If you’re craving a dish that brings together the creamy comfort of macaroni salad and the tangy, slightly spicy charm of deviled eggs, you’ve just found a winner. This Deviled Egg Macaroni Salad Recipe perfectly balances tender elbow macaroni with chopped hard-boiled eggs and a zesty, flavorful dressing that’s brightened by fresh celery and red onion. Each bite delivers a delightful blend of textures and tastes that feel both nostalgic and fresh, making it a standout addition to any picnic, potluck, or family meal.
Ingredients You’ll Need
The magic in this Deviled Egg Macaroni Salad Recipe starts with simple, approachable ingredients that are easy to find but pack a punch in flavor and texture. Each component plays a vital role—from the tender elbow macaroni providing the heart of the salad to the chopped eggs adding a rich, creamy layer, and the dressing tying it all together with its perfect tang and spice.
- 8 oz elbow macaroni: Provides a sturdy yet tender base that soaks up all the delicious dressing flavors beautifully.
- 6 hard-boiled eggs, chopped: Adds creamy richness and classic deviled egg flavor in every bite.
- 2 stalks celery, chopped: Brings a crisp, refreshing crunch that balances the creaminess.
- 1/4 cup red onion, chopped: Injects a bit of sharpness and vibrant color to brighten the dish.
- 1 tbsp fresh parsley, chopped: Offers an herbaceous note and beautiful flecks of green.
- 1/2 cup mayonnaise: The creamy base of the dressing that smooths everything together.
- 2 tbsp yellow mustard: Adds tang and a mild kick, essential for that deviled egg flavor.
- 1 tbsp apple cider vinegar: Introduces a pleasant acidity to cut through the richness.
- 1 tbsp sweet pickle relish: Gives a hint of sweetness and texture contrast.
- 1/2 tsp paprika: Provides gentle smokiness and a warm color.
- 1/2 tsp onion powder: Deepens the savory layers without overwhelming the dish.
- 1/2 tsp garlic powder: Offers subtle aromatic depth.
- Salt and pepper, to taste: Enhances all flavors and brings balance.
How to Make Deviled Egg Macaroni Salad Recipe
Step 1: Cook the Pasta
Start by boiling the elbow macaroni according to the package instructions until it’s perfectly tender. Once cooked, drain it carefully and rinse with cold water. This cool rinse stops the cooking process and ensures your macaroni salad won’t get mushy, maintaining a wonderful texture in the final dish.
Step 2: Prepare the Dressing
In a spacious mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper. This dressing is the heart and soul of your Deviled Egg Macaroni Salad Recipe—creamy, tangy, with a subtle hint of spice that ties all the ingredients together into one harmonious flavor experience.
Step 3: Add Eggs and Veggies
Gently fold in the chopped hard-boiled eggs, celery, red onion, and fresh parsley. Handling the eggs lightly ensures they retain some texture instead of crumbling completely, while the celery and onion add the much-needed crunch and vibrant layers of flavor.
Step 4: Combine with Pasta
Now, bring the salad together by adding the cooled macaroni to the bowl. Mix everything gently but thoroughly so each piece of pasta is beautifully coated with the luscious dressing and interspersed with the veggies and eggs.
Step 5: Chill
Refrigerate your Deviled Egg Macaroni Salad Recipe for at least one hour. This chilling time is essential as it allows the flavors to intermingle and deepen, making each bite even more delicious and satisfying.
Step 6: Serve
Before serving, consider sprinkling some extra paprika and fresh parsley on top for a pop of color and an inviting finish. This step not only elevates the look of your salad but also boosts the flavor subtly, creating the perfect first impression.
How to Serve Deviled Egg Macaroni Salad Recipe
Garnishes
Simple garnishes like a sprinkle of paprika or a few extra sprigs of chopped parsley can really brighten the Deviled Egg Macaroni Salad Recipe. For a little extra flair, try adding thin slices of green onion or a few halved cherry tomatoes on top, which add freshness and a touch of color.
Side Dishes
This salad pairs beautifully with grilled meats like smoky barbecue chicken or tender ribs and is equally delicious alongside crisp garden salads or fresh corn on the cob. It’s a versatile crowd-pleaser that complements a wide variety of dishes, especially during sunny summer gatherings or cozy potluck dinners.
Creative Ways to Present
If you want to get a bit playful, serve the Deviled Egg Macaroni Salad Recipe in hollowed-out bell peppers or mini lettuce cups for bite-sized servings. You could also layer it in a clear trifle bowl to show off the colorful ingredients, turning it into a centerpiece-worthy dish for your table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Deviled Egg Macaroni Salad Recipe in an airtight container in the refrigerator. It will stay fresh and tasty for up to three days, making it perfect for enjoying the next day or packing for lunch without losing its bright flavors and satisfying texture.
Freezing
Because of the mayonnaise and eggs, freezing this salad is not recommended. Freezing tends to alter the texture of these ingredients, often making the salad watery or grainy when thawed, so it’s best enjoyed fresh or refrigerated short-term.
Reheating
Deviled Egg Macaroni Salad Recipe is best served cold or at room temperature, so reheating is unnecessary. Simply take it out of the fridge about 15 minutes before serving to allow its flavors to shine at their best.
FAQs
Can I use a different type of pasta for this salad?
Absolutely! While elbow macaroni is classic, small shapes like shells, rotini, or penne work well too and can add an interesting twist to the texture and appearance of your Deviled Egg Macaroni Salad Recipe.
Is there a way to make this salad lighter or healthier?
Yes! You can lighten the salad by substituting half or all of the mayonnaise with Greek yogurt, which adds a tangy flavor and reduces fat. Just keep the seasoning balanced to maintain that signature deviled egg taste.
Can I prepare parts of this salad in advance?
Definitely. You can hard-boil and chop the eggs, cook and cool the pasta, and even prep the veggies a day ahead to save time. Just mix everything with the dressing and chill when you’re ready to serve to keep everything fresh.
How can I make this recipe vegan or egg-free?
To make this Deviled Egg Macaroni Salad Recipe vegan, try using plant-based mayonnaise and skip the eggs or replace them with firm tofu cubes or seasoned chickpeas to maintain the protein and texture.
What’s the best way to know when the salad has chilled enough?
An hour in the refrigerator is usually ideal for blending flavors and letting the salad firm up. If you can, letting it chill for two or even three hours will yield an even more flavorful and refreshing dish.
Final Thoughts
I can’t recommend this Deviled Egg Macaroni Salad Recipe enough if you want a dish that feels like a warm, comforting hug with every spoonful. It’s wonderfully easy, refreshingly nostalgic, and guaranteed to earn a permanent spot at your table for potlucks, BBQs, or cozy family dinners. Go ahead and give it a try—you’ll be so glad you did!
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
- Cuisine: American
Description
A creamy and tangy Deviled Egg Macaroni Salad that combines classic deviled egg flavors with tender elbow macaroni, fresh celery, and a flavorful mustard-based dressing. Perfect for picnics, potlucks, or a delicious side dish at your next meal.
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 the elbow macaroni according to the package directions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
- Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper. Whisk thoroughly until the dressing is smooth and well blended.
- Add Eggs and Veggies: Gently fold in the chopped hard-boiled eggs, celery, red onion, and fresh parsley into the dressing. Be careful to keep the eggs in good shape for texture.
- Combine with Pasta: Add the cooled macaroni to the bowl with the dressing and gently mix until everything is evenly coated and well combined.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour. This chilling time allows the flavors to meld beautifully.
- Serve: Before serving, optionally garnish with additional paprika and fresh parsley for color and extra flavor. Serve chilled and enjoy!
Notes
- Make sure to cool the macaroni completely before mixing to prevent the mayonnaise dressing from becoming runny.
- For extra flavor, add a dash of hot sauce or a pinch of cayenne pepper to the dressing if desired.
- This salad keeps well in the refrigerator for up to 3 days.
- Hard-boil eggs in advance to save time when preparing the salad.
- To make the salad lighter, consider using low-fat mayonnaise or Greek yogurt as a substitute.
