Deviled Egg Macaroni

This deviled egg macaroni salad brings together the nostalgic flavor of classic deviled eggs with creamy tangy pasta salad for a crowd-pleasing side. Whether you’re hosting a barbecue or prepping for the holidays this dish delivers comforting flavor and satisfying crunch in every bite. It’s become a staple at our family gatherings ever since I first whipped it up on a whim one summer weekend. Now it’s requested constantly.

My family absolutely devoured this the first time I made it and I’ve been doubling the batch ever since

• Elbow macaroni: This is the heart of the dish and holds the dressing perfectly Look for pasta that holds shape well after boiling
• Mayonnaise: Provides creaminess and body to the dressing Use full-fat for best results
• Mustard: Adds zest and color Dijon or grainy mustard gives a more interesting flavor than yellow
• Apple cider vinegar: Cuts the richness of the mayo Choose raw unfiltered for depth
• Sour cream: Adds a mild tang and smooth texture Can sub with full-fat Greek yogurt
• Granulated sugar: Brings all flavors together without making it sweet Just a small amount does the trick
• Salt and black pepper: Essential for seasoning Adjust to taste before chilling
• Hard boiled eggs: The yolks go into the dressing and the whites are diced into the salad Use eggs that are a few days old for easier peeling
• Celery: Brings crunch and freshness Dice finely for better distribution
• Red onion: Adds sharp bite Finely dice to keep it from overwhelming the salad
• Pickles: Sweet or dill work here Chopped small for tangy brightness
• Paprika: For a classic deviled egg touch Smoked or sweet based on preference

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil and cook elbow macaroni until just tender Rinse under cold water to stop cooking and drain well to prevent a watery salad

Make the Dressing:

In a large mixing bowl whisk together mayonnaise mustard apple cider vinegar and sour cream until smooth Stir in sugar salt and pepper to balance the flavors then mash in the egg yolks until the dressing is creamy and thick

Add the Pasta:

Fold the cooked macaroni into the dressing while the pasta is still slightly cool This helps the flavors absorb into the noodles more effectively

Fold in the Mix-ins:

Gently add chopped egg whites celery red onion and pickles Stir to combine without smashing the ingredients

Season and Chill:

Taste and adjust seasoning if needed then cover and refrigerate for at least two hours This rest time allows flavors to meld and the salad to firm up

Serve and Garnish:

Just before serving sprinkle with paprika and top with optional egg slices Serve cold and keep chilled until ready to eat

I always top mine with extra egg slices for a bit of flair and that deviled egg feel One summer picnic my uncle ate nearly half the bowl and swore it was better than his mom’s version which is basically a culinary victory in my family

Storage Tips

Store the salad in an airtight container in the refrigerator for up to three days Do not freeze as the mayonnaise base will separate and change texture Keep it chilled during gatherings and return leftovers to the fridge promptly

Ingredient Substitutions

Greek yogurt can replace sour cream for a lighter version Dill pickles can sub for sweet if you prefer a brinier flavor No apple cider vinegar on hand use red wine vinegar or plain white in a pinch

Serving Suggestions

Serve alongside grilled meats pulled pork sandwiches or fried chicken Makes a great addition to Easter dinner or Fourth of July spreads Add a little hot sauce to the dressing for a spicy twist

Cultural and Historical Context

Macaroni salad has long been a picnic and potluck staple in American cooking The deviled egg variation draws from Southern traditions where eggs are seasoned and mixed into dishes to add richness Combining the two is a practical and delicious way to honor both classics

Common Questions About Recipes

→ Can I make this macaroni salad ahead of time?

Yes, making it a day in advance enhances the flavor as it chills and melds together.

→ What can I use instead of apple cider vinegar?

Red wine vinegar or white vinegar are both suitable substitutes for apple cider vinegar.

→ Is it okay to freeze this dish?

No, freezing is not recommended as the mayonnaise may separate and affect texture.

→ How long will leftovers keep in the fridge?

Stored properly in an airtight container, it will last up to 3 days in the refrigerator.

→ Can I substitute the celery?

Yes, diced bell peppers are a great alternative if you prefer a different type of crunch.

→ What pasta works best?

Elbow macaroni is ideal, but cavatappi, penne, or ditalini also work well.