Deviled Egg Macaroni Salad: A Creamy, Tangy Crowd Favorite
When two classics—deviled eggs and macaroni salad—come together in one bowl, you get a side dish that’s creamy, flavorful, and impossible to resist. This Deviled Egg Macaroni Salad is a nostalgic mash-up that’s perfect for potlucks, BBQs, or a make-ahead lunch.
Why I Love This Recipe
This salad gives me everything I want in a side dish: bold flavor, comforting texture, and a touch of crunch. The deviled egg-inspired dressing is creamy with a hint of tang, while the chopped pickles, onion, and celery bring in that signature bite. Plus, it’s easy to make ahead—just chill it and let those flavors do their thing.
Ingredients
- 12 large eggs – hard-boiled and peeled
- 1 lb elbow macaroni – cooked and cooled
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1/2 tsp paprika (plus extra for garnish)
- Salt and black pepper – to taste
- 1/2 cup celery – finely chopped
- 1/2 cup red onion – finely chopped
- 1/4 cup dill pickles – finely chopped
- 2 tbsp fresh parsley – chopped (optional, for color)
Ingredient Swaps and Notes
- Mayo Substitute: Use Greek yogurt or a 50/50 mix of yogurt and mayo for a lighter version.
- Pickles: Sweet relish can be used instead of dill for a sweeter profile.
- Spicy Kick: Add a dash of hot sauce or chopped jalapeños for heat.
- Eggs: Pre-boiled eggs from the store can save time.
Step-by-Step Instructions
1. Prepare the Eggs
Slice the hard-boiled eggs in half. Carefully remove the yolks and add them to a large bowl. Chop the egg whites and set them aside.
2. Make the Deviled Egg Dressing
Mash the yolks with a fork until fine. Add mayonnaise, mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and black pepper. Stir until smooth and creamy.
3. Mix the Salad
Add the cooked and cooled macaroni to the dressing. Fold in the chopped egg whites, celery, red onion, dill pickles, and parsley. Gently mix until everything is evenly coated.
4. Chill and Serve
Cover and refrigerate for at least 1 hour. Before serving, sprinkle with extra paprika for that classic deviled egg finish.
Tips for Success
- Don’t overcook the pasta – Al dente pasta holds up better in creamy salads.
- Cool the pasta completely before mixing to avoid melting the mayo.
- Chop ingredients finely so you get even flavor in every bite.
- Use fresh herbs if possible—parsley or chives both work great.
Serving Suggestions and Pairings
This salad pairs beautifully with grilled meats and casual summer fare. Try it alongside:
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
- These Sheet Pan Quesadillas
- This Cajun Chicken Sausage Gumbo
Or serve it next to grilled burgers and a tall glass of lemonade for the perfect picnic vibe.
Storage and Leftover Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing. Avoid freezing—mayo-based salads don’t thaw well.
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Final Thoughts
Whether you’re feeding a crowd or prepping lunches for the week, this Deviled Egg Macaroni Salad delivers every time. It’s familiar, flavorful, and endlessly customizable. If you try it, let me know how it turned out—leave a comment or follow for more craveable recipes!
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