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Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad

  • Author: Samuel
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Discover a creamy and flavorful Deviled Egg Macaroni Salad featuring tender elbow macaroni, smoky turkey bacon, and a rich plant-based mayo dressing infused with vegetarian Worcestershire sauce and natural Dijon mustard. This refreshing, vibrant side dish blends nostalgic deviled egg flavors with hearty pasta and crunchy vegetables, perfect for picnics, barbecues, or family dinners.

Ingredients

Scale

Pasta

  • 2 cups elbow macaroni pasta

Deviled Egg Dressing

  • 6 hard-boiled eggs
  • 1/2 cup plant-based mayo
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon Dijon mustard (natural)
  • 1 tablespoon apple cider vinegar (natural)
  • Salt and pepper, to taste
  • 1/2 teaspoon natural gelling agent

Additional Ingredients

  • 6 slices smoked turkey bacon
  • 1/2 cup celery, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup green onions, sliced

Instructions

  1. Cook the Macaroni: Boil the elbow macaroni in salted water until al dente, then drain and rinse under cold water to cool completely and stop the cooking process, ensuring the pasta stays tender without becoming mushy.
  2. Prepare the Deviled Egg Base: Peel the hard-boiled eggs and separate yolks from whites. Mash the yolks with plant-based mayo, vegetarian Worcestershire sauce (natural), Dijon mustard (natural), apple cider vinegar (natural), salt, and pepper until smooth and creamy.
  3. Chop and Cook Smoked Turkey Bacon: Chop the smoked turkey bacon into bite-sized pieces. Cook over medium heat until crispy, then drain excess fat on paper towels and let cool to preserve crunch in the salad.
  4. Mix Vegetables and Dressing: Dice celery, red bell pepper, and green onions finely. In a large bowl, combine the chopped vegetables with the deviled egg mixture. Add the natural gelling agent to help the dressing cling to the ingredients.
  5. Combine Macaroni and Bacon: Fold the cooled macaroni and crispy turkey bacon into the bowl with the deviled egg dressing and vegetables. Gently toss to coat everything evenly. Season with salt and pepper to taste.
  6. Chill Before Serving: Refrigerate the salad for at least 1 hour to allow flavors to meld and the salad to chill. Serve cold for a refreshing taste experience.

Notes

  • Cook pasta according to package instructions to avoid overcooking and maintain perfect texture.
  • Use eggs cooked and cooled ahead of time for better peeling and flavor.
  • Refrigerate the salad to enhance flavor melding and creaminess.
  • Add bacon just before serving to keep it crispy.
  • Adjust dressing consistency by adding more plant-based mayo or apple cider vinegar (natural) to balance creaminess and tanginess.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 14g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 110mg

Keywords: Deviled Egg Macaroni Salad, creamy pasta salad, plant-based mayo salad, smoked turkey bacon salad, picnic side dish, vegetarian Worcestershire sauce

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