Deviled Egg Macaroni Salad
This Deviled Egg Macaroni Salad is filled with a tangy, creamy sauce, hard-boiled eggs, celery, and BACON for the perfect bbq side dish!
Servings: 8
Calories: 386kcal
Ingredients
- 8 oz dry macaroni pasta
- 6 eggs
- 1 cup chopped celery
- ¼ cup chopped purple onion
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 Tablespoons yellow mustard
- 2 Tablespoons white vinegar
- 2 Tablespoons fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 Tablespoons chopped green onion (optional)
- ½ cup chopped bacon pieces (optional)
Instructions
- Cook pasta according to package instructions, then drain an rinse in cold water immediately to stop the cooking process and cool the noodles down.
- Boil eggs for 12-15 minutes, then place immediately in ice bath for 5 minutes to cool down. Peel eggs, then dice into small pieces.
- While the noodles and eggs are cooking and cooling, chop celery and purple onions.
- Make the sauce by combining mayonnaise, sour cream, mustard, vinegar, lemon juice, and all spices in a bowl. Mix well.
- Assemble the pasta salad by mixing together the pasta, celery, and purple onions. Then add in the sauce and gently stir until well mixed.
- Optional: top with chopped green onions and bacon. Refrigerate until ready to serve.
Notes
Refrigerate for up to 3 days. Can be made ahead.
More variations:
Add ¼ cup dill pickle relish
Add ½ cup chopped olives
Nutrition
Calories: 386kcal | Carbohydrates: 24g | Protein: 11g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 489mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg
