If you’re craving a delightful twist on a classic picnic staple, this Deviled Egg Macaroni Salad Recipe is just the ticket. Imagine the creamy, tangy flavors of deviled eggs woven through tender elbow macaroni, crisp celery, and zesty red onion—all dressed in a perfectly balanced blend of mayonnaise, mustard, and sweet pickle relish. It’s the kind of salad that feels like a warm hug from an old friend, comforting yet exciting, making it an instant favorite for summer barbecues, potlucks, or simply a satisfying weeknight side.
Ingredients You’ll Need
Putting together this Deviled Egg Macaroni Salad Recipe is a breeze when you have the right ingredients on hand. Each component plays a key role, from the creamy textures to the bright, fresh crunch, creating a vibrant medley that’s as tasty as it is colorful.
- 8 oz elbow macaroni: The classic pasta shape provides the perfect bite-sized base to soak up all the delicious dressing.
- 6 hard-boiled eggs, chopped: Adds rich creaminess and that signature deviled egg flavor that makes this salad unique.
- 2 stalks celery, chopped: Offers a refreshing crunch that balances the softer ingredients.
- 1/4 cup red onion, chopped: Brings a gentle sharpness and a pop of color.
- 1 tbsp fresh parsley, chopped: Adds a fresh, herbaceous note that brightens the entire dish.
- 1/2 cup mayonnaise: The backbone of the dressing, bringing creaminess and richness.
- 2 tbsp yellow mustard: Delivers a tangy kick that cuts through the richness.
- 1 tbsp apple cider vinegar: Adds subtle acidity for balance.
- 1 tbsp sweet pickle relish: Brings a touch of sweetness and texture.
- 1/2 tsp paprika: Offers a smoky hint and beautiful color.
- 1/2 tsp onion powder: Deepens the savory flavors.
- 1/2 tsp garlic powder: Adds warmth and complexity to the dressing.
- Salt and pepper, to taste: Essential seasonings to bring everything together perfectly.
How to Make Deviled Egg Macaroni Salad Recipe
Step 1: Cook the Pasta
Start by boiling the elbow macaroni according to the package instructions until it’s perfectly al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and help it cool quickly—this also prevents the salad from becoming mushy later on.
Step 2: Prepare the Dressing
Grab a large mixing bowl and whisk together the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper. This dressing is the heart of the salad, with its delightful balance of creamy, tangy, and mildly sweet notes that elevate the simple ingredients to something special.
Step 3: Add Eggs and Veggies
Gently fold in the chopped hard-boiled eggs, celery, red onion, and fresh parsley. Mixing these in carefully ensures you keep the eggs chunky and the celery crunchy, giving the salad a fantastic texture contrast that keeps every bite interesting.
Step 4: Combine with Pasta
Pour the cooled macaroni into the bowl with the dressing and egg mixture, then stir gently to combine. The goal is to coat every macaroni piece with the luscious dressing while evenly distributing the veggies and eggs for that harmonious flavor in every spoonful.
Step 5: Chill
Pop the salad into the refrigerator for at least one hour. This chilling time allows the flavors to meld together beautifully, transforming the salad into a harmonious blend that tastes even better than when freshly made.
Step 6: Serve
Before serving, consider sprinkling additional paprika and a few parsley leaves on top for a vibrant and inviting presentation. This final touch not only adds color but also an extra hint of smoky flavor that complements the whole dish.
How to Serve Deviled Egg Macaroni Salad Recipe
Garnishes
To really wow your guests, sprinkle a bit more paprika and freshly chopped parsley on top just before serving. These simple garnishes enhance both the look and the flavor, making your Deviled Egg Macaroni Salad Recipe feel like a gourmet creation.
Side Dishes
This salad is a fantastic side for grilled meats like barbecue ribs or chicken, burgers, or even alongside a crisp green salad. Its creamy texture and bold flavors provide a perfect counterpoint to smoky, savory dishes, rounding out any meal with ease.
Creative Ways to Present
Get creative by serving the salad in hollowed-out tomatoes or cucumber cups for a charming appetizer. You could also use it as a delicious sandwich filling or scoop it onto lettuce leaves for a low-carb option. The versatility of this Deviled Egg Macaroni Salad Recipe makes it a hit at any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Deviled Egg Macaroni Salad keeps well in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop after resting, but it’s best enjoyed within a few days to maintain the texture of the eggs and celery.
Freezing
Freezing this salad is not recommended because the mayonnaise and hard-boiled eggs can separate and become watery upon thawing, which affects the texture and flavor negatively.
Reheating
This salad is best served cold or at room temperature, so reheating is unnecessary. Simply take it out of the fridge about 15 minutes before serving to let it come to a pleasant temperature.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional and works best for texture and holding the dressing, small pasta shapes like rotini or shells also make great alternatives in the Deviled Egg Macaroni Salad Recipe.
How do I hard-boil eggs perfectly for this salad?
Place eggs in a pot covered with cold water, bring to a boil, then remove from heat and cover for 10-12 minutes. Transfer them to an ice bath immediately to stop cooking and ease peeling.
Can I make this salad vegan or dairy-free?
This recipe relies heavily on eggs and mayonnaise, but you can try vegan substitutes such as plant-based mayonnaise and chickpea pasta, though it will change the classic flavor profile.
Is it okay to prepare the salad the night before?
Yes! In fact, preparing your Deviled Egg Macaroni Salad Recipe a day ahead allows the flavors to meld beautifully, making it even more flavorful when served.
What can I do if the salad is too thick?
If the dressing feels too thick, a splash of milk or a bit more apple cider vinegar can help thin it out without sacrificing flavor or texture.
Final Thoughts
There is something truly special about this Deviled Egg Macaroni Salad Recipe that makes it a standout addition to any meal. It’s an easy-to-make, crowd-pleasing salad that combines creamy, tangy, and crunchy elements in the most delightful way. I encourage you to give it a try—you’ll find it quickly becomes one of your go-to dishes for gatherings and everyday dinners alike!
Print
Deviled Egg Macaroni Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Deviled Egg Macaroni Salad is a creamy, tangy twist on a classic macaroni salad, featuring chopped hard-boiled eggs and a flavorful deviled egg-inspired dressing. A perfect side dish for picnics, barbecues, or potlucks, it combines tender elbow macaroni, crunchy celery, red onion, and a zesty mixture of mayonnaise, mustard, and sweet pickle relish, finished with a sprinkle of paprika and fresh parsley.
Ingredients
For the Salad:
- 8 oz elbow macaroni
- 6 hard-boiled eggs, chopped
- 2 stalks celery, chopped
- 1/4 cup red onion, chopped
- 1 tbsp fresh parsley, chopped
For the Dressing:
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp sweet pickle relish
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Boil the elbow macaroni according to package directions until al dente. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process and cool it down. Set aside.
- Prepare the Dressing: In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper. Whisk thoroughly until smooth and well blended.
- Add Eggs and Veggies: Gently fold the chopped hard-boiled eggs, chopped celery, chopped red onion, and fresh parsley into the dressing mixture. Be careful to not break the eggs too much; keep some texture.
- Combine with Pasta: Add the cooled macaroni to the bowl containing the dressing and egg mixture. Mix everything together until the pasta is evenly coated with the dressing and the ingredients are well distributed.
- Chill: Cover the salad and refrigerate it for at least 1 hour. This chilling period allows the flavors to meld and the salad to firm up slightly.
- Serve: Before serving, optionally garnish the salad with an extra sprinkle of paprika and some fresh parsley for color and flavor. Serve chilled.
Notes
- Make sure to rinse the pasta under cold water after boiling to prevent it from becoming mushy and to cool it quickly for the salad.
- For a lighter version, you can substitute half of the mayonnaise with plain Greek yogurt.
- Adjust the seasoning with salt and pepper to taste after mixing, as the dressing ingredients have varying salt levels.
- This salad can be made up to a day ahead; flavors improve after resting.
- Use fresh hard-boiled eggs for best texture; older eggs tend to crumble.
