Deviled Egg Macaroni Salad Recipe


I combined my love for pasta salads with the obsession for easy appetizers to enjoy in this macaroni salad. It’s a combination of macaroni, hard boiled eggs, celery and pickles for crunch, red onion for zing and a creamy mustard dressing that brings it all together. This Deviled Egg Macaroni Salad needs to be on your next party table!

The first time I made it, I just mashed the hard boiled eggs together with everything. I was calling it “deviled egg” salad even though I didn’t devil the egg. (Taking the yolk out and mix it with mayo or other ingredients.)

So that was technically the egg salad macaroni pasta.

You CAN serve right after preparing, but salads like this are always a little better after the flavors have a little time to marinate.

This Easy Macaroni Salad recipe is the perfect side dish to bring to Summer BBQ’s, parties and more! Easy macaroni salad is loaded with veggies, cheese and more. You will love the creamy dressing.

  • Ingredients :

1 lb elbow macaroni
6 oz cheddar cheese cubed
1/2 red onion minced
4 celery stalks diced
1 red bell pepper diced
1 cup frozen peas
1/2 cup mayo
1/4 cup apple cider vinegar
1/4 cup fresh dill
2 tablespoons sugar
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon pepper

  • Instructions :

Cook the elbow macaroni until al dente. You want them still firm. Immediately run the pasta under cold water so it isn’t sticky and prevents it from over cooking. Drain well.
In a large mixing bowl, toss together cooked pasta with the cubed cheese, onion, celery, bell pepper, and peas.

In a small mixing bowl, mix together mayonnaise, apple cider vinegar, dill, sugar, Dijon mustard, salt, and pepper.
Pour the mixture over the pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill at least 1 hour before serving.


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