Save Pin
I always whip up this Deviled Egg Mac Salad for sunny days or when I want to impress at neighborhood potlucks. It brings together that creamy old-fashioned deviled egg vibe and wraps every piece of macaroni in the silkiest sauce. It’s total comfort food, with a bold eggy kick in every bite. All those crunchy veggies bring a nice fresh snap too.
I took a batch of this to a family party, and it vanished before anyone touched the burgers. Even my picky cousin—the one who avoids eggs—came back for seconds.
Amazing Ingredients
- Large eggs: Soft-boil them for creamy yolks and cut-up whites for texture
- Elbow macaroni: Those classic elbows catch every drop of sauce perfectly
- Mayonnaise: This is the main creamy layer holding everything together Real mayo tastes best
- Yellow mustard: Delivers that punchy deviled egg tang Save spicy mustards for another dish
- Apple cider vinegar: Brightens things up and helps balance the mayo Choose raw, unfiltered if you want extra punch
- Sugar: Makes the vinegar more mellow and smooths everything out
- Garlic powder: Just a little for a boost of savory flavor in the background
- Paprika: For that smoky pop of color and taste Try Spanish paprika for a bigger flavor hit
- Salt and black pepper: Pulls all the flavors together—add as much as you like
- Celery: Slice it up to get a juicy crunch and mild sweetness Go for super crisp ones
- Red onion: Adds some color and a zingy bite—milder onions are nice if you want it less sharp
- Dill pickles: Chop them in for tang and fun texture Hunt for deli-style pickles if you can
- Fresh parsley: Totally optional but a sprinkle wakes things up and adds color
Easy Steps to Follow
- Sort the Eggs:
- Peel the cooked eggs and split them down the middle. Scoop out all the yolks and put those in a big bowl. Dice up the cooked whites and set them aside. The yolks make things smooth, but you still get nice bits from the whites.
- Whip Up the Dressing:
- Take a fork and mash those yolks until creamy. Mix in the mayo, mustard, vinegar, paprika, pepper, garlic powder, sugar, and salt. Whisk or stir it up until it’s smooth. Taste it and add more salt or mustard if you’re into that.
- Combine Everything:
- Stir the macaroni into the creamy dressing. Fold in the diced egg whites, chopped celery, parsley, red onion, and pickles. Gently blend it all so every bite is coated but don’t stir too hard.
- Chill Time:
- Cover the bowl and stash it in the fridge for an hour or longer. Dust the top with extra paprika before serving. Waiting helps all the flavors come together and keeps everything firm and tasty.
Save Pin
The cool tang from dill pickles and creamy eggs is my favorite part here. Even my uncle, who always skips pasta salads, asked for seconds at our Fourth of July get-together.
Keeping It Fresh
Store leftovers in a tight-lidded container in the fridge and enjoy for up to three days. If it dries out a bit from chilling, just stir in a spoonful of mayo or a dash of vinegar to fix things up.
Easy Change-Ups
Out of dill pickles No big deal. Swap in bread and butter pickles or some sweet gherkins instead. If you need more crunch, try diced green bell pepper instead of celery. Want to lighten it up, try half mayo and half Greek yogurt.
Serving Suggestions
Spoon this beside grilled chicken or burgers for a heartier meal. It’s awesome on top of crisp lettuce for a cool lunch too. Or tuck it into a sandwich or a wrap with a slice of tomato.
Save Pin
Fun Deviled Egg Origins
People in Ancient Rome were making stuffed eggs way back, but this classic exploded in the 1950s during backyard BBQs. Mixing those flavors into macaroni salad just brings two classics into one awesome mashup.
Common Questions
- → How can I make it extra creamy?
Let your eggs and mayo warm up on the counter, then really mash up those yolks until smooth. Mix everything in gently so your pasta stays nice.
- → Can I switch up the pasta type?
Try rotini or little shells—they soak up all that sauce. Just skip giant noodles or anything stuffed.
- → Do I have to chill it first?
Honestly, it tastes even better after an hour in the fridge. But if you can't wait, you can eat it right away.
- → How long will it keep?
Stick it in the fridge and it'll last about three days. Mix it up before you serve again.
- → Best toppings for serving?
Go for a sprinkle of paprika, some chopped parsley, or green onion slices for that boost of flavor and color.