Creamy Deviled Egg Macaroni Salad Recipe
If you’re looking for a bold, nostalgic crowd-pleaser that never fails at potlucks, picnics, or family gatherings, you absolutely have to try this Creamy Deviled Egg Macaroni Salad. It combines two classics—savory, tangy deviled eggs and tender macaroni salad—for a crave-worthy dish that practically calls your name from the fridge. Packed with flavor, color, and a lush, velvety texture, it’s the sort of comforting salad that turns a simple meal into a heartfelt occasion.
Ingredients You’ll Need
This ingredient list may look straightforward, but don’t let its simplicity fool you! Every component in Creamy Deviled Egg Macaroni Salad plays a part in building layers of taste and texture, from the aromatic crunch of veggies to that signature creamy, tangy dressing.
- Elbow macaroni (8 ounces): The classic base, perfectly sized to catch every bit of the creamy dressing.
- Hard-boiled eggs (6, peeled and chopped): The rich heart of the salad, lending flavor and protein in every bite.
- Mayonnaise (1 cup): Essential for luxurious creaminess—use your favorite brand for best results.
- Yellow mustard (2 tablespoons): Adds bright, zippy tang reminiscent of deviled eggs.
- Apple cider vinegar (1 tablespoon): Brings balance with gentle acidity and a hint of fruitiness.
- Sugar (1 teaspoon): A pinch of sweetness to round out the flavors.
- Paprika (1 teaspoon plus more for garnish): A warm, smoky spice that ties the deviled egg theme together.
- Garlic powder (1/2 teaspoon): Subtle depth and savory backbone for the dressing.
- Onion powder (1/2 teaspoon): For a sweet, savory flavor without raw onion overpowering the dish.
- Salt (1/2 teaspoon): Enhances all the other flavors—taste and adjust as you like.
- Black pepper (1/4 teaspoon): A hint of heat and complexity.
- Celery, finely diced (1/2 cup): Adds fresh crunch and classic salad flavor.
- Red onion, finely diced (1/2 cup): Pops of color and a gentle sharpness that cuts through the richness.
- Dill pickles, finely diced (1/4 cup): Bring briny zip and a burst of flavor in every forkful.
- Fresh parsley, chopped (2 tablespoons): Adds a fresh, herbal note and lively green color.
How to Make Creamy Deviled Egg Macaroni Salad
Step 1: Boil and Cool the Macaroni
Bring a large pot of salted water to a rolling boil, then toss in the elbow macaroni. Cook until al dente—soft but with just a little bite—usually about 8–10 minutes. Once it’s ready, immediately drain and rinse with cold water. This stops the cooking and cools the pasta quickly so it doesn’t overcook or get mushy, preparing it perfectly for your Creamy Deviled Egg Macaroni Salad.
Step 2: Whisk Together the Dressing
In a large mixing bowl, whisk the mayonnaise, yellow mustard, apple cider vinegar, sugar, paprika, garlic powder, onion powder, salt, and black pepper until perfectly smooth. This dreamy mixture is the secret behind the “deviled egg” flavor—rich, slightly tangy, and irresistibly creamy.
Step 3: Assemble the Salad
Add the cooled macaroni, chopped hard-boiled eggs, diced celery, red onion, dill pickles, and fresh parsley right to the bowl with your dressing. Gently toss everything together. Each piece should be glossy and fully coated, marrying the creaminess of the eggs with the savory punch of the dressing and freshness of the vegetables.
Step 4: Taste and Adjust
Pause and taste a little nibble. This is your moment to add a pinch more salt, a splash more vinegar, or even a bit more pickle (or pickle juice!) if you want extra zing in your Creamy Deviled Egg Macaroni Salad. Make it your own; this salad is delightfully forgiving and flexible.
Step 5: Chill to Perfection
Spoon the salad into your favorite bowl, cover, and refrigerate for at least one hour. This helps all the flavors meld together and gives the salad its cool, refreshing bite. Right before serving, sprinkle generously with paprika for that signature deviled egg flair.
How to Serve Creamy Deviled Egg Macaroni Salad
Garnishes
For that picture-perfect, picnic-ready presentation, don’t skip the final flourish of extra paprika. A sprinkle of chopped fresh parsley or thinly sliced green onions adds refreshing color and a pop of flavor to your Creamy Deviled Egg Macaroni Salad. If you want a real deviled egg vibe, try topping with halved hard-boiled eggs or a few extra pickle slices for even more charm.
Side Dishes
Pair this salad with other potluck favorites—think juicy grilled chicken, smoky baked beans, or even crunchy fried chicken. Its creamy, tangy flavor balances well alongside hearty sandwiches, grilled veggies, or a bright watermelon salad. The Creamy Deviled Egg Macaroni Salad shines alongside almost anything you’re serving up at your next gathering.
Creative Ways to Present
You don’t have to keep things traditional! Scoop the Creamy Deviled Egg Macaroni Salad into lettuce cups for a light, handheld appetizer, or layer it on a platter with extra chopped eggs and a dusting of smoked paprika for a retro party spread. Individual mason jars or parfait glasses are perfect for make-ahead, portable servings—adorable and convenient!
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Deviled Egg Macaroni Salad in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld as it sits, making the salad even tastier on day two. Before serving leftovers, give it a gentle toss—sometimes the dressing settles and needs to be mixed back in.
Freezing
Due to the creamy mayo-based dressing, this salad isn’t well-suited for freezing—the texture changes and can become watery when thawed. If you want to prep components ahead, you can freeze the cooked macaroni (plain, not dressed) and then assemble the salad fresh for best results.
Reheating
This Creamy Deviled Egg Macaroni Salad is meant to be enjoyed chilled, not warm. If it’s been refrigerated and you want to take the chill off, simply let it sit at room temperature for about 20 minutes before serving. Avoid microwaving, as it can make the salad greasy and unappetizing.
FAQs
Can I use a different type Salad
Absolutely! While elbow macaroni is classic, feel free to use small shells, ditalini, or any short pasta that catches plenty of dressing. Just be sure to cook until al dente so the salad holds its texture.
What if I don’t have dill pickles?
You can substitute sweet pickles or even relish for a different flavor, or skip them entirely if you prefer a more straightforward taste. Pickles do add a great tang, but the salad will still be delicious without them.
How can I make Creamy Deviled Egg Macaroni Salad lighter?
For a lighter twist, swap out half the mayonnaise for plain Greek yogurt. This cuts down on calories and adds a gentle tanginess without compromising any creaminess.
Can I make this salad vegan?
Yes! Use vegan mayonnaise and swap out the eggs for diced tofu or your favorite plant-based egg alternative. The deviled egg flavor can be mimicked with a little extra mustard and black salt (kala namak) for that characteristic “eggy” taste.
How far ahead can I make this salad?
Creamy Deviled Egg Macaroni Salad is best made the day before or at least a few hours ahead—it needs a bit of time for the flavors to blend. Just be sure to stir before serving and add fresh garnishes for the most vibrant presentation.
Final Thoughts
I can’t wait for you to dive into a big bowl of Creamy Deviled Egg Macaroni Salad! Whether you’re prepping for a backyard barbecue or just giving weekday lunches a boost, this classic-with-a-twist is sure to become a new favorite. Give it a try and watch it disappear—it’s that good!
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Creamy Deviled Egg Macaroni Salad Recipe
- Total Time: 25 minutes plus chilling
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Creamy Deviled Egg Macaroni Salad is a delightful twist on traditional macaroni salad, combining the flavors of deviled eggs into a creamy pasta dish. Perfect for picnics or potlucks, this salad is a crowd-pleaser with its rich, tangy dressing and classic deviled egg garnish.
Ingredients
Macaroni Salad:
- 8 ounces elbow macaroni
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup celery, finely diced
- 1/2 cup red onion, finely diced
- 1/4 cup dill pickles, finely diced
- 2 tablespoons fresh parsley, chopped
Creamy Dressing:
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon paprika, plus more for garnish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Macaroni: Boil the elbow macaroni until al dente, then drain and rinse under cold water.
- Make the Dressing: Whisk together mayonnaise, mustard, vinegar, sugar, paprika, garlic powder, onion powder, salt, and pepper.
- Combine Ingredients: In a bowl, mix macaroni, chopped eggs, celery, onion, pickles, and parsley with the dressing.
- Chill and Serve: Refrigerate for at least 1 hour. Garnish with paprika before serving.
Notes
- For extra tang, add 1 tablespoon of pickle juice to the dressing.
- You can substitute Greek yogurt for half of the mayonnaise for a lighter version.
- This salad is best served chilled and can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 160 mg
