Deviled Egg Macaroni Salad
This Deviled Egg Macaroni Salad brings together the creamy richness of deviled eggs with the comforting texture of classic macaroni salad. Loaded with chopped hard-boiled eggs, tender pasta, tangy mustard, mayo, and a hint of paprika, it’s a retro-inspired side dish that’s perfect for picnics, BBQs, and potlucks. Easy to make and even better after chilling, it’s a must-try for egg and pasta lovers alike!
Total Time: 35 minutes (plus chilling time, optional)
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Cool Time: 10 minutes
Servings: 6
Difficulty: Easy
Meal Type: Side Dish, Picnic Salad
Ingredients:
For the Salad:
2 cups elbow macaroni (or small shells), uncooked
6 hard-boiled eggs, peeled
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/4 cup dill pickles or relish (optional)
2 tbsp chopped fresh chives or green onions (optional)
For the Deviled Dressing:
1/2 cup mayonnaise
1 tbsp yellow mustard (or Dijon for a tangier version)
1 tbsp apple cider vinegar or pickle juice
1 tsp sugar (optional, balances the tang)
1/2 tsp garlic powder
1/2 tsp smoked or sweet paprika
Salt and black pepper, to taste
Instructions:
Cook the macaroni in salted boiling water until al dente. Drain, rinse with cold water, and set aside to cool.
While pasta cooks, prep the eggs:
Slice 4 of the hard-boiled eggs and set aside for garnish. Chop the remaining 2 eggs and place in a large mixing bowl.
Add the cooled pasta, celery, onion, pickles, and chopped chives to the bowl with the chopped eggs.
In a separate bowl, whisk together the dressing ingredients:
Mayonnaise, mustard, vinegar, sugar, garlic powder, paprika, salt, and pepper.
Pour the dressing over the pasta mixture and stir gently to coat everything evenly.
Top with sliced eggs and a sprinkle of paprika or chives for garnish.
Chill for at least 30 minutes (optional but recommended) to let flavors meld.
Serve cold or at room temperature as a side dish.
Tips:
Cook pasta just to al dente: Overcooked pasta can become mushy once mixed with the dressing.
Cool everything before mixing: Make sure pasta and eggs are cooled completely before combining to prevent the mayo from separating.
Chill before serving: Letting the salad rest in the fridge for 30 minutes to an hour helps the flavors meld and improves texture.
Prep ahead: You can make this a day in advance—it tastes even better the next day.
Mash yolks into dressing: For a more “deviled egg” flavor, mash the yolks of 1–2 eggs into the dressing before combining.
Variations:
Bacon Deviled Mac Salad:
Add crisp crumbled bacon for smoky flavor and crunch.
Cheddar Version:
Stir in shredded sharp cheddar cheese or cubed cheese for a tangy, creamy twist.
Dill Pickle Lovers’ Version:
Increase the dill pickles or relish, and add a touch of pickle brine for bold, tangy flavor.
Spicy Deviled Mac Salad:
Add hot sauce, sriracha, or chopped jalapeños to the dressing for a little heat.
Extra-Eggy Version:
Increase chopped hard-boiled eggs to 8 for a heartier, egg-focused salad.
Herb Boost:
Try adding fresh dill, parsley, or tarragon for extra freshness and Mediterranean flavor.
Lightened-Up Option:
Use Greek yogurt in place of part or all of the mayo for a lighter but still creamy texture.
Q&A
Q: Can I make this macaroni salad in advance?
A: Yes! It actually tastes better when made a few hours ahead or the day before. Store in the refrigerator in an airtight container and stir before serving.
Q: How long does it last in the fridge?
A: It will keep well for 3–4 days, refrigerated. For best texture, store without garnishes and add sliced eggs or herbs just before serving.
Q: Can I use other types of pasta?
A: Definitely. Shells, rotini, or ditalini work great—just stick to small, bite-size shapes.
Q: What’s the best way to boil eggs for this salad?
A: Place eggs in cold water, bring to a boil, cover and remove from heat. Let sit 10–12 minutes, then cool in ice water for easy peeling and perfect yolks.
Q: Is this recipe gluten-free?
A: Not by default, but you can easily make it gluten-free by using gluten-free pasta.
Nutrition Facts (Approximate, per serving – based on 6 servings)
Calories: 320
Protein: 9g
Carbohydrates: 28g
Fiber: 2g
Sugars: 3g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 150mg
Sodium: 370mg
(Note: Using light mayo or adding Greek yogurt can reduce fat and calories.)
Conclusion
Deviled Egg Macaroni Salad is the ultimate comfort food side—a creamy, tangy blend of two picnic classics in one bowl. With tender pasta, rich deviled egg flavor, and a satisfying crunch from fresh veggies, it’s perfect for BBQs, cookouts, lunch boxes, or weeknight dinners. Easily customizable and make-ahead friendly, this crowd-pleaser is sure to become a staple at your gatherings.