Introduction: A Family BBQ Staple with a Tangy Kick
Growing up in a big Italian-American family, our summer cookouts and holiday potlucks were never complete without a hearty helping of macaroni salad. But my grandmother—always a culinary rebel—loved fusing flavors. One summer, inspired by her signature deviled eggs, she tossed chopped eggs and a dash of Dijon mustard into her macaroni salad. The result? A tangy, creamy, unforgettable side dish that disappeared faster than you could say “seconds!”
Today, I’m sharing this Deviled Egg Macaroni Salad recipe that pays homage to her creativity. It’s a mash-up of two beloved dishes: the zesty pop of deviled eggs meets the cool, comforting richness of classic macaroni salad.
Whether it’s a sun-drenched picnic or a cozy winter lunch, this recipe brings a touch of nostalgic Americana and a whole lot of flavor.
Ingredients for Deviled Egg Macaroni Salad
Here’s everything you need to whip up this creamy, flavor-packed salad for four:
For the Salad:
• 2 cups elbow macaroni, uncooked
• 6 large eggs
• 1 celery stalk, finely chopped
• 1/4 red onion, finely diced
• 1/4 cup dill pickles or relish
• 1/4 cup green onions, thinly sliced
• Paprika, for garnish
For the Deviled Dressing:
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp yellow mustard
• 1 tsp white vinegar (or pickle juice)
• Salt and black pepper to taste
• Optional: a pinch of cayenne for a spicy kick
Instructions for Deviled Egg Macaroni Salad
Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7–8 minutes. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
Step 2: Boil the Eggs
Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. Remove from heat and transfer eggs into an ice water bath. Peel and chop five eggs. Slice the sixth egg for garnish.
Step 3: Mix the Deviled Dressing
In a large bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, and vinegar. Season with salt, pepper, and a touch of cayenne if using. This dressing should be tangy and rich—taste and adjust as needed.
Step 4: Assemble the Salad
Add the cooled macaroni, chopped eggs, celery, red onion, green onion, and pickles to the bowl with the dressing. Gently fold everything together until well coated.
Step 5: Chill and Serve
Cover and refrigerate the salad for at least 1 hour to let the flavors meld. Just before serving, top with sliced egg and sprinkle with paprika.
Tips for the Perfect Deviled Egg Macaroni Salad
• Use pickle juice instead of vinegar for an extra tangy punch.
• Dice ingredients finely to ensure every bite is balanced.
• Chill thoroughly before serving—this enhances both texture and flavor.
• Add-ins: Crumbled bacon, chopped chives, or a spoonful of Greek yogurt can make it your own!
Why You’ll Love This Deviled Egg Macaroni Salad
• Perfect for any season – refreshing in summer, comforting in winter.
• Combines two comfort food classics.
• Great for meal prep – it tastes even better the next day!
• Crowd-pleaser – ideal for potlucks, BBQs, or a simple family dinner.
Pair It With:
2. Iced Tea with Lemon and Mint
3. Grilled Chicken Avocado Salad Bowl – A refreshing and protein-rich companion that balances the richness of the egg-mayo dressing.
4. Cowboy Pasta Salad – For those who love hearty, creamy pasta salads, this bold variation makes a satisfying duo with deviled egg macaroni salad.
Storage and Make-Ahead Tips
• Fridge: Store in an airtight container for up to 3 days.
• Make-Ahead: Mix everything except the dressing and combine right before serving to keep it fresh.
• Freezing is not recommended due to the texture of eggs and mayo-based dressing.
Share Your Twist!
Tried this recipe? Share your take! Did you add bacon or swap in Greek yogurt? Drop your variations in the comments .
FAQs – Everything You Need to Know about Deviled Egg Macaroni Salad
1. Can I use store-bought hard-boiled eggs?
Yes! To save time, you can absolutely use pre-cooked hard-boiled eggs. Just make sure they’re fresh and peeled cleanly for easy chopping.
2. Is this salad gluten-free?
Only if you use gluten-free pasta. The dressing and other ingredients are typically gluten-free, but always double-check your mustard and mayo brands to be safe.
3. Can I substitute Greek yogurt for mayonnaise?
Yes, for a lighter version, swap all or half of the mayo with plain Greek yogurt. It adds a subtle tang and a creamy consistency.
4. What’s the best mustard for this recipe?
A mix of Dijon and yellow mustard gives the most balanced flavor—spicy, tangy, and classic. If you prefer a bit of heat, try spicy brown mustard.
5. How long can I leave this salad out at room temperature?
No more than 2 hours. Because it contains eggs and mayo, this salad should be kept chilled and returned to the fridge promptly after serving.
6. Can I double the recipe?
Absolutely! This recipe scales up easily for large gatherings. Just make sure you have a big mixing bowl and adjust the seasoning as needed.
7. What other mix-ins can I try?
Some popular add-ins include chopped olives, shredded cheddar cheese, crumbled bacon, or even diced bell peppers for a pop of color.
Conclusion: A Flavorful Fusion That Stands Out
Whether you’re prepping for a summer picnic, planning a cozy winter lunch, or simply craving a dish that hits all the nostalgic notes, this Deviled Egg Macaroni Salad delivers every time. It’s creamy, tangy, and loaded with comforting textures and bold flavors. More than just a side, it’s a conversation starter—a twist on two American classics that feel like home.
Give it a try and bring a little flair to your next gathering. And don’t forget—recipes like this are best shared, so pass it on!