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deviled egg macaroni salad in a white bowl with a serving spoon in it.
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4.60 from 149 votes

Deviled Egg Macaroni Salad

This Deviled Egg Macaroni Salad tastes just like deviled eggs, super creamy and loaded with celery, olives, pickles and red onion. Quick, delicious and ready in only 30 minutes!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: deviled egg macaroni salad, deviled eggs, macaroni salad, pasta salad
Servings: 8
Calories: 442kcal

Ingredients

  • 8 large eggs hard boiled
  • 12 ounces elbow macaroni uncooked
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon black pepper ground, or to taste
  • 2 tablespoons Dijon mustard
  • 1 cup mayonnaise
  • 3 medium dill pickles chopped
  • ½ medium red onion chopped
  • 2 ribs celery chopped
  • ½ cup black olives sliced
  • ½ teaspoon smoked paprika
  • 1 tablespoon chives chopped

Instructions

  • Cook the pasta. Use the box as a guide and cook according to package instructions. Rinse well with cold water after straining.
  • Prepare the eggs. Peel your eggs and cut them in half. Scoop out the yolks and set them aside in a bowl. Chop the whites into pieces.
  • Prepare the dressing. Mash the yolks with a fork until smooth. Season them with salt and pepper, then add the mustard and mayo. Stir everything until well combined.
  • Assemble the salad. Add the macaroni to a large mixing bowl. Add the dressing, egg whites, the rest of your mix-ins, and paprika. Mix everything until evenly coated in the dressing.
  • Garnish and serve. Sprinkle the salad with smoke paprika and chives, then enjoy!

Video

Notes

  1. 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.
  2. Adding a bit of salt or vinegar to your water for the eggs, will prevent the eggs from cracking while cooking.
  3. Rinse the pasta: After you strain your noodles, rinse them well with cold water. This will halt the cooking process and prevent your macaroni from sticking together and forming a huge noodle blob.
  4. Peeling the eggs: For easier peeling, transfer the eggs straight from the boiling water to an ice bath. This will cause the hardboiled egg to shrink inside its shell. Once they've fully cooled, give the eggs a quick tap around the circumference and peel.
  5. Use a variety of mix-ins: When choosing what I want to add to my macaroni salad, I look for a few factors: crunch, salt, and tang. Using pickled veggies is such a great way to brighten the dish up.
  6. Chill before serving: Let everything hang out together in the fridge for at least one hour before serving. When those ingredients get to sit together, the flavors get even better!
  7. Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1serving | Calories: 442kcal | Carbohydrates: 34g | Protein: 13g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 702mg | Potassium: 247mg | Fiber: 2g | Sugar: 2g | Vitamin A: 492IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg