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- 8 large eggs - 2 cups elbow macaroni - 1/2 cup mayonnaise - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 1/2 teaspoon paprika - 1/2 cup diced celery - 1/4 cup finely chopped red onion - 1/4 cup sweet pickle relish - Salt - Black pepper - 2 tablespoons fresh dill, chopped Gathering the right ingredients is key to making a great Deviled Egg Macaroni Salad. You need eight large eggs for that classic deviled egg taste. Use two cups of elbow macaroni, which adds a nice bite to the dish. Mayonnaise and Dijon mustard bring creaminess and a hint of tang. Don't forget the apple cider vinegar. It adds a little zing. Paprika gives the salad a warm color and a subtle flavor. I love adding vegetables like diced celery and chopped red onion for crunch and freshness. Sweet pickle relish adds a sweet note that ties everything together. Finally, fresh dill adds a pop of flavor that makes each bite special. This combination creates a dish that is both comforting and exciting. You can enjoy this salad for lunch, picnics, or family gatherings. {{ingredient_image_1}} To hard boil the eggs, start by placing them in a pot. Cover the eggs with cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat to a gentle simmer. Let the eggs simmer for 10 to 12 minutes. After the time is up, remove the pot from the heat. Drain the water and place the eggs in an ice bath. This cools them quickly and makes peeling easier. To peel the eggs, gently tap them on a hard surface. Roll the egg to crack the shell. Start peeling from the wider end, where there is usually an air pocket. This helps the shell come off smoothly. Set aside six eggs and chop them into small pieces. Keep two eggs whole for garnish later. Next, cook the elbow macaroni. Bring a pot of salted water to a boil. Add the macaroni and cook according to the package directions until it is al dente. Once cooked, drain the macaroni in a colander. Rinse it under cold water to stop the cooking process. Let the macaroni cool completely before mixing. In a large mixing bowl, combine your dressing ingredients. Add 1/2 cup of mayonnaise, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar, and 1/2 teaspoon of paprika. Season with salt and black pepper to taste. Mix everything well until it’s smooth and creamy. Now, fold in the macaroni, chopped eggs, diced celery, red onion, sweet pickle relish, and fresh dill. Stir gently to combine all the ingredients. Make sure everything is evenly coated with the dressing. Taste the mixture and adjust the seasoning if needed. Add more salt or pepper to match your preference. After mixing, cover the salad and refrigerate it for at least 1 hour. This allows the flavors to blend. When ready to serve, chop the reserved eggs and sprinkle them on top for a nice finish. To make your deviled egg macaroni salad shine, try a few simple tweaks. - Seasoning Adjustments: Add more paprika for a bolder taste. A dash of cayenne can bring heat. - Creaminess and Texture: For a richer salad, swap some mayonnaise for Greek yogurt. This adds creaminess and tang, making it even better. A beautiful dish makes it even more fun to eat. - Garnishing Tips: Top your salad with a sprinkle of paprika and fresh dill. This brightens the look and adds a little flavor. - Serving Suggestions: Use a clear bowl to show off the colorful ingredients. This makes the dish more inviting for guests. What goes well with deviled egg macaroni salad? Here are some ideas. - What to Serve With It: Pair it with grilled chicken or fresh veggies. A light fruit salad also makes a great side. - Ideal Occasions: This dish is perfect for picnics, potlucks, or family gatherings. It’s easy to share and always a hit! Pro Tips Perfectly Boiled Eggs: To achieve perfectly hard-boiled eggs, start with older eggs, as they peel easier. Let them sit in an ice bath for at least 10 minutes to halt the cooking process. Flavor Boost: For an extra layer of flavor, consider adding cooked bacon bits or diced pickles to the macaroni salad, enhancing both taste and texture. Chill Time: Allow the macaroni salad to chill in the refrigerator for at least an hour before serving. This helps the flavors meld beautifully and improves the overall taste. Garnish for Appeal: When serving, add a sprinkle of paprika and fresh dill on top for a pop of color and a fresh aroma, making the dish visually enticing. {{image_2}} You can make Deviled Egg Macaroni Salad healthier by swapping some ingredients. For a lighter touch, use Greek yogurt instead of mayonnaise. It adds creaminess and a slight tang. If you or someone you know is dairy-free, try vegan mayonnaise. It works well and keeps the salad creamy. To kick up the flavor, consider adding crispy bacon. The salty crunch pairs well with the creamy salad. You might also add fresh herbs. Chopped chives or parsley can give it a fresh taste. For those who like heat, try adding jalapeños. Diced jalapeños will make the salad spicy and fun. Just adjust the amount based on your heat preference. To keep your Deviled Egg Macaroni Salad fresh, place it in an airtight container. This helps prevent the salad from drying out or picking up other smells in the fridge. Store it in the refrigerator right after serving. This salad stays good for about three to five days. Always check for any off smells or changes in color before eating. Can you freeze Deviled Egg Macaroni Salad? It’s not the best idea. Freezing can change the texture of the eggs and macaroni. If you must freeze it, do so without the eggs mixed in. To freeze, place the salad in a freezer-safe container. Make sure to leave some space for expansion. When you want to eat it, thaw it in the fridge overnight. After thawing, mix in freshly chopped eggs before serving. This keeps your salad tasting fresh and delicious. To hard boil eggs, start with a pot of cold water. Make sure the eggs are covered by at least an inch of water. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for 10-12 minutes. After that, remove the pot from heat. Place the eggs in an ice bath to cool. This stops the cooking and makes peeling easier. Yes, you can make this salad in advance. Prepare the salad up to one day before serving. After mixing, cover and refrigerate it. This allows the flavors to mix well together. Just remember to add any garnishes right before serving. This keeps everything looking fresh and tasty. To boost protein in your salad, you can add chicken or tuna. These options mix well with the creamy base. Shredded rotisserie chicken is a great choice for added flavor. Canned tuna is quick and easy. Just drain it well before mixing it in. Other options include diced ham or even chickpeas for a vegetarian option. Deviled Egg Macaroni Salad is a tasty blend of familiar ingredients like eggs, macaroni, and creamy dressings. I shared steps for cooking, mixing, and enhancing flavors. You learned tips for presentation and meal pairings, plus variations for different diets. This salad is perfect for gatherings or simple meals. Enjoy making it your own with unique twists. Keep these tips close for a flavorful dish you can serve anytime!

Deviled Egg Macaroni Salad

A creamy and flavorful macaroni salad with hard-boiled eggs, perfect for picnics and gatherings.
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 8 large eggs
  • 2 cups elbow macaroni
  • 0.5 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 0.5 teaspoon paprika
  • to taste salt and black pepper
  • 0.5 cup diced celery
  • 0.25 cup finely chopped red onion
  • 0.25 cup sweet pickle relish
  • 2 tablespoons fresh dill, chopped

Instructions
 

  • Begin by hard boiling the eggs. Place them in a pot and cover with cold water. Bring to a boil, then reduce the heat and let simmer for 10-12 minutes. Remove from heat, drain, and let cool in an ice bath.
  • While the eggs are cooling, cook the elbow macaroni according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  • Once the eggs are cool, peel them and chop 6 of the eggs into small pieces, reserving the other 2 for garnish.
  • In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper. Mix well until smooth and creamy.
  • Add the cooked macaroni, chopped eggs, celery, red onion, pickle relish, and fresh dill to the bowl. Stir everything together until well combined and evenly coated with the dressing.
  • Taste and adjust seasoning if necessary, adding more salt or pepper to suit your preference.
  • Cover the salad and refrigerate for at least 1 hour before serving to let the flavors meld together.
  • When ready to serve, chop the reserved eggs and sprinkle them on top of the macaroni salad for decoration.

Notes

Serve in a large bowl, garnished with a sprinkle of paprika and fresh dill for an appealing look.
Keyword deviled eggs, macaroni salad, salad, sides