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Deviled Egg Macaroni Salad is my go-to move for backyard hangouts and potluck parties. It mixes the creamy goodness of deviled eggs with that familiar, comforting macaroni salad feel. Every noodle gets covered in that rich eggy sauce, while crunchy veggies keep things lively.
The first time I brought this out for a big family cookout, everyone wanted seconds before I could even try some. Even my cousin who normally dodges eggs asked for another scoop!
Delicious Ingredients
- Fresh parsley: This one's optional, but it'll make everything look and taste brighter Don't skip it if you've got some on hand
- Dill pickles: Dice up some for tang and a little punch If you can grab deli style ones from the fridge section, even better
- Red onion: Chopped up for a pop of color and bite Pick a mild red onion for the best flavor
- Celery: Get it nice and crisp, then chop small for crunch and freshness
- Salt and black pepper: Can't forget these—they boost all those flavors
- Paprika: Toss in for some gentle smokiness and color Try Spanish paprika if you can find it
- Garlic powder: Just a pinch for a savory background note
- Sugar: A little helps balance the tart flavors
- Apple cider vinegar: Adds brightness and cuts through the richness For extra punch, grab some raw, unfiltered vinegar
- Yellow mustard: Go with classic yellow for that key tang Not Dijon—this one's all about nostalgia
- Mayonnaise: Makes the dressing rich and silky If you've got real egg mayo, use it
- Elbow macaroni: This shape's a classic—it soaks up all the sauce and stays nicely tender
- Large eggs: Hard cook 'em so the yolks get super creamy for the sauce and the whites add texture
Simple Step-by-Step
- Chill and Share:
- Let your salad hang out in the fridge for at least an hour. This helps everything get extra tasty and makes the texture perfect. When you're about to serve, sprinkle extra paprika on top for that classic look.
- Toss Everything Together:
- Gently mix your cooled macaroni into the yolk sauce. Add in chopped egg whites, celery, pickles, red onion, and parsley if you want. Stir softly so each noodle is coated without smashing pieces.
- Whip Up the Sauce:
- Grab a fork and mash yolks until they're totally smooth. Add in mayo, yellow mustard, apple cider vinegar, sugar, garlic powder, smoked paprika, salt, and pepper. Mix until everything looks creamy and even. Try a spoonful and tweak the flavor if you want.
- Egg Prep Time:
- Split each hard-boiled egg in half and sort out yolks from whites. Pop yolks into a big bowl. Chop the whites into small pieces and leave them for later—this way your salad gets the best texture and extra creamy sauce.
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The best surprise in this salad is how the tart pickles work with the creamy eggy dressing. My uncle, who swore off pasta salads, tried this one on the Fourth of July. Now he asks for a container to take home every year.
Easy Storage
Keep this macaroni salad tightly wrapped in your fridge and it'll stay good for up to three days. To refresh it if it's been chilling for a bit, just stir in an extra spoonful of mayo or a bit of vinegar for more creaminess.
Simple Swaps
No dill pickles lying around Sweet gherkins or chopped bread-and-butter pickles totally work. Want more crunch Try green bell pepper instead of celery. For something lighter, swap out half the mayo with plain Greek yogurt.
Tasty Ways to Serve
Serve big scoops next to barbecue chicken or burgers. I love tossing it on top of crisp lettuce for an easy lunch. It's even awesome wrapped up with tomato in a sandwich or tortilla for leftovers.
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A Little Deviled Egg Backstory
Deviled eggs go way back to ancient Rome, but they really took off at American cookouts in the ‘50s. Mixing their flavor into macaroni salad brings two favorites together for something totally craveable.
Common Recipe Questions
- → What's the trick to getting it really creamy?
Let your eggs and mayo sit out so they aren’t cold, keep smashing those yolks until silky, and go easy as you fold so your noodles stay happy.
- → Is it alright to use a different pasta?
Sure, grab small kinds like shells or rotini. They grab onto the dressing great. Just skip anything giant or stuffed.
- → Do I have to chill it before I eat?
If you can chill it for an hour, the taste gets better and the sauce sticks just right. But if you’re in a rush, go ahead and dig in right away.
- → How long can I keep the leftovers?
Pop it in a container with a lid in the fridge. It’s good for three days. Stir it up before serving—it’ll taste just right.
- → What can I put on top to make it look good?
Scatter on a little paprika, chop up some fresh parsley, or add sliced green onions. They look nice and bring a fresh snap.