Combining the tang and creaminess of deviled eggs with classic macaroni salad this dish features elbow macaroni, mashed egg yolks, and a dressing o mayyonnaise mustard, and spices. Add-ins like celery, red onion, dill pickles, and parsley create satisfying texture and flavor. Letting it chill helps meld the bright, savory notes, making this salad ideal for gatherings or as a hearty side at picnics. Top with extra paprika for a familiar touch and enjoy the crowd-pleasing blend of comfort and zing.
Deviled egg macaroni salad is my go-to when I want something nostalgic crowd-pleasing and easy for picnics or potlucks. It combines all the creamy bright flavors of classic deviled eggs with the comforting heartiness of pasta salad This recipe is playful and a little bit addictive with a punchy deviled egg dressing and pops of crunch from pickles and celery
hit the grill It is now requested at every gathering and my niece calls it her happiness salad
Ingredients
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- Large eggs: Give richness and that classic deviled flavor Look for bright uncracked shells for the freshest taste
- Elbow macaroni: Perfect because it grabs onto the creamy dressing Choose pasta with firm texture so it holds up
- Mayonnaise: Makes the dressing super creamy Use the good stuff for silky texture
- Yellow mustard: Brings signature tang and a touch of color I love classic yellow but Dijon works in a pinch
- Apple cider vinegar: Brightens the flavors and balances the richness of the mayo Choose one with the mother for more depth
- Sugar: Adds just a hint of sweetness to round out the flavors
- Garlic powder: Provides a gentle savory backbone Make sure it is fresh for bold flavor
- Paprika: Gives a little smokiness and beautiful color Use sweet or smoked depending on your mood
- Salt and black pepper: Round everything out Use freshly ground pepper for the best kick
- Celery: Adds crunch and bright freshness Pick crisp celery hearts for texture
- Red onion: Offers color and a bit of zing Soak in cold water if you want it milder
- Dill pickles: Give classic deviled egg tang and crunch Use good-quality deli pickles for extra flavor
- Fresh parsley: Optional but adds color and hint of green Use flat-leaf for more flavor
Step-by-Step Instructions
- Prepare the Eggs:
- Cut all the hard-boiled eggs in half and gently pop out the yolks into a large mixing bowl Save the whites for later Chop the egg whites finely so they blend into the salad
- Make the Deviled Egg Dressing:
- With a fork mash the yolks until no lumps remain Add mayonnaise mustard apple cider vinegar sugar garlic powder paprika salt and pepper Stir for about two minutes until the mixture is completely smooth and creamy This is the heart of your salad
- Assemble the Salad:
- Add cooked and cooled macaroni chopped egg whites celery red onion dill pickles and parsley into the bowl with the dressing Use a large spoon or spatula to gently fold everything together so each piece is coated without mashing the eggs
- Chill and Serve:
- Cover the bowl tightly and refrigerate the salad for at least an hour This step helps all the flavors meld and gives best texture Right before serving sprinkle a little extra paprika on top for that classic deviled look
