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Creamy Deviled Egg Macaroni Salad

This creamy deviled egg macaroni salad combines the best of both worlds: the tangy richness of deviled eggs and the hearty satisfaction of a pasta salad. Perfect for picnics, BBQs, or as a delicious side dish, this salad is easy to make and incredibly tasty. It's creamy, crunchy, and packed with flavor from eggs, veggies, and olives. A must-try for any occasion!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

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.

Method
 

Preparation Instructions
  1. 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.
  2. 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.
  3. Mash the yolks with a fork until smooth. Add salt, pepper, Dijon mustard, and mayonnaise. Stir well until you have a creamy, smooth dressing.
  4. 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.
  5. 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.