Dinner

Deviled Egg Macaroni Salad Recipe

ByVictor Layne December 14, 2025December 14, 2025

Introduction

Deviled Egg Macaroni Salad is a creamy, tangy twist on a classic favorite that combines the comforting flavors of deviled eggs with tender macaroni. It’s a perfect side dish for picnics, barbecues, or anytime you want something both satisfying and refreshing.

A close-up image of creamy macaroni and cheese served in a white bowl. The macaroni is coated in smooth, rich yellow cheese sauce, with elbow pasta tubes visible and stacked closely together. The top layer is sprinkled with finely chopped green herbs and a light dusting of reddish-brown paprika, adding color contrast. The texture of the cheese looks thick and silky, and the dish fills the bowl up to the rim. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni
6 large eggs
½ cup mayonnaise
1 tbsp yellow mustard
1 tbsp apple cider vinegar
½ tsp paprika (plus extra for garnish)
1 tsp sugar
Salt and black pepper to taste
½ cup finely chopped celery
¼ cup chopped red onion
¼ cup chopped dill pickles or sweet relish
1 tbsp chopped fresh chives or green onions (optional)
2 tablespoons fresh parsley, finely chopped

Instructions

Step 1: Cook the elbow macaroni in salted boiling water until al dente, then drain and set aside to cool.
Step 2: Place the eggs in cold water and bring to a boil. Turn off the heat and let the eggs sit in the hot water for 10-12 minutes. Transfer to ice water to cool, then peel and chop.
Step 3: In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper. Stir until well blended.
Step 4: Fold the chopped eggs into the dressing along with the celery, red onion, pickles, and optional chives or green onions.
Step 5: Gently mix in the cooked macaroni until everything is evenly combined.
Step 6: Refrigerate the salad for at least one hour to allow the flavors to meld. Before serving, garnish with extra paprika and sprinkle with fresh parsley.

Tips & Variations

For a richer flavor, try using a mix of mayonnaise and sour cream in the dressing.
Substitute dill pickles with sweet relish for a milder, sweeter taste.
Add a dash of hot sauce or cayenne pepper if you like a little heat.
Use whole grain or gluten-free macaroni to accommodate dietary preferences.
Chill the salad overnight for an even more developed flavor.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This salad is best served cold and does not freeze well, as the mayonnaise-based dressing may separate upon thawing.

How to Serve

This image shows a close-up of a bowl filled with creamy macaroni and cheese. The macaroni pasta is well coated with smooth, melted cheese sauce that looks thick and rich. On top of the macaroni are small red spice flakes sprinkled evenly, along with finely chopped green herbs adding a fresh color contrast. The bowl is white, and the background is a white marbled surface. The photo is bright, focusing on the texture of the melted cheese and the pasta shapes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, preparing the salad a few hours or even the day before allows the flavors to blend beautifully. Just be sure to store it in the refrigerator and give it a gentle stir before serving.

Can I use other types of pasta?

Absolutely. While elbow macaroni is classic, small pasta shapes like rotini, shells, or mini penne work well and hold the dressing nicely.

Victor Layne