Dinner

Deviled Egg Macaroni Salad Recipe

ByGabriel Langdon January 19, 2026January 19, 2026

Introduction

This Deviled Egg Macaroni Salad is a creamy, tangy twist on a classic picnic favorite. Combining tender elbow macaroni with rich boiled eggs and a zesty dressing, it’s perfect for potlucks, BBQs, or a satisfying side dish anytime.

The image shows a close-up of creamy macaroni and cheese served in a white bowl. The dish has soft, short tubular pasta covered in thick, smooth yellow cheese sauce. On top, there is a sprinkle of red seasoning powder and small green chopped herbs, adding color contrast. The creamy texture of the cheese sauce is clearly visible, with the seasoning resting gently on the surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni
6 large eggs
½ cup mayonnaise
1 tbsp yellow mustard
1 tbsp apple cider vinegar
½ tsp paprika (plus extra for garnish)
1 tsp sugar
Salt and black pepper to taste
½ cup finely chopped celery
¼ cup chopped red onion
¼ cup chopped dill pickles or sweet relish
1 tbsp chopped fresh chives or green onions (optional)
2 tablespoons fresh parsley, finely chopped

Instructions

Step 1: Cook the elbow macaroni in salted boiling water until al dente, then drain and set aside to cool slightly.
Step 2: Place the eggs in cold water and bring to a boil. Once boiling, remove from heat and let sit for 10–12 minutes. Cool the eggs in ice water and peel them carefully.
Step 3: In a mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until well combined.
Step 4: Chop the peeled eggs and gently fold them into the dressing along with the finely chopped celery, red onion, and pickles or relish.
Step 5: Add the cooked macaroni and fold everything together until evenly mixed. Stir in the chopped parsley and optional chives or green onions.
Step 6: Chill the salad in the refrigerator for at least one hour to allow flavors to meld. Before serving, sprinkle with extra paprika for garnish.

Tips & Variations

For extra creaminess, add a little sour cream or plain yogurt to the dressing.
Use sweet pickle relish to add a touch of sweetness or dill pickles for a tangier bite.
Try adding crispy bacon bits for a smoky flavor.
Make it ahead of time and let it chill overnight to deepen the flavors.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best served cold and should be discarded if left out at room temperature for more than two hours.

How to Serve

The image shows a close-up of creamy macaroni and cheese in a white bowl on a white marbled surface. The macaroni is covered in a thick, smooth cheese sauce that looks soft and rich. On top of the cheese, there is a sprinkle of red seasoning, likely paprika, adding a bright contrast. Small pieces of green herbs, probably chopped scallions, are scattered on the cheese sauce, adding a fresh green color. The pasta tubes are well coated but still visible under the sauce, giving a layered look of pale yellow pasta and creamy cheese. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes?

Yes, any small pasta like shells, rotini, or penne works well. Just adjust the cooking time to al dente.

Is this salad suitable for meal prep?

Absolutely. It keeps well when refrigerated and flavors improve after a few hours. Just add any fresh herbs or crispy toppings before serving.

Gabriel Langdon