I love making this deviled egg macaroni salad when I want something creamy, comforting, and full of flavor. It combines the richness of deviled eggs with the satisfying texture of macaroni, creating a perfect side dish for gatherings or even a simple meal at home.
Why You’ll Love This Recipe
I enjoy how this recipe brings together two classic favorites into one dish. The creamy dressing has that tangy, slightly sweet deviled egg flavor that I find irresistible. It’s easy to prepare, budget-friendly, and perfect for making ahead of time. I also like how versatile it is, since I can tweak ingredients based on what I have in my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups elbow macaroni (uncooked) 6 large eggs 1/2 cup mayonnaise 1 tablespoon yellow mustard 1 teaspoon Dijon mustard 1 tablespoon apple cider vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon paprika (plus extra for garnish) 1/4 cup celery, finely chopped 1/4 cup red onion, finely chopped 2 tablespoons sweet pickle relish 1 tablespoon fresh parsley, chopped (optional)
Directions
I start by cooking the macaroni according to the package instructions until tender. Once done, I drain it and rinse it under cold water to stop the cooking process, then set it aside.
Next, I place the eggs in a pot, cover them with water, and bring them to a boil. After boiling, I let them sit covered for about 10–12 minutes, then transfer them to an ice bath to cool before peeling.
I chop the peeled eggs, keeping a few yolks separate if I want a more pronounced deviled egg texture. In a large bowl, I mix together mayonnaise, yellow mustard, Dijon mustard, vinegar, sugar, salt, pepper, and paprika until smooth.
Then I add the cooked macaroni, chopped eggs, celery, red onion, and relish into the bowl. I gently mix everything until well coated with the dressing.
I taste and adjust seasoning if needed, then cover and refrigerate the salad for at least 1 hour so the flavors blend together. Before serving, I sprinkle a little extra paprika and parsley on top.
Servings and Timing
This recipe makes about 6 servings. Preparation time takes around 15 minutes, while cooking time is about 10–12 minutes. I usually let it chill for at least 1 hour, so the total time comes to roughly 1 hour and 30 minutes.
Variations
Another variation I like is mixing in diced pickles instead of relish for a chunkier bite. When I want a lighter version, I substitute part of the mayonnaise with Greek yogurt. I also enjoy adding a pinch of cayenne pepper for a bit of heat.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I find that the flavor actually improves after sitting for a while. If it dries out slightly, I stir in a little extra mayonnaise before serving. Since this is a cold dish, I don’t reheat it.
FAQs
Can I make this salad ahead of time?
I often make it a day in advance because the flavors develop even better after chilling overnight.
How do I keep the salad from drying out?
I make sure not to overcook the pasta and add a bit more mayonnaise before serving if needed.
Can I use a different type of pasta?
I sometimes use small shells or rotini, and they work just as well.
What can I substitute for mayonnaise?
I like using Greek yogurt or a mix of yogurt and mayo for a lighter option.
How long can it sit out at room temperature?
I try not to leave it out for more than 2 hours to keep it safe and fresh.
Conclusion
I find this deviled egg macaroni salad to be a perfect blend of creamy, tangy, and satisfying flavors. It’s simple to make, easy to customize, and always a crowd-pleaser. Whether I serve it at a picnic, barbecue, or family dinner, it never fails to disappear quickly.
