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Your New Favorite Deviled Egg Macaroni Salad

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This creamy deviled egg macaroni salad offers a delightful blend of classic flavors and comforting textures. Tender elbow macaroni is coated in a rich, savory dressing inspired by traditional deviled eggs, featuring a smooth mayonnaise base, a hint of mustard, and a touch of tang. Finely chopped hard-boiled eggs are incorporated throughout, adding substance and a familiar taste. The salad is elegantly finished with a sprinkle of vibrant paprika and fresh chives, providing both visual appeal and a subtle aromatic lift. It is a satisfying side dish, perfect for gatherings or a simple meal.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 large hard-boiled eggs, peeled
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon granulated sugar
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 teaspoon paprika, for garnish
  • 2 tablespoons fresh chives, chopped, for garnish

Instructions

  1. Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
  2. Separate the yolks from the whites of the hard-boiled eggs. Place the yolks in a medium bowl and mash them thoroughly with a fork.
  3. To the mashed yolks, add the mayonnaise, yellow mustard, white vinegar, sugar, salt, and black pepper. Stir until the mixture is smooth and well combined.
  4. Finely chop the hard-boiled egg whites, celery, and red onion. Add them to the bowl with the yolk mixture.
  5. Add the cooled macaroni to the bowl with the dressing and egg mixture. Stir gently until all the macaroni is evenly coated.
  6. Cover the bowl and refrigerate the macaroni salad for at least 2 hours, or preferably overnight, to allow the flavors to meld.
  7. Before serving, give the salad a good stir. Garnish with a sprinkle of paprika and fresh chopped chives.

Notes

For best flavor, prepare the salad at least 4 hours in advance or overnight.

Adjust the amount of mustard and vinegar to suit your preference for tanginess.

If the salad seems too thick after chilling, stir in a tablespoon or two of milk or additional mayonnaise to reach your desired consistency.

For an extra layer of flavor, consider adding a tablespoon of sweet pickle relish.

Nutrition

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