Description
This Deviled Egg Macaroni Salad with Bacon is a creamy, tangy, and savory side dish perfect for potlucks, dinners, or gatherings. Combining classic deviled egg flavors with hearty elbow macaroni and crispy bacon, it offers a delightful twist on traditional macaroni salad that’s sure to impress your guests.
Ingredients
Units
Scale
Eggs and Bacon
- 9 Eggs, Hard-Boiled with yolks separated (reserve 3 whole eggs for serving)
- 10-12 Slices of Bacon, cooked and chopped (reserve about 2 tbsp for serving)
Pasta
- 8 oz Elbow Macaroni
Dressing and Seasonings
- 1 cup Mayonnaise
- 1.5 tbsp Dijon Mustard
- 1 tsp White Vinegar
- 2 tsp Dill Pickle Juice
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Celery Salt
- 1 tsp Black Pepper
- 1/4 cup Dill Pickle Relish
- 1 tsp Paprika
- 1 tsp Chopped Green Onion (optional, for garnish)
Instructions
- Prepare the Eggs: Hard-boil the eggs and peel them carefully. Separate the yolks from the whites, placing the yolks into a large mixing bowl. Chop the whites into small pieces and set aside. Remember to reserve 3 whole eggs for garnish later.
- Cook Pasta and Bacon: While the eggs cook, boil the elbow macaroni until al dente. Drain the pasta and rinse under cold water to cool completely. Cook the bacon until crisp, then chop. Reserve about 2 tablespoons of bacon for garnish.
- Make the Dressing: To the bowl with the egg yolks, add mayonnaise, Dijon mustard, white vinegar, dill pickle juice, garlic powder, onion powder, celery salt, and black pepper. Mash with a fork and mix thoroughly until the mixture is smooth and creamy.
- Combine Ingredients: Stir in the dill pickle relish, chopped egg whites, cooled pasta, and chopped bacon into the yolk dressing. Mix well to evenly coat all ingredients. Taste and adjust seasoning if necessary. Chill the salad in the refrigerator for at least one hour to allow flavors to meld.
- Garnish and Serve: Before serving, sprinkle the salad with paprika. Garnish with the reserved chopped bacon, the reserved whole eggs (sliced or halved), and chopped green onions if desired. Serve cold and enjoy this flavorful macaroni salad.
Notes
- Ensure the pasta is fully cooled before mixing to prevent the mayonnaise dressing from becoming runny.
- You can substitute yellow mustard for Dijon mustard if preferred, but Dijon adds a nice tang.
- Chilling the salad overnight enhances the flavor and texture.
- For a lighter version, use light mayonnaise or Greek yogurt.
- If you are serving at a potluck, keep the salad chilled until ready to serve to maintain freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1.5g
- Protein: 11g
- Cholesterol: 155mg
