Creamy Deviled Egg Macaroni Salad
This Creamy Deviled Egg Macaroni Salad combines two classic favorites into one delicious dish. With tender macaroni, creamy dressing, and the tangy flavor of deviled eggs, it is perfect for family gatherings, barbecues, and potlucks. Easy to prepare and versatile, it is a recipe you will want to make again and again.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Scale
- 3 cups elbow macaroni
- 6 large eggs, hard-boiled and chopped
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 1 teaspoon sugar
- 2 celery stalks, finely diced
- ½ small red onion, finely diced
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Paprika, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until tender but firm. Drain and rinse under cold water. Place into a large mixing bowl.
- While pasta cooks, place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat slightly and cook for 10 minutes. Transfer to an ice bath, peel, and chop into small pieces.
- In a medium bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, vinegar, and sugar until smooth. Season with salt and black pepper.
- Dice celery and red onion into fine pieces. Add them to the cooled macaroni along with the chopped eggs.
- Pour the dressing over the pasta mixture. Gently fold until all ingredients are well combined. Adjust seasoning if needed.
- Cover and refrigerate for at least 1 hour before serving.
- Sprinkle paprika on top before serving for flavor and color.
Notes
For extra crunch, add diced pickles, cucumber, or bell peppers.
To make it lighter, replace half of the mayonnaise with Greek yogurt.
For added protein, mix in diced chicken ham, turkey bacon, or shredded chicken.
Always chill before serving for the best flavor and texture.