Description
Deviled Egg Macaroni Salad is a creamy, tangy twist on two classic favorites. It’s packed with hard-boiled eggs, tender macaroni, crunchy veggies, and a bold mustard-mayo dressing. Perfect for cookouts, potlucks, or any time you’re craving comfort food.
Ingredients
- 2 cups elbow macaroni (uncooked)
- 6 large eggs
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard (or yellow mustard)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 cup celery, finely chopped
- 1/3 cup red onion, finely chopped
- 1/3 cup dill pickles, chopped (or use dill relish)
- 1/4 cup sliced black olives (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Paprika, for garnish
- Fresh chives, for garnish (optional)
Instructions
-
Cook the pasta:
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and rinse under cold water. Set aside to cool. -
Boil the eggs:
Place the eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat and cover. Let sit for 10 to 12 minutes. Transfer to an ice bath, then peel once cool. -
Make the dressing:
Slice the eggs in half and remove the yolks. Place yolks in a bowl and mash with a fork. Add mayonnaise, mustard, vinegar, sugar, salt, and pepper. Mix until smooth and creamy. -
Combine the salad:
Chop the egg whites and add them to a large bowl with the cooled macaroni, celery, red onion, pickles, and olives. Pour the dressing over everything and stir gently until well combined. -
Chill and serve:
Cover the salad and chill in the refrigerator for at least 1 hour before serving. Garnish with paprika and chopped chives if desired.
Notes
- Make ahead: This salad actually tastes better after it chills for a few hours. You can prep it the night before and just give it a stir before serving.
- Customize it: Feel free to add extras like crumbled bacon, shredded cheddar, or chopped green onions to make it your own.
- Swap the mustard: Dijon gives a little more depth, but classic yellow mustard works great too for that traditional deviled egg flavor.
- Storage tip: Keep leftovers in an airtight container in the fridge for up to 4 days. Just stir before serving. This recipe isn’t freezer-friendly.
Nutrition
- Calories: 310 kcal
- Sugar: 2g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg