Description
This Deviled Egg Macaroni Salad brings together creamy deviled egg flavor and hearty pasta for a nostalgic, tangy, and crowd-pleasing side dish. Perfect for BBQs, potlucks, Easter, or any make-ahead picnic spread, this salad is loaded with chopped eggs, crisp veggies, and a rich, yolk-based dressing that gets better as it chills.
Ingredients
For the Salad
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1 lb elbow macaroni (or small shells, ditalini, or rotini)
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6–8 large eggs, hard-boiled
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¾ cup celery, finely diced
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½ cup red onion or green onions, diced
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½ cup dill pickles or sweet relish
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½ cup shredded carrots (optional)
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2 tbsp chopped parsley or chives (optional garnish)
For the Dressing
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1 cup mayonnaise (or ½ mayo + ½ Greek yogurt)
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3 tbsp Dijon mustard (or yellow mustard)
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2 tbsp apple cider vinegar
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1 tbsp sour cream (optional)
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1–2 tsp sugar (optional, adjust to taste)
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½ tsp paprika (plus extra for garnish)
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½ tsp garlic powder
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1 tsp kosher salt
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½ tsp black pepper
Instructions
1️⃣ Cook the Pasta and Eggs
• Bring a large pot of salted water to a boil. Add macaroni and cook until al dente (9–10 mins). Drain and rinse with cold water.
• In a separate pot, boil eggs for 12 minutes, then transfer to an ice bath and peel.
2️⃣ Prepare the Eggs
• Separate yolks from whites.
• Chop egg whites and set aside.
• Mash yolks until smooth using a fork or fine mesh strainer.
3️⃣ Make the Dressing
• In a large mixing bowl, whisk together mashed yolks, mayonnaise, mustard, vinegar, sour cream (if using), sugar, paprika, garlic powder, salt, and pepper until creamy.
4️⃣ Assemble the Salad
• To the dressing, add cooled pasta, chopped egg whites, celery, onion, carrots, and pickles.
• Gently fold together until evenly coated.
5️⃣ Chill and Serve
• Cover and refrigerate for at least 2 hours or overnight.
• Garnish with paprika, chopped parsley, or sliced boiled eggs before serving.
Notes
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For a Southern-style version, use sweet relish and yellow mustard.
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To make it lighter, substitute half the mayo with Greek yogurt or avocado mayo.
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Vegan version: use tofu + vegan mayo, and add a pinch of black salt for eggy flavor.
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For a spicy twist, add hot sauce, jalapeños, or cayenne pepper to the dressing.
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This salad stores well in the fridge for up to 4 days but is not freezer friendly.
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Stir before serving; if dry, add 1–2 tbsp mayo or milk to loosen the texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Lunch, Salad / Side Dish
- Method: Boiled / Chilled
- Cuisine: American, Southern