Deviled Egg Macaroni Salad is the ultimate fusion of two beloved picnic classics—deviled eggs and creamy macaroni salad. This rich and tangy dish is packed with flavor, texture, and just the right amount of nostalgic comfort. Whether you’re preparing for a summer barbecue, potluck, holiday spread, or a simple weeknight side, this crowd-pleaser is sure to become a new favorite on your table.
In this article, we’ll explore what makes Deviled Egg Macaroni Salad special, how to make it from scratch, and the best tips and tricks to elevate this dish into a showstopper.
Why You’ll Love This Salad
- Two classics in one: Combines deviled eggs and macaroni salad for a flavorful mash-up.
- Creamy and satisfying: Rich mayo-mustard dressing with just the right tang.
- Customizable: Add pickles, bacon, or your favorite herbs.
- Perfect for any occasion: Versatile enough for summer cookouts, picnics, and holiday tables.
Key Ingredients
For the Salad:
- 8 oz elbow macaroni (or pasta of choice)
- 6 large eggs
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickles or relish (optional)
- 1/4 cup green onions, sliced (optional)
For the Dressing:
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard (or Dijon for a sharper taste)
- 1 tsp apple cider vinegar
- 1/2 tsp paprika (plus more for garnish)
- Salt and black pepper to taste
- 1 tsp sugar (optional, to balance acidity)
Optional Add-Ins:
- Chopped crispy bacon
- Shredded cheese
- Hot sauce for a spicy kick
- Fresh dill or parsley for garnish
How to Make Deviled Egg Macaroni Salad
1. Cook the Macaroni
Bring a large pot of salted water to a boil. Add macaroni and cook until al dente according to package instructions. Drain and rinse with cold water to stop the cooking process and prevent sticking.
2. Boil the Eggs
Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath to cool. Peel and chop eggs once cooled.
3. Make the Dressing
In a mixing bowl, combine mayonnaise, mustard, vinegar, paprika, sugar, salt, and pepper. Whisk until smooth and creamy. Taste and adjust seasoning as needed.
4. Combine the Salad
In a large bowl, mix the cooked macaroni, chopped eggs, celery, red onion, pickles, and green onions. Pour the dressing over the top and toss to coat evenly.
5. Chill and Serve
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with a sprinkle of paprika or fresh herbs just before serving.
Tips for the Best Deviled Egg Macaroni Salad
- Don’t overcook the pasta: Keep it slightly firm for the best texture.
- Use cold eggs and pasta: Helps the dressing adhere better and prevents sogginess.
- Balance the flavors: Taste the dressing before adding to the salad. Adjust tanginess or sweetness to your liking.
- Let it rest: This salad tastes best after chilling for at least an hour.
Variations to Try
- Southern-style: Add a bit of sweet pickle relish and a pinch of sugar.
- Spicy version: Mix in a little cayenne pepper or chopped jalapeños.
- Low-carb: Use cauliflower florets instead of pasta for a keto-friendly option.
- Extra protein: Add shredded rotisserie chicken or chopped ham.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Not recommended for freezing due to the creamy base.
- Stir before serving if it’s been refrigerated for a while to redistribute dressing.
Perfect Pairings
- Grilled meats like chicken, ribs, or burgers
- Classic BBQ sides like baked beans or corn on the cob
- Crisp lettuce wraps for a lighter main course
Conclusion
Deviled Egg Macaroni Salad brings together everything we love about comfort food: creamy texture, tangy flavor, and hearty ingredients. With minimal effort and maximum flavor, it’s a versatile dish that deserves a permanent spot in your recipe rotation. Serve it at your next gathering or prep it ahead for a busy week—you won’t be disappointed.