Deviled Egg Macaroni Salad is a creamy and flavor-packed dish that combines tender elbow macaroni with a zesty deviled egg-inspired dressing, chopped eggs, crisp vegetables, and a hint of tangy pickles. This salad is a perfect side for BBQs, picnics, and family gatherings, bringing together the best of pasta salad and deviled eggs in every bite.
You’ll love how the savory egg yolks blended into the dressing create a rich and silky coating that perfectly complements the crunchy celery, sweet red onion, and briny pickles. Topped with a sprinkle of paprika for color and warmth, this salad is both nostalgic and refreshing.
Ingredients
- 16 ounces elbow macaroni
- 1 cup mayonnaise
- 3 tablespoons mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons sour cream
- 1½ teaspoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 large hard boiled eggs, peeled and divided
- ¾ cup celery, chopped
- ¾ cup diced red onion
- ½ cup diced dill or sweet pickles
- Paprika or smoked paprika for garnish
How to Create Your Deviled Egg Macaroni Salad
Step 1: Cook Macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package directions. Drain and rinse under cold water briefly. Drain well.
Step 2: Make the Dressing
In a medium bowl, whisk together mayonnaise, mustard, apple cider vinegar, and sour cream. Stir in sugar, salt, and pepper until combined. Remove yolks from 6 hard boiled eggs, mash lightly, and whisk into the dressing.
Step 3: Combine Salad
Add the drained macaroni to the dressing and mix well. Fold in chopped egg whites, celery, red onion, and pickles. Ensure all ingredients are evenly coated.
Step 4: Chill and Serve
Cover tightly with plastic wrap and chill for at least 2 hours to let flavors meld. Before serving, sprinkle with paprika or smoked paprika for a beautiful finish.
My Best Tips for Success
-
Cook pasta just until al dente and rinse to stop cooking for perfect texture.
-
Mash egg yolks well for a smooth, creamy dressing base.
-
Chop egg whites finely for even distribution without overpowering bites.
-
Chill the salad long enough for flavors to blend.
-
Use your preferred pickle type – dill for tang or sweet for mellow flavor.
Delicious Variations to Try
-
Add crispy bacon bits for smoky crunch.
-
Mix in chopped fresh herbs like dill or parsley.
-
Use Dijon or spicy brown mustard for a bolder kick.
-
Add shredded cheddar or gouda cheese for a richer salad.
-
Toss in diced bell peppers or cucumbers for extra crunch.
If you liked this recipe you’ll love this Autumn Harvest Apple & Feta Salad.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, the flavors improve when chilled overnight.
How long will it keep?
Store tightly covered in the fridge for 3-4 days.
Can I substitute a lighter mayo or yogurt?
Yes, Greek yogurt or light mayo work well to lighten the salad.
What type of macaroni is best?
Classic elbow macaroni works great but small pasta shapes are fine.
Is deviled egg macaroni salad gluten-free?
Use gluten-free pasta to make it suitable.
Can I add other vegetables?
Yes, celery, onions, cucumbers, or bell peppers work perfectly.
Print
Deviled Egg Macaroni Salad
- Total Time: 150
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy, tangy pasta salad combining deviled egg flavors with crunchy celery, red onion, and pickles, finished with paprika for a crowd-pleasing dish.
Ingredients
16 oz elbow macaroni
1 cup mayonnaise
3 tbsp mustard (yellow or Dijon)
1 tbsp apple cider vinegar
2 tbsp sour cream
1 1/2 tsp granulated sugar
1/2 tsp salt
1/4 tsp black pepper
6 large hard-boiled eggs, peeled and divided
3/4 cup chopped celery
3/4 cup diced red onion
1/2 cup diced dill or sweet pickles
Paprika or smoked paprika, for garnish
Instructions
Cook pasta in salted water 7-8 mins until al dente. Drain and rinse with cold water.
Whisk mayonnaise, mustard, vinegar, sour cream, sugar, salt, and pepper. Mash egg yolks and whisk in.
Add macaroni and stir to coat. Fold in egg whites, celery, onion, and pickles.
Chill at least 2 hours. Sprinkle paprika before serving.
Notes
Cook pasta al dente.
Mash yolks finely.
Adjust vinegar or lemon for brightness.
Chill well for flavor.
Store refrigerated up to 4 days.
- Prep Time: 20
- Cook Time: 10
- Category: Side Dish, Salad
- Method: Mixing & Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 360
- Sugar: 4 g
- Sodium: 370 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 17 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 140 mg
Keywords: deviled egg macaroni salad, creamy pasta salad, summer side dish, egg pasta salad, picnic salad recipe
