Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad is a creamy, tangy, and crowd-pleasing dish that combines everything I love about deviled eggs with the comforting bite of pasta salad. It’s the perfect balance of creamy dressing, bold flavors, and hearty texture, making it ideal for BBQs, family gatherings, or a quick weekday lunch.

Why You’ll Love This Recipe

I turn to this recipe whenever I want something nostalgic but with a twist. Here’s why I keep it in my regular meal rotation:

• Easy to prepare in about 30 minutes
• Bold, deviled egg flavor blended with tender pasta
• Tastes even better after chilling, so it’s great to make ahead
• Works as both a side or a standalone dish
• Customizable to fit any palate

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pasta Salad

• 8 oz elbow macaroni
• 6 large eggs
• ½ cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• ½ tsp paprika (plus extra for garnish)
• 1 tsp sugar
• Salt and black pepper to taste
• ½ cup finely chopped celery
• ¼ cup chopped red onion
• ¼ cup chopped dill pickles or sweet relish
• 1 tbsp chopped fresh chives or green onions (optional)

For Garnish

• 2 tbsp fresh parsley, finely chopped
• Extra paprika (optional)

Directions

1. Cook the Pasta
   I bring a large pot of salted water to a boil, add the elbow macaroni, and cook until al dente. Then I drain and let it cool.
2. Boil the Eggs
   I place the eggs in a pot, cover with cold water, and bring to a boil. Once boiling, I turn off the heat and let them sit for 10–12 minutes. Then I transfer them to ice water to cool before peeling.
3. Make the Dressing
   In a large bowl, I whisk together mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and pepper until smooth and creamy.
4. Add the Chopped Ingredients
   I chop the boiled eggs and fold them into the dressing along with celery, red onion, pickles or relish, and chives (if using).
5. Combine with Pasta
   I gently fold the cooked macaroni into the egg mixture, making sure everything is evenly coated. I adjust the seasoning to taste.
6. Chill and Serve
   I cover the bowl and refrigerate for at least 1 hour to let the flavors meld. Before serving, I garnish with extra paprika and chopped parsley.

Servings and Timing

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Calories: Approximately 320 kcal per serving

Variations

• I sometimes mix in diced bell peppers for extra crunch and color.
• For a spicy version, I add a little hot sauce or chopped jalapeños to the dressing.
• I swap sweet relish for dill pickle juice when I want a sharper flavor.
• Chopped bacon bits add a smoky depth that pairs well with the deviled egg flavor.

Storage/Reheating

Store: I keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: I serve it chilled, but if it needs refreshing, I stir in a little extra mayo or vinegar.
Freeze: I don’t recommend freezing this salad—mayonnaise-based dressings don’t hold up well after thawing.

FAQs

How do I keep the eggs from overcooking?

I remove the pot from heat as soon as it boils and let the eggs sit in hot water. This gives me tender yolks without a green ring.

Can I use a different type of pasta?

Yes, I like to use small shells, rotini, or even ditalini if elbow macaroni isn’t on hand.

Is it okay to make this ahead of time?

Absolutely. I often prepare it the night before so the flavors can fully develop.

Can I make this salad lighter?

Yes, I swap some or all of the mayonnaise with Greek yogurt or light mayo for a healthier version.

What goes well with deviled egg macaroni salad?

I usually serve it with grilled meats, sandwiches, or just a slice of crusty bread for a complete meal.

Conclusion

Deviled Egg Macaroni Salad blends two classics into one creamy, tangy, and irresistible dish. It’s always a hit at picnics and potlucks, but I also enjoy it as a simple lunch or quick side dish. Easy to prepare, packed with flavor, and endlessly customizable—it’s one of those recipes I always come back to.

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