Deviled Egg Mac Salad
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#melschaotickitchen #easyrecipe #kinders seasoning #macsalad #lemon8
One of the best things about Deviled Egg Mac Salad is how it combines the creamy richness of deviled eggs with the classic chilled pasta texture of traditional mac salad. I first tried this twist because I wanted something familiar yet with a special kick. Using Kinder’s seasoning really elevated the flavors, giving the salad a subtle savory depth that many mac salads miss. Making this dish is straightforward. Start with cooked macaroni, and chop hard-boiled eggs to mix in with a tangy mayo-based dressing. Adding mustard or a splash of vinegar can balance the creaminess. I like to toss in a bit of celery or onion for crunch, which adds nice texture against the smooth pasta and eggs. This salad shines at BBQs or potlucks, as it stays delicious when chilled and prepared a few hours ahead. It’s also a great way to use up leftover eggs if you have them! If you want to customize, try adding paprika on top or some pickles for a sharper flavor. Overall, it’s an easy crowd-pleaser that combines familiar ingredients in a fun new way—perfect for anyone who loves classic flavors with a twist.
Deviled Egg Mac Salad 1 box of elbow macaroni - cooked and set aside 8 hard boiled eggs Mayo- couple spoonfuls Mustard - squirt Celery - 1 big stalk - diced Onion - 1/4-1/2 white or sweet onion - diced Black olives - small can diced Relish -1/4 cup or more to taste Chunk of cheddar cheese cut into little bite size squares. Seasonings to taste - Garlic powder, Onion powder, Kinders Blend (salt, pepper, garlic) dash dry mustard. Green onion -2 Cilantro - 3 tbs minced 1. Start off by peeling your eggs then slice down the middle and place the yellow parts in a medium sized mixing bowl. 2. Add diced up onion, celery, olives, relish, seasonings, mayo, mustard, green onion, cilantro and mix. Adding more mayo if needed until you reach a creamy consistency. 3. Place macaroni in a large mixing bowl. Pour deviled egg mixture over the pasta and stir to combine. 4. Add cheese and broken up egg whites and mix, add flavor if needed. 5. Chill in the fridge for at least a couple hours, best if overnight. Add a little mayo to it the next day to mix all the flavors together. 6. Dig in!