Introduction

Deviled Egg Macaroni Salad is a creamy and flavorful twist on classic macaroni salad. With the richness of hard-boiled eggs and a tangy, paprika-spiced dressing, this dish is perfect for picnics, potlucks, or a comforting side at any meal.

A close-up view of a mound of creamy macaroni and cheese in a white bowl, showing about two layers of small, tube-shaped pasta covered in a rich, pale yellow cheese sauce. The top layer is sprinkled with fine red seasoning and small bright green chive pieces, adding color contrast. In the blurred background, there are halved hard-boiled eggs with a bright yellow yolk and a small green garnish on top, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 turn off the heat and let them sit for 10-12 minutes. Cool the eggs in ice water before peeling.
Step 3: In a mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper. Stir until smooth and well blended.
Step 4: Chop the boiled eggs and fold them into the dressing along with the finely chopped celery, red onion, and pickles or relish.
Step 5: Gently mix in the cooked macaroni until everything is evenly combined.
Step 6: Chill the salad in the refrigerator for at least one hour to allow the flavors to meld. Garnish with extra paprika before serving.

Tips & Variations

For extra creaminess, add a little sour cream or Greek yogurt to the dressing.
Try substituting dill pickles with sweet relish for a sweeter flavor.
Add a pinch of cayenne pepper if you like a subtle kick.
Fresh chives or green onions add a pleasant mild onion flavor and a pop of color.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. For best taste, consume within this time. Re-chill before serving; this salad is best enjoyed cold and should not be left out at room temperature for long periods.

How to Serve

A close-up view of creamy macaroni and cheese served in a white bowl, showing about two layers: the bottom layer consisting of soft, small macaroni pasta coated thickly in bright yellow cheese sauce with a smooth, glossy texture, and the top layer featuring two halves of a hard-boiled egg placed at the center. The eggs have firm, white outer edges and bright yellow yolks sprinkled lightly with reddish paprika powder and small green chive pieces. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this macaroni salad ahead of time?

Yes, this salad actually benefits from resting in the refrigerator for at least an hour or two, as it allows the flavors to develop fully. You can prepare it up to a day in advance.

What can I use instead of mayonnaise?

You can substitute mayonnaise with Greek yogurt or a combination of Greek yogurt and sour cream for a lighter version, though the flavor and texture will be slightly different.

Deviled Egg Macaroni Salad Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

This Deviled Egg Macaroni Salad is a creamy, tangy, and flavorful twist on classic macaroni salad, enhanced with chopped hard-boiled eggs, celery, onions, and pickles. Perfectly chilled and garnished with paprika, it’s a delightful side dish for picnics, barbecues, or any casual meal.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Category: Salad
Method: Boiling
Cuisine: American

Ingredients

Scale

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

Vegetables and Herbs

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 Macaroni: Bring salted water to a boil and cook the elbow macaroni until al dente, then drain and set aside to cool.
Boil Eggs: Place eggs in cold water, bring to a boil, then remove from heat and let stand for 10-12 minutes. Transfer eggs to ice water to cool, then peel and chop.
Prepare Dressing: In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper. Stir well to form a smooth dressing.
Mix Ingredients: Fold the chopped boiled eggs, celery, red onion, pickles or relish, and optional chives or green onions into the dressing.
Combine with Pasta: Gently mix the cooked macaroni into the egg dressing mixture until everything is evenly coated.
Chill and Serve: Refrigerate the salad for at least one hour before serving to allow flavors to meld. Garnish with extra paprika and chopped fresh parsley.

Notes

For best flavor, chill the salad for several hours or overnight before serving.
Use sweet relish or chopped dill pickles depending on your preferred taste profile.
Can be made a day ahead to save preparation time.
Optional fresh chives or green onions add a mild onion flavor but can be omitted if desired.
This salad holds well for up to 3 days refrigerated.

Keywords: Deviled egg macaroni salad, macaroni salad, egg salad, picnic salad, summer side dish