Deviled Egg Macaroni Salad: The Ultimate Recipe

Deviled Egg Macaroni Salad: Prepare to experience a flavor explosion that will redefine your summer gatherings! Forget everything you thought you knew about macaroni salad because this isn’t your grandma’s (unless your grandma was a culinary genius, that is!). We’re taking the creamy, comforting classic and infusing it with the tangy, savory goodness of deviled eggs.

Macaroni salad, in its simplest form, has been a staple at picnics and potlucks for generations, a testament to its crowd-pleasing nature and ease of preparation. But the addition of deviled eggs elevates it to a whole new level. Deviled eggs themselves boast a rich history, with variations appearing in cookbooks dating back centuries. The combination? Pure magic.

What makes this Deviled Egg Macaroni Salad so irresistible? It’s the perfect balance of textures – the tender macaroni, the creamy dressing, and the slightly firm, flavorful deviled egg filling. The taste is a symphony of sweet, tangy, and savory notes, making it a guaranteed hit with everyone. Plus, it’s incredibly convenient to make ahead of time, freeing you up to enjoy the party. Trust me, once you try this recipe, you’ll never look at macaroni salad the same way again!

this Recipe

Ingredients:

• 1 pound elbow macaroni
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup yellow mustard
• 2 tablespoons sweet pickle relish
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika, plus more for garnish
• 6 hard-boiled eggs, peeled and chopped
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• Optional: 1/4 cup cooked and crumbled bacon

Cooking the Macaroni

Okay, let’s get started! The first thing we need to do is cook our macaroni. This is super simple, but it’s important to get it right so the salad isn’t mushy or undercooked.

1. Bring a large pot of salted water to a rolling boil. I mean a large pot – you want plenty of room for the macaroni to move around. The salt helps season the pasta as it cooks.
2. Add the elbow macaroni to the boiling water. Stir it immediately to prevent the pasta from sticking together.
3. Cook the macaroni according to the package directions, but subtract 1-2 minutes. We want the macaroni to be al dente, which means “to the tooth” in Italian. It should be slightly firm and not mushy. Remember, it will continue to soften a bit as it sits in the dressing. For most elbow macaroni, this will be around 6-7 minutes.
4. Drain the macaroni in a colander. Make sure to drain it really well! We don’t want any excess water diluting our dressing.
5. Rinse the macaroni with cold water. This stops the cooking process and helps to cool it down quickly. Cooling it down is important because we don’t want the hot pasta to melt the mayonnaise in our dressing.
6. Set the macaroni aside to drain completely. You can even give it a little shake to get rid of any extra water.

Preparing the Deviled Egg Base

Now, let’s move on to the heart of our salad: the deviled egg base! This is where all the flavor comes from, so pay close attention.

1. In a large bowl, combine the mayonnaise, sour cream, yellow mustard, sweet pickle relish, white vinegar, sugar, salt, pepper, and paprika. Whisk everything together until it’s smooth and creamy. This is our base dressing, and it’s important to get the balance of flavors just right. Taste it and adjust the seasonings as needed. Some people like a little more mustard, while others prefer a sweeter taste. It’s all up to you!
2. Chop the hard-boiled eggs. I like to use an egg slicer for this, but you can also just chop them with a knife. Make sure the pieces are small enough to distribute evenly throughout the salad, but not so small that they disappear.
3. Add the chopped hard-boiled eggs to the dressing. Gently fold them in until they’re evenly coated. Be careful not to overmix, as you don’t want to break up the eggs too much.

Adding the Veggies and Assembling the Salad

We’re almost there! Now it’s time to add the veggies and assemble our delicious Deviled Egg Macaroni Salad.

1. Finely chop the celery and red onion. The smaller the pieces, the better. We want them to add a little crunch and flavor without overpowering the salad.
2. Chop the fresh parsley. Fresh herbs add a bright, fresh flavor to the salad. If you don’t have fresh parsley, you can use dried, but use about half the amount.
3. Add the chopped celery, red onion, and parsley to the bowl with the macaroni and deviled egg mixture. Gently fold everything together until it’s well combined.
4. If using, add the cooked and crumbled bacon. Bacon adds a smoky, salty flavor that complements the other ingredients perfectly.
5. Taste the salad and adjust the seasonings as needed. Does it need more salt? A little more pepper? Now is the time to make any final adjustments.

Chilling and Serving

The most important step is chilling the salad. This allows the flavors to meld together and the salad to cool down completely. Trust me, it’s worth the wait!

1. Cover the bowl with plastic wrap or a lid. Make sure the plastic wrap is touching the surface of the salad to prevent a skin from forming.
2. Refrigerate the salad for at least 2 hours, or preferably overnight. The longer it chills, the better it will taste.
3. Before serving, give the salad a good stir. The dressing may have settled a bit, so you want to make sure everything is evenly distributed.
4. Garnish with a sprinkle of paprika. This adds a pop of color and a little extra flavor.
5. Serve cold and enjoy! This Deviled Egg Macaroni Salad is perfect for picnics, potlucks, barbecues, or any other occasion. It’s also great as a side dish or even a light lunch.

Tips and Variations

Here are a few tips and variations to make this recipe your own:

• For a creamier salad, use more mayonnaise. If you prefer a tangier salad, use more sour cream.
• Add a pinch of cayenne pepper for a little heat.
• Substitute dill pickle relish for sweet pickle relish.
• Add other vegetables, such as chopped bell peppers, carrots, or green onions.
• Use different types of pasta, such as rotini or shells.
• For a healthier option, use light mayonnaise and Greek yogurt instead of sour cream.
• Add a tablespoon of Dijon mustard for a more complex flavor.
• If you don’t have fresh parsley, you can use dried parsley, but use about half the amount.
• Make sure to cook the macaroni al dente, as it will continue to soften as it sits in the dressing.
• Don’t overcook the hard-boiled eggs, as they will become rubbery.
• Chill the salad for at least 2 hours before serving to allow the flavors to meld together.

Make Ahead Instructions

This salad is perfect for making ahead of time! You can prepare it up to 2 days in advance and store it in the refrigerator. Just give it a good stir before serving.

Storage Instructions

Store leftover salad in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

This Deviled Egg Macaroni Salad is a versatile dish that can be served in many ways:

• As a side dish at a barbecue or picnic.
• As part of a potluck spread.
• As a light lunch or snack.
• Served alongside grilled chicken, burgers, or hot dogs.
• As a filling for sandwiches or wraps.

I hope you enjoy this recipe as much as I do! It’s a classic for a reason, and it’s always a crowd-pleaser. Happy cooking!

Conclusion:

This isn’t just another macaroni salad recipe; it’s a creamy, tangy, and utterly irresistible Deviled Egg Macaroni Salad that will steal the show at your next potluck, barbecue, or even a simple weeknight dinner. The combination of the classic macaroni salad base with the rich, flavorful twist of deviled eggs creates a symphony of textures and tastes that will have everyone coming back for seconds (and thirds!). Trust me, I’ve seen it happen!

What makes this recipe a must-try? It’s the perfect balance of sweet and savory, the creamy dressing that clings to every noodle, and the delightful bursts of flavor from the chopped celery, onion, and, of course, those perfectly seasoned deviled eggs. It’s a comforting classic with a sophisticated upgrade, making it a crowd-pleaser for all ages. Plus, it’s incredibly easy to make, requiring minimal effort for maximum flavor payoff.

But the best part? It’s incredibly versatile! Serve it chilled as a side dish alongside grilled chicken, burgers, or hot dogs for a classic summer meal. Or, for a lighter option, try pairing it with a fresh green salad and some crusty bread. It’s also fantastic as a topping for lettuce wraps or even as a filling for a quick and easy sandwich.

Looking for variations? I’ve got you covered! For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing. If you’re a fan of pickles, toss in some chopped dill pickles or sweet pickle relish for an extra layer of tanginess. For a heartier salad, consider adding some cooked bacon bits or diced ham. And if you’re feeling adventurous, try using different types of pasta, such as rotini or shells, for a fun textural twist. You can even add some chopped bell peppers for a pop of color and added crunch.

Serving Suggestions:

* Serve chilled as a side dish at your next barbecue.
* Pair with grilled chicken, burgers, or hot dogs.
* Enjoy it as a light lunch with a side salad.
* Use it as a topping for lettuce wraps or a filling for sandwiches.

Variations:

* Add a pinch of cayenne pepper or hot sauce for a spicy kick.
* Incorporate chopped dill pickles or sweet pickle relish for extra tanginess.
* Include cooked bacon bits or diced ham for a heartier salad.
* Experiment with different types of pasta, such as rotini or shells.
* Add chopped bell peppers for color and crunch.

I truly believe this Deviled Egg Macaroni Salad will become a new favorite in your household. It’s a recipe that’s perfect for any occasion, from casual weeknight dinners to festive gatherings. So, what are you waiting for? Gather your ingredients, follow the simple steps, and get ready to experience a macaroni salad like no other.

I’m so excited for you to try this recipe! Once you do, I’d love to hear about your experience. Did you make any variations? What did you serve it with? Share your photos and comments below – I can’t wait to see your creations! Happy cooking!