If you’re looking for a fun twist on a classic picnic favorite, this Deviled Egg Macaroni Salad Recipe is just the ticket. Creamy, tangy, and full of delightful textures from tender elbow macaroni and perfectly chopped hard-boiled eggs, it’s the kind of dish that sparks smiles and second helpings. The punch of yellow mustard and sweet pickle relish in the dressing adds bright flavor that feels nostalgic yet fresh. Whether you’re whipping it up for a backyard barbecue or a weekday lunch, this recipe brings the comfort and flair your taste buds crave.
Ingredients You’ll Need
Simple ingredients come together to create magic in this Deviled Egg Macaroni Salad Recipe. Each component plays a key role, from the crisp freshness of celery to the creamy, tangy dressing that ties everything together perfectly.
- Elbow macaroni (8 oz): The classic pasta pick that holds dressing beautifully and offers a pleasant bite.
- Hard-boiled eggs (6, chopped): Adds rich creaminess and that signature deviled egg flair.
- Celery (2 stalks, chopped): Brings crunch and a fresh, herbal note that balances the richness.
- Red onion (1/4 cup, chopped): Offers a mild sharpness and subtle color contrast.
- Fresh parsley (1 tbsp, chopped): A burst of green freshness that lifts the whole salad.
- Mayonnaise (1/2 cup): The creamy base that makes this macaroni salad irresistibly smooth.
- Yellow mustard (2 tbsp): Adds tang and depth, echoing classic deviled egg flavors.
- Apple cider vinegar (1 tbsp): Brings a gentle acidity to brighten the dressing.
- Sweet pickle relish (1 tbsp): Injects a touch of sweetness and fun texture.
- Paprika (1/2 tsp): Adds mild smokiness and a pop of color.
- Onion powder (1/2 tsp): Enhances savory notes without overpowering.
- Garlic powder (1/2 tsp): Provides subtle depth and warmth.
- Salt and pepper (to taste): Essential for balancing and bringing all flavors together.
How to Make Deviled Egg Macaroni Salad Recipe
Step 1: Cook the Pasta
Start by boiling the elbow macaroni according to the package instructions until it’s tender but still holds a little bite. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down quickly. Setting it aside like this prevents mushiness and keeps the salad fresh and light.
Step 2: Prepare the Dressing
In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper. This dressing is the heart of the dish, perfectly balancing creamy, tangy, and sweet flavors to echo the nostalgic taste of deviled eggs in a new form.
Step 3: Add Eggs and Veggies
Gently fold in the chopped hard-boiled eggs, diced celery, red onion, and fresh parsley. These ingredients add fantastic texture contrasts and vibrant color, making the salad not only tastier but also a feast for the eyes.
Step 4: Combine with Pasta
Carefully add the cooled macaroni to the dressing mixture and stir gently until every piece is coated. Take your time with this step to avoid breaking up the eggs and to ensure every bite is flavorful and balanced.
Step 5: Chill
Refrigerate the salad for at least one hour before serving. This resting time allows the flavors to harmonize and develop, making each forkful even more delicious than the last.
Step 6: Serve
If you like, sprinkle extra paprika and parsley on top for a finishing touch that adds color and aroma, perfect for making your Deviled Egg Macaroni Salad Recipe as inviting as it tastes.
How to Serve Deviled Egg Macaroni Salad Recipe
Garnishes
Sprinkle some extra smoked paprika or freshly chopped parsley on top right before serving. A few thin slices of radish or a dusting of cracked black pepper can also bring vibrant color and a little extra zing to your presentation.
Side Dishes
This salad pairs wonderfully with grilled chicken, BBQ ribs, or crisp green salads. It’s an ideal complement to any casual summer gathering or potluck, where its creamy tanginess rounds out smoky, spicy main dishes beautifully.
Creative Ways to Present
Try serving the salad in hollowed-out tomatoes or mini bell peppers for a charming, bite-sized appetizer. You can also layer it in clear glass jars with fresh herbs as a grab-and-go lunch, making the Deviled Egg Macaroni Salad Recipe as flexible as it is delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftover macaroni salad in an airtight container in the refrigerator. It keeps well for up to three days, allowing you to enjoy this tasty dish as a quick snack or light meal later on.
Freezing
Because this recipe contains mayonnaise and eggs, freezing is not recommended as it can change the texture and flavor of the salad, leading to watery or separated results upon thawing.
Reheating
This macaroni salad is best served cold or at room temperature. Reheating is not necessary and can alter the creamy texture, so enjoy it fresh from the fridge for optimal flavor and comfort.
FAQs
Can I use a different type of pasta in this Deviled Egg Macaroni Salad Recipe?
Absolutely! While elbow macaroni is traditional and works best for that classic texture, small pasta shapes like shells or rotini can also hold the dressing well and provide a fun variation.
How do I hard-boil eggs perfectly for this recipe?
Place eggs in a pot, cover with water, bring to a boil, then turn off the heat and cover for about 10-12 minutes. Cool in ice water immediately to stop cooking and make peeling easier.
Is this salad suitable for meal prep lunches?
Yes, this Deviled Egg Macaroni Salad Recipe is a fantastic make-ahead option. Just keep it refrigerated and stir gently before serving to refresh the flavors.
Can I add other vegetables to the salad?
Definitely! Diced bell peppers, shredded carrots, or even sweet corn can add extra crunch and color, making the salad even more vibrant and nutritious.
What should I do if the salad tastes too tangy?
If the dressing feels a little too sharp, try adding a bit more mayonnaise or a teaspoon of sugar to balance the acidity and round out the flavors.
Final Thoughts
This Deviled Egg Macaroni Salad Recipe truly brings a delightful spin to the traditional macaroni salad, combining creamy texture with the tangy, savory charm of deviled eggs. It’s perfect for sharing, easy to make, and guaranteed to become a staple in your recipe box. Give it a try and watch it become everyone’s new favorite!
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Deviled Egg Macaroni Salad Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
This Deviled Egg Macaroni Salad is a creamy and tangy twist on classic macaroni salad, featuring chopped hard-boiled eggs blended with a mustardy, pickle-studded dressing. Crisp celery and red onion add fresh crunch, while paprika and parsley provide a vibrant garnish. Perfect for picnics, potlucks, or summer gatherings, this easy-to-make salad is sure to be a crowd-pleaser.
Ingredients
For the Salad:
- 8 oz elbow macaroni
- 6 hard-boiled eggs, chopped
- 2 stalks celery, chopped
- 1/4 cup red onion, chopped
- 1 tbsp fresh parsley, chopped
For the Dressing:
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1 tbsp sweet pickle relish
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Boil the elbow macaroni according to the package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
- Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper. Stir until the dressing is smooth and evenly mixed.
- Add Eggs and Veggies: Gently fold in the chopped hard-boiled eggs, celery, red onion, and fresh parsley into the dressing, taking care not to mash the eggs.
- Combine with Pasta: Add the cooled macaroni to the bowl with the dressing mixture and vegetables. Mix thoroughly until all ingredients are well combined and coated with the dressing.
- Chill: Cover the salad and refrigerate for at least 1 hour. This resting time allows the flavors to meld and the salad to chill properly.
- Serve: Before serving, garnish the salad with additional paprika and parsley if desired for a pop of color and added flavor.
Notes
- For best texture, be sure to rinse the macaroni with cold water after draining to prevent clumping.
- Hard-boil eggs at least 10 minutes for a firm yolk that holds up well in the salad.
- This salad can be made a day ahead and stored covered in the refrigerator.
- Feel free to adjust mustard and pickle relish amounts to suit your taste preferences.
- Use gluten-free elbow macaroni to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
