Description

This Easy Deviled Egg Macaroni Salad combines tender elbow macaroni with flavorful deviled eggs, smoky turkey bacon, and fresh herbs. Bound by a creamy plant-based mayo dressing with natural apple cider vinegar and yellow mustard, this salad offers a bright, satisfying blend of creamy textures and savory flavor. Perfect for picnics and gatherings, this wholesome salad can be made ahead and enjoyed chilled or at room temperature.

Ingredients

Scale

Salad Base

2 cups elbow macaroni
6 hard-boiled eggs
4 slices smoked turkey bacon
1/2 cup diced celery
1/4 cup diced red onion
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh dill, finely chopped

Deviled Egg Filling

3 hard-boiled egg yolks
3 tablespoons creamy plant-based mayo
1 teaspoon yellow mustard (natural)
Salt, to taste
Black pepper, to taste

Dressing

1/2 cup creamy plant-based mayo
1 tablespoon apple cider vinegar (natural)
Salt, to taste
Black pepper, to taste

Instructions

Cook the Macaroni: Boil elbow macaroni in salted water according to package instructions until tender but still firm to the bite. Drain and rinse under cold water to stop cooking and cool it down quickly.
Prepare the Deviled Eggs: Peel hard-boiled eggs and carefully slice them in half. Scoop out the yolks and mix with creamy plant-based mayo, yellow mustard (natural), salt, and pepper until smooth. Fold the yolk mixture gently back into the egg whites or chop the deviled eggs coarsely to mix into the salad.
Cook the Smoked Turkey Bacon: Cook smoked turkey bacon in a skillet over medium heat until crispy. Remove and set aside on paper towels to drain excess fat. Once cooled, chop into bite-sized pieces.
Combine the Salad: In a large bowl, combine cooled macaroni, chopped deviled eggs, smoked turkey bacon, diced celery, and red onion. Add finely chopped fresh parsley and dill, then mix well.
Dress the Salad: In a small bowl, whisk together creamy plant-based mayo, apple cider vinegar (natural), salt, and pepper. Pour the dressing over the salad and toss gently until everything is evenly coated.
Chill and Serve: Refrigerate the salad for at least one hour before serving to let flavors meld beautifully. Serve chilled or at room temperature for best results.

Notes

Use cold pasta: rinsing pasta under cold water prevents clumping and keeps the salad fresh.
Don’t overmix: fold ingredients gently to keep the eggs intact and preserve texture.
Adjust creaminess: add more plant-based mayo gradually to reach preferred consistency.
Fresh herbs last: add herbs just before serving for vibrant color and aroma.
Chill properly: allowing the salad to rest in refrigerator enhances flavor blending.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: No baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250 kcal
Sugar: 2 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 140 mg

Keywords: deviled egg macaroni salad, picnic salad, creamy salad, plant-based mayo salad, smoked turkey bacon salad, fresh herb salad