Deviled Egg Macaroni Salad
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This easy Deviled Egg Macaroni Salad recipe tastes just like deviled eggs, super creamy and loaded with celery, olives, pickles and red onion. Quick, delicious and ready in 30 minutes!
Delicious Deviled Egg Macaroni Salad
This pasta salad is a match made in heaven! The delicious creamy flavor of deviled eggs paired with a macaroni salad loaded with goodies? You’re going to be the hit of every barbecue you go to in the summer! You have to give this a try, especially if you have lots of eggs leftover. This recipe makes such great use of them and this also makes a perfect side dish.
Just look at how incredibly creamy this macaroni salad is. No dry pasta in my kitchen! I always make sure to load my pasta salads up with homemade dressing so even if you make it a day or two ahead of time, each bite will still be nicely coated.
Why You Should Make This Deviled Egg Macaroni Salad
- Tastes Just Like Deviled Eggs. If you love deviled eggs you’re going to love the macaroni salad version of it. Same flavors but in macaroni salad.
- Quick And Easy. This salad is ready in just 30 minutes from start to finish, can’t get any simpler than that!
- Simple Pantry Ingredients. No fancy ingredients here, you probably already have everything you need in your pantry and fridge.
- Perfect For Potlucks. Not only is this salad perfect for your holiday table, it’s a great one to bring to social gatherings or potlucks. Total crowd pleaser.
- Large eggs – You’ll need some large eggs to hard boil. Hey did you know you can hard boil eggs in your air fryer or the instant pot?
- Elbow macaroni – Is the pasta of my choice for this salad, but feel free to try other small types of pasta, such as small shells, farfalle, rotini, etc.
- Dijon mustard – I love the taste of Dijon in any deviled eggs, but feel free to use just plain yellow mustard if that’s all you have.
- Mayonnaise – Ever make your own mayonnaise? It’s so easy, give it a try with my recipe here, or simply use store bought mayo, either works.
- Pickles – I used dill pickles, but sweet will work just as well.
- Red onion – I love the taste of red onion in this salad, but if all you have is a regular yellow onion, then go ahead and use that.
- Celery – We need some celery for that crunch we love in a good macaroni salad.
- Black olives – I love black olives in this salad, they also add a bit more tang to it.
- Smoked paprika – You can add some in the salad or just sprinkle some paprika over the top of the salad. I used a smoked paprika, but you can use a spicy paprika, or whatever you have in your pantry.
- Chives – Because I always love a little green to garnish my dishes.
- Salt & pepper – You’ll need to season this salad with salt and pepper to your taste.
How To Make Deviled Egg Macaroni Salad
- Cook the pasta. Use the box as a guide and cook according to package instructions. Rinse well with cold water after straining.
- Prepare the eggs. Peel your eggs and cut them in half. Scoop out the yolks and set them aside in a bowl. Chop the whites into pieces.
- Prepare the dressing. Mash the yolks with a fork until smooth. Season them with salt and pepper, then add the mustard and mayo. Stir everything until well combined.
- Assemble the salad. Add the macaroni to a large mixing bowl. Add the dressing, egg whites, the rest of your mix-ins, and paprika. Mix everything until evenly coated in the dressing.
- Garnish and serve. Sprinkle the salad with smoke paprika and chives, then enjoy!
What Else Can I Add To My Salad?
I like to throw a lot of ingredients in this recipe like pickles, red onion, celery and black olives. Some people don’t like celery in their macaroni salads, so if that’s you, then simply don’t add them. I personally like the extra crunch you get from the celery. I love the saltiness that the pickles and olives give this salad. With a heavier and creamier dressing, that bit of zing really helps keep those flavors alive.
Of course, this is your salad, so you can make it however you like! Here are a few ideas for mix-ins that would be great in this recipe:
- Cherry tomatos
- Bell pepper
- Broccoli
- Cucumber
- Pickled hot peppers
- Feta cheese
Expert Tips
- Rinse the pasta: After you strain your noodles, rinse them well with cold water. This will halt the cooking process and prevent your macaroni from sticking together and forming a huge noodle blob.
- Peeling the eggs: For easier peeling, transfer the eggs straight from the boiling water to an ice bath. This will cause the hardboiled egg to shrink inside its shell. Once they’ve fully cooled, give the eggs a quick tap around the circumference and peel.
- Use a variety of mix-ins: When choosing what I want to add to my macaroni salad, I look for a few factors: crunch, salt, and tang. Using pickled veggies is such a great way to brighten the dish up.
- Chill before serving: Let everything hang out together in the fridge for at least one hour before serving. When those ingredients get to sit together, the flavors get even better!
How To Serve
Who else thinks of BBQ when they look at a macaroni salad? I do! Try serving this macaroni salad with some of these recipes:
Leftovers
Store this salad in an airtight container up to 5 days in the fridge. If you’re making this ahead of time, you can store it in a bowl that is well covered with plastic wrap. While you can freeze this if you want, it is best served fresh. The pasta and veggies may become mushy after being frozen and thawed.
Try These Other Delicious Pasta Salad Recipes:
- Italian Pasta Salad
- Greek Pasta Salad
- Taco Pasta Salad
- Chicken Ranch Pasta Salad
- Asparagus And Peas Pasta Salad
- Tuna Macaroni Salad
- Macaroni Salad
Love Deviled Eggs? Try My Recipes Here:
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Deviled Egg Macaroni Salad
Video
Ingredients
- 8 large eggs (hard boiled)
- 12 ounces elbow macaroni (uncooked)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (ground, or to taste)
- 2 tablespoons Dijon mustard
- 1 cup mayonnaise
- 3 medium dill pickles (chopped)
- ½ medium red onion (chopped)
- 2 ribs celery (chopped)
- ½ cup black olives (sliced)
- ½ teaspoon smoked paprika
- 1 tablespoon chives (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the pasta. Use the box as a guide and cook according to package instructions. Rinse well with cold water after straining.
- Prepare the eggs. Peel your eggs and cut them in half. Scoop out the yolks and set them aside in a bowl. Chop the whites into pieces.
- Prepare the dressing. Mash the yolks with a fork until smooth. Season them with salt and pepper, then add the mustard and mayo. Stir everything until well combined.
- Assemble the salad. Add the macaroni to a large mixing bowl. Add the dressing, egg whites, the rest of your mix-ins, and paprika. Mix everything until evenly coated in the dressing.
- Garnish and serve. Sprinkle the salad with smoke paprika and chives, then enjoy!
Notes
- To get perfect hard boiled eggs all the time, add your eggs eggs to a saucepan, cover with at least 2 inches of cold water. Bring the water to a full boiling, you should see big boiling bubbles, turn off the heat and cover the pot. Keep the saucepan on the burner for about 10 to 12 minutes. At this point I like to run cold water over the eggs and peel them under the tap, this way it’s easy to peel the eggs and you get perfectly peeled eggs every single time.
- Adding a bit of salt or vinegar to your water for the eggs, will prevent the eggs from cracking while cooking.
- Rinse the pasta: After you strain your noodles, rinse them well with cold water. This will halt the cooking process and prevent your macaroni from sticking together and forming a huge noodle blob.
- Peeling the eggs: For easier peeling, transfer the eggs straight from the boiling water to an ice bath. This will cause the hardboiled egg to shrink inside its shell. Once they’ve fully cooled, give the eggs a quick tap around the circumference and peel.
- Use a variety of mix-ins: When choosing what I want to add to my macaroni salad, I look for a few factors: crunch, salt, and tang. Using pickled veggies is such a great way to brighten the dish up.
- Chill before serving: Let everything hang out together in the fridge for at least one hour before serving. When those ingredients get to sit together, the flavors get even better!
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
