Description
A creamy and flavorful Deviled Egg Macaroni Salad with crispy bacon, tangy pickles, and a blend of classic seasonings. Perfect as a side dish for dinner or potluck gatherings, this salad combines tender elbow macaroni, hearty hard-boiled eggs, and a zesty dressing inspired by deviled eggs, all chilled to perfection.
Ingredients
Units
Scale
Eggs and Garnish
- 9 Eggs, hard-boiled with yolks separated (reserve 3 for serving)
- 2 tbsp cooked and chopped bacon reserved for serving
- 1 tsp chopped green onion (optional garnish)
- 1 tsp paprika (for garnish)
Main Salad
- 10-12 slices bacon, cooked and chopped
- 8 oz elbow macaroni
- 1 cup mayonnaise
- 1.5 tbsp Dijon mustard
- 1 tsp white vinegar
- 2 tsp dill pickle juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp celery salt
- 1 tsp black pepper
- 1/4 cup dill pickle relish
Instructions
- Prepare eggs: Hard-boil the eggs, peel them carefully, then separate the yolks from the whites. Reserve 3 whole eggs for garnish. Chop the egg whites into small chunks and place them aside.
- Cook pasta and bacon: While boiling eggs, cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Cook the bacon until crisp, then chop it into small pieces.
- Make deviled egg dressing: In a large mixing bowl, add the reserved egg yolks. Mash them with a fork and combine with mayonnaise, Dijon mustard, white vinegar, dill pickle juice, garlic powder, onion powder, celery salt, and black pepper. Mix until smooth and creamy.
- Combine the salad: Stir the dill pickle relish into the yolk mixture. Then add the chopped egg whites, cooled macaroni, and most of the chopped bacon (reserve some for garnish). Mix thoroughly to combine all ingredients evenly.
- Chill: Cover the bowl and chill the macaroni salad in the refrigerator for at least one hour to let the flavors meld and the salad to firm up.
- Garnish and serve: Before serving, sprinkle the top with paprika. Garnish with the reserved chopped bacon, whole eggs, and chopped green onions if desired. Serve cold and enjoy!
Notes
- For best flavor, allow the salad to chill for at least one hour before serving.
- You can adjust the amount of Dijon mustard or pickle juice to taste depending on desired tanginess.
- Using freshly cooked and crispy bacon adds great texture and flavor contrast.
- Ensure pasta is rinsed well with cold water to stop cooking and prevent clumping.
- This salad keeps well in the refrigerator for up to 2 days, but is freshest the same day prepared.
Nutrition
- Serving Size: 1 serving (approx. 1/12 of recipe)
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 11 g
- Cholesterol: 210 mg
