Macaroni deviled egg salad
Perfect salad for a summertime meal or to share at a potluck dinner. The outstanding flavor is irresistible.
Servings 8 people
Calories 405kcal
Ingredients
- 8 oz. elbow macaroni cooked according to package directions, drained and cooled
- 1/2 red onion sliced thinly
- 1/4 cup cider vinegar
- 1 tsp sugar
- 8 hard boiled eggs
- 1/4 cup dill relish
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp sweet paprika
- 1/4 tsp dry mustard
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 2 stalks celery thinly sliced, (3/4 cup)
- 8 oz. bacon chopped and cooked until crispy
- 2 green onions chopped
Instructions
- Placed chopped bacon in a skillet with 1/4 cup of water, place on the stove on medium high heat and cook until all the water has evaporated and stir around until the bacon is crisp, 10 mins.
- Place the sliced onion, vinegar and sugar in a small skillet and bring to a simmer on medium heat, then set aside to cool.
- Halve the hard boiled eggs and place the yolks in a medium sized bowl and coarsely chop the whites and set aside.
- Using a fork, mash the egg yolks then add the spices, dill relish, mustard and mayonnaise and stir to combine. Taste and adjust seasonings as desired.
- Place the cooked and cooled macaroni in a large bowl and pour in the egg yolk mixture and the onion and vinegar. Fold all ingredients together.
- Finally, fold in the celery, bacon and egg whites. (Reserve some bacon for garnish if desired).
- Serve cold and garnish with chopped green onion and reserved bacon.
Nutrition
Calories: 405kcal