Looking for the perfect side dish for your next cookout, potluck, or family gathering? This Creamy Deviled Egg Macaroni Salad combines two beloved classics—deviled eggs and macaroni salad—into one rich, tangy, and ultra-creamy dish that’s guaranteed to be a crowd-pleaser. With a combination of perfectly cooked pasta, creamy deviled egg dressing, crunchy celery, and a touch of sweetness from relish, this salad will quickly become your go-to summer recipe.
Whether you’re planning a backyard barbecue, a picnic in the park, or simply need a quick and delicious make-ahead meal, this deviled egg macaroni salad has all the comforting flavors you crave. The balance of tangy mustard, creamy mayonnaise, and smoked paprika creates an irresistible flavor profile. Plus, it’s incredibly easy to prepare, making it a must-have for any home cook.
So, let’s dive into how you can make this mouthwatering Creamy Deviled Egg Macaroni Salad at home, step by step!
Ingredients
For the Salad:
- 8 ounces elbow macaroni (about 2 cups)
- 6 large eggs, hard-boiled and peeled
- ½ cup celery, finely diced
- ¼ cup red onion, finely diced
- ¼ cup sweet pickles or relish
- 2 tablespoons fresh parsley, chopped (optional)
For the Dressing:
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- ½ teaspoon smoked paprika (plus more for garnish)
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ teaspoon sugar (optional, for slight sweetness)
Step-by-Step Instructions
Step 1: Cook the Macaroni and Eggs
- Boil the pasta: Cook elbow macaroni according to the package instructions until al dente. Drain, rinse with cold water to stop the cooking process, and set aside to cool.
- Prepare the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then turn off the heat and let sit for 10-12 minutes. Transfer the eggs to an ice bath for about 5 minutes before peeling.
Step 2: Make the Dressing
- In a large mixing bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, smoked paprika, garlic powder, salt, black pepper, and sugar until smooth and well combined.
Step 3: Assemble the Salad
- Chop the eggs: Dice the peeled eggs and add them to the mixing bowl.
- Add the mix-ins: Toss in the cooled macaroni, diced celery, red onion, pickles or relish, and fresh parsley.
- Combine everything: Gently mix until all the ingredients are evenly coated in the creamy dressing.
Step 4: Chill and Serve
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
- Garnish with smoked paprika before serving for that classic deviled egg look.
Why You’ll Love This Recipe
✅ Perfect balance of creamy, tangy, and savory flavors
✅ Great make-ahead dish – even better the next day!
✅ Customizable – add bacon, cheese, or even a dash of hot sauce for extra flavor
✅ Quick and easy to prepare with simple ingredients
Expert Tips for the Best Deviled Egg Macaroni Salad
- Don’t overcook the pasta – it should be firm enough to hold up in the salad.
- Chill before serving – the flavors develop beautifully as the salad sits.
- Use high-quality mayonnaise for the best creamy texture.
- Add a pinch of cayenne pepper if you like a bit of heat.
Frequently Asked Questions (FAQs)
Can I make this salad ahead of time?
Yes! This salad tastes even better after a few hours in the fridge, making it the perfect make-ahead dish for gatherings.
How long does this macaroni salad last?
Stored in an airtight container, it will stay fresh in the refrigerator for up to 3-4 days.
Can I substitute mayonnaise with Greek yogurt?
Yes, Greek yogurt can be used as a lighter alternative, though it will slightly alter the flavor.
What can I serve with this dish?
This salad pairs well with grilled meats, burgers, sandwiches, or BBQ ribs.
Can I add extra ingredients?
Absolutely! Try adding crispy bacon, shredded cheese, or chopped jalapeños for a unique twist.
Conclusion
This Creamy Deviled Egg Macaroni Salad is the ultimate crowd-pleasing side dish that brings together the best of deviled eggs and classic macaroni salad. With its creamy, tangy dressing, satisfying texture, and bold flavors, it’s a must-try recipe for any occasion.
Whether you’re hosting a summer barbecue, planning a picnic, or simply craving a delicious side dish, this recipe is guaranteed to impress. Make it today and enjoy the perfect combination of comfort and flavor in every bite!
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Creamy Deviled Egg Macaroni Salad – A Flavorful Twist on a Classic Dish
Ingredients
For the Salad:
8 ounces elbow macaroni (about 2 cups)
6 large eggs, hard-boiled and peeled
½ cup celery, finely diced
¼ cup red onion, finely diced
¼ cup sweet pickles or relish
2 tablespoons fresh parsley, chopped (optional)
For the Dressing:
½ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon yellow mustard
½ teaspoon smoked paprika (plus more for garnish)
½ teaspoon garlic powder
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
½ teaspoon sugar (optional, for slight sweetness)
Instructions
Cook the Macaroni and Eggs:
Cook macaroni according to package directions until al dente. Drain, rinse with cold water, and let cool.
Meanwhile, place eggs in a pot of cold water, bring to a boil, then turn off heat and let sit for 10-12 minutes. Transfer to an ice bath, then peel and chop.
Prepare the Dressing:
In a large bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, smoked paprika, garlic powder, salt, pepper, and sugar.
Assemble the Salad:
Add cooled macaroni, chopped eggs, celery, red onion, pickles (or relish), and parsley to the bowl. Stir gently to combine, ensuring everything is well coated with the dressing.
Chill and Serve:
Cover and refrigerate for at least 30 minutes to let the flavors meld.
Before serving, sprinkle with additional smoked paprika for a classic deviled egg look.
Enjoy!
This creamy and flavorful salad pairs perfectly with grilled meats, sandwiches, or as a stand-alone dish.