Description
Deviled Egg Macaroni Salad combines creamy plant-based mayo, smoky turkey bacon, tender elbow macaroni, and crunchy fresh veggies for a tangy, colorful, and satisfying dish. Ready in under 30 minutes, it is perfect for summer gatherings, family lunches, or as a versatile side or main dish with adaptable ingredients to fit your taste.
Ingredients
Scale
Pasta and Eggs
- 2 cups elbow macaroni
- 4 hard-boiled eggs, peeled and chopped
Protein
- 6 slices turkey bacon, cooked crisp and crumbled
Dressing
- 1 cup plant-based mayo
- 1 tablespoon Dijon mustard (natural)
- 1 tablespoon apple cider vinegar (natural)
- 2 tablespoons sweet pickle relish
- 1/2 teaspoon paprika (natural), plus more for garnish
- Salt, to taste
- Freshly ground black pepper, to taste
Vegetables and Herbs
- 1/2 cup celery, finely chopped
- 1/4 cup green onions, sliced
Instructions
- Cook the Macaroni: Boil the elbow macaroni in salted water until just tender but still firm to the bite, about 7-8 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the Eggs and Turkey Bacon: Hard boil eggs, peel, and finely chop them. Cook the turkey bacon in a pan until crisp, then crumble into small pieces to add smoky flavor and texture.
- Make the Dressing: In a bowl, whisk together plant-based mayo, Dijon mustard (natural), apple cider vinegar (natural), sweet pickle relish, salt, pepper, and paprika (natural) until smooth and creamy, creating the classic deviled egg flavor base.
- Combine All Ingredients: In a large bowl, gently fold the cooled macaroni with chopped eggs, crumbled turkey bacon, celery, and green onions. Pour the dressing over and mix until evenly coated. Adjust seasoning with salt and pepper if needed.
- Chill and Serve: Refrigerate the salad for at least one hour to allow flavors to meld. Before serving, give the salad a quick stir. Garnish with additional paprika (natural), fresh parsley leaves, or chopped green onions for a vibrant presentation.
Notes
- Cook pasta al dente to avoid mushiness and maintain texture.
- Chilling the salad before serving helps flavors blend beautifully.
- Use fresh celery and green onions for optimal crunch and brightness.
- The salad tastes even better the next day after resting.
- Adjust salt and pepper after chilling to perfectly balance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 155mg
Keywords: deviled egg macaroni salad, macaroni salad, plant-based mayo salad, turkey bacon salad, creamy pasta salad, summer salad, easy lunch salad, gluten free pasta salad
