This Deviled Egg Macaroni Salad is a flavor-packed fusion of creamy deviled egg filling and tender elbow macaroni, tossed with crunchy veggies and a zesty dressing. The egg yolks are mashed into a rich blend of mayonnaise, mustard, and vinegar—just like your favorite deviled eggs—then folded into a chilled pasta salad with chopped egg whites, celery, pickles, and red onion. A sprinkle of paprika and chives on top adds color and a hint of smokiness.
It’s a dish that feels familiar but elevated, with layers of texture and flavor that make it a standout. Whether you’re serving it at a summer cookout or prepping it ahead for weekday lunches, this salad is creamy, tangy, and totally crave-worthy.
Ingredients:
For the Salad:
- 8 large eggs
- 12 oz elbow macaroni
- 2 ribs celery, finely chopped
- ½ medium red onion, finely chopped
- 3 medium dill pickles, chopped
- ½ cup black olives, sliced (optional)
- ½ teaspoon smoked paprika
- 1 tablespoon chopped chives (for garnish)
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon honey or sugar (optional, for balance)
- 1 tablespoon pickle juice or white vinegar
Instructions:
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add elbow macaroni and cook until al dente, about 8–10 minutes.
- Drain and rinse with cold water to stop the cooking process. Set aside to cool.
2. Boil the Eggs
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil, then reduce heat and simmer for 10–12 minutes.
- Transfer eggs to an ice bath to cool. Peel and separate yolks from whites.
- Mash yolks in a bowl until smooth. Chop whites into small pieces.
3. Make the Dressing
- To the mashed yolks, add mayonnaise, mustard, salt, pepper, honey (if using), and pickle juice.
- Whisk until creamy and well combined. Taste and adjust seasoning.
4. Assemble the Salad
- In a large mixing bowl, combine cooled macaroni, chopped egg whites, celery, red onion, pickles, and olives.
- Pour the dressing over the salad and gently fold until everything is evenly coated.
5. Chill and Garnish
- Cover and refrigerate for at least 1 hour to let the flavors meld.
- Before serving, sprinkle with smoked paprika and chopped chives.
💡 Tips & Variations:
- Add crunch: Toss in diced bell peppers or shredded carrots.
- Make it spicy: Add a dash of hot sauce or chopped jalapeños.
- Protein boost: Stir in diced ham or crispy bacon.
- Lighter version: Use Greek yogurt in place of some mayo.
- Presentation: Serve in a trifle bowl for a layered look or scoop into lettuce cups for a fresh twist.
🥄 Nutritional Highlights (per serving, approx.):
- Calories: 448
- Protein: 12g
- Carbs: 32g
- Fat: 28g
- Fiber: 2g
This salad is creamy, tangy, and totally satisfying—just the kind of dish that fits your love for indulgent, crowd-pleasing creations. Want to pair it with a tropical dessert or a sugar-free treat next? I’ve got just the thing!