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Creamy Deviled Egg Macaroni Salad

Creamy Deviled Egg Macaroni Salad

This Creamy Deviled Egg Macaroni Salad combines the zesty flavor of deviled eggs with the comforting texture of macaroni. It’s creamy, tangy, and perfect for picnics, potlucks, or family dinners. A delicious cold pasta salad recipe that’s make-ahead friendly and always a crowd-pleaser!
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time: 1 hour
Total Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • 3 cups elbow macaroni cooked and cooled
  • 6 large eggs hard-boiled and chopped
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon sugar
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • ½ cup diced celery
  • ¼ cup finely chopped red onion
  • ¼ cup dill pickles or relish
  • Fresh parsley or chives for garnish

Method
 

  1. Cook the macaroni:
  2. Bring a pot of salted water to a boil. Add macaroni and cook until al dente. Drain and rinse under cold water to stop cooking.
  3. Prepare the dressing:
  4. In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, paprika, garlic powder, salt, and pepper.
  5. Mix the salad:
  6. Add the chopped eggs, celery, onion, and pickles to the dressing. Stir to combine.
  7. Add the pasta:
  8. Gently fold in the cooled macaroni until fully coated in the creamy dressing.
  9. Chill:
  10. Cover and refrigerate for at least 1 hour before serving to let the flavors blend.
  11. Serve:
  12. Sprinkle with fresh parsley or a dash of paprika before serving. Enjoy cold!

Notes

 
Use full-fat mayonnaise for the creamiest texture.
Make it lighter by replacing half the mayo with Greek yogurt.
Add diced bell peppers or shredded carrots for extra crunch.
Store leftovers in an airtight container in the fridge for up to 4 days.