A Little Nostalgia in Every Bite
Classic Deviled Egg Macaroni Salad is what happens when two potluck icons come together in perfect harmony. If you’ve ever stood in front of the buffet table trying to choose between deviled eggs and macaroni salad, this recipe is here to save you from that impossible decision. Creamy, tangy, and packed with flavor, it’s the ultimate crowd-pleaser for everything from backyard barbecues to quick weeknight dinners.
Whether you’re feeding a crowd or just need something quick and satisfying for a weeknight dinner, this salad is a real MVP. It’s got all the signature flavors of a classic deviled egg—mustard, mayo, paprika—plus the comforting heft of elbow macaroni. And if you’re like me and have a thing for anything that reminds you of summer barbecues, you’re in for a treat.
Why You’ll Love This Classic Deviled Egg Macaroni Salad
This salad isn’t just a side—it’s a conversation starter. Here’s why it’ll be your new go-to:
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Combines two nostalgic favorites in one dish.
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Quick and easy to throw together (especially if you boil your eggs ahead!).
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Travels well—perfect for cookouts, potlucks, or those days when your fridge is mysteriously empty, except for eggs and pasta.
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Picky eater approved. Even the “I-don’t-do-eggs” folks tend to change their tune.
Ingredients You’ll Need
Let’s keep it simple and pantry-friendly:
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12 large eggs – hard-boiled and peeled
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1 pound elbow macaroni pasta – cooked and cooled
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1 cup mayonnaise – classic creamy base
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1/4 cup yellow mustard – for that signature deviled egg tang
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1 tbsp apple cider vinegar – adds a zippy balance
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1 tsp sugar – just a hint to round things out
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1/2 tsp garlic powder
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1/2 tsp paprika (plus extra for garnish)
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Salt and black pepper to taste
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1/2 cup celery, finely chopped – for crunch
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1/2 cup red onion, finely chopped – a little bite
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1/4 cup dill pickles, finely chopped – trust me, this makes it
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2 tbsp fresh parsley, chopped (optional, but lovely for color)
How to Make Deviled Egg Macaroni Salad
You don’t need a culinary degree—just a pot, a bowl, and about 30 minutes.
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Boil the Eggs
Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, remove from heat and let sit, covered, for 12 minutes. Then cool under cold water, peel, and chop. -
Cook the Macaroni
While the eggs do their thing, cook your pasta according to package directions. Drain, rinse with cold water, and let cool. -
Mix the Dressing
In a large bowl, whisk together the mayo, mustard, vinegar, sugar, garlic powder, paprika, salt, and pepper. -
Assemble the Salad
Add the chopped eggs, cooked macaroni, celery, red onion, pickles, and parsley to the bowl with the dressing. Gently toss until everything is coated and happy. -
Chill & Serve
Cover and refrigerate for at least 1 hour before serving. Sprinkle a little extra paprika on top if you’re feeling fancy.
Tips for the Perfect Salad
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Make it ahead – The flavors get even better after a few hours in the fridge.
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No yellow mustard? Swap with Dijon or spicy brown for a little extra zing.
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Chop smart – A potato masher works surprisingly well to crumble eggs if you’re short on time.
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Too thick? Add a splash of pickle juice or milk to loosen the dressing.
FAQs About Deviled Egg Macaroni Salad
Can I make this ahead of time?
Absolutely! In fact, it tastes even better the next day after all the flavors settle in.
What if I don’t like pickles?
You can skip them or sub with sweet relish if you prefer a milder flavor.
How do I store leftovers?
Keep it in an airtight container in the fridge for up to 4 days. Give it a quick stir before serving again.
Can I turn this into a main dish?
Yes! Add shredded rotisserie chicken or some chopped ham for a protein boost.
Whether you’re making this for your next picnic or just to have something comforting in the fridge, Deviled Egg Macaroni Salad brings big flavor with minimal effort. And let’s be honest—any dish that combines two classic sides into one is a win for all of us multitaskers out there.
So go ahead, stir up a bowl of nostalgia, and don’t be surprised if there are no leftover