Description
Deviled Egg Macaroni Salad is a creamy, tangy twist on two classic comfort foods—deviled eggs and pasta salad. This easy side dish blends hard-boiled eggs, elbow macaroni, and a zesty dressing for the perfect addition to any picnic, BBQ, or family meal. It’s make-ahead friendly and packed with nostalgic flavor.
Ingredients
- 2 cups elbow macaroni
- 6 hard-boiled eggs, peeled and chopped
- 3/4 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp white vinegar or pickle juice
- 1/3 cup sweet pickle relish
- 1/4 cup finely chopped red onion or green onion
- 1/3 cup chopped celery (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Paprika (for garnish)
Instructions
- Cook elbow macaroni according to package instructions until tender. Drain and rinse under cold water to stop cooking.
- While pasta cools, chop hard-boiled eggs.
- In a large bowl, whisk together mayonnaise, mustard, vinegar or pickle juice, relish, salt, and pepper.
- Add macaroni, eggs, celery, and onion to the dressing.
- Gently stir until all ingredients are well combined and pasta is coated.
- Cover and refrigerate for at least 1 hour to let flavors meld.
- Before serving, sprinkle paprika on top for a classic deviled egg finish.
Notes
- For added richness, mash a couple of egg yolks into the dressing before mixing.
- Use dill relish for a more savory twist.
- Add diced bell pepper or cucumber for extra crunch.
- If salad thickens in the fridge, stir in a bit more mayo or pickle juice before serving.
