Casseroles | Church | Dinner
Deviled Egg Macaroni Salad
This Deviled Egg Macaroni Salad is basically the love child of two picnic legends, and honestly, it’s giving serious “why didn’t I think of this sooner” energy.
We’re talking about all that creamy, tangy deviled egg goodness wrapped around perfectly tender elbow macaroni, creating the ultimate comfort food mashup that’ll have people asking for your secret.
The magic happens when those silky egg yolks get mashed up with Dijon mustard and mayo, creating this ridiculously rich dressing that coats every single noodle like a delicious hug.
Then comes the crunch factor – dill pickles, celery, and red onion adding that perfect textural contrast that keeps every bite interesting and prevents this from being just another boring pasta salad.
The smoked paprika sprinkled on top isn’t just for looks (though it does make this dish Instagram-worthy) – it adds that subtle smoky depth that elevates the whole experience.
Best part is you can whip this up in just 30 minutes using ingredients you probably already have lurking in your fridge, making it the perfect solution for last-minute potluck panic or when you need to feed a crowd without breaking a sweat.
Ingredients
For the Base
- 8 large eggs (hard boiled)
- 12 ounces elbow macaroni (uncooked)
For the Creamy Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (ground, or to taste)
For the Mix-ins
- 3 medium dill pickles (chopped)
- ½ medium red onion (chopped)
- 2 ribs celery (chopped)
- ½ cup black olives (sliced)
For Garnish
- ½ teaspoon smoked paprika
- 1 tablespoon chives (chopped)
Instructions
Prepare the Pasta
- 1 Bring a large pot of salted water to a rolling boil over high heat. Cook the 12 ounces elbow macaroni according to package directions until al dente, typically 8-10 minutes. The pasta should have a slight bite to it since it will continue to absorb moisture from the dressing.
- 2 Drain the pasta thoroughly in a fine-mesh strainer and rinse immediately with cold water until completely cooled, about 2-3 minutes. This stops the cooking process and prevents the pasta from becoming mushy. Shake the strainer vigorously to remove excess water, as any remaining moisture will dilute your dressing.
Prepare the Eggs
- 3 Carefully peel the 8 hard-boiled eggs under cool running water, starting from the wider end where the air pocket is located. Cut each egg in half lengthwise using a sharp knife, wiping the blade clean between cuts for neat edges.
- 4 Gently scoop out all the egg yolks into a large mixing bowl using a small spoon, being careful not to tear the whites. Chop the egg whites into ½-inch pieces and set aside in a separate bowl. The uniform size ensures even distribution throughout the salad.
Create the Dressing
- 5 Using a fork, mash the egg yolks in the mixing bowl until completely smooth with no lumps remaining, about 2-3 minutes of vigorous mashing. Season with ¼ teaspoon salt and ¼ teaspoon black pepper, then taste and adjust as needed.
- 6 Add the 2 tablespoons Dijon mustard and 1 cup mayonnaise to the mashed yolks. Whisk everything together until the mixture is completely smooth and creamy, with no streaks of mustard visible. This creates the signature deviled egg flavor base.
Assemble the Salad
- 7 Add the cooled macaroni to the bowl with the dressing and toss gently with a large spoon or silicone spatula until every piece is well-coated. The pasta should look glossy and creamy.
- 8 Fold in the chopped egg whites, 3 chopped dill pickles, ½ chopped red onion, 2 chopped celery ribs, ½ cup sliced black olives, and ½ teaspoon smoked paprika. Mix gently but thoroughly until all ingredients are evenly distributed throughout the salad.
Final Touches
- 9 Transfer the salad to your serving bowl and sprinkle with the remaining smoked paprika and 1 tablespoon chopped chives for a beautiful presentation. Serve immediately, or refrigerate for up to 3 days covered tightly.
Recommended Equipment and Kitchen Tools
Essential Tools (for best results)
- Large mixing bowls – You’ll need at least two sizeable bowls for separating egg components and mixing the final salad without crowding
- Fine-mesh strainer – Critical for thoroughly draining pasta and preventing watery dressing dilution
- Sharp chef’s knife – Makes clean cuts through eggs and ensures uniform chopping of vegetables for consistent texture
- Silicone spatula – Gentle mixing tool that won’t break up delicate egg whites or pasta pieces
Helpful Upgrades
- Kitchen scale – For precise pasta measurements, especially when scaling the recipe up or down for different crowd sizes
- Egg slicer – Creates perfectly uniform egg white pieces and speeds up the chopping process significantly
- Large serving spoon – Makes portioning and serving much easier, especially for potluck situations
Nice-to-Have Options
Storage containers with tight-fitting lids – Essential for meal prep and keeping leftovers fresh for several days
Measuring cups and spoons set – Ensures consistent results every time you make this crowd-pleasing recipe
Remember, these tools enhance your cooking experience but aren’t mandatory – you can absolutely make this delicious salad with basic kitchen equipment you likely already own.
Recipe Variations and Dietary Modifications
Gluten-Free Adaptation
- Substitute the elbow macaroni with gluten-free pasta made from rice, corn, or chickpea flour using the same 12-ounce measurement
- Cook gluten-free pasta for 1-2 minutes less than package directions suggest, as it tends to get mushy quickly
- Rinse thoroughly with cold water to remove excess starch and prevent clumping
Dairy-Free Modifications
- Use vegan mayonnaise in place of regular mayo – brands like Just Mayo or Vegenaise work excellently
- Check that your Dijon mustard is dairy-free, as most brands are naturally dairy-free but some specialty varieties contain milk
Vegan Version
- Replace hard-boiled eggs with firm tofu – use 14 ounces extra-firm tofu, pressed and cubed
- Add 1 teaspoon turmeric and 1 tablespoon nutritional yeast to mimic the egg flavor and color
- Increase Dijon mustard to 3 tablespoons for extra tanginess without the egg yolks
Low-Carb Alternative
- Substitute pasta with cauliflower florets – use about 4 cups, steamed until tender-crisp
- Try shirataki noodles for a pasta-like texture with minimal carbs
- Add extra hard-boiled eggs to maintain protein content
Flavor Variations
- Southern Style: Add 2 tablespoons sweet pickle relish and 1 teaspoon yellow mustard
- Mediterranean Twist: Include sun-dried tomatoes, kalamata olives, and fresh herbs
- Spicy Version: Mix in 1-2 tablespoons sriracha and diced jalapeños
Nutritional Information and Health Benefits
Key Nutritional Highlights
This hearty salad provides approximately 320 calories per serving when divided into 8 portions, with a substantial 14 grams of protein from the eggs. The combination of complex carbohydrates from the pasta and healthy fats from the mayonnaise creates a satisfying, energy-sustaining dish. Each serving contains about 8 grams of fiber from the vegetables and 25% of your daily vitamin A needs from the egg yolks.
Health Benefits of Main Ingredients
The hard-boiled eggs serve as nutritional powerhouses, providing complete proteins with all essential amino acids, plus choline for brain health and lutein for eye protection. Celery contributes antioxidants and natural sodium while being extremely low in calories, and the dill pickles offer probiotics that support digestive health. Red onions contain quercetin, a powerful anti-inflammatory compound, while black olives provide heart-healthy monounsaturated fats and vitamin E.
Dietary Considerations
This recipe contains eggs and may contain soy (depending on mayonnaise brand), making it unsuitable for those with these allergies. It naturally fits into vegetarian and gluten-free diets (with pasta substitution). The high protein content makes it filling, with recommended serving sizes of about ¾ cup per person as a side dish, or 1 cup when served as a main course.
Smart Swaps and Ingredient Substitutions
Common Substitutions:
- Elbow macaroni → Rotini, shells, or penne pasta work equally well for holding the creamy dressing
- Dijon mustard → Yellow mustard (use 1 tablespoon) or whole grain mustard for different flavor profiles
- Mayonnaise → Greek yogurt (use ¾ cup) for lighter option, or avocado mayo for cleaner ingredients
- Dill pickles → Sweet pickles or pickle relish (3 tablespoons) for sweeter flavor
Budget-Friendly Swaps:
- Black olives → Green olives or omit entirely to reduce cost without sacrificing core flavors
- Fresh chives → Green onion tops or dried chives (1 teaspoon) for year-round availability
- Red onion → Yellow onion or white onion work perfectly and are often less expensive
Pantry Emergency Substitutions:
- Hard-boiled eggs → Canned eggs (though texture will be softer) or increase other protein elements
- Smoked paprika → Regular paprika plus pinch of garlic powder for similar depth
- Celery → Bell peppers or cucumber for similar crunch factor
Pro Tips for Substitutions:
- When using Greek yogurt instead of mayo, add 1 tablespoon lemon juice to brighten the flavor
- Store substitute ingredients like avocado mayo in the refrigerator and use within recommended timeframes for food safety
Make It Diabetes-Friendly
Carb Reduction Strategies:
- Replace half the pasta with steamed cauliflower florets to reduce carbs by approximately 30 grams per serving
- Use shirataki noodles or hearts of palm noodles for dramatic carb reduction while maintaining pasta-like texture
- Try zucchini spirals or spaghetti squash as low-carb pasta alternatives
Healthier Dressing Modifications:
- Substitute ½ cup mayonnaise with ½ cup plain Greek yogurt to reduce calories and add protein
- Use avocado-based mayonnaise for healthier fat profile and reduced inflammatory oils
- Add 1 tablespoon apple cider vinegar to help with blood sugar management
Portion & Timing Tips:
- Serve ½ cup portions as a side dish to keep carbs around 15-20 grams
- Pair with grilled chicken or salmon to add protein and healthy fats for better blood sugar control
- The fiber from vegetables helps slow carb absorption, making this more diabetes-friendly than plain pasta
Smart Additions:
- Include extra hard-boiled eggs for protein without adding carbs
- Add chopped nuts like almonds or walnuts for healthy fats and crunch
Total Carb Reduction: These modifications can reduce carbs from 35 grams to approximately 15-20 grams per serving
Perfect Pairing Suggestions
Beverage Pairings
This creamy, tangy salad pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio, whose acidity cuts through the rich mayonnaise dressing. For beer lovers, a light wheat beer or pilsner complements the pickle and mustard flavors without overwhelming the delicate egg taste. Iced tea with lemon or sparkling water with cucumber makes refreshing non-alcoholic options that cleanse the palate between bites.
Side Dish Recommendations
Serve alongside grilled chicken thighs or barbecue pulled pork for a classic picnic spread that balances the cool, creamy salad with warm, smoky proteins. Corn on the cob and watermelon slices add sweet contrast to the tangy flavors, while coleslaw provides additional crunch and freshness. For indoor dining, pair with tomato soup or grilled cheese sandwiches for ultimate comfort food satisfaction.
Complete Meal Ideas
Build a summer buffet around this salad with potato salad, baked beans, and fresh fruit salad for the perfect potluck spread. For casual entertaining, serve with slider sandwiches and chips with dip for an easy crowd-pleasing menu. The salad also works beautifully as a meal prep lunch when paired with mixed greens and sliced avocado.
Occasion Suggestions
This versatile dish shines at summer barbecues, church potlucks, and family reunions where its crowd-friendly flavors appeal to all ages. It’s perfect for picnics since it travels well and doesn’t require reheating, making it ideal for outdoor gatherings and tailgate parties.
Pro Tips and Troubleshooting
Professional Techniques
Always cook pasta 1 minute less than package directions when making cold salads, as it continues to absorb moisture and can become mushy. Salt your pasta water generously – it should taste like seawater – to ensure the pasta itself is well-seasoned. When mashing egg yolks, use a fork in a circular motion rather than straight up-and-down to achieve the smoothest consistency without overworking.
Common Mistake Prevention
Never add dressing to warm pasta, as it will break down the mayonnaise and create a greasy, separated mess. Dry your vegetables thoroughly after chopping, especially celery and onions, to prevent excess moisture from diluting the creamy dressing. Avoid overmixing once all ingredients are combined – gentle folding preserves the integrity of the egg whites and pasta shapes.
Storage and Make-Ahead
This salad actually improves after 2-4 hours in the refrigerator as flavors meld together. Store covered for up to 3 days, but add fresh chives just before serving to maintain their bright color and flavor. If the salad seems dry after storage, stir in 1-2 tablespoons mayonnaise to refresh the creaminess.
Scaling and Presentation
Double the recipe easily for large gatherings, but mix in two separate bowls to ensure even distribution. For elegant presentation, serve in a clear glass bowl to showcase the colorful ingredients, and reserve some paprika and chives for final garnish. Chill serving bowls in the freezer for 10 minutes before serving to keep the salad perfectly cool during outdoor events.
This Deviled Egg Macaroni Salad proves that sometimes the best recipes come from combining two beloved classics into something even better. With its perfect balance of creamy richness, tangy brightness, and satisfying crunch, it’s destined to become your go-to dish for any occasion that calls for crowd-pleasing comfort food that actually delivers on flavor.
Deviled Egg Macaroni Salad
This Deviled Egg Macaroni Salad is basically the love child of two picnic legends, and honestly, it’s giving serious “why didn’t I think of this sooner” energy.
Servings 8
Ingredients
For the Base
- 8 large eggs hard boiled
- 12 ounces elbow macaroni uncooked
For the Creamy Dressing
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper ground, or to taste
For the Mix-ins
- 3 medium dill pickles chopped
- ½ medium red onion chopped
- 2 ribs celery chopped
- ½ cup black olives sliced
For Garnish
- ½ teaspoon smoked paprika
- 1 tablespoon chives chopped
Instructions
Prepare the Pasta
- Bring a large pot of salted water to a rolling boil over high heat. Cook the 12 ounces elbow macaroni according to package directions until al dente, typically 8-10 minutes. The pasta should have a slight bite to it since it will continue to absorb moisture from the dressing.
- Drain the pasta thoroughly in a fine-mesh strainer and rinse immediately with cold water until completely cooled, about 2-3 minutes. This stops the cooking process and prevents the pasta from becoming mushy. Shake the strainer vigorously to remove excess water, as any remaining moisture will dilute your dressing.
Prepare the Eggs
- Carefully peel the 8 hard-boiled eggs under cool running water, starting from the wider end where the air pocket is located. Cut each egg in half lengthwise using a sharp knife, wiping the blade clean between cuts for neat edges.
- Gently scoop out all the egg yolks into a large mixing bowl using a small spoon, being careful not to tear the whites. Chop the egg whites into ½-inch pieces and set aside in a separate bowl. The uniform size ensures even distribution throughout the salad.
Create the Dressing
- Using a fork, mash the egg yolks in the mixing bowl until completely smooth with no lumps remaining, about 2-3 minutes of vigorous mashing. Season with ¼ teaspoon salt and ¼ teaspoon black pepper, then taste and adjust as needed.
- Add the 2 tablespoons Dijon mustard and 1 cup mayonnaise to the mashed yolks. Whisk everything together until the mixture is completely smooth and creamy, with no streaks of mustard visible. This creates the signature deviled egg flavor base.
Assemble the Salad
- Add the cooled macaroni to the bowl with the dressing and toss gently with a large spoon or silicone spatula until every piece is well-coated. The pasta should look glossy and creamy.
- Fold in the chopped egg whites, 3 chopped dill pickles, ½ chopped red onion, 2 chopped celery ribs, ½ cup sliced black olives, and ½ teaspoon smoked paprika. Mix gently but thoroughly until all ingredients are evenly distributed throughout the salad.
Final Touches
- Transfer the salad to your serving bowl and sprinkle with the remaining smoked paprika and 1 tablespoon chopped chives for a beautiful presentation. Serve immediately, or refrigerate for up to 3 days covered tightly.
