Creamy Deviled Egg Macaroni Salad
This Creamy Deviled Egg Macaroni Salad blends the nostalgic taste of deviled eggs with a classic macaroni salad twist. It’s creamy, tangy, and perfectly textured—ideal for potlucks, summer picnics, or everyday lunches that deserve a little comfort.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Whisk
- Knife
- Cutting board
Ingredients
Main Ingredients
- 8 oz elbow macaroni cooked and cooled
- 6 large eggs hard-boiled
- 1/2 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp paprika plus extra for garnish
- 1 tsp sugar
- salt and black pepper to taste
- 1/2 cup celery finely chopped
- 1/4 cup red onion chopped
- 1/4 cup dill pickles or sweet relish chopped
- 1 tbsp fresh chives or green onions optional
- 2 tbsp fresh parsley finely chopped, for garnish
Instructions
- Bring a pot of salted water to a boil. Cook macaroni until just al dente, then drain and rinse with cool water. Set aside.
- Hard-boil the eggs: Place eggs in cold water, bring to a boil, turn off heat, cover, and let sit 10–12 minutes. Cool in ice bath and peel.
- In a large bowl, whisk together mayonnaise, mustard, vinegar, paprika, sugar, salt, and pepper until smooth.
- Roughly chop the peeled eggs and fold them into the dressing along with chopped celery, onion, pickles, and chives if using.
- Add the cooled macaroni to the bowl. Gently fold everything together until the pasta is well coated.
- Cover and refrigerate for at least 1 hour. Before serving, stir gently and garnish with paprika and fresh parsley.
Notes
This dish improves after chilling and can be made a day ahead. For added protein, stir in crispy bacon bits. Not freezer-friendly but great for meal prep over 3–4 days in the fridge.
Nutrition
Calories: 310kcalCarbohydrates: 20gProtein: 11gFat: 21gSaturated Fat: 4gCholesterol: 165mgSodium: 390mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 350IUVitamin C: 2mgCalcium: 40mgIron: 1.5mg
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