Deviled Egg Macaroni Salad

The perfect blend of barbecue sides to make the ideal picnic side.

Table of Contents

There are certain nostalgic summer dishes that make me think of family picnics, neighborhood barbecues, and pool parties in the backyard. I know that for a lot of people, those dishes are hot dogs and hamburgers, and those are ideal summertime meals. However, for me, the real nostalgia comes from the sides.

The perfect summer sides are cool, refreshing, and complimentary to your main meal, like my faves, macaroni salad and deviled eggs. So, when I found this recipe for deviled egg macaroni salad, I couldn’t wait to try it, and there has been no going back since. You won’t find me at a picnic, barbecue, or pool party without this delicious dish coming with me.

The allure of this dish lies in its unique blend of deviled egg flavor with the texture of macaroni salad. It’s a marriage of creamy and tangy, thanks to the blend of mayonnaise and yellow mustard and the seasoning of dill pickles, onions, celery, salt, pepper, and paprika. With every forkful, you’re treated to the full flavor of a deviled egg. Unlike traditional macaroni salad, which uses mayonnaise as the primary dressing ingredient, this recipe for deviled egg macaroni salad uses more yellow mustard than mayonnaise, placing the focus squarely on the deviled egg flavor.

Is Deviled Egg Macaroni Salad Healthy?

Here I am again, being the healthy police, so instead of a ticket, I’ll let you off with a warning because healthiness is a personal journey. I say it all the time, but remember everything in moderation. Because let’s face it—this recipe has no shortage of calories. That said, feel free to use low-fat mayo. You’d be surprised how this one tweak will reduce the overall fat content of this recipe.

What is the best pasta for deviled egg macaroni salad?

The key to the perfect macaroni salad comes from the pasta you use to make the recipe. While macaroni is in the recipe title, that does not limit you to using macaroni.

I recommend using small pasta, which blends well with the other small ingredients in the recipe. You need pasta that catches the dressing as you blend it. Elbow pasta, rotini, gemelli, farfalle, and macaroni are all great choices. I’ve also found that bowtie pasta salad catches dressing nicely.

INGREDIENTS

8 oz elbow macaroni
6 large eggs, hard boiled
1 cup mayonnaise
2 tablespoons yellow mustard
1/4 cup dill pickles, chopped
1/4 cup red onion, finely chopped
2 tablespoons celery, finely chopped
1 teaspoon paprika
Salt and pepper to taste

INSTRUCTIONS

Cook

Prepare macaroni and eggs.

Mix

Combine yolks with condiments and add chopped ingredients.

Chill

Refrigerate to enhance flavors.

Devour!

FAQs & Tips

How to Make Ahead and Store?

To store your deviled egg macaroni salad, put it into an airtight sealed container and store it in the refrigerator for up to five days. The beauty of this recipe is that the longer it is stored in the refrigerator, the more the flavors will blend.

How do you keep your pasta from overcooking and getting soft?

When your pasta cooks to the point of being tender but not soft, remove it from heat, strain it, and then pour cold water over it to stop the cooking process. You can also ensure your eggs stop cooking by plunging them into an ice bath when they are ready. This also cools them and makes them easier to peel.

How should I cut my vegetables for my macaroni salad?

You want all of your vegetables to be finely chopped; large chunks of any vegetable are unappealing. If you do not trust yourself to finely chop things by hand, you can also use a food processor to guarantee uniform cuts.

Serving Suggestions

As I’ve said, deviled egg macaroni salad is the perfect summertime side dish. Now, all you need is your main meal. I highly recommend pairing it with a jalapeno popper burger and ranch. The burger is a bit spicy and complements the creaminess of the salad. You can also serve it with lighter finger foods like chicken wings or cheesy chicken tenders. You can also use this recipe as a side with a fork and knife meal, like meatloaf with spicy pineapple BBQ sauce.