This Easter egg recipe is a perfect last-minute recipe for your special holiday or dinner. It is supposed to taste like one big deviled egg extravaganza.
Don’t be tempted to add any of the regular macaroni salad ingredients such as onions, celery, or peppers because that will ruin the effect. If it doesn’t go in deviled eggs, do not add it.
This deviled egg macaroni salad recipe is also a wonderful way to use up those leftover Easter eggs. Just be careful to use safe food handling practices. Here is an article about, “When good eggs go bad.”
I used Barilla whole wheat macaroni to make the salad more diabetic friendly. It also has an attractive twist to it that makes the salad a little more special, and it grabs the other ingredients nicely, too.
- Macaroni: 1 box
- Eggs: 6
- Bread and butter pickles: 1 cup chopped
- Mustard: 3 Tablespoons
- Sugar: 1 1/2 Tablespoons
- Apple cider vinegar: 3 Tablespoons
- Mayonnaise: 2 1/2 -3 cups
- Salt, pepper, and paprika
- Boil, peel, and chop the eggs. If you are using leftover Easter eggs, this will be easy!
- Cook and drain the macaroni.
- While the macaroni is still hot, add to the chopped eggs. Stir well so that the two ingredients almost become one.
- After the pasta cools, add mustard, sugar, vinegar, pickles, salt, and pepper.
- Gradually add mayonnaise: the amount may vary. You can always add more.
- Stir in paprika to taste, and top with a sprinkle of paprika, too.
- Chill well.
Enjoy your Easter egg recipe on Easter or any time of year.