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Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad

  • Author: Kevin
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Deviled Egg Macaroni Salad is a fresh, creamy, and zesty side dish perfect for summer gatherings. Featuring elbow macaroni, chopped hard-boiled eggs, smoky turkey bacon, and a smooth plant-based mayo (natural) dressing with Dijon mustard (natural) and apple cider vinegar, this salad balances vibrant textures and flavors. Ideal for barbecues, picnics, or light meals, it offers a protein-packed, versatile option that can be customized easily to suit different tastes and dietary preferences.

Ingredients

Scale

Salad Ingredients

  • 2 cups elbow macaroni pasta
  • 6 hard-boiled eggs, peeled and chopped
  • 4 slices smoked turkey bacon, cooked and chopped
  • 1/2 cup celery, finely diced
  • 1/4 cup green onions, chopped

Dressing Ingredients

  • 1/2 cup plant-based mayo (natural)
  • 1 tablespoon Dijon mustard (natural)
  • 1 tablespoon apple cider vinegar
  • 1/4 cup sweet pickle relish (natural)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 teaspoon paprika (natural), plus extra for garnish
  • Natural gelling agent (optional)

Instructions

  1. Cook the Macaroni Pasta: Boil 2 cups of elbow macaroni pasta in salted water according to the package directions until al dente. Drain well and rinse under cold water to stop cooking and cool the pasta for the salad.
  2. Prepare the Hard-Boiled Eggs: Place 6 eggs in a pot, cover with water, and bring to a boil. Cook for 10-12 minutes, then transfer eggs to a bowl of ice-cold water to cool completely. Peel the eggs and chop them finely, setting them aside for mixing.
  3. Fry the Smoked Turkey Bacon: Cook 4 slices of smoked turkey bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into bite-sized pieces to add savory crunch to your salad.
  4. Mix the Dressing: In a bowl, whisk together 1/2 cup plant-based mayo (natural), 1 tablespoon Dijon mustard (natural), 1 tablespoon apple cider vinegar, 1/4 cup sweet pickle relish (natural), salt, and freshly ground black pepper until smooth and well combined.
  5. Combine All Ingredients: In a large mixing bowl, gently toss together the cooked macaroni, chopped eggs, turkey bacon, diced celery, chopped green onions, and the prepared dressing until everything is evenly coated.
  6. Chill and Serve: Cover the salad and refrigerate for at least 1 hour to allow flavors to meld. Before serving, sprinkle 1/2 teaspoon paprika (natural) on top for added color and mild smokiness.

Notes

  • Cook pasta al dente to ensure a perfect chewy texture and avoid mushiness.
  • Cool all ingredients completely before mixing to keep the salad fresh and prevent watery dressing.
  • Chop eggs finely for an even distribution and better mouthfeel.
  • Use smoked turkey bacon for a smoky flavor with less salt than traditional bacon.
  • Taste and adjust seasoning with salt and pepper just before serving.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 140mg

Keywords: deviled egg macaroni salad, summer salad, smoky turkey bacon salad, plant-based mayo salad, creamy pasta salad

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