thepioneerwoman
Deviled Egg Macaroni Salad
This deviled egg macaroni salad recipe combines two classics in one bowl. It's creamy, crunchy, and the perfect summer side dish recipe for a picnic or cookout.
👥 14 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Step
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Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for ⏱️ 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool completely, about ⏱️ 10 minutes. Peel the eggs and roughly chop.
large eggs12
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Meanwhile, bring a second large pot of salted water to a boil. Add the pasta and cook for ⏱️ 1 minute longer than the package directs. Drain, rinse with cold water, and let cool.
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In a very large bowl, combine the mayonnaise, sour cream, mustard, pickle brine, vinegar, sugar, black pepper, paprika, 2½ teaspoons salt, and hot sauce (if using). Fold in the chives, celery, red bell pepper, onion, pickles, eggs, and pasta. Serve at room temperature or chilled. Garnish with paprika and chives before serving.
large eggs12
Nutrition Facts
calories
324 Calories
fat Content
19 g
fiber Content
2 g
sugar Content
3 g
sodium Content
320 mg
protein Content
10 g
trans Fat Content
0 g
cholesterol Content
171 mg
carbohydrate Content
26 g
saturated Fat Content
4 g
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