Introduction

This Deviled Egg Macaroni Salad is a creamy, tangy twist on a classic side dish. Combining tender macaroni with chopped deviled eggs and a flavorful dressing, it’s perfect for picnics, barbecues, or a comforting lunch.

The dish is a close-up of creamy macaroni and cheese served in a white bowl against a white marbled surface. The macaroni is coated in a smooth, yellow cheese sauce with a soft and slightly shiny texture. On top, there is a sprinkling of red seasoning and small green chopped chives that add color contrast. In the blurred background, there are halved boiled eggs with bright yellow yolks and white edges. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cook the elbow macaroni in salted boiling water until al dente, then drain and set aside to cool.
Step 2: Place the eggs in a pot with cold water, bring to a boil, then remove from heat and let them sit for 10–12 minutes. Transfer the eggs to ice water to cool before peeling.
Step 3: In a mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until smooth.
Step 4: Chop the peeled boiled eggs and fold them into the dressing along with celery, red onion, pickles, chives (if using), and parsley.
Step 5: Gently mix in the cooked macaroni until everything is evenly combined.
Step 6: Refrigerate the salad for at least one hour to let the flavors meld. Serve chilled, garnished with a sprinkle of extra paprika.

Tips & Variations

For extra crunch, add chopped bell peppers or radishes.
Use Greek yogurt in place of some or all mayonnaise for a lighter version.
Swap apple cider vinegar with white wine vinegar for a milder tang.
Add a dash of hot sauce or cayenne pepper for a spicy kick.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a little extra mayonnaise if it feels dry. It’s best enjoyed chilled.

How to Serve

A close-up view of creamy macaroni and cheese served in a white bowl, showing a rich, smooth layer of yellow-orange cheese sauce coating small, curved macaroni pasta pieces. On top, there is a single soft-boiled white egg with a slightly runny yolk visible near the center, sprinkled with bright red chili flakes and small, fresh green chopped chives scattered around it. The background is blurred with a warm brown tone, drawing focus to the glossy and cheesy textures of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, making it a few hours or even a day ahead enhances the flavors. Just be sure to keep it refrigerated until serving.

What can I use instead of elbow macaroni?

You can substitute with small pasta shapes like mini shells, rotini, or small penne if you prefer. Just adjust cooking time as needed.

Deviled Egg Macaroni Salad Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

This Deviled Egg Macaroni Salad combines the creamy, tangy flavors of classic deviled eggs with tender elbow macaroni, fresh celery, red onion, and pickles. Perfect for potlucks, picnics, or a refreshing side dish, it blends rich mayonnaise and mustard dressing with a subtle hint of paprika for a delightful summer salad.

Author: Marco
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Pasta

8 oz elbow macaroni

Eggs and Dressing

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

Vegetables and Herbs

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

Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, usually about 8-10 minutes. Drain the pasta and rinse under cold water to cool it quickly and stop the cooking process.
Boil Eggs: Place the eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat and let the eggs sit in the hot water for 10-12 minutes. Transfer the eggs to an ice water bath to cool completely before peeling.
Prepare Dressing: In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper. Whisk until smooth and well blended.
Combine Eggs and Vegetables: Chop the peeled boiled eggs into small pieces. Add them to the dressing along with the finely chopped celery, red onion, dill pickles or sweet relish, fresh chives or green onions if using, and parsley. Mix gently to combine.
Mix Pasta and Dressing: Fold the cooked and cooled macaroni into the egg and dressing mixture, stirring gently until everything is evenly coated.
Chill and Serve: Cover the salad and refrigerate for at least one hour to allow flavors to meld. Before serving, garnish with a sprinkle of extra paprika for color and added flavor.

Notes

Use old-fashioned macaronis or pasta shapes that hold dressing well.
Chilling the salad improves flavor and texture.
For a tangier kick, add a little more apple cider vinegar or a dash of hot sauce.
Optional fresh herbs like dill or parsley can be adjusted to your preference.
Make sure to rinse pasta under cold water to avoid mushiness.

Keywords: Deviled Egg, Macaroni Salad, Pasta Salad, Picnic Salad, Summer Salad, Egg Salad