Introduction

Deviled Egg Macaroni Salad is a creamy and tangy twist on classic macaroni salad, inspired by the flavors of deviled eggs. This dish combines tender macaroni, chopped hard-boiled eggs, and a flavorful dressing for a refreshing side perfect for picnics or summer gatherings.

Deviled Egg Macaroni Salad Recipe - Recipe Image

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 slightly.
Step 2: Place the eggs in cold water and bring to a boil. Remove from heat and let them sit for 10–12 minutes. Cool the eggs in ice water, then peel and chop.
Step 3: In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper. Mix well to create the dressing.
Step 4: Fold the chopped eggs into the dressing along with the celery, red onion, and pickles or relish.
Step 5: Gently mix in the cooked macaroni until all ingredients are evenly combined.
Step 6: Chill the salad in the refrigerator for at least one hour. Before serving, garnish with a sprinkle of extra paprika and chopped fresh parsley.

Tips & Variations

Use sweet relish instead of dill pickles for a sweeter flavor profile.
For extra texture, add finely diced bell peppers or shredded carrots.
Replace mayonnaise with Greek yogurt for a lighter, tangier dressing.
Chill the salad overnight to allow flavors to develop fully.

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 keep it chilled until ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, making it a day ahead allows the flavors to meld beautifully. Just keep it refrigerated until serving.

What can I use if I don’t have apple cider vinegar?

You can substitute white vinegar or lemon juice for a similar tangy effect in the dressing.

Deviled Egg Macaroni Salad Recipe

Print Recipe

★★★★★

4.6 from 104 reviews

This Deviled Egg Macaroni Salad is a creamy, flavorful twist on classic macaroni salad, combining tender elbow macaroni with chopped hard-boiled eggs and a tangy deviled egg-inspired dressing. Enhanced with crunchy celery, red onion, and pickles, this salad is perfect as a side dish for picnics, barbecues, or potlucks.

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

Ingredients

Scale

Pasta

8 oz elbow macaroni

Eggs

6 large eggs

Dressing

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

Mix-ins

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 Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 7-8 minutes. Drain well and set aside to cool.
Boil Eggs: Place eggs in cold water, bring to a boil, then remove from heat and let sit covered for 10-12 minutes. Transfer eggs to ice water to cool completely, then peel and set aside.
Make Dressing: In a mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until smooth and well combined.
Prepare Egg Mixture: Chop the peeled hard-boiled eggs into bite-sized pieces and fold gently into the dressing along with the chopped celery, red onion, and pickles (or sweet relish).
Combine Salad: Add the cooled macaroni to the egg dressing mixture and gently stir to combine everything evenly. Sprinkle in fresh chives or green onions if using, and fold in fresh parsley for added flavor.
Chill and Serve: Refrigerate the salad for at least 1 hour to allow flavors to meld. Before serving, garnish with a sprinkle of extra paprika for color and a subtle smoky flavor.