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This dreamy mashup of creamy deviled eggs and macaroni is pure comfort in a bowl. It’s tangy, rich, and turns any day into something a little more fun. Every bite is full of those familiar macaroni salad flavors, but with a velvety twist from the deviled eggs.
I pulled this idea together after Easter when I was staring down a fridge full of eggs. As soon as folks tried it, I could see on their faces it was anything but a plain ol’ pasta salad. Total hit.
Dreamy Ingredient Choices
- Fresh chives: Toss in for a bright pop
- Greek yogurt and mayo: Makes things super creamy
- Celery and red onion: Brings tasty crunch
- Dijon mustard: Kicks the flavor up a notch
- Elbow macaroni: Use one that holds up well
- Farm eggs: Deeper taste and color
How to Pull It All Together
- Wrap It Up:
- Mix everything together, then fold in veggies and give it plenty of time to chill.
- Mashing Yolks:
- Get yolks nice and smooth, blend up with yogurt and mayo, add flavor boosts, and tweak texture if you need.
- Chop Those Eggs:
- Cook eggs gently, chill ‘em in ice so they peel easy, keep yolks and whites apart, chop whites small.
- Pasta Prep:
- Start with well-salted water, cook pasta so it still has a bite, ice it down to stop cooking, and let it cool off fully.
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My grandma’s trick—she’d sneak in a pinch of sugar for that filling, just enough to even out the zippy flavors. It’s perfect here, too.
Tasty Pair-Ups
Toss this next to grilled chicken for casual eats, or show it off at a dressed-up picnic. People love scooping it up at summer parties or barbecue tables.
Fun Twists
Switch it up by topping with bacon bits, chunks of avocado, or even roasted peppers. Go Greek by adding olives and feta, or turn up the heat with a little sriracha mixed in.
All About Keeping It Good
Pop leftovers in the fridge (sealed up) and enjoy them for three days. If it looks a little dry, just stir in another spoonful of dressing. Skip the freezer—freezing messes with how it feels.
This macaroni mix is always a crowd favorite at my get-togethers. People ask for it again and again! Shows you what happens when you just try something new in the kitchen.
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Recipe FAQs
- → Is it good to prepare ahead?
- Absolutely! Store it up to a day before for even better flavor.
- → How long does it stay fresh?
- Keep it chilled in a sealed container for up to 3–4 days.
- → Can I swap out pasta shapes?
- Of course! Small shapes like rotini, shells, or bow ties work great.
- → Any healthy tweaks I can try?
- Sub mayo with Greek yogurt and go for whole wheat pasta to add more fiber.
- → What’s the point of rinsing the pasta?
- Cold water cools it fast and keeps it from turning mushy.