If you are looking for a nostalgic dish that brings the best of creamy, tangy, and savory flavors all in one bowl, look no further than this Deviled Egg Macaroni Salad. It’s a delightful twist on a classic macaroni salad that incorporates perfectly seasoned deviled eggs right into the mix. Every bite bursts with textures—from tender elbow noodles to the subtle crunch of pickles and celery, all tied together by the rich, vibrant dressing. Trust me, once you try this recipe, Deviled Egg Macaroni Salad will quickly become your go-to crowd-pleaser for picnics, potlucks, or any cozy family meal.

Deviled Egg Macaroni Salad Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients sets the foundation for a delicious Deviled Egg Macaroni Salad. Each one plays an important role in balancing flavors, textures, and freshness, making the final dish taste effortlessly homemade but truly gourmet.

11 large eggs: These are the stars, providing that classic deviled egg richness and creamy texture.
1 lb elbow noodles: A perfect pasta shape that holds onto the dressing beautifully and provides a hearty base.
1 cup mayo: Adds creaminess and helps bind everything together smoothly.
3 tbsp Dijon mustard: Gives a tangy bite that brightens the whole salad.
2 tbsp white vinegar: Balances richness with a gentle acidic touch.
8 baby dill pickles (chopped): Bring a crunchy, briny pop that contrasts delightfully.
½ a red onion (chopped): Adds sharpness and vibrant color.
4 stalks celery (chopped): Offers fresh, crisp texture.
1 bundle green onions (chopped & divided): Provides mild onion flavor and a fresh garnish.
2 tsp garlic powder: Enhances depth without overpowering.
1 tsp Tony’s Creole seasoning (optional): Adds a little kick and southern charm.
1 tsp paprika: For subtle smokiness and color.
1 ½ tsp salt: Essential for seasoning.
Black pepper (to taste, about ½ tsp): Brings balanced heat.
¼ tsp sugar: Rounds out flavors for perfect harmony.

How to Make Deviled Egg Macaroni Salad

Step 1: Perfectly Hard Boil Your Eggs

Nothing beats using the freshest hard-boiled eggs, and the way you boil them really makes a difference in ease of peeling and creaminess. Place your eggs in cold water, bring it to a boil, then turn off the heat but let them sit in the hot water for exactly 7 minutes. Cooling briefly under cold water while still warm makes shredding or chopping the eggs effortless later on.

Step 2: Cook the Elbow Noodles Al Dente

While the eggs are cooking, salt a pot of boiling water and cook the elbow noodles until they’re just tender, following package instructions. Al dente pasta adds the perfect bite and holds the dressing much better than overcooked noodles. Drain and set aside to cool slightly.

Step 3: Separate, Slice, and Prep Your Eggs

Take six of the hard-boiled eggs and carefully slice them lengthwise. Remove the yolks and place them into a large mixing bowl — this yolk mixture will become the base of your dressing. Keep the sliced whites aside along with the remaining five whole eggs for the next steps.

Step 4: Whisk the Creamy Deviled Egg Dressing

To the egg yolks in the bowl, add mayonnaise, Dijon mustard, white vinegar, garlic powder, paprika, Tony’s Creole seasoning (if using), salt, pepper, and sugar. Whisk these ingredients together until smooth and creamy, ensuring that each seasoning melds perfectly with the tangy mayo base.

Step 5: Fold in Vegetables and Eggs

Stir in the chopped red onion, celery, pickles, and half of the chopped green onions. Then prepare a baking rack over the bowl containing the dressing, place the whole eggs and sliced egg whites on the rack, and gently press them through it to break into chunky pieces. If you don’t have a rack, simply chop the eggs finely. Carefully fold in the cooked elbow noodles, doing so gradually until everything is evenly combined without mashing the pasta.

Step 6: Chill and Garnish

Cover your bowl with plastic wrap and refrigerate for at least an hour, but overnight is even better to allow all those flavors to marry beautifully. When you’re ready to serve your Deviled Egg Macaroni Salad, top it with the remaining green onions, reserved sliced egg, and a sprinkle of paprika for a stunning presentation.

How to Serve Deviled Egg Macaroni Salad

Garnishes

Fresh, colorful garnishes really elevate this salad. Sprinkle chopped green onions on top for a mild onion bite and vibrant green color. Add the sliced hard-boiled eggs remaining from preparation for a visually appealing and flavorful finish. A light dusting of paprika ties it all together with a touch of smoky warmth.

Side Dishes

This Deviled Egg Macaroni Salad pairs beautifully with grilled meats such as chicken, burgers, or ribs. It also complements barbecue dishes perfectly, making it an excellent addition to any summer cookout. The creamy and tangy salad acts as a refreshing counterpoint to smoky or spicy mains.

Creative Ways to Present

For a fun twist, serve your Deviled Egg Macaroni Salad in individual mason jars or pretty glass bowls at potlucks. You can also layer it with extra chopped veggies or fresh herbs to create a salad parfait. Adding a few slices of crunchy pickles or a sprinkle of crumbled bacon on top adds an extra burst of texture and flavor that guests will love.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. The flavors actually improve after resting overnight, but it’s best within 3-4 days to enjoy the fresh textures and bright taste. Be sure to give it a gentle stir before serving again.

Freezing

Freezing is not recommended for this Deviled Egg Macaroni Salad. The creamy mayo and the pasta’s texture will not hold up well on thawing, resulting in a watery and mushy salad. It’s best enjoyed fresh or refrigerated.

Reheating

This salad is best served chilled and is not suited for reheating. If you prefer a warmer pasta salad, consider making a different recipe, but for this Deviled Egg Macaroni Salad, cold is where it shines brightest!

FAQs

Can I use a different type of pasta for Deviled Egg Macaroni Salad?

Absolutely! While elbow noodles are traditional and excellent at holding the dressing, small pasta shapes like shells or rotini also work well. Just choose something that can trap the creamy dressing.

What can I substitute for Tony’s Creole seasoning?

If you don’t have Tony’s Creole seasoning, a mix of smoked paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt can mimic its flavor. It adds a nice kick to the salad but is totally optional if you prefer milder flavors.

Is this salad suitable for meal prep?

Yes! Deviled Egg Macaroni Salad is a great make-ahead dish because it tastes even better after resting in the fridge. Just keep it covered tightly to prevent it from drying out and enjoy within a few days.

How do I make the eggs easier to peel?

Peeling eggs can be tricky, but peeling them while they’re still warm after cooling briefly under cold running water helps a lot. Also, boiling them properly – as in this recipe – creates the perfect texture for easy peeling without breaking the whites.

Can I add other vegetables or ingredients to this salad?

Definitely! Feel free to customize with diced bell peppers, shredded carrots, or chopped fresh herbs like dill or parsley to add your favorite flavors and colors. Just be sure not to overpower the creamy, classic deviled egg flavor that makes this salad special.

Final Thoughts

This Deviled Egg Macaroni Salad is truly a special recipe that brings down-home comfort with a little elegant twist. Whether for a family reunion, a summer barbecue, or a delightful lunch, it delivers on flavor, texture, and nostalgia. I can’t wait for you to make this at home and see how it quickly becomes a favorite in your recipe rotation too!

Deviled Egg Macaroni Salad Recipe

★★★★★

4.7 from 27 reviews

Author: Elara
Total Time: 1 hour 40 minutes (including chilling time)
Yield: 8–10 servings 1x
Diet: Gluten Free

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Description

This Deviled Egg Macaroni Salad is a creamy, tangy, and savory twist on classic macaroni salad, featuring perfectly cooked elbow noodles, rich deviled egg yolk dressing, crunchy pickles, and aromatic seasonings. It’s a delightful side dish perfect for picnics, BBQs, or any gathering.

Instructions

Cook Hard Boiled Eggs: Fill a pot with water, place the eggs inside, and bring to a boil. Boil eggs for about 5 minutes, then turn off heat and let them sit in hot water for 7 minutes. Once cooked, cool eggs under cold running water if too hot, then gently peel while still warm for easier shell removal. Set aside.
Cook Elbow Noodles: Bring a second pot of salted water to a boil. Add elbow noodles and cook according to package instructions until al dente. Drain noodles and set aside.
Prepare Eggs for Dressing: Slice 6 hard boiled eggs lengthwise. Remove the yolks and place them in a large mixing bowl. Set the sliced whites aside with the remaining 5 whole eggs.
Make Deviled Egg Dressing: To the mixing bowl with egg yolks, add mayonnaise, Dijon mustard, white vinegar, garlic powder, paprika, Tony’s Creole seasoning, salt, black pepper, and sugar. Whisk vigorously until the mixture is smooth and fully combined.
Combine Salad Ingredients: Add chopped red onion, celery, pickles, and half of the chopped green onions to the bowl. Place a baking rack over the bowl and press the whole eggs and sliced egg whites through the rack with your fingers to break them up. Gently fold everything together.
Add Noodles: Gradually fold the cooked elbow noodles into the dressing and egg mixture until all ingredients are evenly incorporated. If no baking rack is available, finely chop the eggs instead.
Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow flavors to meld.
Garnish and Serve: Before serving, garnish the salad with the remaining chopped green onions, reserved sliced egg, and a sprinkle of paprika for color and extra flavor. Serve chilled and enjoy!

Notes

To peel eggs easier, peel them while still slightly warm after cooling briefly under water.
If you don’t have a baking rack, finely chop the cooked eggs instead of pressing them through the rack.
The salad tastes best when allowed to chill overnight for full flavor development.
Tony’s Creole seasoning is optional but adds a nice depth of flavor; you can substitute with smoked paprika or Cajun seasoning if unavailable.
Adjust salt and pepper according to taste preference.
Make sure noodles are al dente to retain good texture after mixing.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Boiling, Mixing, Chilling
Cuisine: American