Deviled Egg Macaroni Salad – The Ultimate Creamy, Tangy Side Dish!

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If you love deviled eggs and macaroni salad, why not bring them together into one irresistibly creamy, flavorful dish? Deviled Egg Macaroni Salad combines the richness of hard-boiled eggs, the tangy kick of mustard and pickles, and the satisfying chew of elbow macaroni into a perfect side dish for barbecues, picnics, or family gatherings.This salad is creamy, slightly zesty, and full of texture, thanks to the crunch of celery and red onions. The touch of paprika and garlic powder brings warmth, while the apple cider vinegar brightens up every bite. Whether served alongside grilled meats, sandwiches, or enjoyed on its own, this dish is bound to become a staple on your table!

🛒 Ingredients You’ll Need (Serves 8-10)

For the Salad:

  • 12 large eggs – hard-boiled, peeled, and chopped 🥚
  • 1 pound elbow macaroni – cooked and cooled 🍝
  • ½ cup finely chopped celery – adds crunch 🥬
  • ½ cup finely chopped red onion – for a little bite 🧅
  • ¼ cup finely chopped dill pickles – brings tangy depth 🥒
  • 2 tbsp chopped fresh parsley (optional) – for a pop of color 🌿

For the Creamy Dressing:

  • 1 cup mayonnaise – the rich and creamy base 🥄
  • ¼ cup yellow mustard – gives that signature deviled egg flavor 🌟
  • 1 tbsp apple cider vinegar – adds a slight tang 🍏
  • 1 tsp sugar – balances the acidity 🧂
  • ½ tsp garlic powder – for an extra flavor boost 🧄
  • ½ tsp paprika – plus extra for garnish 🌶️
  • Salt & pepper to taste – enhances all the flavors 🧂

👨‍🍳 Step-by-Step Instructions – How to Make Deviled Egg Macaroni Salad

Step 1: Hard-Boil the Eggs

  1. Place 12 eggs in a large saucepan and cover them with cold water.
  2. Bring the water to a rolling boil, then remove the pan from heat, cover it, and let the eggs sit for 12 minutes.
  3. Transfer the eggs to a bowl of ice water and let them cool for about 5 minutes.
  4. Peel the eggs and chop them into small pieces.

💡 Pro Tip: If you struggle with peeling eggs, try adding a teaspoon of baking soda to the boiling water—it helps loosen the shells!

Step 2: Cook the Macaroni

  1. While the eggs are cooling, bring a large pot of salted water to a boil.
  2. Add 1 pound of elbow macaroni and cook according to the package instructions (usually about 7-9 minutes until al dente).
  3. Drain the macaroni and rinse it under cold water to stop the cooking process.
  4. Set aside and let it cool completely.

💡 Pro Tip: Toss the drained pasta with a teaspoon of olive oil to prevent sticking while it cools!

Step 3: Make the Creamy Dressing

  1. In a large mixing bowl, whisk together:
    • 1 cup mayonnaise
    • ¼ cup yellow mustard
    • 1 tbsp apple cider vinegar
    • 1 tsp sugar
    • ½ tsp garlic powder
    • ½ tsp paprika
    • Salt and pepper to taste
  2. Stir until the mixture is completely smooth and well combined.

💡 Pro Tip: If you prefer a lighter dressing, you can replace half of the mayo with Greek yogurt for extra protein and a slight tang!

Step 4: Assemble the Salad

  1. Add the chopped eggs, cooked macaroni, celery, red onion, dill pickles, and parsley to the bowl with the dressing.
  2. Gently toss everything together, ensuring all the ingredients are evenly coated with the creamy dressing.
  3. Taste and adjust seasoning if needed—add a little more salt, pepper, or paprika to your preference.

💡 Pro Tip: For extra deviled egg flair, mash 2 of the boiled eggs into the dressing before mixing!

Step 5: Chill & Serve

  1. Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving.
  2. When ready to serve, give it one last gentle stir and sprinkle with extra paprika for a beautiful finishing touch.

💡 Pro Tip: This salad tastes even better the next day, so feel free to make it ahead of time!

✨ Variations & Customization Ideas

🔥 Make It Spicy: Add a dash of hot sauce or a pinch of cayenne pepper for some heat.
🥓 Add Bacon: Crumble in some crispy bacon for a smoky, salty bite.
🥑 Creamier Version: Mix in diced avocado right before serving for a rich, buttery taste.
🧀 Cheesy Twist: Sprinkle in shredded cheddar for a deliciously cheesy upgrade.
🌿 Fresh Herbs: Swap parsley for fresh chives or dill for a different flavor.

🍽️ What to Serve with Deviled Egg Macaroni Salad?

This creamy, tangy salad pairs well with grilled meats, BBQ dishes, sandwiches, and summer cookouts! Here are a few serving ideas:

🍔 Burgers & Hot Dogs – A classic side for any cookout.
🍗 Grilled Chicken or BBQ Ribs – The perfect balance to smoky, juicy meats.
🥪 Deli Sandwiches – Try it alongside a turkey or ham sandwich.
🥗 Fresh Green Salad – Serve with a crisp, fresh salad for contrast.

🥄 Storage & Make-Ahead Tips

  • Fridge: Store in an airtight container in the fridge for up to 3 days.
  • Make-Ahead: The flavors develop even more after chilling overnight, making this a great prep-ahead dish!
  • Do Not Freeze: Since the dressing contains mayonnaise, it doesn’t freeze well.

🔥 Final Thoughts – A Must-Try Recipe!

This Deviled Egg Macaroni Salad is the perfect mash-up of two beloved classics. It’s creamy, tangy, slightly crunchy, and packed with flavor. Whether for summer BBQs, holiday gatherings, or meal prepping, this dish is sure to be a hit!

💬 Have you tried this recipe? What’s your favorite twist on macaroni salad? Let me know in the comments!

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