Deviled Egg Macaroni Salad Recipe

Introduction

This Deviled Egg Macaroni Salad is a creamy, tangy twist on a classic favorite. Combining the rich flavors of deviled eggs with tender macaroni and crunchy vegetables, it’s perfect for picnics, potlucks, or a refreshing side dish any time.

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.
2. Step 2: Place the eggs in cold water and bring to a boil. Remove from heat and let sit for 10-12 minutes. Then cool the eggs in ice water before peeling.
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 fold them into the dressing along with finely chopped celery, red onion, and pickles or relish.
5. Step 5: Gently mix in the cooked macaroni until everything is evenly combined.
6. Step 6: Chill the salad for at least one hour before serving. Garnish with extra paprika for a pop of color and flavor.

Tips & Variations

• Use sweet relish instead of dill pickles for a milder, sweeter taste.
• For extra creaminess, add a dollop of sour cream or Greek yogurt to the dressing.
• Toast the celery and onion lightly to add a subtle roasted flavor.
• Fresh herbs like dill or basil can be added in place of parsley for a different herbal note.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. The flavors develop best after chilling. Before serving, give it a gentle stir. Reheat is not recommended, as the salad is meant to be served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, making it a few hours or even a day ahead allows the flavors to blend beautifully. Just keep it refrigerated until ready to serve.

Can I use a different type of pasta?

Absolutely! Small shapes like shells, rotini, or penne work well and hold the dressing nicely.

Deviled Egg Macaroni Salad Recipe

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★★★★★

4.9 from 73 reviews

This Deviled Egg Macaroni Salad is a creamy, tangy, and flavorful side dish that combines tender elbow macaroni with perfectly boiled eggs, crunchy celery, and zesty pickles. Dressed in a deliciously seasoned mayonnaise-based dressing with yellow mustard and apple cider vinegar, this salad is perfect for picnics, potlucks, or anytime you crave a comforting, classic salad with a twist.

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

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 Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain the pasta and set aside to cool.
2. Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil, then remove from heat and let sit off the heat for 10-12 minutes. Transfer the eggs to a bowl of ice water to cool, then peel and chop them.
3. Prepare the Dressing: In a medium mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper. Whisk thoroughly until smooth and well blended.
4. Combine Ingredients: Add the chopped boiled eggs to the dressing along with finely chopped celery, red onion, dill pickles or sweet relish, and optional chives or green onions. Gently fold the mixture to combine evenly.
5. Mix in Macaroni: Carefully fold the cooked, cooled macaroni into the egg and dressing mixture until fully coated and combined.
6. Chill and Serve: Cover the salad with plastic wrap and refrigerate for at least one hour to allow flavors to meld. Before serving, garnish with a sprinkle of extra paprika and freshly chopped parsley.

Notes

• For best flavor, chill the salad for several hours or overnight.
• You can substitute sweet relish for chopped dill pickles if preferred.
• Add chopped fresh herbs like dill or basil for additional freshness.
• Adjust the seasoning by increasing mustard or vinegar according to taste.
• This salad can be made a day ahead and stored in an airtight container in the refrigerator.

Keywords: deviled egg macaroni salad, macaroni salad, egg salad, picnic salad, easy side dish, classic salad, creamy salad, potluck recipe