Deviled egg pasta salad

Growing up, deviled eggs were always a staple at family gatherings, and macaroni salad was another dish that made frequent appearances at potlucks. The idea of combining these two nostalgic favorites into one dish is simply genius. This deviled egg macaroni salad offers the best of both worlds—the creamy, tangy richness of deviled eggs blended into a comforting, satisfying pasta salad.

This recipe is perfect for beginner cooks because it’s simple, requires minimal ingredients, and comes together quickly. The hardest part is boiling the eggs and pasta, making it an ideal dish for those just starting in the kitchen. Plus, it’s a great make-ahead option, perfect for summer barbecues, picnics, or meal prep.

Why This Recipe is Special

This deviled egg macaroni salad takes everything you love about traditional deviled eggs—creamy mayonnaise, tangy mustard, a hint of paprika—and incorporates them into a hearty pasta dish. It’s a flavorful twist on classic macaroni salad with added protein and a velvety texture from the mashed yolks.

One of the best things about this recipe is its versatility. You can make it as mild or tangy as you like by adjusting the mustard and vinegar, and you can add extra mix-ins like crispy bacon, pickles, or shredded cheese to customize it to your taste.

Ingredients and Preparation

Elbow macaroni: The base of this salad, giving it a hearty and satisfying bite. You can substitute with small shells or rotini for a different texture.

Hard-boiled eggs: The star ingredient that gives the salad its signature deviled egg flavor. The yolks are mashed into the dressing for extra creaminess.

Mayonnaise: Adds richness and binds the ingredients together. For a lighter version, swap with Greek yogurt or a mix of both.

Dijon mustard: Provides a tangy, slightly spicy kick. Yellow mustard can be used for a milder taste.

Apple cider vinegar: Brightens up the flavors and enhances the deviled egg taste. White vinegar or lemon juice are good substitutes.

Paprika: Adds a mild smokiness and classic deviled egg appeal. Smoked paprika can be used for extra depth.

Celery: Provides crunch and freshness. You can also use bell peppers or cucumbers for added texture.

Red onion: Adds a sharp bite that balances the creaminess. If raw onion is too strong, soak the chopped pieces in cold water for a few minutes before adding.

Salt and pepper: Essential for bringing out all the flavors.

Step-by-Step Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the macaroni according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking.

Boil and peel the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat and let them sit for 10-12 minutes. Transfer eggs to an ice bath to cool, then peel and chop. Separate the yolks from a few eggs to use in the dressing.

Make the dressing: In a mixing bowl, mash the reserved egg yolks with mayonnaise, mustard, vinegar, paprika, salt, and pepper until smooth. If the dressing is too thick, add a splash of water or milk to loosen it.

Assemble the salad: In a large bowl, combine the cooked pasta, chopped egg whites, celery, and red onion. Pour the dressing over the top and gently mix until everything is well coated.

Chill and serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, taste and adjust seasoning if needed. Garnish with extra paprika and chopped parsley for a fresh touch.

Beginner Tips and Notes

• To make peeling hard-boiled eggs easier, use eggs that are at least a week old. Adding a teaspoon of baking soda to the boiling water can also help.
• Rinse the pasta with cold water after cooking to prevent it from absorbing too much dressing and becoming mushy.
• If you prefer a tangier salad, increase the amount of mustard or vinegar slightly.
• For extra flavor, add crispy bacon bits, shredded cheddar cheese, or chopped pickles.
• Store leftovers in an airtight container in the fridge for up to three days.

Serving Suggestions

This deviled egg macaroni salad pairs well with grilled meats like barbecue chicken, ribs, or burgers. It’s also a great addition to picnic spreads alongside coleslaw and baked beans. Serve it chilled for the best flavor and texture.

For a low-carb alternative, try replacing the macaroni with chopped cauliflower or zucchini noodles.

Engagement Features

This recipe is sure to become a favorite for potlucks and gatherings. If you try it, let us know in the comments how it turned out. Did you add any unique mix-ins? We’d love to hear your variations and serving ideas!

FAQ About Deviled Egg Macaroni Salad

More Relevant Recipes

• Mediterranean Chickpea Salad
• Eggplant Casserole
• Southwest Alfredo Penne Pasta

Print