Description
Deviled Egg Macaroni Salad is a creamy, flavorful twist on two classic favorites—deviled eggs and macaroni salad. Perfect for potlucks, picnics, and summer gatherings, this dish combines tender macaroni, seasoned deviled egg yolks, crunchy vegetables, and a tangy, smooth dressing for a crowd-pleasing side everyone will love.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Eggs
- 8 large hard-boiled eggs
Dressing
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika (plus extra for garnish)
- Salt and black pepper, to taste
Mix-ins
- 2 celery stalks, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup dill pickles, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain immediately and spread the pasta out on a tray to cool completely.
- Prepare the Eggs: Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and set them aside in a large mixing bowl. Chop the egg whites into small pieces and set aside for later.
- Make the Deviled Dressing: Mash the egg yolks well with a fork, then add mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, paprika, and a generous pinch each of salt and black pepper. Mix until the dressing is smooth and creamy.
- Combine the Salad: To the bowl with the dressing, add the cooled macaroni, chopped egg whites, diced celery, red onion, chopped pickles, and parsley. Using a spatula or large spoon, gently fold everything together until the salad is evenly coated and well mixed.
- Chill: Cover the bowl tightly and refrigerate the macaroni salad for at least 1 hour (overnight is even better) to allow the flavors to meld and deepen.
- Garnish and Serve: Before serving, give the salad a gentle stir and sprinkle extra paprika over the top for a classic deviled egg look. Serve cold and enjoy!
Notes
- For extra flavor, use smoked paprika as a garnish.
- If you prefer a sweeter salad, stir in additional sugar to taste.
- Substitute sweet pickles for dill pickles for a different twist.
- Chilling overnight yields the best flavor.
- Leftovers keep well covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side-dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 170mg