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This Deviled Egg Mac Mac brings together creamy deviled eggs and good old macaroni salad. It’s a hit every time I show up with it for friends or a chill backyard hangout. The eggy dressing cozies up to every noodle and fresh chopped veggies add crunch and a tangy kick.
Showed up with this bowl at a family grill party and it vanished before the corn was even done. Even my egg-hating cousin went back for more. That says something!
Irresistible Ingredients
- Fresh parsley: Optional but really perks things up and looks pretty—go for the freshest bunch
- Dill pickles: Chopped for tang and a punchy bite—grab deli style if you can
- Red onion: Sweetness and a pop of color—pick a mellow one
- Celery: Chop it fine so you get crunchy bits in every bite—make sure it’s crisp
- Salt and black pepper: Season just right so everything sings
- Paprika: Adds smokiness and a lovely color—Spanish paprika, if you’ve got it
- Garlic powder: Gives a hint of savory depth
- Sugar: Just enough to soften the tang
- Apple cider vinegar: Lifts up all the flavors—raw, unfiltered is best
- Yellow mustard: Don’t use Dijon! Go with a regular yellow for that deviled egg taste
- Mayonnaise: Get a real egg mayo for the creamiest results
- Elbow macaroni: Curly macaroni grabs that dressing and stays soft
- Large eggs: Hard boil ’em so the yolks turn dreamy and the whites give texture
Simple Step-by-Step
- Chill & Serve:
- Pop the finished salad in the fridge covered for at least an hour. Right before you share it, dust on some extra paprika. It’ll firm up and the flavors get even better cold.
- Build the Salad:
- Toss cooled noodles into that creamy yolk base. Add chopped egg whites, celery, onion, pickles, and some parsley if you want. Mix gently so everything’s coated but don’t smash it up.
- Mash Up That Dressing:
- With a fork, crush the yolks till they’re really smooth. Dump in mayonnaise, mustard, vinegar, sugar, garlic powder, paprika, plus salt and pepper. Whisk it till silky, then taste and tweak as you like.
- Get Your Eggs Ready:
- Cut hard-boiled eggs in half and drop all yolks in a bowl. Chop the whites small and keep them aside. That way, your dressing comes out extra smooth while the salad still gets a good chew.
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The best part for me? That zing from dill pickles sneaking through the rich dressing. Even my uncle—who said he doesn’t do pasta salad—changed his mind at our Fourth of July get together. Now he’s always after the leftovers.
Easy Storage Hints
Stash any leftovers in a sealed container in the fridge for up to three days. Keep it closed up tight so it stays soft and doesn’t dry out. If it stiffens up, just stir in a splash of mayo or a squirt of vinegar before you eat again.
Swap Options
No dill pickles? That’s cool—use chopped bread-and-butter pickles or sweet gherkins. Want more crunch? Green bell pepper works instead of celery. To lighten things, mix half Greek yogurt with the mayo.
How to Serve It
Make a mound next to barbecue chicken or burgers. Or scoop onto a pile of romaine or butter lettuce for an easy lunch. Leftovers? Tuck into sandwiches or wraps—throw on a slice of tomato for extra flavor.
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Fun Deviled Egg Facts
Folks have been eating deviled eggs since the days of Ancient Rome, but they really took off at American picnics in the ‘50s. Throwing their flavors into macaroni salad is a tasty way to smash two old favorites together.
FAQs About the Recipe
- → How do I get it really creamy?
Let eggs and mayo sit out a bit so they're not cold, mash up those yolks super fine, and stir everything in gently so the noodles don't fall apart.
- → Can I try a different kind of pasta?
Yep, go for pasta like little shells or even rotini, they pick up the sauce great. Just skip anything that's big or stuffed.
- → Do I need to chill it before serving?
It tastes best after about an hour in the fridge, but if you're short on time, go ahead and serve it right away.
- → How long will it keep in the fridge?
It’ll be fine for three days if you keep it covered in the fridge. Give it a good toss before you eat the leftovers.
- → What’s good to sprinkle on top?
Fresh parsley, a couple of green onion slices, or an extra shake of paprika all look and taste great.