Dinner

Deviled Egg Macaroni Salad Recipe

ByOlivia Monroe December 12, 2025December 12, 2025

Introduction

Deviled Egg Macaroni Salad is a creamy, tangy twist on a classic side dish that’s perfect for picnics, barbecues, or potlucks. Combining the rich flavors of deviled eggs with tender macaroni and crunchy vegetables, this salad offers a delightful balance of textures and taste.

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.
Step 2: Place the eggs in cold water, bring to a boil, then remove from heat and let sit for 10-12 minutes. Cool the eggs in ice water before peeling.
Step 3: In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper; stir well to create the dressing.
Step 4: Chop the boiled eggs and gently fold them into the dressing along with the chopped celery, red onion, and pickles or relish.
Step 5: Add the cooked macaroni to the mixture and stir gently until everything is evenly combined.
Step 6: Chill the salad in the refrigerator for at least one hour before serving. Garnish with additional paprika and fresh parsley if desired.

Tips & Variations

For extra flavor, try adding a teaspoon of hot sauce or a pinch of cayenne pepper to the dressing.
Swap out the dill pickles for sweet relish if you prefer a milder tangy bite.
Add crispy bacon bits or shredded cheddar for a richer version of the salad.
Use gluten-free macaroni to accommodate dietary needs.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a little extra mayonnaise if the salad seems dry. It’s best enjoyed cold and does not freeze well.