Creamy Deviled Egg Macaroni Salad – A Classic Twist on Two Favorites
Bring together the best of both worlds with this Creamy Deviled Egg Macaroni Salad! Perfectly cooked pasta meets tangy, seasoned deviled eggs in a rich, creamy dressing. A flavorful side dish for BBQs, picnics, family gatherings, or any weeknight dinner. Easy to make, crowd-pleasing, and loaded with comfort food goodness!
Equipment
- Large pot for boiling pasta
- Medium saucepan (for boiling eggs)
- Mixing bowls (large and medium)
- Whisk or fork (for dressing)
- Sharp knife & cutting board (for chopping add-ins)
- Colander for draining pasta
Ingredients
- 3 cups elbow macaroni (uncooked)
- 6 large eggs (hard-boiled)
- 1 cup mayonnaise (or half mayo + half Greek yogurt for lighter version)
- 2 tablespoons yellow or Dijon mustard
- 1 tablespoon apple cider vinegar (or pickle juice)
- 1 tablespoon sweet pickle relish (optional)
- ½ cup celery, finely chopped
- ¼ cup red onion, finely chopped
- ¼ cup dill pickles, chopped (optional)
- ½ teaspoon paprika (plus extra for garnish)
- Salt & black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook macaroni until al dente. Drain, rinse with cold water, and set aside to cool.
- Boil eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10–12 minutes. Drain and cool in ice water before peeling.
- Prepare eggs: Peel eggs and separate yolks from whites. Chop egg whites and place in a large bowl. Mash yolks in a separate bowl.
- Make dressing: To the mashed yolks, add mayonnaise, mustard, vinegar (or pickle juice), relish, paprika, salt, and pepper. Whisk until smooth and creamy.
- Assemble salad: In a large bowl, combine cooked pasta, chopped egg whites, celery, onion, and pickles. Pour dressing over and stir until evenly coated.
- Chill: Cover and refrigerate for at least 1–2 hours to allow flavors to blend.
- Serve: Garnish with paprika, fresh parsley, or extra sliced egg before serving.
Notes
- Cook pasta slightly firm—it will soften as it sits in the dressing.
- For easy peeling, use chilled eggs that have been cooled in ice water.
- Adjust creaminess by adding more or less mayo/yogurt.
- Make ahead: prepare up to 24 hours before serving. Stir before serving to refresh texture.
- Flavor boosters: add bacon, ham, shredded chicken, or jalapeños for variety.