Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad

  • Author: Eric
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Deviled Egg Macaroni Salad combines creamy chopped hard-boiled eggs, tender elbow macaroni, and smoky cooked turkey bacon, all tossed in a tangy plant-based mayonnaise dressing with natural yellow mustard and apple cider vinegar. Crisp celery, green onions, and sweet pickle relish add crunch and brightness, making it a perfect refreshing and hearty summer dish ideal for picnics, barbecues, or family meals. Easy to prepare and make-ahead friendly, it offers a delightful balance of flavors and textures that everyone will enjoy.

Ingredients

Scale

Pasta

  • 2 cups elbow macaroni

Eggs and Protein

  • 6 hard-boiled eggs, peeled and finely chopped
  • 4 slices smoked turkey bacon, cooked and chopped

Dressing

  • 1 cup mayonnaise (plant-based)
  • 1 tablespoon yellow mustard (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • Salt, to taste
  • Black pepper, to taste

Vegetables and Extras

  • 1/2 cup celery, finely chopped
  • 3 green onions, thinly sliced
  • 1/4 cup sweet pickle relish (natural), drained if needed

Instructions

  1. Cook the Macaroni: Boil the elbow macaroni in salted water until al dente, about 7 to 8 minutes. Drain and rinse under cold water to stop cooking and cool the pasta completely.
  2. Prepare the Eggs: Hard-boil the eggs by boiling them for 10 minutes, then transfer to an ice bath to cool. Peel and chop finely to distribute creamy bites evenly throughout the salad.
  3. Cook Turkey Bacon: In a skillet over medium heat, cook the smoked turkey bacon until crispy. Allow to cool before chopping into small pieces for smoky crunch.
  4. Mix the Dressing: In a large bowl, whisk together the plant-based mayonnaise, natural yellow mustard, natural apple cider vinegar, salt, and black pepper until smooth and tangy.
  5. Combine Ingredients: Gently fold the cooled macaroni, chopped eggs, cooked bacon, celery, green onions, and drained sweet pickle relish into the dressing, making sure everything is evenly coated.
  6. Chill and Serve: Cover and refrigerate the salad for at least one hour to allow the flavors to meld before serving.

Notes

  • Use room temperature eggs and pasta to keep the dressing smooth and evenly coated.
  • Drain celery and pickle relish well to prevent watery salad.
  • Fold gently to keep the eggs and macaroni intact without breaking them up.
  • Make the salad a day ahead for deeper flavors and easier entertaining.
  • Adjust salt, pepper, and mustard to taste for your preferred flavor balance.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: No cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 310
  • Sugar: 3g
  • Sodium: 580mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 155mg

Keywords: deviled egg macaroni salad, summer salad, pasta salad, turkey bacon salad, picnic salad, creamy macaroni salad

Find it online: https://smartmealsguide.com/deviled-egg-macaroni-salad/