If you’re looking for a nostalgic yet refreshingly modern twist on a classic picnic favorite, this Deviled Egg Macaroni Salad Recipe is exactly what your taste buds have been craving. Imagine the creamy, tangy flavor of deviled eggs combined with the delightful chew of elbow macaroni and a medley of crisp, flavorful veggies—all harmonizing in one vibrant, crowd-pleasing dish. This recipe effortlessly balances texture and flavor, making it perfect for potlucks, family gatherings, or any warm-weather meal you want to elevate with a side of comfort and charm.
Ingredients You’ll Need
The beauty of this Deviled Egg Macaroni Salad Recipe lies in its simple, wholesome ingredients that each bring their own character to the table. From creamy mayonnaise and tangy Dijon mustard to crunchy celery and smoky paprika, every element plays a role in delivering a salad that’s bursting with flavor and texture.
- 8 large eggs (hard boiled): The star of the show, providing that classic deviled egg richness and creaminess.
- 12 ounces elbow macaroni (uncooked): The perfect pasta shape for holding onto the velvety dressing and mix-ins.
- ¼ teaspoon salt (or to taste): Enhances the natural flavors throughout the salad.
- ¼ teaspoon black pepper (ground, or to taste): Adds a subtle kick and balance.
- 2 tablespoons Dijon mustard: Gives a tangy depth that brightens the dressing beautifully.
- 1 cup mayonnaise: Creates the creamy base that ties all ingredients together.
- 3 medium dill pickles (chopped): Bring a crunchy, tangy contrast that livens up the dish.
- ½ medium red onion (chopped): Provides a mild sharpness and vibrant color.
- 2 ribs celery (chopped): Adds fresh crunch and a subtle earthiness.
- ½ cup black olives (sliced): Lends a briny, savory note that complements the eggs perfectly.
- ½ teaspoon smoked paprika: Infuses a warm, smoky aroma and a pop of color.
- 1 tablespoon chives (chopped): For a fresh, mild onion flavor and pretty garnish.
How to Make Deviled Egg Macaroni Salad Recipe
Step 1: Cook the pasta
Start by boiling the elbow macaroni according to the package directions until it’s tender but still firm to the bite. Once cooked, drain and rinse the pasta under cold water to stop the cooking and cool it down for the salad. This step ensures the pasta doesn’t get mushy and that your salad stays delightfully fresh.
Step 2: Prepare the eggs
Peel your hard-boiled eggs with care, then slice each in half. Gently scoop out the yolks and place them in a separate bowl. Chop the whites into bite-sized pieces—these will later add texture and visual appeal to your salad.
Step 3: Prepare the dressing
Mash the yolks with a fork until they’re smooth and creamy. Then season them with salt and black pepper, add the Dijon mustard, and mix in the mayonnaise. Stir everything together until the dressing is luscious and well combined—that classic deviled egg flavor is now beautifully reimagined as a tangy salad dressing.
Step 4: Prep the mix-ins
Chop your dill pickles, red onion, celery, and slice the black olives evenly. Each adds a distinct crunch and burst of flavor, bringing the salad to life. Having all the mix-ins prepped ahead makes assembly quick and easy.
Step 5: Assemble the salad
In a large mixing bowl, add the cooled macaroni, followed by the deviled egg dressing. Toss in the chopped egg whites, dill pickles, red onion, celery, and olives. Sprinkle the smoked paprika over the top. Gently fold everything together until all components are evenly coated with that creamy dressing, promising a perfect bite every time.
Step 6: Garnish and serve
Finish off your Deviled Egg Macaroni Salad Recipe by sprinkling it with more smoked paprika and a generous handful of freshly chopped chives. Not only do these garnishes add an attractive hint of color, but they also enhance the smoky and fresh notes of the dish just beautifully. Now you’re ready to enjoy a salad that’s as stunning as it is delicious.
How to Serve Deviled Egg Macaroni Salad Recipe
Garnishes
Adding a few extra touches like fresh herbs, a dash of paprika, or even a sprinkle of crispy bacon can lift your Deviled Egg Macaroni Salad Recipe to the next level. Chives and parsley bring a fresh, green pop, while paprika offers a subtle smoky finish that complements the creamy dressing perfectly.
Side Dishes
This salad pairs wonderfully with a variety of mains. Serve it alongside grilled chicken, barbecued ribs, or a classic cheeseburger for a nostalgic summer meal. It also shines with lighter fare like lemon-herb roasted fish or a vibrant green garden salad, balancing the rich and tangy flavors of the macaroni salad.
Creative Ways to Present
Think beyond the bowl! Try layering the salad in clear glass jars for a charming picnic presentation, or serve it on a bed of crunchy lettuce leaves for individual portions. For a party, spoon it into mini bell pepper cups or hollowed cherry tomatoes for playful, bite-sized servings that guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Deviled Egg Macaroni Salad Recipe keeps beautifully in an airtight container in the fridge for up to three days. The flavors actually deepen after a bit of resting time, making it even tastier the next day. Just give it a quick stir before serving to redistribute the dressing.
Freezing
Because of the mayonnaise-based dressing, this salad is best enjoyed fresh or refrigerated rather than frozen. Freezing can cause the texture to become watery and the dressing to separate, which might affect the overall deliciousness you’re aiming for.
Reheating
Since this is a cold, creamy salad, reheating is not recommended. Serve it chilled or at room temperature for the best taste and texture experience. If you prefer it slightly warmer, let it sit out for about 15 minutes to lose some chill before serving.
FAQs
Can I use a different type of pasta for this salad?
Absolutely! While elbow macaroni is classic and perfectly sized for this recipe, small shells, rotini, or even mini penne would all work beautifully and hold the dressing well.
What if I want to make the salad less tangy?
Simply reduce the Dijon mustard a bit or swap it out for a milder yellow mustard, and adjust the pickles to your preference. The salad will still be delicious but a little softer in flavor.
Is there a way to make this recipe vegan?
This recipe relies on eggs and mayonnaise, but you can try substituting vegan mayo and chickpea “egg” cubes, although the traditional flavor might be altered. Experimenting with flavor and texture is part of the fun!
Can I prepare this salad the day before a party?
You can! In fact, making it a few hours or the night before helps the flavors meld wonderfully. Just keep it covered and refrigerated until serving.
How can I make the salad less creamy?
If you prefer a lighter salad, reduce the mayonnaise by a quarter or add a splash of Greek yogurt for tang without heaviness. This will still keep the classic deviled egg character while making it a bit fresher.
Final Thoughts
This Deviled Egg Macaroni Salad Recipe is truly a celebration of flavor, texture, and nostalgia all in one bowl. Whether you’re bringing it to a family picnic, potluck, or just craving a comforting yet fresh dish, it’s sure to become a new favorite. Give it a try soon—you’ll wonder how you ever enjoyed macaroni salad without those irresistible deviled egg vibes!
Print
Deviled Egg Macaroni Salad Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful Deviled Egg Macaroni Salad combining tender elbow macaroni, chopped hard-boiled eggs, and a tangy homemade deviled egg dressing, accented with crunchy vegetables and smoky paprika for the perfect picnic or side dish.
Ingredients
Eggs & Pasta
- 8 large eggs (hard boiled)
- 12 ounces elbow macaroni (uncooked)
Seasonings & Dressing
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (ground, or to taste)
- 2 tablespoons Dijon mustard
- 1 cup mayonnaise
- ½ teaspoon smoked paprika
Mix-ins & Garnish
- 3 medium dill pickles (chopped)
- ½ medium red onion (chopped)
- 2 ribs celery (chopped)
- ½ cup black olives (sliced)
- 1 tablespoon chives (chopped)
Instructions
- Cook the pasta. Bring a pot of water to boil and cook the elbow macaroni according to package instructions until al dente. Once cooked, drain and rinse well with cold water to stop cooking and cool the pasta.
- Prepare the eggs. Peel the hard boiled eggs and cut each in half. Carefully scoop out the yolks and place them in a bowl, then chop the whites into small pieces and set aside.
- Prepare the dressing. Mash the reserved yolks with a fork until smooth. Season with salt and pepper, then stir in Dijon mustard and mayonnaise until the mixture is fully combined and creamy.
- Prep the mix-ins. Chop the dill pickles, red onion, celery, and slice the black olives. These will add flavor and texture to the salad.
- Assemble the salad. In a large mixing bowl, combine the cooked macaroni, deviled egg dressing, chopped egg whites, pickles, onion, celery, olives, and smoked paprika. Mix everything thoroughly to ensure all ingredients are evenly coated with the dressing.
- Garnish and serve. Sprinkle the salad with additional smoked paprika and freshly chopped chives for color and extra flavor. Serve chilled or at room temperature and enjoy this delicious macaroni salad.
Notes
- For best flavor, chill the salad for at least 1 hour before serving to allow the flavors to meld.
- You can adjust the amount of mayo or mustard to taste for creaminess or tanginess.
- Use fresh herbs like dill or parsley if you prefer in place of chives.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Hard boil eggs by placing them in cold water, bringing to a boil, then covering and letting sit off heat for 10-12 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
