Deviled Egg Macaroni Salad Recipe
Introduction
This Deviled Egg Macaroni Salad is a creamy, tangy twist on a classic picnic favorite. Featuring the bold flavors of deviled eggs combined with tender elbow macaroni, it’s a crowd-pleaser that’s perfect for potlucks or family gatherings.
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
- Step 1: Cook the elbow macaroni in salted boiling water until al dente, then drain and set aside to cool.
- Step 2: Place the eggs in cold water, bring to a boil, then remove from heat and let sit covered for 10-12 minutes. Cool the eggs in ice water before peeling.
- Step 3: In a mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until smooth.
- Step 4: Chop the peeled eggs and fold them into the dressing along with celery, red onion, chopped pickles or relish, chives (if using), and parsley.
- Step 5: Gently mix in the cooked macaroni until everything is evenly combined.
- 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
- For added crunch, try adding chopped bell peppers or shredded carrots.
- Use sweet relish instead of dill pickles for a milder flavor.
- Make the salad a day ahead to allow flavors to meld beautifully.
- Add a splash of hot sauce if you prefer a bit of heat.
Storage
Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best served chilled and should not be left out at room temperature for extended periods.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, small pasta shapes like shells, rotini, or small penne work well instead of elbow macaroni.
How do I prevent the eggs from getting rubbery?
Remove the eggs from boiling water promptly and cool them in ice water to stop the cooking process, which keeps the yolks creamy and the whites tender.
PrintDeviled Egg Macaroni Salad Recipe
A creamy and tangy Deviled Egg Macaroni Salad blending tender elbow macaroni with classic deviled egg flavors, crisp celery, red onion, and pickles. Perfect as a refreshing side dish for picnics, barbecues, or potlucks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
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
- Cook the macaroni: Bring a large pot of salted water to boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside to cool.
- Boil the eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then remove from heat. Let eggs sit in hot water for 10-12 minutes. Transfer eggs to an ice bath to cool completely, then peel and chop.
- Prepare the dressing: In a mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until well combined.
- Combine ingredients: Fold the chopped eggs into the dressing mixture. Add finely chopped celery, red onion, dill pickles or sweet relish, chives or green onions (if using), and parsley. Mix thoroughly.
- Mix macaroni into salad: Gently fold the cooled macaroni into the egg and dressing mixture until everything is evenly coated.
- Chill and serve: Cover the salad and refrigerate for at least one hour to allow the flavors to meld. Just before serving, garnish with extra paprika for color and flavor.
Notes
- For best flavor, prepare the salad a few hours ahead or the day before serving.
- You can substitute yellow mustard with Dijon mustard for a slightly tangier taste.
- Use sweet relish if you prefer a sweeter salad, or chopped dill pickles for a more tangy bite.
- Adding chopped fresh herbs like parsley or chives enhances freshness and adds bright color.
- Keep the salad chilled to maintain freshness and texture.
Keywords: Deviled Egg Macaroni Salad, macaroni salad, egg salad, picnic salad, summer salad, creamy macaroni salad
