If you’re craving the creamy, tangy magic of deviled eggs but want something heartier that’s perfect for potlucks or picnics, look no further than Deviled Egg Macaroni Salad. This dish takes everything you love about classic deviled eggs and tosses it with tender pasta and crisp veggies, creating a crowd-pleasing salad that’s both nostalgic and irresistibly tasty. Whether you serve it at a family barbecue or pack it up for lunch, this salad is bound to become your new go-to comfort food.
Ingredients You’ll Need
The beauty of Deviled Egg Macaroni Salad lies in its simple, familiar ingredients. Each one brings something special to the table, from the creamy eggs to the sharp bite of red onion, making every forkful a perfect medley of taste and texture.
- Elbow macaroni (8 oz): The ideal shape for catching all that luscious dressing in every bite.
- Hard-boiled eggs (6, chopped): The star of the show, lending rich, creamy flavor that echoes a deviled egg’s filling.
- Celery (2 stalks, chopped): Adds crunch and a refreshing pop of green.
- Red onion (1/4 cup, chopped): Provides a little zing and beautiful color contrast.
- Fresh parsley (1 tbsp, chopped): Brings brightness and a hint of herbal freshness.
- Mayonnaise (1/2 cup): The creamy base that ties everything together.
- Yellow mustard (2 tbsp): Adds that signature deviled egg tang.
- Apple cider vinegar (1 tbsp): Lifts the flavors and balances the richness.
- Sweet pickle relish (1 tbsp): A touch of sweetness for classic deviled egg flavor.
- Paprika (1/2 tsp): For color and gentle warmth—plus a perfect garnish!
- Onion powder (1/2 tsp): Layers in mellow, savory depth.
- Garlic powder (1/2 tsp): Rounds out the dressing with subtle garlicky notes.
- Salt and pepper (to taste): Essential for seasoning every component just right.
How to Make Deviled Egg Macaroni Salad
Step 1: Cook the Pasta
Start by boiling your elbow macaroni according to the package instructions. You want it just tender, never mushy, so keep an eye on the timer! Once cooked, drain the pasta and give it a quick rinse under cold water. This step stops the cooking process and ensures your noodles are cool and ready to soak up all that delicious dressing.
Step 2: Prepare the Dressing
While the pasta is cooling, grab a large mixing bowl and whisk together the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, and a sprinkle of salt and pepper. This creamy, tangy mixture is what transforms ordinary pasta salad into Deviled Egg Macaroni Salad magic.
Step 3: Add Eggs and Veggies
Gently fold in your chopped hard-boiled eggs, celery, red onion, and parsley. The key here is to mix gently so the eggs stay in nice chunks and don’t get mashed. Every ingredient adds its own texture and flavor, recreating the classic deviled egg taste in a more substantial form.
Step 4: Combine with Pasta
Now, add your cooled macaroni to the bowl. Toss everything together until the noodles, eggs, and veggies are evenly coated with the luscious dressing. At this stage, the salad will look vibrant and inviting, studded with pops of color from the veggies and herbs.
Step 5: Chill
Cover your bowl and let the Deviled Egg Macaroni Salad chill in the fridge for at least an hour. This step is essential! It gives the flavors time to meld and the salad to thicken up, making every bite creamy and cohesive.
Step 6: Serve
When you’re ready to serve, give the salad a gentle stir and, if you like, sprinkle with extra paprika and fresh parsley for a burst of color and flavor. Now, dig in and enjoy!
How to Serve Deviled Egg Macaroni Salad
Garnishes
A final flourish of paprika and a sprinkle of fresh parsley add not just color but also a little extra flavor to your Deviled Egg Macaroni Salad. If you’re feeling fancy, you can even top with sliced hard-boiled eggs or a few extra pickles for visual appeal.
Side Dishes
This salad pairs beautifully with grilled meats, barbecue chicken, or even a simple sandwich. It’s a fantastic addition to any summer spread, bringing a creamy, tangy element that balances out smoky or spicy dishes perfectly.
Creative Ways to Present
For a fun twist, serve Deviled Egg Macaroni Salad in individual mason jars for picnics, or scoop it into lettuce cups for a light, fresh presentation. It’s also fantastic piled onto crostini for a hearty appetizer at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover Deviled Egg Macaroni Salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to three days, making it ideal for meal prep or easy lunches. Give it a quick stir before serving, as the dressing may settle a bit.
Freezing
This salad isn’t a great candidate for freezing, as the pasta and eggs can become watery and lose their texture when thawed. For the best results, enjoy it fresh or chilled from the fridge.
Reheating
Deviled Egg Macaroni Salad is meant to be enjoyed cold or at room temperature. If it’s been in the fridge, just let it sit out for 10-15 minutes before serving to take the chill off and bring out the flavors.
FAQs
Can I use a different type Salad
Absolutely! While elbow macaroni is traditional and perfect for catching the dressing, you can use shells, penne, or even rotini if that’s what you have on hand. Just make sure to cook whatever pasta you choose until it’s just tender.
Is there a way to make this salad lighter?
To lighten things up, swap some or all of the mayonnaise for Greek yogurt or use a light mayo. You’ll still get that creamy texture with a little less richness, but all the classic Deviled Egg Macaroni Salad flavor will shine through.
Can I make Deviled Egg Macaroni Salad in advance?
Yes, and in fact, it’s even better when made ahead! The flavors meld together as it chills, so feel free to prepare it a day in advance. Just wait to add any extra garnishes until right before serving for the freshest look.
What if I don’t like mustard or relish?
If you’re not a fan of mustard or sweet pickle relish, you can reduce the amount or omit one entirely. Try substituting Dijon mustard for yellow, or use chopped dill pickles in place of relish for a different flavor twist.
How can I make this salad more colorful?
Add extra veggies like diced bell peppers, shredded carrots, or even a handful of peas. Not only will this boost the color, but it’ll add more crunch and nutrition to your Deviled Egg Macaroni Salad.
Final Thoughts
If you’re looking for a dish that brings comfort, nostalgia, and a little bit of flair to your table, Deviled Egg Macaroni Salad is the answer. Give it a try—you might just find yourself making it for every occasion!
Print
Deviled Egg Macaroni Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling, Mixing, Chilling
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and tangy Deviled Egg Macaroni Salad that combines tender elbow macaroni, chopped hard-boiled eggs, crunchy celery, and red onion, all tossed in a zesty deviled egg-inspired dressing. Perfect for picnics, potlucks, or a refreshing side dish.
Ingredients
For the Salad:
- 8 oz elbow macaroni
- 6 hard-boiled eggs, chopped
- 2 stalks celery, chopped
- 1/4 cup red onion, chopped
- 1 tbsp fresh parsley, chopped
For the Dressing:
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp sweet pickle relish
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Boil 8 ounces of elbow macaroni according to the package directions until al dente. Drain the macaroni and rinse thoroughly with cold water to cool it down, then set aside to drain completely.
- Prepare the Dressing: In a large mixing bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons yellow mustard, 1 tablespoon apple cider vinegar, 1 tablespoon sweet pickle relish, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and salt and pepper to taste until well combined.
- Add Eggs and Veggies: Gently fold the chopped 6 hard-boiled eggs, 2 stalks chopped celery, 1/4 cup chopped red onion, and 1 tablespoon chopped fresh parsley into the dressing mixture, being careful not to mash the eggs too much.
- Combine with Pasta: Add the cooled macaroni to the bowl with the dressing, eggs, and vegetables. Mix until everything is evenly coated and combined.
- Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together and the salad to chill nicely.
- Serve: Before serving, optionally garnish with a sprinkle of paprika and additional fresh parsley for a beautiful presentation.
Notes
- For best results, use freshly cooked and cooled macaroni to prevent the salad from becoming mushy.
- You can swap yellow mustard for Dijon for a slightly sharper flavor if preferred.
- Adjust the seasoning with salt and pepper based on your taste preferences.
- This salad holds well for up to 2 days refrigerated but is best consumed fresh.
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 140mg
