Name: Deviled Egg Macaroni Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 8 ounces elbow macaroni, cooked and drained; 6 large hard-boiled eggs, peeled and chopped; 1/2 cup finely diced celery; 1/4 cup finely diced red onion; 2 tablespoons chopped fresh parsley; 1 cup mayonnaise; 2 tablespoons yellow mustard; 1 tablespoon apple cider vinegar; 1 teaspoon granulated sugar; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper

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If you’ve ever wished you could take all the creamy, tangy joy of classic deviled eggs and somehow turn it into a backyard BBQ–worthy side dish, Deviled Egg Macaroni Salad is your new best friend. This recipe is a mash-up of comfort food favorites, combining the nostalgic zing of deviled eggs with the satisfying heartiness of macaroni salad. Every bite delivers that irresistible combination of tender pasta, chopped hard-boiled eggs, and a lusciously seasoned dressing—perfect for potlucks, picnics, or a simple lunch at home.

Deviled Egg Macaroni Salad Recipe - Recipe Image

Ingredients You’ll Need

Deviled Egg Macaroni Salad keeps things deliciously simple, using familiar ingredients that bring big flavor to the table. Each one adds its own personality—like crunch, creaminess, or a pop of color—to make this dish special.

Elbow macaroni (8 ounces): The classic pasta shape, perfect for soaking up dressing and providing the perfect bite.
Hard-boiled eggs (6 large): Chopped up and folded in, these give the salad its signature deviled egg richness.
Mayonnaise (1 cup): The backbone of the creamy dressing; full-fat mayo delivers the best flavor and texture.
Yellow mustard (2 tablespoons): Adds a familiar tangy kick that mimics the filling of traditional deviled eggs.
Apple cider vinegar (1 tablespoon): Lends bright acidity to balance out the richness.
Granulated sugar (1 teaspoon): Just enough to mellow the tang and create that classic macaroni salad vibe.
Paprika (1/2 teaspoon): For warmth and the signature deviled egg color on top.
Garlic powder (1/2 teaspoon): Adds subtle depth and savoriness to every forkful.
Salt (1/4 teaspoon): Seasons all the creamy components and brings out the flavors.
Black pepper (1/4 teaspoon): A little peppery bite to finish the dressing.
Celery, finely diced (1/2 cup): Delivers crunch and a fresh, gardeny note amid the creamy base.
Red onion, finely diced (1/4 cup): Adds color, bite, and just a hint of sweetness after chilling.
Fresh parsley, chopped (2 tablespoons): Brightens it all up, both in color and flavor.

How to Make Deviled Egg Macaroni Salad

Step 1: Prepare the Elbow Macaroni

First things first: cook your macaroni according to the package instructions until it’s nicely al dente—firm enough to hold its shape but tender enough to soak up all that tasty dressing. Drain the pasta and rinse it under cold water to stop the cooking and cool it down quickly. Set aside and let it fully cool for the best texture in your Deviled Egg Macaroni Salad.

Step 2: Mix Up the Deviled Egg Dressing

Grab a big mixing bowl and whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, paprika, garlic powder, salt, and black pepper. This combination is where the “deviled” flavor magic happens! Make sure your dressing is smooth and well blended—taste as you go if you want a little more tang or spice.

Step 3: Add the Good Stuff

Toss the cooled macaroni into the bowl of dressing along with your chopped hard-boiled eggs, celery, red onion, and fresh parsley. Gently fold everything together until every bit of pasta and egg is coated in that luxurious, seasoned sauce. Try not to overmix—keeping some chunks of egg intact is key for that classic deviled egg vibe.

Step 4: Chill and Let Flavors Meld

Before serving, cover your Deviled Egg Macaroni Salad and pop it in the fridge for at least an hour. This brief rest time allows the flavors to marry and the texture to become extra creamy. It’s absolutely worth the wait—plus, it gives you time to prep the rest of your meal!

Step 5: Serve and Garnish

Just before serving, give your salad a gentle stir and a final taste for seasoning. Sprinkle with extra paprika and, if you like, a bit more chopped parsley for a beautiful pop of color. Now it’s ready to hit the table and steal the show!

How to Serve Deviled Egg Macaroni Salad

Garnishes

A simple dusting of extra paprika lends a gorgeous, classic finish right on top—just like a tray of deviled eggs. Scattering a little more fresh parsley adds fresh color and makes the salad feel instantly party-ready. For a bit of extra flair, try sliced green onions or even a handful of crumbled crispy bacon (if you don’t need to keep it vegetarian).

Side Dishes

Deviled Egg Macaroni Salad truly shines alongside picnic classics like barbecue chicken, grilled burgers, or a pile of smoky veggie skewers. For lighter pairings, consider a crisp garden salad or fresh seasonal fruit. It also works beautifully as part of a brunch spread, cozied up next to muffins, toast, and fresh orange juice.

Creative Ways to Present

To amp up presentation, scoop the salad into small ramekins or cups for single servings—or style it in a large, shallow bowl plattered around halved deviled eggs for a show-stopping centerpiece. It’s also fun to serve it inside halved bell peppers or atop crisp lettuce leaves for a retro, elegant twist.

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed your main event, transfer any leftover Deviled Egg Macaroni Salad to an airtight container. Refrigerate immediately; the salad will stay creamy and fresh for up to three days. Give it a gentle stir before serving again—sometimes it just needs a quick refresh.

Freezing

This salad is best enjoyed fresh, as freezing will change the creamy texture and can make the eggs watery once thawed. If you must, only freeze the plain cooked macaroni, then mix up the rest of the salad when ready to serve for the ideal taste and consistency.

Reheating

This is a dish best served chilled! If it’s straight from the fridge and feels a little firm, let it sit at room temperature for 10–15 minutes to take the chill off. Don’t microwave—the eggs and dressing will separate and lose their creamy appeal.

FAQs

How far in advance can I make Deviled Egg Macaroni Salad?

You can make this salad the night before you plan to serve it. Just keep it tightly covered in the fridge—if it thickens up overnight, stir in a spoonful of mayo to restore the ideal creaminess.

Can I use a different type Salad

Absolutely! While elbow macaroni is a classic, you could use small shells, rotini, or even penne—just aim for a short pasta shape that will hold onto the dressing well.

What if I don’t have apple cider vinegar?

No problem! You can swap in plain white vinegar or even a splash of lemon juice for a similar bright punch. Each option gives a slightly different character to your Deviled Egg Macaroni Salad, but all work deliciously.

How can I make this recipe a little lighter?

Try using light mayonnaise or blending in some plain Greek yogurt for a tangy, lighter dressing. You could also add more crunchy veggies like diced bell peppers for extra freshness with fewer calories per serving.

Is Deviled Egg Macaroni Salad safe to bring to a picnic?

Yes, but be mindful of the heat! Because this salad has eggs and mayonnaise, keep it chilled until serving and return it to the cooler as soon as possible. Try setting your bowl inside another bowl filled with ice if serving outdoors.

Final Thoughts

I hope you’ll give this irresistible Deviled Egg Macaroni Salad a try—whether you’re planning your next cookout or just craving something simple and nostalgic. It’s the kind of dish that brings comfort, color, and a little bit of fun to any table, and I can practically guarantee there won’t be leftovers!

Deviled Egg Macaroni Salad Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Deviled Egg Macaroni Salad is a delightful twist on traditional macaroni salad, combining the flavors of deviled eggs into a creamy pasta dish. This recipe is perfect for picnics, potlucks, or a light summer meal.

Ingredients

Scale

For the Salad:

8 ounces elbow macaroni, cooked and drained
6 large hard-boiled eggs, peeled and chopped
1/2 cup finely diced celery
1/4 cup finely diced red onion
2 tablespoons chopped fresh parsley

For the Dressing:

1 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Cook the Macaroni: Cook the macaroni according to package directions until al dente. Drain, rinse under cold water, and set aside.
Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, mustard, apple cider vinegar, sugar, paprika, garlic powder, salt, and black pepper, whisking until smooth.
Combine Ingredients: Add the cooked macaroni, chopped eggs, celery, red onion, and parsley to the bowl. Gently stir until everything is evenly coated with the dressing.
Chill and Serve: Taste and adjust seasoning if needed. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled, sprinkled with extra paprika if desired.