Dessert

Deviled Egg Macaroni Salad: A Creamy, Tangy Delight Recipe

ByMatteo Rossi December 14, 2025December 14, 2025

Introduction

Deviled Egg Macaroni Salad is a creamy, tangy twist on a classic favorite, combining tender elbow macaroni with savory hard-boiled eggs and a flavorful dressing. Perfect for picnics, potlucks, or a refreshing side dish any time of year.

A white bowl filled with creamy macaroni pasta as the base layer, covered in a smooth, white sauce with a slightly thick texture. On top, there are several halved hard-boiled eggs showing bright yellow yolks and firm whites. The eggs are sprinkled with red paprika powder, adding a pop of color. Freshly chopped green onions with their green rings sit atop the eggs and pasta, adding a fresh and vibrant layer. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni (about 2 cups)
6 hard-boiled eggs, peeled and chopped
½ cup mayonnaise
2 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tbsp sweet pickle relish
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
Salt and pepper, to taste
2 stalks celery, finely chopped
¼ cup red onion, finely chopped
1 tbsp fresh parsley, chopped
Paprika (for garnish)

Instructions

Step 1: Cook the elbow macaroni according to the package instructions until al dente. Drain, rinse under cold water to stop cooking and cool, then set aside.
Step 2: In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, paprika, onion powder, garlic powder, salt, and pepper until smooth and creamy.
Step 3: Gently fold the chopped hard-boiled eggs, celery, red onion, and parsley into the dressing, mixing carefully to keep the eggs from breaking up too much.
Step 4: Add the cooled macaroni to the egg and dressing mixture. Stir gently until everything is combined and coated evenly.
Step 5: Taste and adjust seasoning with salt, pepper, or more paprika as desired.
Step 6: Cover and refrigerate for at least 1 hour to let the flavors meld and the salad chill thoroughly.
Step 7: Before serving, sprinkle additional paprika on top for a traditional deviled egg look, then enjoy.

Tips & Variations

For extra crunch, add diced crunchy pickles or substitute dill pickle relish for a tangier bite.
Use Greek yogurt in place of half the mayonnaise for a lighter, tangier dressing.
Replace red onion with green onions for a milder flavor.
Chop eggs coarsely if you prefer distinct egg pieces, or finely for a creamier texture.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving if ingredients have separated. This salad is best enjoyed chilled and does not freeze well.

How to Serve

A white bowl filled with creamy, white macaroni salad made of small pasta shells, topped with three halves of bright yellow hard-boiled eggs sprinkled with red paprika powder. Fresh green chopped scallions are scattered on top, adding a touch of color and freshness. The dish sits on a white marbled surface, showing a rich, smooth texture of the sauce coating the pasta and garnishes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, making it a few hours or even a day ahead allows the flavors to meld beautifully. Just keep it refrigerated and give it a gentle stir before serving.

Can I use a different type of pasta?

Absolutely. Small pasta shapes like shells, rotini, or penne work well and hold the dressing nicely.

Matteo Rossi