This easy Deviled Egg Macaroni Salad recipe tastes just like deviled eggs, featuring a super creamy texture and loaded with celery, olives, pickles, and red onion. It is a quick and delicious side dish that is ready in only 30 minutes, making it the perfect addition to your next gathering.
Why You Will Love This Recipe
This pasta salad is a match made in heaven, combining the delicious creamy flavor of deviled eggs with a macaroni salad loaded with goodies. You are going to be the hit of every summer barbecue or holiday potluck when you bring this dish. It is a great way to use up leftover hard-boiled eggs and ensures you never have to serve a dry pasta salad again. Because the dressing is homemade and plentiful, every bite remains perfectly coated even if you prepare it a day or two in advance.
- Tastes Just Like Deviled Eggs: If you love the classic appetizer, you will love this macaroni salad version.
- Quick and Easy: From start to finish, this recipe only takes 30 minutes.
- Simple Pantry Ingredients: You likely already have most of the ingredients in your kitchen right now.
- Perfect for Large Groups: This crowd-pleaser is ideal for social gatherings, holidays, and potlucks.
Ingredients
- 8 large eggs (hard boiled)
- 12 ounces elbow macaroni (uncooked)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (ground)
- 2 tablespoons Dijon mustard
- 1 cup mayonnaise
- 3 medium dill pickles (chopped)
- 1/2 medium red onion (chopped)
- 2 ribs celery (chopped)
- 1/2 cup black olives (sliced)
- 1/2 teaspoon smoked paprika
- 1 tablespoon chives (chopped)
Step-by-Step Instructions
- Cook the pasta: Use the box as a guide and cook the elbow macaroni according to the package instructions. Rinse well with cold water after straining to stop the cooking process.
- Prepare the eggs: Peel your hard-boiled eggs and cut them in half. Scoop out the yolks and set them aside in a small bowl. Chop the egg whites into bite-sized pieces.
- Prepare the dressing: Mash the egg yolks with a fork until smooth. Season them with salt and pepper, then add the Dijon mustard and mayonnaise. Stir everything together until the mixture is well combined and creamy.
- Assemble the salad: Add the cooked macaroni to a large mixing bowl. Fold in the creamy dressing, the chopped egg whites, pickles, red onion, celery, olives, and smoked paprika. Mix everything until the pasta is evenly coated.
- Garnish and serve: Sprinkle the top of the salad with additional smoked paprika and fresh chives. Serve immediately or chill for later.
Expert Tips / Pro Tips
To get perfect hard-boiled eggs every time, add your eggs to a saucepan and cover with at least 2 inches of cold water. Bring the water to a full boil, then turn off the heat and cover the pot. Keep the saucepan on the burner for about 10 to 12 minutes. Afterward, run cold water over the eggs or place them in an ice bath; this causes the egg to shrink slightly inside the shell, making them much easier to peel.
Always rinse your pasta with cold water after straining. This prevents the noodles from sticking together in a “blob” and stops the residual heat from overcooking the pasta. Additionally, letting the salad chill in the refrigerator for at least one hour before serving allows the flavors to meld together for a better taste.
While elbow macaroni is the traditional choice, feel free to use other small pasta shapes like shells, farfalle, or rotini. If you do not have Dijon mustard, regular yellow mustard works as a fine substitute. For the pickles, you can use sweet pickles instead of dill if you prefer a sweeter flavor profile.
If you want to customize your salad further, consider adding cherry tomatoes, bell peppers, broccoli, cucumbers, or even pickled hot peppers for a bit of heat. Some people also enjoy adding feta cheese for a salty kick or swapping the red onion for yellow onion or green onions.
Serving Suggestions
This Deviled Egg Macaroni Salad is the ultimate companion for BBQ favorites. It pairs beautifully with pulled pork sandwiches, beer can chicken, or slow-cooked BBQ pork ribs. It also makes a fantastic side dish for beef brisket or grilled burgers and hot dogs at a summer cookout.
Store any leftover salad in an airtight container in the refrigerator for up to 5 days. If you are preparing this ahead of time for a party, keep it in a bowl tightly covered with plastic wrap. It is not recommended to freeze this macaroni salad, as the mayonnaise-based dressing and the fresh vegetables will become mushy and separate upon thawing. This dish is best enjoyed cold and does not require reheating.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 442 kcal |
| Total Fat | 28g |
| Saturated Fat | 5g |
| Cholesterol | 198mg |
| Sodium | 702mg |
| Total Carbohydrates | 34g |
| Dietary Fiber | 2g |
| Sugars | 2g |
| Protein | 13g |
FAQ
Can I make this salad a day in advance?
Yes, this salad actually tastes better when made in advance because the flavors have more time to meld together in the refrigerator.
How do I prevent the pasta from soaking up all the dressing?
Rinsing the pasta in cold water helps. If you find the salad is a bit dry the next day, simply stir in an extra tablespoon of mayonnaise or a splash of milk before serving.
What is the best way to peel hard-boiled eggs?
Transfer the eggs directly from boiling water to an ice bath for several minutes. Tap the shell all over to crack it, then peel under running cold water.
Can I use miracle whip instead of mayonnaise?
Yes, you can substitute Miracle Whip if you prefer its sweeter and tangier flavor, though it will change the classic deviled egg taste slightly.
Deviled Egg Macaroni Salad
Ingredients
Method
- Cook the elbow macaroni according to the package instructions. Once cooked, strain and rinse well with cold water to stop the cooking process and prevent sticking.
- Peel the hard-boiled eggs and cut them in half. Scoop out the yolks and place them in a small mixing bowl, then chop the egg whites into bite-sized pieces.
- Mash the egg yolks with a fork until smooth. Season with salt and pepper, then stir in the Dijon mustard and mayonnaise until the dressing is creamy and well combined.
- In a large mixing bowl, combine the cooked macaroni, chopped egg whites, pickles, red onion, celery, and black olives.
- Pour the dressing over the salad mixture and add the smoked paprika. Toss everything together until the pasta and vegetables are evenly coated.
- Garnish with fresh chives and an extra sprinkle of paprika. For the best flavor, chill in the refrigerator for at least one hour before serving.