Deviled Egg Macaroni Salad with Turkey Bacon: A Creamy Delight
This Deviled Egg Macaroni Salad combines creamy textures with the crunch of veggies, creating a delicious side dish perfect for gatherings.
Equipment
- large pot
- medium bowl
- large bowl
- ice bath
Ingredients
Pasta and Eggs
- 1 pound macaroni pasta
- 6 large eggs
- 1 tablespoon kosher salt
- ½ teaspoon kosher salt
Vegetables and Add-Ins
- 2 stalks celery finely chopped
- 5 stalks green onions thinly sliced, divided
- 1 cup matchstick carrots roughly chopped
- ½ cup chopped dill pickles
Dressing
- 1 cup mayonnaise
- ⅓ cup white sugar
- 2 tablespoons white vinegar
- 1 ½ teaspoons yellow mustard
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
Instructions
Preparation
- Bring a large pot of water to a boil. Add 1 tablespoon salt and pasta. Carefully add eggs and return to a boil. Cook until pasta is tender with a bite, about 9 minutes. Drain. Remove eggs and add to an ice bath. Rinse pasta with cold water and drain well. Add pasta to a large bowl.
- Peel eggs; separate yolks and whites. Roughly chop egg whites and add to pasta bowl. Place yolks in a medium bowl and set aside.
- Reserve 2 tablespoons green onions for garnish and add remaining green onions to pasta bowl. Add in celery, carrots, and pickles.
- Mash egg yolks in the medium bowl and add remaining salt, mayonnaise, sugar, vinegar, mustard, and pepper. Stir mixture until smooth and pour over pasta mixture. Toss until well combined. Sprinkle with reserved green onions and paprika and serve immediately, or refrigerate until ready to serve.
Nutrition
Serving: 1cupCalories: 400kcalCarbohydrates: 45gProtein: 12gFat: 20gSaturated Fat: 3gCholesterol: 220mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 4mgCalcium: 30mgIron: 1mg
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