Deviled Egg Macaroni Salad

Rich, tangy, and irresistibly nostalgic, Deviled Egg Macaroni Salad combines the best of two classic comfort foods into one crowd-pleasing side dish. Featuring tender pasta, chopped hard-boiled eggs, and a creamy, zesty dressing reminiscent of your favorite deviled eggs, this salad is a guaranteed hit at picnics, potlucks, BBQs, or weeknight family dinners. It’s simple to make, full of bold flavor, and always the first bowl to empty on the table.

Origin Deviled Egg Macaroni Salad

This salad is a mash-up of two favorites: Southern-style macaroni salad and deviled eggs. The combination first became popular in American cookouts because it’s hearty, affordable, and crowd-pleasing.

What I Love About This Recipe

It tastes like a big bowl of comfort food creamy and rich but balanced by tangy mustard and a little crunch from celery and onion. Plus, it’s make-ahead friendly.

Also Read : Thanksgiving Sweet Potatoes

Deviled Egg Macaroni Salad

Recipe by RecipeWikkiCourse: Side Dish, SaladCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

150

kcal

Deviled Egg Macaroni Salad is the perfect fusion of two picnic favorites—creamy deviled eggs and classic macaroni salad. It features tender elbow pasta tossed with chopped hard-boiled eggs, mayo, mustard, celery, and a dash of paprika, giving it that signature deviled egg flavor in every bite. Cool, tangy, and satisfying, it’s a hit at BBQs, potlucks, or as a flavorful lunch side.

Ingredients

• 8 oz elbow macaroni (about 3 cups uncooked)

• 6 large eggs

• ½ cup mayonnaise

• 2 tbsp yellow mustard

• 1 tbsp apple cider vinegar

• 1 tsp sugar

• ½ tsp salt

• ¼ tsp black pepper

• 2 stalks celery, finely diced

• ¼ cup red onion, finely diced

• 2 tbsp sweet pickle relish (optional)

• Paprika and chopped chives, for garnish

Directions

• Bring a large pot of salted water to a boil.
• Add macaroni and cook according to package directions until tender. Drain and rinse with cold water.
• While pasta cooks, place eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let sit 12 minutes.
• Transfer eggs to ice water to cool. Peel and chop.
• In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and black pepper.
• Fold in cooked macaroni, chopped eggs, celery, onion, and relish. Mix gently to coat everything evenly.
• Cover and chill at least 1 hour before serving.
• Sprinkle with paprika and chives just before serving.

Notes

• For extra flavor, mash 2 of the egg yolks into the dressing before mixing.
• You can swap in Greek yogurt for part of the mayo if you prefer a lighter dressing.
• This salad keeps well refrigerated for up to 3 days.