Name: Deviled Egg Macaroni Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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

Jump to Recipe

Introduction

Deviled Egg Macaroni Salad is a creamy, tangy twist on classic macaroni salad, combining the rich flavors of deviled eggs with tender elbow macaroni. This dish is perfect for picnics, potlucks, or a comforting side at any meal.

A close-up view of creamy macaroni and cheese served in a white bowl, showing one dense layer of short tubular pasta coated in smooth, golden-yellow cheese sauce. The top is sprinkled with bright green chopped chives and a dusting of reddish-brown paprika. In the blurred background, there are halves of hard-boiled eggs with yellow yolks and a bit of green garnish. The whole scene is set against a white marbled texture. 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 cold water and bring to a boil. Remove from heat and let the eggs sit for 10-12 minutes. Transfer to ice water to cool, then peel and chop.
Step 3: In a mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until well combined.
Step 4: Fold the chopped eggs into the dressing along with celery, red onion, pickles, and optional chives or green onions.
Step 5: Gently mix in the cooked macaroni until everything is evenly coated.
Step 6: Chill the salad in the refrigerator for at least one hour before serving. Garnish with extra paprika and fresh parsley.

Tips & Variations

For extra zest, add a dash of hot sauce or a pinch of cayenne pepper to the dressing.
Substitute Greek yogurt for half of the mayonnaise for a lighter option.
Try adding diced ham or crispy bacon for a heartier salad.
Use sweet relish instead of chopped dill pickles for a milder, sweeter flavor.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. This salad is best enjoyed cold and does not reheat well, so serve chilled.

How to Serve

A close-up of a bowl of creamy macaroni and cheese in a white bowl, with a thick layer of yellow cheese sauce coating the pasta. On top, there are two halves of a boiled egg placed side by side, each showing a bright yellow yolk and white egg white, sprinkled with red paprika and small green chopped herbs. The creamy texture of the pasta contrasts with the smooth, solid boiled eggs, all set on a white marbled surface. 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 the salad a few hours or even a day ahead allows the flavors to meld beautifully. Just keep it refrigerated until ready to serve.

How do I prevent the macaroni from becoming mushy?

Be sure to cook the macaroni until just al dente and drain thoroughly. Rinsing with cold water after draining can help stop the cooking process and keep the pasta firm.