Deviled Egg Macaroni Salad
This easy Deviled Egg Macaroni Salad is a creamy side dish that combines pasta salad with those yummy flavors of deviled eggs!
A Twist On The Traditional Macaroni Salad
Who doesn’t absolutely love deviled eggs? It’s a lot of work though, right? So I thought why not combine all those flavors we love about deviled eggs and beef it up with some pasta! It ended up being a huge hit! Everyone really loved this recipe and I think this just might be my new go-to for potlucks and cookouts!
Absolutely delicious!! We really, really enjoyed this and I got lots of compliments. Thank you!!
– Courtney
Frequently Asked Questions:
I have some fabulous tips in my recipe for Deviled Eggs!
You don’t want to overcook the eggs. Also, adding some ice cubes to a bowl of water to make an ice bath. This is essential to stop the cooking process when the eggs are done boiling and will help prevent the green ring from forming around the yolk.
Cook the pasta just to al dente to prevent overcooked, mushy pasta. I like to cook the pasta first so that it has time to cool.
This macaroni salad is great served alongside grilled burgers, brats, or hot dogs.
Grilled chicken, pulled pork, or barbecue ribs are other good options.
Serve on sandwich bread or inside lettuce cups.
Cover tightly with plastic wrap and store in the refrigerator for up to 3 days.
Add a splash of pickle juice or a spoonful of mayonnaise to the mixture after it has been chilling.
Freezing is not recommended, as the eggs, pasta, and dressing do not hold up well once thawed.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- large eggs
- macaroni pasta– Swap macaroni for small shell pasta or ditalini.
- mayonnaise – I prefer mayonnaise but if you are a Miracle Whip lover, then you can certainly use that instead.
- sour cream– I don’t think you taste the sour cream as it’s own ingredient. But, if using it really bothers you, you can just use more mayo.
- stone-ground mustard– Swap stone-ground mustard for Dijon or yellow mustard. I like the depth of flavor it adds but use what you prefer.
- paprika – I feel like paprika is that classic touch for deviled eggs but if you don’t have it on hand, don’t worry. This will still taste good.
- garlic powder
- pickle juice
- celery– If you don’t like celery, you can omit it, or use some diced bell pepper in its place.
- red onion – you want to dice this up really finely so you don’t chomp into a huge piece. Finely diced shallots works great in this as well!
- whole dill pickle– Swap the dill pickle with 2-3 Tablespoons of dill relish if you prefer. Or you can use sweet relish if you like that instead.
- chopped chives – this is optional but I love the light flavor it adds and the color really brightens everything up. You could use finely diced green onions as well!
How To Make Deviled Egg Macaroni Salad
Cook macaroni according to package directions (until al dente). Drain and allow to cool completely. Add eggs to a large pot and cover with cold water. Bring to a boil, turn off the heat, cover, and cook for 10 minutes. Transfer eggs to an ice bath for 5 minutes. Peel cooled eggs and set aside. Cut eggs in half lengthwise and separate whites and yolks. Chop the egg whites and set aside.
Add yolks, mayonnaise, sour cream, mustard, paprika, garlic powder, salt, black pepper, and pickle juice to a large mixing bowl. Mash until smooth and combined.
Gently fold in the chopped egg whites, cooled pasta, celery, onions, pickles, and chives. Season to taste with salt and pepper.
Serve immediately, garnished with a sprinkle of paprika and more chives, if desired. Enjoy!
Craving More Recipes?
Deviled Egg Macaroni Salad
Ingredients
- 8 large eggs
- 8 ounces macaroni pasta measured uncooked, ½ a 16 ounce box
- 1 cup mayonnaise
- ¼ cup sour cream
- 1 Tablespoon stone-ground mustard
- ¼ teaspoon paprika plus more for garnish
- ½ teaspoon garlic powder
- ½ teaspoon salt more to taste
- ½ teaspoon ground black pepper more to taste
- 3 Tablespoons pickle juice
- 2 ribs celery sliced
- ¼ cup finely diced red onion
- 1 whole dill pickle finely diced
- 2 Tablespoons chopped chives plus more for garnish
Instructions
- Cook 8 ounces macaroni pasta according to package directions (until al dente). Drain and allow to cool completely.
- Add 8 large eggs to a large pot and cover with cold water. Bring to a boil, turn off the heat, cover, and cook for 10 minutes.
- Transfer eggs to an ice bath for 5 minutes. Peel cooled eggs and set aside.
- Cut eggs in half lengthwise and separate whites and yolks. Chop the egg whites and set aside.
- Add yolks, 1 cup mayonnaise, ¼ cup sour cream, 1 Tablespoon stone-ground mustard, ¼ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon ground black pepper, and 3 Tablespoons pickle juice to a large mixing bowl. Mash until smooth and combined.
- Gently fold in the chopped egg whites, cooled pasta, 2 ribs celery, ¼ cup finely diced red onion, 1 whole dill pickle, and 2 Tablespoons chopped chives. Season to taste with salt and pepper.
- Serve immediately, garnished with a sprinkle of paprika and more chives, if desired. Enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
The best Deviled egg macaroni salad recipe….!! It’s a keeper…
Thanks so very much Chuck! I really appreciate you taking the time to come back and comment!
Absolutely delicious!! We really, really enjoyed this and I got lots of compliments. Thank you!!
Thanks so very much Courtney!
Yumm! I can’t wait to make this salad!
Oh my goodness! YUM!!