Introduction:
Deviled Egg Macaroni Salad combines the creamy, tangy flavors of deviled eggs with the hearty, comforting texture of classic macaroni salad.
It’s a perfect side dish for barbecues, potlucks, picnics, or even a light lunch.
This salad brings together two familiar favorites into one irresistible dish.
Ingredients:
Macaroni – 2 cups dry elbow macaroni
Eggs – 6 large, hard-boiled and peeled
Mayonnaise – ¾ cup
Yellow mustard – 1½ tablespoons
White vinegar – 1 tablespoon
Sweet pickle relish – 2 tablespoons
Red onion – ¼ cup, finely chopped
Celery – ½ cup, finely diced
Paprika – ½ teaspoon (plus more for garnish)
Salt – to taste
Black pepper – to taste
Optional garnish – chopped chives or parsley
Instructions:
Cook the macaroni:
Boil macaroni according to package directions until al dente.
Drain, rinse with cold water, and let it cool completely.
Prepare the eggs:
Slice the hard-boiled eggs in half.
Separate yolks and whites.
Mash the yolks in a bowl until smooth.
Chop the egg whites and set aside.
Make the deviled egg dressing:
To the mashed yolks, add mayonnaise, mustard, vinegar, relish, paprika, salt, and pepper. Mix until smooth and creamy.
Assemble the salad:
In a large mixing bowl, combine cooled macaroni, chopped egg whites, onion, and celery.
Add the deviled egg dressing and mix well to coat all ingredients evenly.
Chill and serve:
Cover and refrigerate for at least 1 hour before serving.
Garnish with a sprinkle of paprika and optional herbs.
Description:
This salad is rich and creamy, with a bright tang from the mustard and vinegar, balanced by the sweetness of the relish. The texture is soft and tender with a satisfying crunch from celery and onion.
It’s like eating deviled eggs with pasta — comfort food at its finest.
Tips:
Cool the pasta completely before mixing to avoid a greasy salad.
Use fresh eggs for best flavor and texture.
Taste and adjust the salt, mustard, and relish to your preference.
For smoother dressing, use a food processor to blend the yolk mixture.
Chill thoroughly for the best flavor — even overnight if time allows.
Variations:
Spicy kick: Add a dash of hot sauce or cayenne to the dressing.
Bacon lovers: Crumble crispy bacon over the top before serving.
Low-carb version: Substitute macaroni with chopped cauliflower.
Herb twist: Add fresh dill or tarragon for extra freshness.
Greek-style: Use Greek yogurt in place of mayo for a tangier, lighter version.
Correction Note:
If your salad turns out too dry after chilling, simply stir in an extra tablespoon or two of mayo or a splash of milk to loosen it before serving.
Enjoy!
Serve your Deviled Egg Macaroni Salad chilled and garnished.
It’s guaranteed to be a hit whether you’re feeding a crowd or meal-prepping for the week.
Every creamy, tangy bite brings comfort and a hint of nostalgia — enjoy!