Deviled Egg Macaroni Salad

Creamy tangy and packed with nostalgic flavor this deviled egg macaroni salad brings together two picnic favorites into one irresistible dish The combination of tender macaroni chunky chopped eggs and plenty of zesty dill and mustard makes every bite vibrant It is a dependable hit for potlucks summer cookouts or anytime you want a comforting chilled side

The first time I made this recipe I was searching for something different for a family barbecue Now everyone requests it and my sister in law always asks for leftovers to take home

Ingredients

• Elbow macaroni: Choose a classic shape like elbows that holds dressing well and feels familiar
• Large eggs: Freshness counts for taste and easy peeling Look for eggs with intact shells and a clean scent
• Celery: Finely chopped Adds crunch and freshness Select firm stalks with no brown spots
• Red onion: Finely diced Offers mild sharpness and color Choose small onions with tight shiny skins
• Dill pickles or relish: Brings tang and a little sweet punch Use cold crisp pickles for best results
• Dijon mustard: Adds complex heat and balance Go for smooth high quality Dijon
• Paprika: Adds warmth color and classic deviled flavor Use fresh mild paprika for bright results
• Salt and black pepper: Season to your taste Use freshly cracked pepper if you can
• Mayonnaise: The creamy base Pick a full fat variety for extra richness
• Yellow mustard: Lends extra tang and color A traditional yellow mustard blends well
• Apple cider vinegar: Gives subtle acidity balancing the creamy elements Choose raw unfiltered for more flavor
• Sugar: Optional just a pinch rounds out the acidity Use white sugar or leave out for a sharper salad

Step by Step Instructions

Cook the Pasta and Eggs:

Boil macaroni in salted water until tender but not mushy usually about eight minutes Drain thoroughly and rinse with cold water to stop cooking Spread on a tray to cool evenly Place eggs in a medium pot Cover with cold water by an inch Heat over medium until just boiling Promptly turn off heat cover and let stand ten to twelve minutes for perfect centers Transfer eggs to an ice bath then peel gently Once cool chop four eggs finely Reserve two for attractive slicing on top

Make the Dressing:

In a separate bowl combine mayonnaise yellow mustard apple cider vinegar sugar if using and a pinch each of salt and pepper Whisk until silky smooth and taste to adjust salt and acid

Assemble the Salad:

In a large mixing bowl add cooled macaroni freshly chopped eggs celery onion dill pickles Dijon mustard and paprika Pour over the dressing and mix slowly with a spatula until every piece is coated well Taste and add more salt or pepper if needed

Garnish and Serve:

Slice reserved eggs and layer them across the top of the salad for that classic deviled egg look Lightly dust with extra paprika and a sprinkle of black pepper Chill the bowl covered for at least thirty minutes for flavors to meld and salad to set Serve cold for the best texture

Save

My personal favorite part is using a really tangy homemade pickle which brings so much brightness to the creamy base One summer my youngest nephew insisted on helping with the paprika garnish his proud swirls made the dish our new family tradition

Storage Tips

Store leftovers tightly covered in the refrigerator for up to three days If the salad dries out just stir in a spoonful of mayonnaise before serving Avoid freezing as the texture of the eggs and pasta will suffer

Ingredient Substitutions

You can swap out the red onion for scallions for a milder taste Sweet relish works in place of dill for those who prefer a touch of sweetness Plain Greek yogurt is a lighter substitute for some or all of the mayonnaise

Serving Suggestions

Serve this salad as a side with grilled chicken burgers or pulled pork It also pairs beautifully with fried fish or as a filling in lettuce wraps for something lighter We love packing it for picnics especially when chilled in advance

Cultural Note

Deviled eggs trace their roots back to Roman times while creamy pasta salads gained popularity post World War II This salad brings both traditions to the table blending the classic flavors of Southern gatherings with a twist reminiscent of retro potlucks

Recipe FAQs

→ How do I get creamy macaroni without overcooking?

Cook the macaroni just until al dente, then rinse with cold water to stop the cooking. This keeps the pasta firm and ideal for tossing with the creamy dressing.

→ Can I prepare this ahead of time?

Yes, chilling the salad for at least 30 minutes enhances the flavors and texture. It can be made a day in advance and stored covered in the fridge.

→ What can I use instead of dill pickles?

Sweet relish or finely chopped bread-and-butter pickles can be substituted for dill pickles to add a different layer of flavor.

→ How do I prevent the salad from becoming dry?

If the salad absorbs the dressing after chilling, simply stir in a spoonful of mayonnaise before serving to restore creaminess.

→ Can I add other mix-ins?

Sliced olives, chopped bell pepper, or a sprinkle of fresh herbs like dill or chives can make tasty additions for extra flavor and color.