Deviled Egg Macaroni Salad Recipe

Introduction

Deviled Egg Macaroni Salad is a creamy, tangy twist on the classic macaroni salad with the added richness of chopped hard-boiled eggs. It’s perfect for picnics, potlucks, or a refreshing side dish at any meal.

Ingredients

• 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)
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Step 1: Cook the elbow macaroni in salted boiling water until al dente, then drain and set aside.
2. Step 2: Boil the eggs by placing them in cold water, bringing to a boil, then removing from heat and letting them sit for 10-12 minutes. Cool the eggs in ice water before peeling.
3. Step 3: In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper. Stir until smooth and well mixed.
4. Step 4: Chop the boiled eggs and fold them into the dressing along with the finely chopped celery, red onion, and pickles (or relish).
5. Step 5: Gently mix in the cooked macaroni and the chopped fresh parsley (and optional chives or green onions) until everything is evenly combined.
6. Step 6: Chill the salad for at least one hour before serving. Garnish with extra paprika just before serving for a pop of color and flavor.

Tips & Variations

• For a creamier texture, use full-fat mayonnaise or add a spoonful of sour cream.
• Substitute dill pickles with sweet relish for a milder, sweeter flavor.
• Add cooked bacon bits for a smoky crunch.
• Use green onions instead of red onion for a milder bite.
• Make it ahead of time—the flavors meld beautifully after a few hours in the fridge.

Storage

Store the deviled egg macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best enjoyed chilled but can be served at room temperature if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute elbow macaroni with small shells, rotini, or any bite-sized pasta. Just be sure to cook it al dente to prevent the salad from becoming mushy.

How do I keep the salad from becoming watery?

Make sure to drain the cooked pasta thoroughly and cool it before mixing with the dressing. Also, draining any excess liquid from the pickles or relish helps keep the salad from getting soggy.

Deviled Egg Macaroni Salad Recipe

Print Recipe

★★★★★

4.9 from 129 reviews

This Deviled Egg Macaroni Salad is a creamy, tangy twist on classic macaroni salad, featuring chopped hard-boiled eggs mixed into a flavorful dressing with mayonnaise, mustard, vinegar, and a touch of paprika. Crisp celery, red onion, and dill pickles add freshness and texture, making it a perfect side dish for picnics, barbecues, or potlucks.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes (including chilling time)
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta and Eggs

• 8 oz elbow macaroni
• 6 large eggs

Dressing

• 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

Vegetables and Garnish

• 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)
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Cook the macaroni: Bring salted water to a boil and cook the elbow macaroni until al dente, usually about 8-10 minutes. Drain well and set aside to cool slightly.
2. Boil the eggs: Place the eggs in cold water, then bring to a boil. Once boiling, turn off the heat and let the eggs sit, covered, for 10-12 minutes to cook through. Transfer to ice water to cool, then peel and set aside.
3. Make the dressing: In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper. Whisk together until the ingredients are fully incorporated and smooth.
4. Prepare the eggs and vegetables: Chop the peeled hard-boiled eggs into small pieces. Finely chop the celery, red onion, and dill pickles or sweet relish. Optional: chop fresh chives or green onions.
5. Combine ingredients: Fold the chopped eggs and vegetables into the dressing gently. Then, add the cooked macaroni and mix everything carefully until evenly coated and combined.
6. Chill and serve: Cover the salad and refrigerate for at least one hour to allow flavors to meld. Before serving, garnish with additional paprika and fresh parsley for color and extra flavor.

Notes

• For best flavor, prepare the salad a few hours ahead to let the ingredients meld.
• You can substitute sweet relish for dill pickles based on preference.
• Adding chopped fresh chives or green onions is optional but adds nice freshness.
• Ensure macaroni is drained well to avoid a watery salad.
• This salad can be stored in the refrigerator for up to 3 days.

Keywords: deviled egg macaroni salad, macaroni salad recipe, deviled egg salad, picnic salad, summer salad, creamy macaroni salad