This macaroni salad tastes just like deviled eggs with a creamy Dijon mustard, paprika and mayonnaise dressing.
Deviled eggs and macaroni salad are Summertime staples at picnics and gatherings so why not combine the two? There is just something about grilling season and serving a burger with salad for dinner; especially on hot nights.
Many people add eggs to their macaroni salad. I however, never usually do.
Instead I add a bunch of chopped veggies for an extra crunch. This Deviled Egg Macaroni Salad was deliciously creamy and would make a tasty addition to any menu.
This salad yields 6 cups (or 12 half-cup servings), but you can use the servings adjuster in the recipe card to make for a crowd.
What are Deviled Eggs?
Deviled eggs are eggs that have been hard boiled, shelled, cut in half, and filled with a paste; usually from the egg yolks, mustard and mayonnaise.
There are many different flavor combinations like shared in this 32 Ways to Make Deviled Eggs post.
How do make Hard Boil Eggs?
To prevent cracking, remove eggs from refrigeration about 30 minutes prior to boiling. Place eggs in a saucepan and cover with cold water.
Bring the water to a boil; then allow to simmer for approximately 6 minutes. Allow the eggs to rest for 1 minute; then cool the eggs down in cold water until they’re cool and can be peeled.
Eggs will be done if you can spin them on their vertical axis. If they fall to the side, they’re not done. Hard boiled eggs will last in the refrigerator for 7 days.
Equipment Needed
To make this Deviled Egg Macaroni Salad, you’ll need the following:
- Large Pot (or Pasta Pot)
- Colander
- Mixing Bowl
- Knife
- Cutting Board
- Small Bowl
- Whisk
- Serving Bowl
Ingredients Needed
For this recipe you’ll need the following ingredients:
Macaroni Pasta: You can also use similar size pasta like gemelli, ditalini or shells.
Hard Boiled Eggs: See above for how to make hard boiled eggs.
Mayonnaise: We’ve been a Hellmann’s mayonnaise family for generations and prefer the taste in my salads; however, you can use whichever brand you prefer.
Mustard: I made this salad with Dijon mustard; however, I’ve made deviled eggs with spicy brown mustard and even wasabi paste in my egg salad. Any type will work, but the flavor may vary slightly.
Celery: I like a little crunch in my macaroni salad so I added some celery. You can also add chopped peppers, cucumbers, tomatoes and/or onions.
Sweet Paprika: In the 1970’s, deviled eggs always had some paprika sprinkled on top as a garnish. You can use a bit to sprinkle on top of this macaroni salad before serving too.
How do you make Deviled Egg Macaroni Salad?
Start by adding water and a few dashes of salt to a medium pot and bring to a boil over high heat. Add the macaroni and stir occasionally until cooked through; approximately 8-10 minutes.
Drain the water from the macaroni in a colander; then rinse under cold water to stop the cooking process and cool down the pasta. Add the drained pasta to a large mixing bowl.
Next, peel the eggs, rinse off any remaining shells; then dice and add to the pasta along with the chopped celery. In a small bowl, combine the mayonnaise and mustard; then whisk until blended.
Pour into the pasta; then mix until all of the macaroni is coated. Place the salad in a serving bowl, garnish with paprika; then refrigerate for at least 2 hours before serving.
Shelf Life
Macaroni salad has a shelf life of 3-5 days if stored tightly in the refrigerator. You can make this salad the day before to allow for a few extra days for the leftovers once served.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Pasta Salad Recipes
- Dill Macaroni Salad
- Tricolor Supreme Pasta Salad
- Tuna Macaroni Salad {Gluten Free}
- Bacon Ranch Pasta Salad
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Deviled Egg Macaroni Salad
Equipment
- Large Pot (or pasta pot)
Ingredients
- 2 cups macaroni
- 4 hard boiled eggs
- 1/2 cup diced celery
- 1 cup mayonnaise
- 1/4 cup dijon mustard
- sweet paprika (garnish)
Instructions
- Start by adding water and a few dashes of salt to a large pot and bring to a boil over high heat.
- Add the macaroni and stir occasionally until cooked through; approximately 8-10 minutes.
- Drain the water from the macaroni in a colander; then rinse under cold water to stop the cooking process and cool down the pasta. Add the drained pasta to a large mixing bowl.
- Peel the eggs, rinse off any remaining shells; then dice and add to the pasta along with the chopped celery.
- In a small bowl, combine the mayonnaise and mustard; then whisk until blended. Pour into the pasta; then mix until all of the macaroni is coated.
- Place the salad in a serving bowl, garnish with paprika; then refrigerate for at least 2 hours before serving.
Leave a Reply