First, thank you. Yes—you! I say it often, but I mean it every single time. It’s your comments, your emails, your messages saying you made this or that for your family, that keep me going and spark ideas in my kitchen. Today’s recipe is one of those I could not wait to share. It’s the kind of dish that shows up, steals the spotlight, and gets asked for again and again. Say hello to Deviled Egg Macaroni Salad—a creamy, tangy, ultra-satisfying mashup of two potluck legends.
You’ve probably had deviled eggs. You’ve definitely had macaroni salad. But together? It’s pure picnic magic. This is the salad that disappears first at barbecues and family dinners. It’s cozy, familiar, and just different enough to make people raise their eyebrows—in the best way.
Let’s break it all down.
Ingredients
For the Salad:
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16 ounces elbow macaroni
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6 large eggs, hard-boiled and peeled
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¾ cup chopped celery
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¾ cup diced red onion
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½ cup chopped dill or sweet pickles (your choice!)
For the Deviled Egg Dressing:
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1 cup mayonnaise
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3 tablespoons mustard (yellow or Dijon both work great)
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1 tablespoon apple cider vinegar
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2 tablespoons sour cream
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1½ teaspoons sugar
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½ teaspoon salt
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¼ teaspoon ground black pepper
Garnish:
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Smoked or sweet paprika for dusting
How to Make Deviled Egg Macaroni Salad
Step 1: Cook the Pasta
Bring a big pot of salted water to a boil and cook the elbow macaroni just until al dente. Drain and rinse under cold water immediately to stop the cooking and cool the noodles down. Set aside while you prep the rest.
Step 2: Make the Dressing
Now for the star of the show—the deviled egg-inspired dressing! In a medium bowl, whisk together the mayo, mustard, vinegar, sour cream, sugar, salt, and pepper until smooth and creamy.
Here’s the secret twist: take the yolks from your hard-boiled eggs and mash them right into this dressing. That’s what gives it that unmistakable deviled egg flavor. You’ll be tempted to eat it with a spoon. (No judgment if you do.)
Step 3: Chop the Add-ins
Chop your egg whites into small chunks. Dice up your celery, red onion, and pickles. All of these add crunch, tang, and a little bite to balance the richness of the dressing.
Step 4: Combine
In a large bowl, mix the cooled macaroni, chopped egg whites, and veggies. Pour the dressing over the top and stir gently but thoroughly until everything is well coated. You want that velvety dressing to hug every curve of every noodle.
Step 5: Chill and Serve
Cover and refrigerate the salad for at least two hours—overnight is even better. Right before serving, give it a quick stir and dust the top with a sprinkle of paprika for a little color and deviled-egg flair.
Serve cold, preferably on a sunny day with people you love.
Helpful Tips
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Rinse your pasta! I know it goes against the grain for hot dishes, but for pasta salads, rinsing cools it down and washes off the excess starch so it doesn’t clump.
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Make the eggs ahead of time. I often boil mine the day before and keep them chilled, ready to go.
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Chill it well. The flavors blend and deepen as it sits. Don’t skip the fridge time—it’s worth it.
Substitutions & Variations
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Gluten-Free? Swap the pasta for a gluten-free brand you trust. This recipe adapts beautifully.
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Mayo alternatives: Use vegan mayo or a mix of mayo and plain Greek yogurt for a lighter version.
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Add-ins: Try crumbled bacon, shredded carrots, or chopped chives for a fun twist.
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Mustard: Yellow gives that classic deviled egg flavor, but Dijon adds a little extra bite.
Frequently Asked Questions
Can I make this in advance?
Absolutely. This salad is better when made ahead. Make it the day before your event and store it tightly covered in the fridge.
How long does it last?
Stored properly in the fridge, it’ll last 3–4 days. Give it a good stir before serving again.
Can I double the recipe?
Yes! Just double everything—pasta, dressing, eggs—and grab a big mixing bowl.
Do I need sweet or dill pickles?
Totally up to you. I lean toward dill for a sharper contrast with the creamy dressing, but sweet works well too if you prefer a sweeter, Southern-style finish.
What if I don’t like onions?
You can reduce the red onion or leave it out completely. Green onions make a great milder substitute.
Storage Instructions
Store the salad in an airtight container in the refrigerator. It keeps best for 3 to 4 days. Don’t freeze—it’ll change the texture of both the eggs and the pasta in ways you won’t love. If your salad seems a little dry after a day or two, just stir in a spoonful of mayo or sour cream to bring back that creamy texture.
More Recipes You Might Love
Once you try this deviled egg macaroni salad, I have a feeling you’ll be craving more summer classics with a twist. This dish sits right at home next to grilled corn, burgers, BBQ tofu, and tall glasses of iced lemonade. It’s picnic food at its finest—bright, bold, and comforting all at once.
So, what do you think? Are you ready to give this mashup a spot at your next picnic table or weeknight dinner? This Deviled Egg Macaroni Salad is more than the sum of its parts—it’s nostalgic, filling, and always gets people asking, “What’s in this? It’s SO good!”
Make a batch and keep it in your fridge for quick lunches or spontaneous summer gatherings. It’s a dish that brings smiles and second helpings, and that, my friends, is what good food is all about.
Let me know if you make it! I’d love to hear how it turns out for you—or what personal spins you put on it. Until next time, happy cooking and thanks again for being here.