Looking to upgrade your picnic or potluck game? This Deviled Egg Macaroni Salad combines the rich, tangy flavor of deviled eggs with the creamy comfort of macaroni salad — all in one irresistible dish. It’s trending for good reason: this fusion recipe takes two timeless classics and transforms them into a crave-worthy crowd-pleaser. Whether you’re preparing a holiday side, a BBQ essential, or a hearty lunch, this creamy salad is guaranteed to impress.
Perfectly seasoned, ultra-satisfying, and easy to prepare, Deviled Egg Macaroni Salad brings bold flavor and silky texture to your table, making it a standout in any spread.
Why You’ll Love This Deviled Egg Macaroni Salad Recipe
- Two Favorites in One: Combines creamy deviled eggs and macaroni salad for double the flavor.
- Easy to Make: Simple ingredients and no-fail steps make it beginner-friendly.
- Customizable: Add crunch, heat, or sweetness based on your taste.
- Perfect for Gatherings: A potluck or picnic favorite that serves a crowd.
- Make-Ahead Friendly: Flavors develop even better after chilling!
Ingredients Needed for Perfect Deviled Egg Macaroni Salad
Here’s everything you need to whip up this creamy comfort food:
- 2 cups elbow macaroni, cooked and cooled
- 6 hard-boiled eggs, chopped or sliced
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- 1 tbsp yellow mustard
- 2 tsp apple cider vinegar
- 1 tsp sugar
- ½ tsp garlic powder
- ½ tsp paprika (plus extra for garnish)
- ¼ cup diced red onion
- ¼ cup chopped celery (or green onion for a milder flavor)
- Salt and black pepper, to taste
Ingredient Swaps:
- Dairy-Free? Use vegan mayo.
- Low-carb? Swap elbow macaroni with chopped cauliflower.
- No mustard? Substitute with Dijon or omit for a milder taste.
Step-by-Step Instructions to Make Deviled Egg Macaroni Salad
- Cook the Pasta: Boil macaroni until al dente. Drain, rinse with cold water, and set aside.
- Prepare the Eggs: Boil eggs, cool them in an ice bath, peel, and chop.
- Make the Dressing: In a large bowl, mix mayo, mustard, vinegar, sugar, garlic powder, paprika, salt, and pepper.
- Combine Ingredients: Add pasta, eggs, red onion, and celery to the bowl. Mix until well-coated.
- Chill & Serve: Refrigerate for at least 1 hour before serving. Garnish with a sprinkle of paprika.
Pro Tip: For the creamiest texture, mash 1–2 yolks into the dressing before mixing in the rest.
Recipe Tips & Variations
- Spicy Kick: Add chopped pickled jalapeños or a dash of hot sauce.
- Add Protein: Mix in diced ham or shredded chicken for a heartier salad.
- Make It Tangy: Include sweet pickle relish or chopped dill pickles.
- Low-Cal Option: Use Greek yogurt instead of mayo and skip the sugar.
How to Store & Reheat
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Reheating: Best served cold, but you can let it sit at room temperature for 10–15 minutes before serving for a softer texture.
- Do Not Freeze: The mayo-based dressing doesn’t thaw well.
Similar Recipes You’ll Love
If you enjoy creamy, crunchy, and satisfying salads like this Deviled Egg Macaroni Salad, be sure to try these other delicious options:
- Celery Salad – A Fresh, Crunchy, and Healthy Recipe
- Potato Salad Recipe – Classic and Comforting
- BLT Chicken Salad – A Hearty Twist on a Favorite Sandwich
These easy and crowd-pleasing recipes are perfect for meal prep, potlucks, or light dinners!
Frequently Asked Questions (FAQ)
Can I make Deviled Egg Macaroni Salad ahead of time?
Yes! It’s actually better the next day after the flavors meld. Make it up to 24 hours in advance.
What kind of pasta works best?
Elbow macaroni is classic, but small shells or ditalini also work well.
How do I prevent the salad from drying out?
Add a splash of milk or extra mayo before serving if it looks a bit dry after chilling.
Can I make it without eggs?
Absolutely! Just skip the eggs and you’ll still have a flavorful creamy macaroni salad.
This Deviled Egg Macaroni Salad is the ultimate side dish mash-up you didn’t know you needed. It’s flavorful, creamy, and endlessly customizable — ideal for potlucks, holidays, or a simple family dinner. Give it a try, and don’t forget to tag your creations online or follow us for more easy, crowd-pleasing recipes!
Deviled Egg Macaroni Salad
Ingredients
- 2 cups elbow macaroni cooked and cooled
- – 6 hard-boiled eggs chopped or sliced
- – ½ cup mayonnaise
- – 1 tbsp yellow mustard
- – 2 tsp apple cider vinegar
- – 1 tsp sugar
- – ½ tsp garlic powder
- – ½ tsp paprika plus extra for garnish
- – ¼ cup diced red onion
- – ¼ cup chopped celery or green onion
- – Salt and black pepper to taste
Instructions
- Cook macaroni according to package directions. Drain, rinse with cold water, and set aside.
- Boil eggs, cool in an ice bath, peel, and chop or slice.
- In a large bowl, mix mayonnaise, mustard, vinegar, sugar, garlic powder, paprika, salt, and pepper until smooth.
- Add pasta, eggs, onion, and celery to the bowl. Stir gently to coat everything evenly.
- Chill in the refrigerator for at least 1 hour to let flavors meld.
- Garnish with extra paprika before serving.