Deviled Egg Macaroni Salad Recipe

Introduction

Deviled Egg Macaroni Salad is a creamy, tangy twist on a classic picnic favorite. Packed with flavorful eggs, crisp veggies, and a zesty dressing, this salad is perfect for summer gatherings or a satisfying lunch. It’s easy to make and sure to become a staple in your recipe collection.

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

1. Step 1: Cook the elbow macaroni in salted boiling water until al dente, then drain and set aside to cool.
2. Step 2: Place the eggs in cold water and bring to a boil. Remove from heat and let sit covered for 10-12 minutes. Drain, cool in ice water, then peel.
3. Step 3: In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper. Stir well to create the dressing.
4. Step 4: Chop the boiled eggs and gently fold them into the dressing. Add the celery, red onion, and chopped pickles or relish. Mix to combine.
5. Step 5: Add the cooked macaroni to the bowl and gently toss until everything is evenly coated with the dressing.
6. Step 6: Chill the salad in the refrigerator for at least one hour before serving. Garnish with extra paprika and fresh parsley if desired.

Tips & Variations

• For added crunch, include chopped toasted walnuts or almonds.
• Swap apple cider vinegar with white wine vinegar for a lighter tang.
• Add a pinch of cayenne pepper if you prefer a bit of heat.
• Use Greek yogurt instead of mayonnaise for a healthier variation.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed chilled, but you can let it sit at room temperature for 10–15 minutes to soften the flavors after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Deviled Egg Macaroni Salad ahead of time?

Yes, this salad actually tastes better after sitting for a few hours as the flavors meld together. Just keep it refrigerated until ready to serve.

What can I use if I don’t have elbow macaroni?

Any small pasta shape like rotini, shells, or penne will work well in this recipe and hold the dressing nicely.

Deviled Egg Macaroni Salad Recipe

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4.8 from 184 reviews

This Deviled Egg Macaroni Salad is a creamy, tangy, and flavorful twist on traditional macaroni salad. Featuring perfectly cooked elbow macaroni, chopped hard-boiled eggs, and a zesty dressing made with mayonnaise, mustard, apple cider vinegar, and a touch of paprika, it’s enhanced with crunchy celery, red onion, and pickles for extra texture. Chilled and garnished with fresh herbs and paprika, it makes an ideal side dish for picnics, barbecues, or potlucks.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Cook the pasta: Bring a pot of salted water to a boil and cook the elbow macaroni until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
2. Boil the eggs: Place the eggs in a pot of cold water and bring to a boil. Once boiling, remove from heat and let the eggs sit covered in the hot water for 10-12 minutes. Then transfer to an ice bath to cool before peeling.
3. Prepare the 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.
4. Chop eggs and vegetables: Roughly chop the peeled boiled eggs. Finely chop the celery, red onion, pickles, and if using, chives or green onions.
5. Combine ingredients: Gently fold the chopped eggs and vegetables into the dressing to evenly coat them.
6. Mix in pasta: Add the cooked and cooled macaroni to the bowl and gently mix until all ingredients are thoroughly combined.
7. Chill and serve: Refrigerate the macaroni salad for at least one hour to allow flavors to meld. Just before serving, garnish with fresh parsley and a sprinkle of paprika.

Notes

• For best results, chill the salad for several hours or overnight to enhance the flavor.
• You can substitute sweet relish for dill pickles if preferred.
• If you prefer a tangier salad, add a splash more apple cider vinegar.
• This salad can be made a day ahead and kept covered in the refrigerator.
• Add chopped hard-boiled egg whites on top as garnish for extra color and texture.

Keywords: Deviled Egg Macaroni Salad, Macaroni Salad, Egg Salad, Picnic Salad, Summer Salad, Side Dish