
1 Tablespoon stone-ground mustard
06 -
¼ teaspoon paprika (plus more for garnish)
07 -
½ teaspoon garlic powder
08 -
½ teaspoon salt (more to taste)
09 -
½ teaspoon ground black pepper (more to taste)
10 -
3 Tablespoons pickle juice
11 -
2 ribs celery (sliced)
12 -
¼ cup finely diced red onion
13 -
1 whole dill pickle (finely diced)
14 -
2 Tablespoons chopped chives (plus more for garnish)
# Instructions:
01 -
Cook 8 ounces of macaroni pasta according to package directions until al dente. Drain and allow to cool completely.
02 -
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.
03 -
Transfer eggs to an ice bath for 5 minutes. Peel cooled eggs and set aside.
04 -
Cut eggs in half lengthwise and separate the whites and yolks. Chop the egg whites and set aside.
05 -
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.
06 -
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.
07 -
Serve immediately, garnished with a sprinkle of paprika and more chives, if desired. Enjoy!