Deviled Egg Macaroni Pasta Salad Recipe
This creamy Deviled Egg Macaroni Pasta Salad combines the rich flavor of classic deviled eggs with tender macaroni in a tangy, flavorful dressing. It’s a crowd-pleasing side dish perfect for potlucks, BBQs, or any occasion. Packed with protein, it’s both satisfying and easy to prepare, making it a must-try summer favorite.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Salad, Side Dish
- Method: Boiled, Mixed, Chilled
- Cuisine: American
- Diet: Vegetarian
Ingredients
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8 oz elbow macaroni
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6 large eggs
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½ cup mayonnaise
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1 tbsp yellow mustard
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1 tbsp apple cider vinegar
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½ tsp paprika (plus extra for garnish)
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½ tsp garlic powder
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1 tsp sugar
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Salt and pepper to taste
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¼ cup chopped celery
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¼ cup chopped red onion
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1 tbsp chopped fresh chives or parsley (optional for garnish)
Instructions
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Boil the macaroni: Cook pasta according to package directions. Drain and let cool.
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Boil the eggs: Place eggs in a pot, cover with water, bring to a boil, then remove from heat and let sit for 10-12 minutes. Cool and peel.
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Make the dressing: In a large bowl, mix mayonnaise, mustard, vinegar, paprika, garlic powder, sugar, salt, and pepper.
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Prep the eggs: Chop 4 eggs and mash the remaining 2 with a fork for a creamier texture.
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Combine: Add macaroni, eggs, celery, and onion to the dressing. Stir until well coated.
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Chill & serve: Chill for at least 1 hour. Garnish with paprika and herbs before serving.
Notes
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For a tangier twist, add a spoonful of dill pickle relish.
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Can be made a day ahead for even better flavor.
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Adjust mayo and mustard ratio to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 430mg