Deviled Egg Macaroni Salad is the perfect combination of creamy macaroni salad and classic deviled eggs. This dish brings together tender pasta, hard-boiled eggs, and a flavorful dressing made with mayonnaise, mustard, and spices. It’s a crowd-pleasing side dish for picnics, BBQs, potlucks, or holiday gatherings.
Prep Time
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
- Chilling Time: 30 minutes
- Total Time: 1 hour
Equipment
- Large pot
- Mixing bowls
- Whisk
- Strainer
- Knife and cutting board
- Spatula
Ingredients
- 2 cups (200g) elbow macaroni
- 6 large hard-boiled eggs, peeled and chopped
- 1 cup (240ml) mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar (optional)
- ½ tsp paprika (plus extra for garnish)
- ½ cup (60g) celery, finely chopped
- ¼ cup (30g) red onion, finely chopped
- ¼ cup (30g) dill pickles or relish
- Salt and black pepper, to taste
- Fresh parsley, for garnish (optional)
Ingredient Notes
- Macaroni: Elbow pasta is classic, but you can use small shells or rotini for variety.
- Mayonnaise: Use a good-quality mayo for the creamiest texture.
- Mustard: Yellow mustard gives it that deviled egg flavor — Dijon can also be used for a bolder taste.
- Eggs: Make sure they are fully cooled before chopping to avoid a mushy texture.
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add macaroni and cook according to package directions until al dente.
- Drain and rinse under cold water to stop cooking. Set aside.
Step 2: Make the Dressing
- In a mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, paprika, salt, and pepper until smooth and creamy.
Step 3: Combine the Ingredients
- In a large bowl, add cooked macaroni, chopped eggs, celery, onion, and pickles.
- Pour the dressing over and gently toss until everything is well coated.
Step 4: Chill and Serve
- Cover and refrigerate for at least 30 minutes to allow flavors to blend.
- Before serving, sprinkle a little paprika and fresh parsley on top for color.
Nutrition Facts (per serving)
- Calories: 320
- Protein: 9g
- Fat: 22g
- Carbohydrates: 21g
- Fiber: 1g
- Sugar: 3g
- Sodium: 370mg
Tips and Variations
- Keto-Friendly Version: Replace macaroni with cauliflower florets or shirataki noodles for a low-carb option.
- Add-ins: Try adding crumbled bacon, green onions, or chopped bell peppers for extra flavor.
- Make Ahead: This salad tastes even better the next day — keep it refrigerated and covered.
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
