Classic Deviled Egg Macaroni Salad

Why You’ll Love This Recipe

You’ll love this recipe for its versatility and the way it combines the comforting flavors of deviled eggs and macaroni salad. The creamy dressing, combined with the richness of boiled eggs and a hint of tang from mustard and vinegar, makes each bite feel indulgent. Plus, the addition of crunchy celery and optional fresh herbs gives the salad a refreshing contrast to the creamy texture, making it the perfect side dish for any occasion. It’s easy to make and can be prepped in advance, which makes it great for meal prepping or feeding a crowd.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• ½ teaspoon sugar

• Salt and pepper to taste

• ½ cup chopped celery

• 2 cups elbow macaroni (or any pasta of your choice)

• 4 large eggs

• 1 cup mayonnaise

• 1 tablespoon Dijon mustard (optional for a little tang)

• 1 tablespoon white vinegar

• ¼ cup finely chopped onion (optional)

• 1 tablespoon chopped fresh dill or parsley (optional)

Directions

1. Cook the Macaroni: Boil the elbow macaroni in salted water according to the package directions. Drain and rinse with cold water to cool down the pasta. Set aside.

2. Prepare the Eggs: While the macaroni is cooking, place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for about 10-12 minutes. Remove eggs, cool under cold water, and peel.

3. Make the Dressing: In a bowl, combine the mayonnaise, Dijon mustard, vinegar, sugar, salt, and pepper. Whisk until smooth.

4. Prepare the Deviled Eggs: Chop the boiled eggs into small chunks or mash them if you prefer a smoother texture. Add the egg pieces to the bowl with the dressing.

5. Assemble the Salad: In a large mixing bowl, combine the cooked pasta, chopped celery, onion (if using), and egg mixture. Stir gently to combine.

6. Chill and Serve: Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together. Garnish with fresh herbs if desired.

This dish is perfect for potlucks, family gatherings, or as a delicious side to grilled meats. Enjoy!

Servings and timing

• Servings: 6-8

• Prep time: 20 minutes

• Cook time: 12 minutes

• Chill time: 1 hour

Variations

• Add Veggies: You can add other vegetables like peas, bell peppers, or even pickles to enhance the flavor and texture.

• Use Greek Yogurt: For a healthier twist, replace half of the mayonnaise with Greek yogurt to add creaminess while cutting down on calories.

• Spice it Up: If you like a little heat, add a dash of hot sauce or sprinkle some paprika on top.

• Egg-Free Version: For those with egg allergies, you can omit the eggs and add extra mayo and mustard for a creamy, egg-free version.

Storage/Reheating

• Storage: This macaroni salad stores well in an airtight container in the refrigerator for up to 3 days.

• Reheating: While this dish is best served chilled, you can allow it to sit at room temperature for a few minutes before serving if you prefer it less cold.

FAQs

Can I use a different type of pasta for this recipe?

Yes! While elbow macaroni is traditional, you can use any pasta you like. Shells, penne, or rotini are all great alternatives.

Can I make this salad ahead of time?

Yes! This salad actually tastes better when it has time to chill and let the flavors meld. Make it a few hours in advance, or even the day before, for maximum flavor.

What can I substitute for mayonnaise?

If you prefer, you can substitute mayonnaise with Greek yogurt for a lighter, tangier version. You can also try using sour cream or a combination of both.

Can I omit the mustard?

Yes, Dijon mustard adds a nice tang, but if you prefer a milder flavor, you can leave it out or use yellow mustard instead.

Is this recipe suitable for vegans?

No, this recipe contains eggs and mayonnaise, but you can substitute those with plant-based versions of mayo and egg alternatives to make it vegan-friendly.

Can I add meat to this salad?

Sure! Diced cooked chicken, bacon crumbles, or even some cooked shrimp would all be great additions.

How can I make the salad spicier?

For a spicy twist, add some chopped jalapeños or a dash of cayenne pepper to the dressing.

Can I use frozen peas in this recipe?

Yes, frozen peas can be added for a pop of color and texture. Just thaw them out before mixing them into the salad.

How do I know when the eggs are fully cooked?

For hard-boiled eggs, simmer them for 10-12 minutes. If you prefer softer yolks, you can reduce the cooking time slightly.

How long can I keep this salad in the fridge?

This macaroni salad can be kept in the refrigerator for up to 3 days. Just make sure it’s stored in an airtight container.

Conclusion

Classic Deviled Egg Macaroni Salad is a nostalgic and flavorful dish that combines the best parts of two beloved classics. Creamy, tangy, and satisfying, it’s perfect for any occasion, from summer picnics to holiday spreads. The simple ingredients and easy preparation make it a go-to recipe that is sure to impress your family and friends. With the ability to customize it to your taste, this salad is guaranteed to become a new favorite in your recipe rotation!

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This Classic Deviled Egg Macaroni Salad combines creamy mayonnaise dressing, boiled eggs, and tangy mustard for a comforting and flavorful twist on traditional macaroni salad. Perfect for summer picnics, holidays, or weeknight meals, this easy recipe can be customized with veggies, herbs, or even a spicy kick. Chill it before serving to let the flavors meld for a satisfying and crowd-pleasing dish.

• Author: Janet
• Prep Time: 20 minutes
• Chill Time: 1 hour
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: 6-8 servings
• Category: Salad
• Method: Boiling, Mixing
• Cuisine: American
• Diet: Vegetarian

Ingredients

½ teaspoon sugar

Salt and pepper to taste

½ cup chopped celery

2 cups elbow macaroni (or pasta of your choice)

4 large eggs

1 cup mayonnaise

1 tablespoon Dijon mustard (optional)

1 tablespoon white vinegar

¼ cup finely chopped onion (optional)

1 tablespoon chopped fresh dill or parsley (optional)

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Instructions

• Cook the Macaroni: Boil elbow macaroni in salted water according to package directions. Drain and rinse with cold water to cool. Set aside.

• Prepare the Eggs: In a pot, cover eggs with water, bring to a boil, then simmer for 10-12 minutes. Cool under cold water, peel, and chop or mash.

• Make the Dressing: Combine mayonnaise, Dijon mustard, vinegar, sugar, salt, and pepper in a bowl and whisk until smooth.

• Prepare the Deviled Eggs: Add chopped or mashed eggs to the dressing and mix.

• Assemble the Salad: In a large mixing bowl, combine cooked pasta, chopped celery, onion (if using), and the egg mixture. Stir gently to combine.

• Chill and Serve: Refrigerate for at least 1 hour to allow flavors to meld. Garnish with fresh herbs if desired before serving.

Notes

• Variations: Customize by adding peas, bell peppers, or even pickles.

• Healthier Version: Use Greek yogurt instead of half the mayonnaise.

• Spice It Up: Add hot sauce or paprika for a spicy twist.