If you’re searching for a potluck-perfect side that brings together the best of deviled eggs and macaroni salad, look no further than Creamy Deviled Egg Macaroni Salad. This dish is comfort food at its finest: silky pasta cradling a tangy, deviled-egg-inspired dressing, loaded with bits of hard-cooked egg, crunchy celery, briny pickles, and just the right amount of spice. The combination is both nostalgic and fresh, and it’s guaranteed to disappear fast at BBQs, family dinners, or lazy summer lunches.
Ingredients You’ll Need
The beauty of Creamy Deviled Egg Macaroni Salad is in its simplicity: every ingredient plays a delicious role, from the tenderness of macaroni to the creaminess of yolk-rich eggs and the punchy zip of mustard. Each component blends seamlessly to create a salad that’s uniquely satisfying and bursting with vibrant flavors.
- Elbow macaroni (8 oz): The classic pasta shape for salads, holds the dressing beautifully in every curve, giving you flavour in every bite.
- Large eggs (6, hard-boiled and peeled): The soul of this salad, eggs add rich creaminess and that irresistible deviled egg nostalgia.
- Mayonnaise (½ cup): Forms the base of the ultra-creamy dressing that pulls everything together.
- Dijon mustard (1 tbsp): Adds a little tang and depth, for that signature deviled egg zing.
- Yellow mustard (1 tbsp): For that classic, sunny deviled egg flavor that can’t be beat.
- Apple cider vinegar (1 tbsp): Provides a bright, tart note to balance all the creaminess.
- Sugar (1 tsp): Just a touch to mellow out the tang and pull the flavors together.
- Paprika (½ tsp, plus more for garnish): Adds subtle smokiness and a pop of color.
- Salt (½ tsp): Essential for bringing out all the flavors.
- Black pepper (¼ tsp): For a little heat and depth.
- Red onion (¼ cup, finely diced): Brings a savory crunch and gentle sharpness.
- Celery (¼ cup, finely chopped): Adds crisp texture and a familiar salad freshness.
- Dill pickles or relish (¼ cup): The briny kick is what transforms this from ordinary to deviled-egg extraordinary.
- Fresh parsley (1 tbsp, chopped, optional): For a burst of green and a whisper of herby brightness.
How to Make Creamy Deviled Egg Macaroni Salad
Step 1: Cook the Macaroni
Start your Creamy Deviled Egg Macaroni Salad journey by cooking the elbow macaroni according to the package instructions—look for that perfect al dente bite. Once the macaroni is cooked, drain it well and rinse it with cold water to stop the cooking process and prevent sticking. Set aside and let it cool; you don’t want to add hot pasta to the creamy dressing.
Step 2: Prepare the Eggs
While the pasta chills, it’s time for the stars of the show! Chop four of the hard-boiled eggs into bite-sized pieces, and reserve the other two to slice or wedge for garnish. Chopping some eggs and leaving others for the top gives the salad great visual appeal and lots of velvety texture in every forkful.
Step 3: Make the Creamy Dressing
In a roomy mixing bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, sugar, paprika, salt, and black pepper. It should come together into a golden, luscious dressing—taste and adjust if you like a little more tang or sweetness.
Step 4: Combine Everything
To the bowl with the dressing, add the cooled macaroni, chopped eggs, diced red onion, chopped celery, dill pickles or relish, and parsley if you’re using it. Gently fold everything together so each ingredient is evenly coated without mashing the eggs. That perfect blend of creamy dressing, chewy pasta, and crunchy bits is what makes Creamy Deviled Egg Macaroni Salad so irresistible.
Step 5: Garnish and Chill
Arrange the reserved egg slices on top for a pretty finish and give it a generous sprinkle of paprika. Chill the salad for at least one hour before serving. This rest time allows the flavors to mingle and the texture to get even creamier—well worth the wait!
How to Serve Creamy Deviled Egg Macaroni Salad
Garnishes
Finish your Creamy Deviled Egg Macaroni Salad with a fan of egg slices, a dusting of vivid red paprika, and maybe a flurry of fresh chopped parsley or even a few snipped chives for a touch of color. These little touches transform it from simple salad into a showstopper that’s as pretty as it is delicious.
Side Dishes
This salad is right at home next to all your cookout favorites—think smoky grilled chicken, barbecue ribs, burgers, or even a scoop alongside fried chicken. For a lighter pairing, tuck it next to fresh greens or serve it picnic-style with watermelon and corn on the cob. Creamy Deviled Egg Macaroni Salad is a versatile companion for just about any meal.
Creative Ways to Present
Spoon the salad into a colorful serving bowl lined with crisp lettuce leaves for a classic touch, or portion it into individual mason jars for grab-and-go servings at picnics. For a festive flair, use a ring mold to shape it on a platter and top it with garnishes—everyone will want a photo before digging in!
Make Ahead and Storage
Storing Leftovers
Tuck any leftover Creamy Deviled Egg Macaroni Salad into an airtight container and stash it in the refrigerator. It keeps well for up to three days, and actually its flavors deepen and meld as it sits—just give it a gentle stir before serving again. If the salad looks a little dry after chilling, add a spoonful more mayo to revive it.
Freezing
While freezing isn’t recommended for this salad (the creamy dressing and eggs don’t thaw very gracefully), it’s best enjoyed fresh from the fridge. The texture of the eggs and pasta can become grainy or watery once frozen and thawed, so make the amount you think you’ll enjoy within a couple of days.
Reheating
This salad is meant to be served cold or at cool room temperature, so reheating isn’t necessary—just pull it out of the fridge about 20 minutes before serving for best flavor and texture. If you do prefer a slightly warmer bite, avoid microwaving; instead, let it gently come closer to room temp and stir well.
FAQs
Can I use a different pasta shape in this salad?
Absolutely! While elbow macaroni is classic, you can swap in small shells, ditalini, or even rotini if that’s what you have on hand. Just make sure to choose a shape that holds onto the creamy dressing.
What’s the best way to make perfect hard-boiled eggs?
For easy-peel eggs, start them in cold water, bring to a gentle boil, and then simmer for 10-12 minutes. Cool them quickly in ice water before peeling—the shell should slip right off!
Can I make Creamy Deviled Egg Macaroni Salad ahead of time?
Creamy Deviled Egg Macaroni Salad is a dream for preppers! Make it a day ahead and refrigerate; the flavors improve overnight. Just wait to add any garnish until you’re ready to serve for the prettiest presentation.
How can I make this salad even creamier?
For extra richness, stir in a tablespoon or two of sour cream or Greek yogurt. You can also add a little extra mayo if the salad seems dry after chilling.
Is there a way to lighten up the salad for fewer calories?
Sure! Use light mayonnaise or substitute some of the mayo with nonfat plain Greek yogurt. You’ll keep that creamy texture with a little less indulgence.
Final Thoughts
There’s something about Creamy Deviled Egg Macaroni Salad that feels like a warm, delicious hug from the past. It’s simple to make, packed with flavor, and always a crowd-pleaser. Give it a spot at your next gathering or weeknight dinner—you might just find yourself making it on repeat!
Print
Creamy Deviled Egg Macaroni Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus chilling)
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
Creamy Deviled Egg Macaroni Salad is a delightful twist on the classic macaroni salad, incorporating the flavors of deviled eggs into a creamy, tangy dressing. This recipe is perfect for picnics, potlucks, or as a side dish for any occasion.
Ingredients
For the Salad:
- 8 oz elbow macaroni
- 6 large eggs (hard-boiled and peeled)
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon paprika (plus more for garnish)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup red onion (finely diced)
- ¼ cup celery (finely chopped)
- ¼ cup dill pickles or relish
- 1 tablespoon fresh parsley (chopped, optional)
Instructions
- Cook the Macaroni: Cook the macaroni according to package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
- Prepare Eggs: Chop 4 hard-boiled eggs and set aside. Cut the remaining 2 eggs into slices or wedges for garnish.
- Make the Dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, sugar, paprika, salt, and pepper until smooth.
- Combine Ingredients: Add the cooled macaroni, chopped eggs, red onion, celery, pickles or relish, and parsley. Gently mix until everything is well coated in the dressing.
- Serve: Top with sliced eggs and a sprinkle of paprika before serving. Chill for at least 1 hour before serving for best flavor.
Notes
- This salad can be made a day ahead and kept refrigerated.
- For extra creaminess, add a tablespoon of sour cream.
- Adjust the seasoning to your taste—some people prefer a sweeter version with more relish or sugar.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 135mg
