This Deviled Egg Macaroni Salad is a creamy, tangy, and comforting side dish that combines the classic flavors of deviled eggs with tender macaroni. It’s perfect for picnics, potlucks, barbecues, or as a delicious make-ahead dish for any gathering. Every bite is rich, flavorful, and irresistibly smooth.
Ingredients
12 large eggs, hard-boiled and peeled
1 lb elbow macaroni, cooked and cooled
1 cup mayonnaise
1/4 cup yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon paprika (plus extra for garnish)
Salt and black pepper, to taste
Preparation Method
Prepare the eggs:
Separate the egg yolks from the whites. Finely chop the egg whites and set them aside.
Make the deviled egg dressing:
In a large bowl, mash the egg yolks until smooth. Add the mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and black pepper. Mix well until creamy and well combined.
Combine the ingredients:
Add the cooked and cooled macaroni to the bowl, followed by the chopped egg whites. Gently stir until everything is evenly coated with the dressing.
Adjust seasoning:
Taste and adjust salt, pepper, or mustard if needed.
Chill and serve:
Cover and refrigerate for at least 1 hour to allow the flavors to blend. Before serving, sprinkle with extra paprika for garnish.
Serving Tip
Serve cold as a side dish with grilled meats, sandwiches, or at summer gatherings. For extra flavor, you can add chopped pickles, celery, or green onions.