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Deviled Egg Macaroni Salad

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This Deviled Egg Macaroni Salad blends the bold, tangy flavors of deviled eggs with creamy pasta salad. A crowd-pleasing side perfect for BBQs, potlucks, and lunches—rich, satisfying, and best made ahead.

Ingredients

  • 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 chives or green onions (optional)
  • For Garnish:
  • 2 tbsp fresh parsley, chopped
  • Extra paprika (optional)

Instructions

  1. Cook macaroni in salted boiling water until al dente. Drain and let cool.
  2. Place eggs in a saucepan with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes. Cool in ice water and peel.
  3. In a large bowl, whisk mayonnaise, mustard, vinegar, paprika, sugar, salt, and pepper.
  4. Chop peeled eggs and add to dressing along with celery, red onion, pickles, and chives.
  5. Fold in cooled macaroni and mix until evenly coated.
  6. Refrigerate for at least 1 hour to chill and let flavors meld.
  7. Garnish with parsley and extra paprika before serving.

Notes

  • Add diced bell peppers or jalapeños for extra flavor and crunch.
  • Substitute dill pickle juice for relish for a tangier bite.
  • Mix in crumbled bacon for a smoky twist.
  • Use Greek yogurt in place of mayonnaise for a lighter version.
  • Best when made ahead of time and served chilled.

Nutrition

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