Introduction

If you’re looking for a creamy, tangy, and utterly delicious side dish to elevate your next meal, Deviled Egg Macaroni Salad is the answer! This dish combines the rich flavors of deviled eggs with the comforting texture of pasta, making it a perfect option for potlucks, picnics, BBQs, and family dinners. The creamy dressing, seasoned with smoked paprika, Dijon mustard, and apple cider vinegar, gives this salad a depth of flavor that will have everyone coming back for seconds.

In this article, we’ll explore everything you need to know about making the best Deviled Egg Macaroni Salad, including step-by-step instructions, expert tips, variations, and frequently asked questions. Let’s dive in!

Ingredients Breakdown

Before we jump into the process, let’s take a closer look at the ingredients and why they are essential:

Eggs (4 large eggs) – The star of the show! Hard-boiled eggs provide the rich, creamy base that makes this salad taste like deviled eggs.
Elbow Macaroni (2 cups) – The pasta absorbs the dressing beautifully, giving the salad a satisfying texture.
Mayonnaise (½ cup) – The key to a luscious, creamy consistency.
Dijon Mustard (1 tablespoon) – Adds a tangy bite and enhances the deviled egg flavor.
Apple Cider Vinegar (1 tablespoon) – A touch of acidity to balance the richness.
Smoked Paprika (½ teaspoon) – Brings a subtle smoky warmth to the dish.
Salt & Pepper (to taste) – Essential for seasoning.
Celery (1 cup, diced) – Adds a delightful crunch.
Red Onion (¼ cup, finely chopped) – Introduces a mild, sweet bite.
Dill Pickles (¼ cup, diced) – The perfect tangy contrast.
Black Olives (¼ cup, sliced) – Optional, but they add a briny, salty touch.

Step-By-Step Instructions

1. Cook the Eggs

Place eggs in a saucepan and cover with water.
Bring to a boil over medium-high heat.
Once boiling, cover the pan, remove from heat, and let sit for 12 minutes.
Transfer eggs to an ice bath for rapid cooling, then peel and chop.

2. Cook the Macaroni

In a large pot, bring salted water to a rolling boil.
Add elbow macaroni and cook according to package instructions until al dente.
Drain and rinse under cold water to stop the cooking process and prevent sticking.

3. Prepare the Dressing

In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper.
Stir until smooth and well combined.

4. Assemble the Salad

Add cooled macaroni, chopped eggs, celery, red onion, dill pickles, and black olives to the dressing.
Gently fold everything together until evenly coated.

5. Chill and Serve

Cover and refrigerate for at least 1 hour to allow flavors to meld.
Before serving, stir and adjust seasoning if necessary.

Tips for the Best Deviled Egg Macaroni Salad

Use fresh eggs for easy peeling.
Cook pasta al dente to prevent a mushy texture.
Chill the salad before serving for the best flavor.
Adjust seasoning to your taste preference.

Variations

Add crispy bacon for extra crunch.
Substitute Greek yogurt for a lighter dressing.
Use different pasta shapes like rotini or shells.
Incorporate fresh herbs like parsley or chives for extra freshness.

Frequently Asked Questions

Q: How long does Deviled Egg Macaroni Salad last?
A: It stays fresh for 3-4 days in the fridge when stored in an airtight container.

Q: Can I make it ahead of time?
A: Absolutely! It tastes even better the next day as the flavors meld.

Q: Can I use a different type of mustard?
A: Yes! Yellow mustard or spicy brown mustard work as substitutes.

Q: What pairs well with this salad?
A: It’s perfect alongside grilled chicken, BBQ ribs, or sandwiches.

Conclusion

Deviled Egg Macaroni Salad is a creamy, tangy, and flavor-packed dish that’s perfect for any occasion. Whether you’re making it for a summer cookout or a quick family dinner, this recipe is sure to impress. With its combination of classic deviled egg flavors and comforting pasta, it’s bound to become a household favorite. Try it today and watch it disappear fast!

Deviled Egg Macaroni Salad – Creamy, Tangy & Packed with Flavor

Author: Mary

Print Recipe

Ingredients

Scale

4 large eggs
2 cups elbow macaroni
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
½ teaspoon smoked paprika
Salt and pepper, to taste
1 cup celery, diced
¼ cup red onion, finely chopped
¼ cup dill pickles, diced
¼ cup black olives, sliced

Instructions

Cook the Eggs:
- Place the eggs in a saucepan and cover them with water.
- Bring to a boil over medium-high heat.
- Once boiling, cover the pan, remove from heat, and let sit for 12 minutes.
- Transfer the eggs to an ice bath to cool, then peel and chop them.
Cook the Macaroni:
- In a large pot, bring salted water to a boil.
- Add the elbow macaroni and cook according to package instructions until al dente.
- Drain and rinse under cold water to stop the cooking process.
Prepare the Dressing:
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper until smooth.
Assemble the Salad:
- Add the cooked and cooled macaroni, chopped eggs, celery, red onion, dill pickles, and black olives to the bowl with the dressing.
- Gently mix until all ingredients are evenly coated with the dressing.

Chill and Serve:
- Cover the bowl and refrigerate the salad for at least 1 hour to allow flavors to meld.
- Before serving, give the salad a gentle stir and adjust seasoning if necessary.