This Deviled Egg Macaroni Salad marries the tang of deviled eggs with the comfort of classic macaroni salad. It’s creamy, slightly tangy, and has a nice bit of bite from celery and green onion. The chopped hard-boiled eggs give it a rich, custardy texture while the Dijon and apple cider vinegar add a bright lift.
Top reasons to make this recipe: it comes together fast, uses simple pantry staples, and makes a great dish for picnics, potlucks, or busy weekday meals.
Why You’ll Love This Recipe
- Ready in about 30 minutes (most time is hands-off cooking)
- Made with simple pantry staples you likely already have
- Great for meal prep and feeds a crowd easily
- Kid-friendly and easy to adapt for swaps
Ingredients
- 2 cups elbow macaroni
- 6 hard-boiled eggs, peeled and chopped see cottage cheese and eggs tips for related egg ideas and prep tips
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped green onions
- 1/4 cup chopped celery
- Salt and pepper to taste
- Paprika for garnish
Step-by-Step Instructions of Deviled Egg Macaroni Salad
- Boil the macaroni: Cook the elbow macaroni according to package directions until al dente. Drain and rinse under cold water to stop cooking; set aside to cool.
- Prepare the eggs: Peel the hard-boiled eggs and chop them into bite-sized pieces. Reserve a teaspoon of yolk if you like to sprinkle on top.
- Make the dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Combine the mix: In a large bowl, add the cooled macaroni, chopped eggs, green onions, and celery. Pour the dressing over and gently fold to coat everything evenly.
- Chill and meld: Cover and refrigerate for at least 30 minutes so the flavors blend. Taste and adjust salt and pepper before serving.
- Garnish and serve: Sprinkle paprika on top for color and a touch more flavor. Serve chilled or at cool room temperature.
Tips for Success
- Cook pasta to al dente so the salad keeps a good bite and doesn’t go mushy after chilling.
- Cool the pasta under cold water quickly to stop cooking and to help the dressing stick.
- Use full-flavor mayonnaise for the creamiest, richest result.
- Chill for at least 30 minutes the flavor gets better as it rests.
Substitutions & Variations of Deviled Egg Macaroni Salad
To Make It Vegan/Gluten-Free:
- Vegan: Use gluten-free pasta (if needed), vegan mayonnaise, and swap chopped firm tofu or mashed chickpeas with a little turmeric for color in place of eggs. Add a pinch of kala namak (black salt) for an eggy note.
- Gluten-free: Use a certified gluten-free elbow pasta and check that mustard and other condiments are gluten-free.
Variations:
- Add cooked, crumbled bacon for a smoky crunch.
- Stir in sweet pickle relish or chopped dill pickles for extra tang.
- Swap Dijon for yellow mustard for a milder, classic taste.
- Mix in peas or shredded carrot for color and extra veggies.
Storage Instructions of Deviled Egg Macaroni Salad
- Refrigerator: Store in an airtight container for up to 4 days. Give it a quick stir before serving.
- Freezer: Not recommended mayonnaise-based salads don’t freeze and thaw well (they can separate).
- Make-Ahead: You can chop the eggs, celery, and green onions a day ahead and keep them chilled. Mix everything together the day of serving for the freshest texture.
Frequently Asked Questions (FAQ) of Deviled Egg Macaroni Salad
Can I make this ahead for a party?
Yes make it a few hours to a day ahead and chill. If you want extra-fresh crunch, add the celery right before serving.
How long does it keep in the fridge?
Stored in an airtight container, it will keep well for about 3–4 days. Discard if it smells off or the texture changes.
Can I use a different pasta shape?
Absolutely. Small shapes like shells, rotini, or small bowties work just as well and hold the dressing nicely.
Final Thoughts
Deviled Egg Macaroni Salad is a simple, tasty dish that brings the best of deviled eggs into a family-friendly pasta salad. It’s perfect for busy families, potlucks, and weeknight sides and it’s easy to tweak to suit what you have on hand. If you make this recipe, leave a comment below and give it a star rating so others know how it turned out.
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Deviled Egg Macaroni Salad
A creamy, tangy macaroni salad that combines classic deviled eggs with the comfort of pasta, perfect for picnics and potlucks.
- Total Time: 30 minutes
- Yield: 6 servings
Ingredients
- 2 cups elbow macaroni
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped green onions
- 1/4 cup chopped celery
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the macaroni: Cook the elbow macaroni according to package directions until al dente. Drain and rinse under cold water to stop cooking; set aside to cool.
- Prepare the eggs: Peel the hard-boiled eggs and chop them into bite-sized pieces. Reserve a teaspoon of yolk if you like to sprinkle on top.
- Make the dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Combine the mix: In a large bowl, add the cooled macaroni, chopped eggs, green onions, and celery. Pour the dressing over and gently fold to coat everything evenly.
- Chill and meld: Cover and refrigerate for at least 30 minutes so the flavors blend. Taste and adjust salt and pepper before serving.
- Garnish and serve: Sprinkle paprika on top for color and a touch more flavor. Serve chilled or at cool room temperature.
Notes
For best results, cool the pasta quickly under cold water and chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian