Deviled Egg Macaroni Salad Is the Tangy Twist Your BBQ Needs
Deviled egg macaroni salad is one of those comfort foods that brings all the nostalgic flavors together in one creamy, tangy bowl
If you’ve ever found yourself torn between making deviled eggs or a pasta salad for a potluck, this dish solves that dilemma in the tastiest way possible.
This delicious side dish recipe combines tender pasta with the creamy, mustardy goodness of deviled eggs — plus a little crunch from chopped celery and a kick of flavor from dill or paprika.
It’s easy to make ahead, packs well for picnics, and gets even better after chilling in the fridge.
Whether you’re prepping for a cookout or just want something satisfying for lunch, this salad recipe checks all the boxes.
Making deviled egg macaroni salad is super easy and totally worth the chill time.
First, you’ll boil the eggs and pop them into an ice bath to cool while you cook your elbow macaroni.
Once the eggs are cool, peel and separate the yolks from the whites.
The yolks get mashed up with mayo, mustard, paprika, salt, and pepper to create that classic deviled egg flavor.
After cooking, rinse your pasta under cold water to stop the cooking and keep it from sticking together.
Stir in the cooked pasta, then fold in chopped egg whites, celery, and red onion for some crunch and color.
Give it a taste, adjust the seasonings if needed. If the salad feels too dry, just add a spoonful or two more of mayo until it’s perfectly creamy. Chill it for at least an hour before serving.
This macaroni salad recipe makes just the right amount for BBQs and cookouts.
Elbow macaroni is classic, but any small pasta shape like shells or ditalini works well too.
Totally! Chopped pickles, shredded cheese, or crumbled bacon are all great additions for extra flavor and texture.
Yes! This salad actually tastes better after a few hours in the fridge. It’s perfect to prep the night before a cookout.
Yes, once it’s cooked, give it a quick rinse under cold water. That stops the cooking process, cools it down fast (which is great for a cold salad), and helps prevent the pasta from sticking together. Just make sure to drain it well before mixing it with the dressing so it doesn’t get watery.
If you’re on the hunt for even more crowd-pleasing dishes, be sure to check out these great ideas too!
- Summer potluck recipes are perfect for sharing at any warm-weather get-together, offering easy options everyone will love.
- Memorial Day salad recipes bring fresh, vibrant flavors to your holiday table and make any celebration feel extra special.
- Easter deviled egg recipes are a fun and festive way to use up all those dyed eggs and bring something delicious to your holiday spread.
- Colored deviled eggs add a bright, playful twist to the classic appetizer recipe —perfect for parties, brunches, or just making things a little more fun!
BBQ Recipe Book
Summer Slow Cooker Recipe bookTribello Large 10 Cup Food Storage Bowl with Lid, Salad Bowl With Airtight/Steam Vent Lid Dishwasher/Freezer and Microwave Safe Container For Serving and Storing, BPA Free – Round – 80 Oz – 2 PackBisda Salad Spoon and Fork Set, 12 Inch Stainless Steel Salad Server, Blue Large Serving Utensils, Dishwasher Safe, Pack of 2
Deviled Egg Macaroni Salad
Ingredients
- 6 eggs
- 8 oz elbow macaroni salad uncooked
- 1 small red onion minced
- 2 stalks celery minced
- 1 cup mayonaise
- 2 tsp mustard to taste
- 2 tsp paprika
- salt & pepper to taste
Instructions
- Boil a pot of water and carefully add the eggs, using a slotted spoon.
- Boil the eggs for 8 minutes, then remove to a bowl of ice water to stop the cooking process.
- Meanwhile, prepare the pasta according to package directions. Drain and rinse when done.
- When the eggs are cool enough to the touch, peel and discard the shells.
- Slice the eggs in half and remove the yolks to a medium-sized bowl. Set aside.
- Chop up the egg whites, then mince the red onion and celery. Set aside.
- To the bowl with the egg yolks, add the mayonnaise, mustard and seasonings, stirring well to combine.
- Add the macaroni and stir to coat completely, followed by the red onion and celery.
- Adjust the texture with additional mayonnaise, if needed.
- Refrigerate for 1 hour, or until ready to serve.
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