Deviled Egg Macaroni Salad

If you’re looking for a delicious and satisfying side dish that combines the rich flavor of deviled eggs with the creamy comfort of macaroni salad, look no further. This Deviled Egg Macaroni Salad is the perfect fusion of two beloved classics. Whether you’re preparing for a family gathering, summer picnic, or potluck, this salad is sure to impress.

Ingredients

• 12 large eggs – hard-boiled and peeled
• 1 lb elbow macaroni – cooked and cooled
• 1 cup mayonnaise
• 1/4 cup yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp garlic powder
• 1/2 tsp paprika (plus extra for garnish)
• Salt and black pepper – to taste
• 1/2 cup celery – finely chopped
• 1/2 cup red onion – finely chopped
• 1/4 cup dill pickles – finely chopped
• 2 tbsp fresh parsley – chopped (optional, for garnish)

Instructions

1. Prepare the Eggs

Slice the hard-boiled eggs in half and remove the yolks. Place yolks in a large mixing bowl and chop the egg whites. Set aside.

2. Make the Deviled Egg Dressing

Mash the yolks with a fork. Add mayonnaise, mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and pepper. Mix until smooth and creamy.

3. Assemble the Salad

Add the cooked macaroni, chopped egg whites, celery, red onion, dill pickles, and parsley (if using) to the dressing. Gently mix until evenly coated.

4. Chill and Serve

Cover and refrigerate for at least one hour. Before serving, sprinkle with extra paprika for a classic deviled egg look.

Additional Information

• Servings: 10–12
• Prep Time: 20 minutes
• Cook Time: 10 minutes

Final Thoughts

Combining the nostalgic charm of deviled eggs with the satisfying heartiness of macaroni salad, this dish brings a new level of flavor to your table. Simple to make and crowd-pleasing in every bite, it’s destined to become a favorite in your recipe rotation.