Next, while the pasta is cooling, I make the dressing. In a separate mixing bowl, I whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. The aroma as I mix is truly heavenly! I always taste at this point to ensure it has the right tanginess; it should feel rich yet refreshing. Once I’m happy with the dressing, I fold in the chopped hard-boiled eggs, celery, and pickles.
Once the pasta is completely cooled and drained, I combine it with the dressing mixture. I use a spatula to be gentle – my goal is to evenly coat every elbow with that creamy goodness without breaking them apart. Finally, after everything is well combined, I scoop my Deviled Egg Macaroni Salad into a serving bowl and sprinkle some paprika on top for that classic deviled egg appearance. I let it chill in the refrigerator for at least an hour before serving; allowing those flavors to meld together is key!
Finally, it’s time to serve. I always find that this salad is even better the next day, which is why I often make it ahead of time. It’s a fantastic dish to bring to gatherings since it’s so colorful and satisfying, often inspiring compliments at the table!
Pro Tips for Best Results
I tested this three ways before landing on this perfect version. First, I used different types of pasta, but the elbow macaroni really holds the dressing well and keeps the texture just right. I also tried both homemade and store-bought mayo, and there’s something about the store-bought stuff that really gives that classic flair. Additionally, I added the pickles slowly into the mix; some batches were overly tangy, which isn’t what I’m after.
Chilling the salad is also key! If you can let it sit overnight, I highly recommend it. The flavors deepen beautifully, making each bite a little burst of deliciousness. I would advise covering it well to keep any fridge odors out to ensure its fresh taste when you’re ready to serve.
Lastly, don’t be afraid to play with the spices! Sometimes, I add a pinch of cayenne pepper or some finely chopped green onions for an extra kick. The nature of this recipe allows for fun and creativity—don’t shy away from experimenting!
Common Mistakes to Avoid
One mistake I made initially was overcooking the pasta. Al dente is the way to go for durability, as it will soak up some of that creamy dressing and still manage to hold its shape. Trust me; mushy macaroni is not a pleasant eating experience. (See the next page below to continue…)