Deviled Egg Macaroni Salad Recipe

Introduction

Deviled Egg Macaroni Salad is a creamy, tangy twist on classic macaroni salad that’s perfect for picnics and potlucks. Featuring chopped boiled eggs and a flavorful dressing, this dish combines comfort and freshness in every bite.

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 to cool.
2. Step 2: Place the eggs in cold water and bring to a boil. Remove from heat and let sit covered for 10-12 minutes. Transfer to ice water to cool, then peel and chop the eggs.
3. Step 3: In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper. Stir well to create the dressing.
4. Step 4: Fold the chopped eggs, celery, red onion, pickles, and chives (if using) into the dressing until evenly mixed.
5. Step 5: Gently mix in the cooked macaroni until everything is well combined.
6. Step 6: Chill the salad in the refrigerator for at least one hour to allow flavors to meld. Before serving, garnish with a sprinkle of extra paprika and fresh parsley.

Tips & Variations

• For extra crunch, add chopped radishes or bell peppers.
• Use Greek yogurt in place of some or all mayonnaise for a lighter version.
• Substitute apple cider vinegar with white wine vinegar for a milder tang.
• Make it a day ahead for even better flavor development.

Storage

Store Deviled Egg Macaroni Salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. It’s best enjoyed cold and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pasta shapes instead of elbow macaroni?

Yes, small pasta shapes like shells or mini rotini work well and hold the dressing nicely.

How do I prevent the eggs from having a green ring?

Be careful not to overcook the eggs. Cooling them quickly in ice water after boiling helps prevent the greenish sulfur ring around the yolk.

Deviled Egg Macaroni Salad Recipe

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4.7 from 53 reviews

This Deviled Egg Macaroni Salad combines the creamy tanginess of classic deviled eggs with tender elbow macaroni and a fresh, crisp mix of vegetables. Perfect as a side dish for picnics, barbecues, or potlucks, this salad features a flavorful dressing with mayonnaise, mustard, and apple cider vinegar, balanced by sweet and savory notes from paprika, sugar, and pickles.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz elbow macaroni

Eggs

• 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 & 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 a large pot of salted water to a boil, then add the elbow macaroni. Cook until al dente according to package instructions, typically about 8-10 minutes. Drain the macaroni well and set aside to cool.
2. Boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then remove the pot from the heat and let the eggs sit, covered, for 10-12 minutes. Transfer the eggs to a bowl of ice water to cool completely before peeling.
3. Prepare the dressing: In a mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until smooth and well combined.
4. Combine the salad ingredients: Chop the peeled boiled eggs into chunks and fold them gently into the dressing along with the finely chopped celery, red onion, dill pickles or relish, fresh chives or green onions if using, and parsley.
5. Mix with macaroni: Add the cooled cooked macaroni to the egg and dressing mixture. Gently stir until all ingredients are evenly coated and combined.
6. Chill and garnish: Refrigerate the salad for at least one hour to allow flavors to meld. Before serving, sprinkle extra paprika on top for garnish and serve chilled.

Notes

• Make sure to cool the cooked macaroni completely to prevent the salad from becoming watery.
• For a tangier flavor, you can adjust the amount of apple cider vinegar to taste.
• Chopped fresh herbs like dill or parsley add brightness and freshness to the salad.
• This salad can be prepared a day ahead and stored covered in the refrigerator.
• Use sweet relish instead of chopped dill pickles if you prefer a sweeter profile.

Keywords: deviled egg salad, macaroni salad, picnic recipes, easy side dish, egg salad, summer salad