Dinner

Deviled Egg Macaroni Salad Recipe

ByHugo Harnd January 19, 2026January 19, 2026

Introduction

This Deviled Egg Macaroni Salad puts a flavorful twist on a classic favorite. Creamy, tangy, and filled with crunchy veggies, it’s perfect for picnics, barbecues, or a simple weeknight side. The deviled egg-inspired dressing adds a unique depth that will delight your taste buds.

A close-up shows a white bowl filled with creamy macaroni and cheese stacked about two layers high, with small elbow pasta coated in smooth, pale yellow cheese sauce. The top layer is sprinkled with red paprika and chopped green chives, adding bright color contrast. In the blurred background, halved boiled eggs with yellow yolks and a bit of green garnish can be seen on a white marbled surface. 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 thoroughly.
Step 2: Place eggs in cold water, bring to a boil, then remove from heat and let sit for 10-12 minutes. Cool in ice water, then peel.
Step 3: In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper; mix well to create the dressing.
Step 4: Chop the boiled eggs and gently fold them into the dressing along with the chopped celery, red onion, and pickles or relish.
Step 5: Add the cooked macaroni to the mixture and stir carefully until everything is evenly combined.
Step 6: Chill the salad in the refrigerator for at least one hour to let the flavors meld. Before serving, garnish with extra paprika and fresh parsley.

Tips & Variations

For a creamier texture, add a little sour cream or Greek yogurt to the dressing.
Substitute dill pickles with sweet relish for a milder, sweeter flavor.
Add a pinch of celery seed or a dash of hot sauce for extra depth and a bit of heat.
Use gluten-free macaroni if you need a gluten-free option.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. This salad is best enjoyed cold and does not reheat well.

How to Serve

A close-up image of creamy macaroni and cheese piled high in a white bowl with small elbow macaroni covered in shiny, smooth yellow cheese sauce, topped with a single soft-boiled egg with a bright white shell and a slightly soft yellow yolk showing, sprinkled with red chili flakes and chopped green chives, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, the salad tastes even better after resting for a few hours or overnight, allowing the flavors to blend well.

Is it necessary to peel the eggs before mixing?

Yes, peeling the eggs ensures a smooth texture and avoids unwanted shell pieces in your salad.