Creamy with just the right amount of tang, this Deviled Egg Macaroni Salad is perfect for summer outdoor gatherings or just about any occasion.
Certain nostalgic summer dishes instantly transport me to family picnics, neighborhood barbecues, and backyard pool parties. For many, those dishes might be hot dogs and hamburgers—the quintessential summertime staples. But for me, the real nostalgia is all about the sides.
The perfect summer sides are cool, refreshing, and perfectly complement the main meal. My personal favorites? Macaroni salad and deviled eggs. So, when I discovered this recipe for deviled egg macaroni salad, I couldn’t wait to try it. Ever since, it’s been a must-have at every picnic, barbecue, or pool party I attend. It even reminds me of the macaroni salad my mom made every year for our school’s annual fundraiser—except her version featured deviled eggs as a garnish on top rather than chopped, hard-boiled eggs mixed in. My teachers couldn’t get enough of her recipe!
This dish combines the creamy, tangy flavors of deviled eggs with the classic texture of macaroni salad. A mix of mayonnaise, yellow mustard, dill pickles, onions, celery, salt, pepper, and a sprinkle of paprika creates a perfect balance of richness and zest. Every bite delivers the satisfying flavor of deviled eggs in salad form.
While it’s a hit at any outdoor celebration, this dish is so versatile that I’ve even served it at holiday brunches. It’s proof that the perfect summer side can also be a favorite year-round.
Is This Deviled Egg Macaroni Salad Healthy?
Yes, eggs may be high in protein and chock-full of vitamins and minerals, but let’s face it—with the addition of a cupful of mayo, this recipe has no shortage of fat and calories. You could, however, reduce the amount of mayo and use a low-fat variety instead. Your salad will be less creamy, but it won’t be less flavorful. Additionally, whole-wheat macaroni would add more fiber to the dish, and I’m all for sneaking in some more vegetables. Try diced carrots, peas, chopped bell peppers, corn, or even asparagus tips.
Jazzing Up Your Salad
Sure, one should never mess with a good thing, but the truth is that this salad is practically made for tweaking. Crispy, crumbled bacon and a dash of smoked paprika can add warm, smoky flavors. Fresh herbs like parsley, chives, or dill bring freshness, color, and added aroma. For extra crunch, consider sprinkling toasted pine nuts on top just before serving. If you’re a garlic lover, try stirring in a touch of roasted garlic purée. And why not skip the pickles and try tangy capers, zesty sun-dried tomatoes, or briny chopped olives instead? For presentation, I always do as my mom did and garnish the salad with slices of boiled eggs and a dusting of paprika to give it that classic deviled egg flair.
How To Make Ahead And Store
This deviled egg macaroni salad can be stored in an airtight container in the refrigerator for up to 3 days. Remember that mayonnaise-based salads should not be left out of the fridge for more than 2 hours.
Serving Suggestions
This deviled egg macaroni salad is the perfect summertime side dish. I highly recommend pairing it with a Jalapeño Popper Burger With Ranch. The burger is a bit spicy and complements the creaminess of the salad. You can also serve it with finger foods, such as these crispy Lemon-Pepper Chicken Wings. It’s also the perfect pairing for a juicy and golden Roasted Chicken.
Ingredients
- 8 ounces elbow macaroni
- 6 large eggs hard-boiled
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- Salt and pepper to taste
- 1/4 cup dill pickles chopped
- 1/4 cup red onion finely chopped
- 2 tablespoons celery finely chopped
- 1 teaspoon paprika
Instructions
- Cook the macaroni according to the package instructions until al dente, then rinse under cold water and drain.
- Peel and chop the hard-boiled eggs, separating the yolks from the whites.
- In a large bowl, mash the egg yolks with a fork and mix with mayonnaise, mustard, salt, and pepper until smooth.
- Add the chopped egg whites, macaroni, dill pickles, red onion, and celery to the yolk mixture. Stir until well combined.
- Sprinkle paprika over the salad, mix gently, and refrigerate for at least 1 hour before serving to blend the flavors.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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