Why You’ll Love This Recipe

This Deviled Egg Macaroni Salad brings the best of both worlds: the creamy, tangy flavor of deviled eggs and the satisfying texture of pasta. The combination of mayonnaise, mustard, and a hint of vinegar creates a deliciously creamy dressing, while the celery, red onion, and dill pickles add a refreshing crunch. It’s an easy-to-make, crowd-pleasing dish that’s sure to impress at any gathering. Plus, it’s quick to prepare and can be made ahead of time to allow the flavors to meld.

Ingredients

For the Eggs:

  • 12 large eggs, hard-boiled and peeled

For the Pasta:

  • 16 oz elbow macaroni, cooked and cooled

For the Dressing:

  • 1 cup mayonnaise

  • ¼ cup yellow mustard

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon granulated sugar

  • ½ teaspoon garlic powder

  • ½ teaspoon paprika (plus extra for garnish)

  • Salt, to taste

  • Black pepper, to taste

For the Vegetables:

  • ½ cup celery, finely chopped

  • ½ cup red onion, finely chopped

  • ¼ cup dill pickles, finely chopped

For the Herbs:

  • 2 tablespoons fresh parsley, chopped (optional, for color)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Eggs

  • Halve the hard-boiled eggs. Remove the yolks and place them in a large mixing bowl. Set aside the chopped egg whites.

  • Mash the egg yolks thoroughly.

Step 2: Make the Dressing

  • To the mashed egg yolks, add mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and black pepper. Stir until a smooth, creamy consistency is achieved.

Step 3: Combine Ingredients

  • Add the cooked, cooled elbow macaroni, chopped egg whites, celery, red onion, dill pickles, and parsley (if using) to the dressing. Mix gently until all ingredients are evenly coated.

Step 4: Chill and Serve

  • Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld together.

  • Before serving, garnish with additional paprika for a pop of color and extra flavor.

Servings and Timing

  • Prep Time: 20 minutes

  • Cook Time: 10 minutes

  • Total Time: 30 minutes

  • Servings: 8 servings

Variations

  • Spicy version: If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.

  • Herb variations: Swap the parsley for fresh dill or chives for a different herbal flavor.

Storage/Reheating

Store any leftover Deviled Egg Macaroni Salad in an airtight container in the refrigerator for up to 3 days. This dish is best served chilled, so simply take it out of the fridge and serve cold. The flavors actually improve after sitting for a while, making it a great make-ahead dish.

FAQs

Can I use a different type of pasta?

Yes! You can use any pasta shape you prefer, such as penne, rotini, or shells. Just make sure to cook it al dente and let it cool before mixing with the other ingredients.

Can I make this salad ahead of time?

Absolutely! This salad is perfect for making ahead of time. Let it sit in the fridge for at least an hour (or overnight) to allow the flavors to blend together.

Can I use Greek yogurt instead of mayonnaise?

Yes, you can substitute Greek yogurt for mayonnaise to make the salad a little lighter and tangier. You can also use half mayo and half Greek yogurt for a balanced flavor.

How do I make this salad a little more tangy?

If you prefer a tangier flavor, you can increase the amount of apple cider vinegar or mustard in the dressing.

Can I make this salad without pickles?

Yes, if you’re not a fan of pickles, you can leave them out or replace them with chopped olives or capers for a different briny flavor.

Can I use low-fat mayo or mustard?

Yes, you can use low-fat or fat-free versions of mayo and mustard to make this salad lighter, though it may affect the creaminess and flavor slightly.

What type of mustard should I use?

Yellow mustard is the traditional choice for this recipe, but you can use Dijon mustard or spicy brown mustard for a different flavor profile.

How do I store the leftover salad?

Store any leftover salad in the refrigerator for up to 3 days in an airtight container. It’s best served chilled, and the flavors will continue to develop the longer it sits.

Can I add other vegetables to the salad?

Absolutely! Feel free to add other vegetables such as bell peppers, carrots, or peas for extra crunch and flavor.

Conclusion

This Deviled Egg Macaroni Salad is a delicious and easy-to-make dish that’s perfect for any occasion. With its creamy dressing, crunchy veggies, and tangy kick from the mustard and pickles, it’s a refreshing twist on traditional macaroni salad. It’s a crowd-pleaser that will quickly become a staple at your summer gatherings, picnics, and barbecues!

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Deviled Egg Macaroni Salad

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  • Author: Mia
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian
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Description

Deviled Egg Macaroni Salad is a delicious twist on the classic macaroni salad, combining the creamy, tangy goodness of deviled eggs with tender pasta and crunchy vegetables. This easy-to-make, crowd-pleasing dish is perfect for summer picnics, barbecues, and potlucks. With a tangy dressing and fresh ingredients, it’s sure to become a favorite!

Ingredients

  • For the Eggs:
    12 large eggs, hard-boiled and peeled
  • For the Pasta:
    16 oz elbow macaroni, cooked and cooled
  • For the Dressing:
    1 cup mayonnaise
  • ¼ cup yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika (plus extra for garnish)
  • Salt, to taste
  • Black pepper, to taste
  • For the Vegetables:
    ½ cup celery, finely chopped
  • ½ cup red onion, finely chopped
  • ¼ cup dill pickles, finely chopped
  • For the Herbs:
    2 tablespoons fresh parsley, chopped (optional, for color)

Instructions

  1. Prepare the Eggs: Halve the hard-boiled eggs. Remove the yolks and place them in a large mixing bowl. Set aside the chopped egg whites. Mash the egg yolks thoroughly.
  2. Make the Dressing: To the mashed egg yolks, add mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and black pepper. Stir until a smooth, creamy consistency is achieved.
  3. Combine Ingredients: Add the cooked, cooled elbow macaroni, chopped egg whites, celery, red onion, dill pickles, and parsley (if using) to the dressing. Mix gently until all ingredients are evenly coated.
  4. Chill and Serve: Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld together. Before serving, garnish with additional paprika for a pop of color and extra flavor.

Notes

  • Make sure not to overmix the batter to ensure a light and tender bread.
  • For an extra burst of flavor, you can add a little bit of lemon zest or juice to the batter.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish, Picnic, Barbecue
  • Method: Mixing, Chilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 3g
  • Sodium: 400mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 105mg

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