Name: Deviled Egg Macaroni Salad
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Yield: 8
Ingredients: For the Macaroni Salad:; 12 ounces elbow macaroni (uncooked); 3 cups water; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 cup mayonnaise; 2 tablespoons Dijon mustard; 3 medium dill pickles (chopped); 1/2 medium red onion (chopped); 2 celery ribs (chopped); 1/2 cup black olives (sliced); 1 tablespoon chives (chopped); For the Deviled Eggs:; 8 large eggs; 1/2 teaspoon smoked paprika

Deviled Egg Macaroni Salad

Calling all potluck enthusiasts and macaroni salad lovers! This recipe combines the creamy indulgence of deviled eggs with the classic comfort of macaroni salad for a truly unique and delicious side dish. It’s easy to prepare, bursting with flavor, and sure to be a hit at your next gathering.

This recipe takes advantage of common potluck ingredients – macaroni, eggs, mayonnaise – and elevates them to new heights. The chopped whites add textural contrast to the tender pasta, while the deviled egg filling delivers a delightful savory punch.

The beauty of this dish lies in its adaptability. Don’t like dill pickles? Swap them for sweet pickles or relish. Craving a protein boost? Add chopped ham or bacon. With endless options for customization, you can tailor this recipe to your preferences.

With minimal prep and cook time, this deviled egg macaroni salad is ideal for busy weeknights. Simply boil the macaroni,prepare the deviled egg filling (minus the piping!), and toss everything together. For an extra burst of flavor, garnish with smoked paprika and chopped chives before serving.

So next time you’re looking for a crowd-pleasing side dish, ditch the ordinary and whip up this deviled egg macaroni salad. It’s guaranteed to be a potluck favorite!

Questions I often get asked about this recipe:

Can I use a different type of pasta besides elbow macaroni?
Yes, other small shapes like shells or rotini would work.

I don’t like Dijon mustard. What can I use instead?
Yellow mustard or a splash of lemon juice would be a good substitute.

Do I have to use black olives? I’m not a fan.
No problem! You can omit them or replace them with chopped grapes or halved cherry tomatoes.

I’m watching my calorie intake. Do you have any suggestions to lighten it up?
You could use low-fat mayonnaise or Greek yogurt instead of regular mayonnaise.

What other vegetables could I add to this salad?
Chopped broccoli, peas, or carrots would all be delicious options.

What you need to make Deviled Egg Macaroni Salad:

For the Macaroni Salad:

12 ounces elbow macaroni (uncooked)

3 cups water

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup mayonnaise

2 tablespoons Dijon mustard

3 medium dill pickles (chopped)

1/2 medium red onion (chopped)

2 celery ribs (chopped)

1/2 cup black olives (sliced)

1 tablespoon chives (chopped)

For the Deviled Eggs:

8 large eggs

1/2 teaspoon smoked paprika

How to make it:

Cook the Macaroni: Bring 3 cups of water to a boil in a large pot. Add the macaroni, salt, and pepper. Cook according to package directions for al dente (usually around 8-10 minutes). Drain the pasta and rinse with cold water to stop the cooking process. Set aside to cool completely.

Prepare the Deviled Eggs: Place the eggs in a single layer in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 10 minutes. Drain and rinse with cold water. Peel the eggs carefully.

Separate the Yolk and Whites: Cut the eggs in half lengthwise. Carefully scoop out the yolks and place them in a medium bowl. Set the egg whites aside on a plate.

Make the Deviled Egg Filling: Mash the egg yolks with a fork until smooth. Season with a pinch of salt and pepper. Add the Dijon mustard and mayonnaise. Stir until well combined.

Assemble the Salad: In a large mixing bowl, combine the cooled macaroni, chopped egg whites, chopped dill pickles, red onion, celery, and black olives.

Add the Dressing: Pour the deviled egg filling (yolk mixture) over the macaroni salad mixture. Gently fold everything together until evenly coated.

Garnish and Serve: Sprinkle the top of the salad with chopped chives and smoked paprika. Serve chilled.

Tips:

For a richer flavor, use full-fat mayonnaise.

You can adjust the amount of Dijon mustard to your taste preference.

If you don’t have dill pickles, you can use sweet pickles or relish instead.

Leftover deviled egg macaroni salad can be stored in the refrigerator for up to 3 days.

Latest Reviews:

Sarah B. – This deviled egg macaroni salad was a huge hit at my daughter’s graduation party! It was so easy to throw together the night before, and everyone loved the unique flavor combination. The smokiness from the paprika on top was a genius touch. I will definitely be making this again for future potlucks!

John M. – I followed the recipe exactly, but I found the salad to be a bit too rich for my taste. Maybe next time I’ll use less mayonnaise or lighten it up with some chopped celery. It was definitely a conversation starter at the potluck though, and my wife really enjoyed it!

Alice C. – This recipe is a great base for customization! I used Greek yogurt instead of mayonnaise to cut down on the fat, and added chopped ham for some extra protein. My family devoured it! Next time I might try adding some diced red pepper for a bit of sweetness and color.

Printable Recipe: