Last updated on March 29th, 2018 at 11:16 am
This Deviled Egg Macaroni Salad tastes just like deviled eggs, super creamy and loaded with celery, olives, pickles and red onion. Quick and delicious!
With Easter almost over, I’m sure you all have lots of leftover hard boiled eggs, at least if you’re like me. I always color a lot more eggs than necessary, then we’re stuck eating them for the remainder of the week. However this time, I decided to try something different with my leftover eggs. I thought this deviled egg macaroni salad would be awesome because 1. who doesn’t love macaroni salad, and 2. who doesn’t love deviled eggs! It’s like a match made in heaven!
But let’s talk boiling eggs for a minute because, and I hate to admit this, for the longest time I hated boiling eggs, simply for the fact that I hated peeling them. Well a while ago I discovered the secret. Not the secret to life, but at least the secret to peeling them, and that is to peel them under running water, works like a charm! Read the recipe notes for more detailed instructions on boiling and peeling eggs.
I like to throw a lot of ingredients in this recipe like lots of pickles, red onion, celery and black olives. I know some people don’t like celery in their macaroni salads, so if that’s you, then simply don’t add them. I personally like the extra crunch you get from the celery. Also feel free to add as many pickles as you like, especially if you’re going for a zestier, more saltier taste. You can also adjust the amount of mustard, it’s what gives it that tangy flavor. Everybody’s palette is different, but that’s what’s so great about cooking, is that you can adjust recipes, add a bit of this and that and make it completely your own.
That’s why I love cooking so much. People ask me all the time if I’m not afraid I’m going to run out of recipes, and the answer to that is simply NO. There are so many different ingredients out there, it’s impossible to ever run out of ideas of things to make.
Anyway, if you’ve ever had deviled eggs before, and chances are you have, especially if you’re from this planet, then you know what they taste like. This macaroni salad tastes just like that.
You can of course serve this salad right away, but I prefer to chill it first for an hour or so before serving, I just like my macaroni salad really nice and cold but it’s all up to you. Hope you give this a try, especially if you have lots of eggs leftover, great use of them and this also makes a perfect side dish.
If you love this macaroni salad, try my Macaroni Salad with Prosciutto!
Check out the video!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
This Deviled Egg Macaroni Salad tastes just like deviled eggs, super creamy and loaded with celery, olives, pickles and red onion. Quick and delicious!
- 8 large eggs hard boiled
- 12 oz elbow macaroni uncooked
- 1/4 tsp salt
- 1/4 tsp black pepper ground
- 2 tbsp Dijon mustard
- 1 cup mayonnaise
- 3 medium dill pickles chopped
- 1/2 medium red onion chopped
- 2 ribs celery chopped
- 1/2 cup black olives sliced
- 1/2 tsp smoked paprika
- 1 tbsp chives chopped
Peel the eggs and cut them in half to remove the egg yolks. Transfer all the egg yolks to a bowl, and chop up the egg whites and set aside.
Cook the macaroni according to the package instructions. Drain the water and rinse with cold water. I do this to cool the pasta a bit. Set aside.
Mash up the egg yolks with a fork, then season with salt and pepper. Add more salt and pepper as per your taste. Add the mustard and mayonnaise to the egg yolks and stir everything together until well combined.
Add the macaroni to a large bowl, then add the egg yolk mixture, the chopped egg whites, pickles, onion, celery, olives and paprika. Stir well until combined. Taste for seasoning and adjust as necessary.
Garnish with more paprika and chives.
To get perfect hard boiled eggs all the time, add your eggs eggs to a saucepan, cover with at least 2 inches of cold water. Bring the water to a full boiling, you should see big boiling bubbles, turn off the heat and cover the pot. Keep the saucepan on the burner for about 10 to 12 minutes. At this point I like to run cold water over the eggs and peel them under the tap, this way it's easy to peel the eggs and you get perfectly peeled eggs every single time.
Adding a bit of salt or vinegar to your water for the eggs, will prevent the eggs from cracking while cooking.
Store leftovers in an airtight container in the fridge for up to 5 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Absolutely amazing recipe! Thanks and keep sharing!
This looks absolutely delicious!! I’m making it right now except I don’t want the carbs so I’m substituting steamed cauliflower for the pasta. Hope it comes out good! Cauliflower is my go to veggie for cauli fried rice and cauli mashed potato.. I love it! Thanks for posting!
Hi I’ve tried a few of your recipes and they are always delicious! I was planning on making this macaroni salad tomorrow as a side dish. Would it be okay if I made it tonight and kept it refrigerated until tomorrow?
Yes, it will be perfect!
This was so good! I halved the recipe, subbed green onions for the red onion (wanted a milder onion taste) and left out the celery (didn’t have any on hand). We all loved it. My husband told me several times while he was eating it how good it was! Thanks for the recipe.
Glad you liked it, Jennifer!
Found a recipe a little back to bake eggs at 325 fir 30 mi s , place in ice water, then peel, nice yellow yolks
This recipe is a keeper. It was excellent. The name of the salad raises eyebrows because it is sounds like the perfect combination. And it is! I think the two of us are a lot alike, all your recipes sound so good. Can’t wait to try more.
Thanks for posting your comment and giving the Deviled Egg Macaroni Salad a try. It’s a nice change on the usual macaroni salad you find.
I made it today, everyone loved it. Thank you for another great recipe!
That’s awesome, so glad you guys loved it!
Hi Joanna
What brand of elbows did you use that comes in 12oz. Where I live I could get 8oz or 16oz box of elbows.
Yeah same here, but I just didn’t use the whole box, you could if you wanted to.
I always wanted to know how to make this! Seems easy now that you show us and I’m sure it tastes better than store bought!! Have a great day! Pinned!
Hope you try it, Cheryl!
Talk about perfection– two of my favorite summer picnic recipes in one! This is going to be a party staple in no time.
This is so different and interesting! Looks like a great dish for parties!
We still have 18 eggs and I am so tired of eating them already. Same story every Easter. This is a great idea for dealing with at least half of them, I love such a salad.
Deviled Egg Macaroni salad is one of the best unique salad which is full of creamy, rich in texture, very delicious in taste. I liked it so much. Thank you for sharing its recipe!!!
http://www.kashishfood.co.nz/pulse.html
This is a really cool idea! A nice little combo and it would please everyone =)
Best way I’ve found for making easy to peel eggs is in my Instant Pot. My husband loves hard cooked eggs and he’s thrilled with being able to eat one without wrestling off the shell. We have LOTS of colored eggs to use this week so thanks for this recipe!
If you try it, let me know how you like it!