Deviled Egg Macaroni Salad Recipe

Deviled Egg Macaroni Salad is a picnic classic turned up a notch — think rich, creamy deviled eggs mingling with tender macaroni, crisp celery, and a tangy, peppery dressing. It’s the winning side dish you’ll want at every summer barbecue, holiday potluck, or casual family meal. The blend of flavors and textures in Deviled Egg Macaroni Salad makes it instantly craveable — a little sweet, a little tart, and finished with just the right crunch and a dash of paprika for color. Prepare for a new crowd favorite!

Ingredients You’ll Need

You’ll be amazed at how easy it is to put together Deviled Egg Macaroni Salad with just a few simple, familiar ingredients. Every item on this list is there for a reason — bringing either creamy richness, a punch of flavor, or a satisfying bite to every forkful.

• Elbow macaroni (16 ounces): This classic pasta shape holds the creamy dressing in its curves, delivering flavor in every bite.
• Mayonnaise (1 cup): Mayonnaise creates that irresistibly smooth base for the dressing and holds all the flavors together.
• Mustard (3 tablespoons): Mustard adds a hint of sharpness and classic deviled egg tang — Dijon or yellow mustard both work beautifully.
• Apple cider vinegar (1 tablespoon): A splash of vinegar brightens everything and balances the richness.
• Sour cream (2 tablespoons): Sour cream gives the dressing extra creaminess and a subtle, pleasant tang.
• Granulated sugar (1½ teaspoons): Just a touch of sugar balances out the acidity and sharp flavors.
• Salt (½ teaspoon): Essential for making all the other flavors pop.
• Pepper (¼ teaspoon): Adds the perfect hint of spice and depth.
• Hard boiled eggs (6 large, peeled and divided): The real star: yolks create a velvety dressing and chopped whites add tender bites throughout the salad.
• Celery (¾ cup, chopped): Brings fresh, crunchy contrast.
• Red onion (¾ cup, diced): A little sharpness and color to perk up each bite.
• Pickles (½ cup, diced, dill or sweet): Pickles add tang and their signature crunch; choose your favorite style.
• Paprika or smoked paprika (for garnish): Sprinkle on top right before serving for that nostalgic deviled egg look and a boost of flavor.

How to Make Deviled Egg Macaroni Salad

Step 1: Cook the Macaroni

Fill a large pot with water, salt it generously, and bring it to a rolling boil. Add the elbow macaroni and cook according to the package instructions until just al dente. Drain immediately, then rinse under cold water to stop the cooking and cool the noodles. Shake off all excess water — you want well-drained pasta so your salad isn’t watery.

Step 2: Mix the Creamy Dressing

In a medium bowl, whisk together mayonnaise, mustard, apple cider vinegar, and sour cream until fully combined. Stir in the sugar, salt, and pepper. The mixture should be smooth, vibrant, and a little tangy — exactly what gives Deviled Egg Macaroni Salad its irresistible character.

Step 3: Add the Egg Yolks

Peel your hard boiled eggs and separate the yolks from the whites. Mash the yolks with a fork until they’re nice and fine, then whisk them into the dressing. This is the secret step that gives Deviled Egg Macaroni Salad its signature deviled egg flair — the dressing becomes even richer and silkier.

Step 4: Combine Pasta and Dressing

Add the cooled, drained macaroni to your bowl of creamy yolk dressing. Fold them together gently, making sure that all the pasta is evenly coated. The salad will seem a bit loose at first, but don’t worry; it will thicken perfectly as it chills.

Step 5: Add the Mix-Ins

Chop the egg whites you set aside earlier and stir them into the salad. Next, toss in the chopped celery, diced red onion, and diced pickles. Mix until the add-ins are distributed evenly — every spoonful should deliver a bit of creamy, tangy, and crunchy all at once.

Step 6: Chill and Garnish

Cover the Deviled Egg Macaroni Salad tightly with plastic wrap. Refrigerate for at least 2 hours (longer is even better), so the flavors meld and the salad sets up. Just before serving, sprinkle the top with paprika or smoked paprika for color and that classic deviled egg finishing touch.

How to Serve Deviled Egg Macaroni Salad

Garnishes

For that timeless look and a touch of smoky flavor, never skip the final sprinkle of paprika or smoked paprika over the top of your chilled Deviled Egg Macaroni Salad. Feel free to add a few extra slices of hard-boiled egg or a scatter of chopped fresh chives if you’re feeling fancy!

Side Dishes

This salad shines alongside grilled chicken, ribs, pulled pork, or burgers, but don’t stop there. Pair Deviled Egg Macaroni Salad with any picnic fare: corn on the cob, baked beans, fresh watermelon, or even a simple green salad. It’s a dish that plays well with all your favorite summer treats.

Creative Ways to Present

Try spooning Deviled Egg Macaroni Salad into lettuce cups for a pretty, individual presentation. Or, serve in a large, shallow platter so everyone can admire the bright pops of color. For family gatherings or potlucks, use a big trifle bowl to show off all those layers — it’s as eye-catching as it is delicious!

Make Ahead and Storage

Storing Leftovers

Cover any leftover Deviled Egg Macaroni Salad tightly with plastic wrap or transfer to an airtight container. Kept in the fridge, it stays fresh and flavorful for up to 3 days — just give it a quick stir before serving again. If the salad thickens too much, a splash of milk or extra mayonnaise will bring back the creamy texture.

Freezing

It’s best to avoid freezing Deviled Egg Macaroni Salad. The creamy dressing and eggs tend to separate and become watery after thawing, and the vegetables lose their pleasant crunch. Enjoy your salad freshly made or from the fridge for the best results.

Reheating

Deviled Egg Macaroni Salad is always served cold, so reheating isn’t necessary. If it’s been in the refrigerator for a while, simply let it sit at room temperature for 10–15 minutes before serving, then stir well. If the salad has thickened up, add a tablespoon of mayonnaise or a splash of milk to loosen it.

FAQs

Can I make Deviled Egg Macaroni Salad a day in advance?

Absolutely! In fact, making it a day ahead lets the flavors develop even more. Just remember to chill it tightly covered in the refrigerator and stir before serving.

Can I use a different type of pasta?

You sure can! While elbow macaroni is classic and holds the dressing well, small shells, rotini, or even bowties work great. Just avoid long pasta shapes for the best texture.

What’s the best way to boil eggs for this recipe?

Place your eggs in a saucepan, cover with cool water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes. Cool immediately in ice water for easy peeling.

Can I make this salad lighter?

Definitely! You can substitute light mayonnaise or Greek yogurt for some (or all) of the mayo, and use less sugar to cut down sweetness if you prefer. The result is still creamy and delicious.

Is Deviled Egg Macaroni Salad gluten-free?

If you use your favorite gluten-free elbow macaroni, this salad can absolutely be made gluten-free. Just double-check all packaged ingredients to ensure they’re safe for your needs.

Final Thoughts

If you’re looking for a true crowd-pleaser, Deviled Egg Macaroni Salad deserves a spot on your summertime menu. It’s nostalgic, irresistible, and incredibly simple to make — one of those recipes you’ll reach for again and again. I hope you’ll give it a try and let it become a new favorite at your family gatherings!

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