Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Easy Deviled Egg Macaroni Salad
This Easy Deviled Egg Macaroni Salad is perfect to make up at home to take to a potluck or any family dinner. Plus it's frugal and cheaper than buying on on the way to the event, and very easy to customize!
Course
Side Dish
Cuisine
American
Keyword
Pasta Salad, Side dish
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
20
Servings
Calories
224
kcal
Author
Jenny
Equipment
Tupperware mega Bowl
over the sink strainer
stockpot
Spatula
Ingredients
16
ounce
Elbow Macaroni
12
Eggs
1/4
Teaspoon
Pink Himalayan Salt
1/4
Teaspoon
Black Pepper
2
Tablespoon
Dijon Mustard
1 1/4
Cup
Mayonnaise
Dill Pickles
1/2
red onion
2
Celery Ribs
2.25
Ounce
Black Olives
1
Teaspoon
Smoked Paprika
Instructions
Boil your eggs until they are hard and allow them to chill before peeling.
Start to boil the pasta as per the directions on the box and strain.
You can run cold water over the noodles to help the noodles to chill faster.
Cut the eggs in half and place the yolks in a separate bowl.
Chop up your veggie, egg whites, and olives if needed, I am not ashamed to say I cheated a bit and used pre-chopped black olives in mine.
Mix in with the egg yolks the salt, pepper, mustard, and mayo.
In a large bowl dump in everything else and mix it up.
Then mix in your egg mayo mixture and smoked paprika.
Mix into well coated.
Refrigerate and serve!
Nutrition
Serving:
20
g
|
Calories:
224
kcal
|
Carbohydrates:
18
g
|
Protein:
7
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.04
g
|
Cholesterol:
104
mg
|
Sodium:
224
mg
|
Potassium:
101
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
217
IU
|
Vitamin C:
0.2
mg
|
Calcium:
24
mg
|
Iron:
1
mg