Description
This Deviled Egg Macaroni Salad is the ultimate crowd-pleasing side dish, combining the creamy richness of deviled eggs with the heartiness of classic macaroni salad. Perfect for Easter, potlucks, BBQs, and family get-togethers, this recipe is flavorful, easy to make, and always the first to disappear!
Ingredients
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12 large eggs
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1 pound elbow macaroni pasta
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1 cup mayonnaise
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1/4 cup yellow mustard
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1 tablespoon apple cider vinegar
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1 teaspoon sugar
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika (plus extra for garnish)
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Salt and black pepper, to taste
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1/2 cup celery, finely chopped
Optional add-ins:
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1/4 cup red onion or green onion, finely diced
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2 tablespoons sweet pickle relish
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Chopped chives or parsley for garnish
Instructions
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Boil the Eggs:
Place eggs in a large pot, cover with cold water, and bring to a boil. Turn off heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath, peel, and chop. -
Cook the Macaroni:
Boil elbow macaroni in salted water until al dente. Drain and rinse under cold water to stop cooking. -
Make the Dressing:
In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, garlic powder, paprika, salt, and pepper. -
Combine:
Add chopped eggs, cooked macaroni, and celery (plus optional onions or relish) to the dressing. Mix until evenly coated. -
Chill and Serve:
Refrigerate for at least 1 hour before serving. Sprinkle with extra paprika and garnish with herbs, if desired.
Notes
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For extra egg flavor, mash some of the yolks into the dressing.
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Great made a day ahead—flavors deepen beautifully.
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Adjust mustard and mayo to your taste for a tangier or creamier finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mixing
