Deviled eggs and macaroni salad are classic potluck staples—but what if you didn’t have to choose between them? This Creamy Deviled Egg Macaroni Salad is the delicious mash-up you didn’t know you needed.
It’s creamy, tangy, perfectly seasoned, and loaded with texture from crisp veggies and briny olives. Think of it as your favorite deviled eggs reimagined as a hearty, satisfying pasta salad. Whether you’re hosting a backyard barbecue or need a make-ahead lunch option, this dish brings comfort and flavor in every bite.
The Secret’s in the Yolks
At the heart of this recipe lies the creamy deviled egg dressing—made from mashed yolks, Dijon mustard, and mayo. It’s rich, tangy, and full of depth, turning a simple pasta salad into something special. The yolks don’t just add flavor—they create a velvety texture that hugs every piece of macaroni.
Key Ingredients That Make It Shine
Elbow Macaroni
The perfect pasta shape for salads, elbows have just enough surface area and curves to hold onto that creamy dressing. Cook them until tender, then rinse well in cold water to stop the cooking and keep them from clumping.
Hard-Boiled Eggs
These aren’t just tossed in—they’re transformed. Yolks are mashed into a deviled egg-style dressing, while the whites are chopped and folded in for extra protein and bite.
Dijon Mustard
This adds a punch of flavor and a bit of heat, cutting through the richness of the mayo. It’s the backbone of that deviled egg taste.
Mayonnaise
Classic and creamy, mayo brings the dressing together. For a lighter twist, you could sub in half Greek yogurt or a plant-based alternative.
Crunchy Add-ins: Celery, Red Onion, and Pickles
These ingredients bring crunch, tang, and brightness to balance the creamy base. Use dill pickles for that signature zesty flavor.
Black Olives
They bring in a savory, salty pop—optional, but a great contrast.
Smoked Paprika & Chives
Paprika adds subtle warmth and a gorgeous finishing color. Chopped chives give the final fresh, oniony note without overpowering.
Step-by-Step: Let’s Make It Together
1. Cook the Pasta
Start by boiling your elbow macaroni according to the package directions. You want them fully cooked but not mushy—aim for just past al dente. Drain them and rinse with cold water to cool them quickly and stop the cooking.
2. Prep the Eggs
Peel your hard-boiled eggs and slice them in half. Pop the yolks into a bowl and chop the whites into bite-sized pieces. Set the whites aside—you’ll stir those in later.
3. Make the Deviled Dressing
Using a fork, mash the yolks until smooth. Add in your Dijon mustard and mayonnaise, then season with salt and black pepper. Stir until creamy and cohesive. It should look like deviled egg filling.
4. Bring It All Together
Grab a large mixing bowl and toss in the cooled macaroni. Add the chopped egg whites, red onion, celery, pickles, black olives, and the deviled egg dressing. Stir gently but thoroughly to coat everything evenly.
5. Finish with Flavor
Once everything’s combined, sprinkle in your smoked paprika and chopped chives. Give it one last mix—or save the garnish for just before serving if you’re prepping ahead.
Can I Make This Ahead of Time?
Absolutely! In fact, this salad is even better after it chills for a couple of hours. The flavors meld, the dressing thickens, and it’s ready to go straight from the fridge. Just give it a quick stir before serving in case any of the dressing settles.
Storing Leftovers
Store your deviled egg macaroni salad in an airtight container in the refrigerator for up to 3 days. The mayo base makes it less ideal for freezing, but it holds up well in the fridge. Want to refresh it the next day? Stir in a spoonful of mayo or a splash of pickle juice to wake up the flavor and creaminess.
This deviled egg macaroni salad is creamy, zippy, crunchy, and comforting all at once—the kind of side that steals the spotlight. Bring it to your next cookout or prep it for weekday lunches. Either way, it’ll be gone in a flash.
Creamy Deviled Egg Macaroni Salad
Ingredients
Main Ingredients
- 8 large eggs (hard boiled) Peel the eggs and separate the yolks and whites.
- 12 ounces elbow macaroni (uncooked) Cook according to package directions.
- 1/4 teaspoon salt Season to taste.
- 1/4 teaspoon black pepper Season to taste.
- 2 tablespoons Dijon mustard Adds a tangy flavor.
- 1 cup mayonnaise Provides creaminess to the salad.
- 3 medium dill pickles (chopped) Gives a zesty crunch.
- 1/2 medium red onion (chopped) For a bit of bite and color.
- 2 ribs celery (chopped) Adds crunch and freshness.
- 1/2 cup black olives (sliced) Optional, adds saltiness and color.
- 1/2 teaspoon smoked paprika For a smoky finish.
- 1 tablespoon chives (chopped) For garnish.
Instructions
Preparation Instructions
- Cook the elbow macaroni according to the package instructions. Once cooked, drain and rinse well with cold water to stop the cooking process and cool the pasta.
- Peel the hard-boiled eggs and cut them in half. Scoop out the yolks into a bowl and set the whites aside. Chop the egg whites into bite-sized pieces.
- Mash the yolks with a fork until smooth. Add salt, pepper, Dijon mustard, and mayonnaise. Stir well until you have a creamy, smooth dressing.
- In a large bowl, combine the cooled macaroni, chopped egg whites, diced pickles, chopped red onion, chopped celery, sliced black olives, and the deviled egg dressing. Stir gently to coat the pasta and ingredients with the dressing.
- Sprinkle with smoked paprika and chopped chives for garnish. Serve chilled or at room temperature.
Notes
- To make ahead, store in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, you can substitute half the mayo with Greek yogurt.
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