This Deviled Egg Macaroni Salad is the ultimate mash-up of two beloved classics: creamy deviled eggs and hearty macaroni salad. It’s rich, tangy, and loaded with texture—featuring tender elbow pasta, chopped hard-boiled eggs, crunchy celery, briny pickles, and a luscious dressing made from mashed yolks, mayo, mustard, and a hint of vinegar. The result is a salad that’s both comforting and bold, perfect for potlucks, BBQs, or as a make-ahead lunch that only gets better with time.
What sets this salad apart is the deviled egg-inspired dressing. Instead of just tossing in chopped eggs, we separate the yolks, mash them with classic deviled egg ingredients, and fold them into the pasta for a silky, flavorful coating. It’s a clever twist that elevates the dish from ordinary to unforgettable.
Ingredients:
- 8 large eggs
- 12 oz elbow macaroni
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp white vinegar
- 1 tsp sugar
- ¼ tsp salt
- ¼ tsp black pepper
- 2 ribs celery, finely chopped
- ½ cup dill pickles, chopped
- ½ small red onion, finely diced
- ½ cup black olives, sliced (optional)
- ½ tsp smoked paprika, plus more for garnish
- 1 tbsp chopped chives or green onions, for garnish
Instructions:
1. Cook the Pasta and Eggs:
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, according to package instructions. In the last 9 minutes of cooking, gently lower the eggs into the same pot. Once done, drain everything and rinse under cold water. Transfer the eggs to an ice bath to cool completely. Drain the pasta well and set aside.
2. Prepare the Eggs:
Peel the cooled eggs. Slice them in half and separate the yolks from the whites. Place yolks in a medium bowl and mash with a fork until smooth. Chop the egg whites and set aside.
3. Make the Deviled Dressing:
To the mashed yolks, add mayonnaise, Dijon mustard, vinegar, sugar, salt, pepper, and smoked paprika. Stir until creamy and well combined. Taste and adjust seasoning if needed.
4. Assemble the Salad:
In a large mixing bowl, combine the cooked macaroni, chopped egg whites, celery, pickles, red onion, and olives (if using). Pour the deviled egg dressing over the top and gently toss until everything is evenly coated.
5. Chill and Garnish:
Cover and refrigerate the salad for at least 1 hour to let the flavors meld. Just before serving, sprinkle with extra smoked paprika and chopped chives or green onions for a pop of color and freshness.
Tips & Variations:
- Make it spicy: Add a dash of hot sauce or a pinch of cayenne to the dressing.
- Add crunch: Toss in diced bell peppers or shredded carrots for extra texture.
- Lighter version: Use Greek yogurt in place of some of the mayo.
- Make ahead: This salad tastes even better the next day—just give it a good stir before serving.
This Deviled Egg Macaroni Salad is creamy, zesty, and packed with personality—just like your cooking style, My! If you’d like to give it a tropical twist with pineapple relish or turn it into a layered salad with crispy bacon and avocado, I’d love to help you remix it. Shall we?