Deviled Egg Macaroni Salad – The Side Dish That Disappears First
Introduction: A Creamy Mash-Up of Two Party Favorites
If you’ve ever found yourself choosing between creamy macaroni salad and deviled eggs on the buffet table… now you don’t have to.
This Deviled Egg Macaroni Salad is the ultimate combination of two classic comfort foods. It’s packed with everything you love about deviled eggs—hard-boiled eggs, tangy mustard, creamy mayo, and a hint of paprika—all tossed with tender elbow pasta and crisp celery for texture.
Whether it’s Easter brunch, a summer cookout, or your next potluck, this side dish is guaranteed to be the first bowl to empty.
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Why This Recipe Works
Combines the richness of deviled eggs with the hearty comfort of macaroni salad
Uses simple pantry staples
Make-ahead friendly
A hit with both kids and adults
Great for BBQs, holidays, and weeknight meals
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Ingredients Breakdown: What You’ll Need
Let’s take a look at the ingredients that make this macaroni salad irresistible:
Eggs & Pasta Base
12 large eggs – Hard-boiled, peeled, and chopped. These provide the deviled egg flavor and protein-rich body.
1 pound elbow macaroni – Cooked until al dente. The pasta absorbs the creamy dressing while still keeping a nice bite.
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Creamy Dressing
1 cup mayonnaise – The creamy base of the dressing. You can use regular or light.
¼ cup yellow mustard – Adds classic deviled egg tang and color.
1 tablespoon apple cider vinegar – Cuts the richness and adds a subtle zing.
1 teaspoon sugar – Balances the acidity and enhances flavor.
½ teaspoon garlic powder – Adds depth without overpowering.
½ teaspoon paprika (plus more for garnish) – Gives deviled eggs their signature look and mild warmth.
Salt and black pepper to taste – Essential for balance and seasoning.
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Add-Ins for Crunch and Texture
½ cup celery, finely chopped – Adds freshness and crunch.
> Optional additions: diced red onion, chopped pickles, or green onions for extra flair.
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Step-by-Step Instructions: How to Make Deviled Egg Macaroni Salad
1. Boil the Eggs
Place the eggs in a saucepan and cover with cold water.
Bring to a boil, then turn off heat and cover.
Let sit for 12 minutes, then transfer to an ice bath.
Once cool, peel and chop eggs into bite-sized pieces.
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2. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook elbow macaroni until al dente (about 8 minutes).
Drain and rinse under cold water to stop the cooking process and cool the pasta.
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3. Make the Dressing
In a large mixing bowl, whisk together:
Mayonnaise
Mustard
Apple cider vinegar
Sugar
Garlic powder
Paprika
Salt and pepper to taste
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4. Combine Everything
Add the cooled pasta, chopped eggs, and chopped celery to the bowl with the dressing.
Gently stir until everything is evenly coated and creamy.
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5. Chill and Garnish
Cover and refrigerate for at least 1 hour (or overnight for best flavor).
Before serving, sprinkle with extra paprika and top with additional sliced egg or chopped herbs (optional).
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Tips for the Best Deviled Egg Macaroni Salad
Use a pasta with ridges (like elbow or shells) to hold onto the dressing.
Let the salad chill before serving—this improves the texture and flavor.
Use older eggs for easier peeling when boiling.
Taste and adjust seasoning after chilling—flavors develop over time.
Add a splash of pickle juice or diced pickles for a tangy twist.
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Serving Ideas & When to Make It
This salad fits almost every occasion:
Easter dinner or brunch
4th of July BBQs
Family picnics
Potluck parties
Sunday supper sides
Meal prep lunches
Pair it with:
Grilled chicken or burgers
Fried chicken
Pulled pork sandwiches
Roasted veggies
Cornbread or rolls
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Make-Ahead, Storage & Leftovers
Can I make this ahead?
Yes! In fact, it’s better the next day. The flavors meld and deepen overnight.
Storage:
Store in an airtight container in the fridge for up to 4 days.
Stir before serving and adjust seasoning if needed.
Freezing:
Not recommended. The mayo-based dressing will break and become watery.
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Flavor Variations & Customizations
This recipe is flexible. Try these fun twists:
1. Southern-Style
Add sweet pickle relish and chopped green onions.
2. Spicy Kick
Add chopped jalapeños or hot sauce to the dressing.
3. Bacon Lovers
Mix in crispy crumbled bacon for salty crunch.
4. Dijon Upgrade
Swap yellow mustard for Dijon for a more refined flavor.
5. Extra Veggies
Add shredded carrots, peas, or diced red bell pepper.
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Nutrition Information (Per 1 Cup Serving, Approximate)
Calories: 350
Protein: 10g
Carbohydrates: 26g
Fat: 22g
Fiber: 1g
Sugar: 3g
> Note: May vary based on exact ingredients and portion size.
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Frequently Asked Questions (FAQs)
Can I use Miracle Whip instead of mayo?
Yes, but it will be tangier and slightly sweeter.
Can I use another pasta shape?
Shells, rotini, or small penne all work well.
How do I keep the salad from drying out?
If it looks dry after chilling, stir in a tablespoon of mayo or milk to refresh it.
Can I make this egg-free?
Skip the eggs and try adding chickpeas or extra veggies for texture.
What’s the best way to transport this to a picnic?
Chill thoroughly and pack in an insulated container or over ice.
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Conclusion: Deviled Egg Macaroni Salad Is Always a Hit
If you want a side dish that’s guaranteed to disappear first, this Deviled Egg Macaroni Salad is your secret weapon. It’s creamy, tangy, loaded with flavor, and incredibly satisfying. Combining two iconic dishes into one perfect bowl, it’s no wonder this recipe is always a crowd favorite.
So whether you’re prepping for a holiday dinner, summer cookout, or just craving something creamy and comforting, this salad delivers every time.
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