why make this recipe
Deviled Egg Macaroni Salad is a delicious and unique twist on the classic macaroni salad. It combines the creamy goodness of traditional deviled eggs with the comforting texture of macaroni, making it perfect for picnics, barbecues, and family gatherings. This salad is easy to make and can be prepared in advance, allowing you to enjoy your time with friends and family. Plus, it’s a crowd-pleaser that brings the flavors of deviled eggs in a fun and satisfying way.
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Table of Contents
how to make Deviled Egg Macaroni Salad
Ingredients:
- 3 cups elbow macaroni (uncooked)
- 10 eggs (boiled and peeled)
- 1 small onion (chopped)
- 1 cup celery (diced)
- 1 cup mayonnaise (I use Dukes)
- 1/3 cup sweet pickle relish (could use chopped sweet or dill pickles)
- 1/3 cup yellow mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- Cook the macaroni according to the package directions and then drain it.
- In a large bowl, combine the cooked macaroni with the chopped eggs, chopped onion, diced celery, mayonnaise, sweet pickle relish, mustard, smoked paprika, salt, and pepper.
- Mix everything well with a spoon.
- Refrigerate the salad for several hours before serving. This allows the flavors to blend nicely.
how to serve Deviled Egg Macaroni Salad
Serve Deviled Egg Macaroni Salad chilled, as a side dish or main course. It pairs well with grilled meats, burgers, or can be enjoyed on its own. You can scoop it into bowls or serve it on a bed of lettuce for a nice presentation.
how to store Deviled Egg Macaroni Salad
Store any leftover Deviled Egg Macaroni Salad in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. Be sure to keep it cold, especially on hot days, to avoid spoilage.
tips to make Deviled Egg Macaroni Salad
- For extra creaminess, you can add more mayonnaise or sour cream.
- Adjust the seasoning to suit your taste; try adding a dash of hot sauce or more mustard for an extra kick.
- You can also add chopped bell peppers or radishes for added crunch and flavor.
variation
Feel free to experiment with ingredients! You can add crumbled bacon for a smoky flavor, or swap out the celery for diced bell peppers. For a healthier version, consider using Greek yogurt instead of mayonnaise.
Deviled Egg Macaroni Salad is a creamy and flavorful side dish packed with tender pasta and classic deviled egg flavor, making it perfect for BBQs, picnics, or family dinners.
For more comforting meal ideas, enjoy these oven-baked cheeseburger sliders or try this authentic Hawaiian macaroni salad. You can also discover this American flag-themed fruit pizza for a festive dessert pairing.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare Deviled Egg Macaroni Salad a day in advance. Just store it in the refrigerator until it’s time to serve.
2. Can I use different pasta shapes?
Absolutely! While elbow macaroni is traditional, you can use any pasta shape you like, such as small shells or rotini.
3. Is this salad gluten-free?
If you use gluten-free elbow macaroni, this recipe can be made gluten-free. Just check the pasta packaging to ensure it’s certified gluten-free.
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PrintDeviled Egg Macaroni Salad
This Deviled Egg Macaroni Salad is creamy, tangy, and packed with classic deviled egg flavor. Combining tender macaroni, chopped eggs, crunchy celery, onions, and a rich mustard-mayo dressing, this easy side dish is perfect for picnics, barbecues, potlucks, holidays, or family dinners.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups elbow macaroni, uncooked
10 eggs, boiled and peeled
1 small onion, chopped
1 cup celery, diced
1 cup mayonnaise
1/3 cup sweet pickle relish
1/3 cup yellow mustard
1 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon black pepper
Optional chopped bell peppers
Optional chopped radishes
Optional crumbled bacon
Optional lettuce for serving
Instructions
1. Bring a large pot of salted water to a boil.
2. Cook the elbow macaroni according to package instructions until tender.
3. Drain the macaroni and allow it to cool slightly.
4. Chop the boiled eggs into small pieces.
5. In a large mixing bowl, combine the cooked macaroni, chopped eggs, chopped onion, and diced celery.
6. Add the mayonnaise, sweet pickle relish, yellow mustard, smoked paprika, salt, and black pepper.
7. Stir everything together until evenly coated and creamy.
8. Taste and adjust seasoning if needed.
9. Cover the bowl and refrigerate for several hours before serving to allow the flavors to blend.
10. Stir the salad before serving and garnish with extra paprika if desired.
11. Serve chilled.
Notes
Chilling the salad before serving improves the flavor and texture.
Add extra mayonnaise or a spoonful of sour cream for a creamier salad.
Use dill pickles instead of sweet relish for a tangier flavor.
Customize the salad with bell peppers, bacon, or radishes for added crunch and flavor.
Greek yogurt can replace part of the mayonnaise for a lighter option.
Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 240mg
