Devilled Egg Macaroni Salad
There’s something special about bringing together the best of two worlds: creamy macaroni salad and the tangy, savory flavor of deviled eggs. This Deviled Egg Macaroni Salad has become a beloved staple in our house, especially on warm summer days or when we have friends and family visiting. It’s one of those dishes that seems to disappear within minutes of being served, leaving everyone asking for the recipe.
The first time I made this salad, I was inspired by my love for both macaroni salad and deviled eggs, and I thought, “Why not combine the two?” The result was a delightful, satisfying dish that’s full of flavor. I love how the soft pasta complements the rich, velvety egg yolk mixture, while hints of paprika, crunchy veggies, and chopped olives give it an irresistible texture and taste. It’s perfect for potlucks, picnics, or any gathering where you need a crowd-pleasing dish.
Every time I serve this, my kids get excited because it’s a fun twist on familiar flavors. My husband often says it tastes like summer in a bowl, and I know it’s a winner when even the pickiest of eaters are digging in for seconds. It’s easy, delicious, and sure to become a classic in your household, too!
Questions I Often Get Asked About This Recipe
Can I make this recipe ahead of time?
Absolutely! This salad actually tastes better when it’s had a few hours to chill in the fridge, allowing the flavors to meld. Just be sure to keep it well-covered.
How do I keep the salad from getting dry?
The key is to make sure the pasta is well coated in the creamy dressing. If needed, you can add a touch more mayonnaise or even a splash of milk before serving.
Can I use Greek yogurt instead of mayonnaise?
Yes, you can substitute some or all of the mayonnaise with Greek yogurt for a tangier, lighter version of this salad. It’s a great way to make it healthier while still keeping that creamy texture.
What type of pasta works best?
I recommend using elbow macaroni for the classic feel, but any short pasta shape will work. Just make sure to cook it al dente, so it holds up well in the salad.
What You Need to Make Deviled Egg Macaroni Salad
Ingredients:
Elbow macaroni (2 cups, cooked)
Hard-boiled eggs (6, peeled and sliced)
Mayonnaise (1 cup)
Dijon mustard (2 tablespoons)
Red onion (¼ cup, finely chopped)
Celery (½ cup, diced)
Black olives (¼ cup, sliced)
Chopped chives (2 tablespoons)
Paprika (for garnish)
Salt and pepper to taste
Special Tools:
A large mixing bowl
Sharp knife for chopping
Cutting board
Saucepan for boiling pasta and eggs
How to Make Deviled Egg Macaroni Salad
Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, following package instructions. Drain and rinse under cold water to stop the cooking process.
Prepare the Dressing: In a large bowl, mix the mayonnaise, Dijon mustard, salt, and pepper until well combined. Adjust seasonings to your preference.
Chop and Mix: Add the finely chopped red onion, diced celery, and sliced black olives to the bowl. Gently fold in the cooked pasta, ensuring everything is evenly coated with the dressing.
Add the Eggs: Slice the hard-boiled eggs into quarters or halves. Gently mix them into the salad, reserving a few for garnish.
Finishing Touches: Sprinkle chopped chives and a generous dusting of paprika over the top for color and added flavor. Chill in the fridge for at least one hour before serving.
Tips for Making the Best Deviled Egg Macaroni Salad
Don’t Overcook the Pasta: Make sure to cook the pasta until just al dente. Overcooked pasta can make the salad mushy.
Chill for Better Flavor: This salad tastes best when it’s had time to chill in the fridge. It allows the flavors to blend perfectly.
Spice It Up: If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
Add Some Crunch: For extra texture, consider mixing in diced bell peppers or shredded carrots.
Egg Alternatives: If you’re out of eggs or prefer a vegan option, you can use tofu or chickpeas as a protein substitute.
Reader Reviews
⭐⭐⭐⭐⭐ “This salad was a hit at our family BBQ! Everyone loved it, and there were no leftovers.” — Maria G.
⭐⭐⭐⭐ “Great recipe, but next time, I think I’ll add more mustard for extra tang!” — Paul T.
⭐⭐⭐⭐⭐ “Perfect for busy weeknights or meal prepping. My kids devoured it!” — Katie B.
⭐⭐⭐ “Good flavor, but mine turned out a bit dry. I’ll add more dressing next time!” — Liz P.
⭐⭐⭐⭐⭐ “Delicious and easy to make! I substituted half the mayo with Greek yogurt, and it was perfect.” — Anna R.
Printable Recipe
Devilled Egg Macaroni Salad
This Deviled Egg Macaroni Salad combines the creamy goodness of macaroni salad with the savory flavor of deviled eggs. Perfect for summer picnics or as a crowd-pleaser at your next gathering, this easy recipe will become a favorite in your household.
Ingredients
- Elbow macaroni (2 cups, cooked)
- Hard-boiled eggs (6, peeled and sliced)
- Mayonnaise (1 cup)
- Dijon mustard (2 tablespoons)
- Red onion (¼ cup, finely chopped)
- Celery (½ cup, diced)
- Black olives (¼ cup, sliced)
- Chopped chives (2 tablespoons)
- Paprika (for garnish)
- Salt and pepper to taste
- Special Tools:
- A large mixing bowl
- Sharp knife for chopping
- Cutting board
- Saucepan for boiling pasta and eggs
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, following package instructions. Drain and rinse under cold water to stop the cooking process.
- Prepare the Dressing: In a large bowl, mix the mayonnaise, Dijon mustard, salt, and pepper until well combined. Adjust seasonings to your preference.
- Chop and Mix: Add the finely chopped red onion, diced celery, and sliced black olives to the bowl. Gently fold in the cooked pasta, ensuring everything is evenly coated with the dressing.
- Add the Eggs: Slice the hard-boiled eggs into quarters or halves. Gently mix them into the salad, reserving a few for garnish.
- Finishing Touches: Sprinkle chopped chives and a generous dusting of paprika over the top for color and added flavor. Chill in the fridge for at least one hour before serving.
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If You Enjoyed This Recipe, Please Share!
Sharing good food brings people together, and I’d love for you to share this Deviled Egg Macaroni Salad with your friends and family. If you make this recipe, snap a picture and share it on social media. Don’t forget to tag me and use the hashtag #DeviledEggMacSalad! I’m always thrilled to see your creations and hear how this dish made your gatherings more special.
