Deviled Egg Macaroni Pasta Salad Recipe
If you’re on the hunt for a salad that truly wows with its nostalgic charm and bursts of flavor, the Deviled Egg Macaroni Pasta Salad is your new best friend. It’s the perfect marriage between a creamy, tangy deviled egg filling and classic macaroni salad goodness, delivering a dish that’s irresistibly comforting yet refreshingly bright. Whether for a picnic, potluck, or a simple lunch, this salad brings together simple ingredients with an exciting twist that will have everyone asking for seconds.
Ingredients You’ll Need
The magic behind this Deviled Egg Macaroni Pasta Salad comes down to a handful of everyday staples, each bringing its own character to the party. From tender elbow macaroni to the zing of Dijon mustard, every ingredient plays a vital role in balancing texture, taste, and color perfectly.
- Elbow macaroni: The classic pasta choice offers just the right bite and shape to hold the creamy dressing.
- Large eggs: Hard-boiled and chopped, these are the heart of the deviled egg flavor in this salad.
- Mayonnaise: Provides creaminess and richness that ties everything together smoothly.
- Dijon mustard: Adds a subtle sharpness and depth to the dressing.
- Apple cider vinegar: Brings a refreshing tang that balances the creaminess perfectly.
- Smoked paprika: A smoky hint that adds warmth and color.
- Garlic powder: For a gentle, savory undertone that enhances the other flavors.
- Salt and pepper: Essential seasonings to bring out the full flavor of the salad.
- Celery: Crisp and diced finely to add fresh crunch and texture contrast.
- Red onion: For a touch of sharpness and a pop of color.
- Sweet pickle relish: Offers a burst of sweetness and tang that livens up every bite.
- Fresh parsley: Chopped for garnish, adding a bright, herbal note and lovely green flecks.
How to Make Deviled Egg Macaroni Pasta Salad
Step 1: Cook the Elbow Macaroni
Start by bringing a large pot of salted water to a rolling boil. Adding salt is important—it flavors the pasta from within. Once boiling, stir in the elbow macaroni and cook according to the package instructions until al dente, which means tender but still slightly firm to the bite. This texture prevents the pasta from becoming mushy once mixed.
Step 2: Hard-Boil the Eggs
While the macaroni is cooking, carefully place your eggs into another pot and cover them with cold water. Bring the water to a boil, then immediately remove the pot from heat, cover it, and let the eggs sit for 10 minutes. This method yields perfectly cooked yolks that are creamy, not chalky.
Step 3: Cool and Chop the Eggs
After the 10-minute timer goes off, transfer your eggs into an ice bath to halt the cooking instantly and make peeling easier. Once cooled, gently peel and chop the eggs into bite-sized pieces that will distribute evenly through the salad.
Step 4: Rinse and Cool the Macaroni
Drain the cooked macaroni and rinse it under cold water to stop the cooking process and cool it down quickly. Setting it aside to cool completely is key for the salad’s texture and to avoid a wilted dressing.
Step 5: Make the Deviled Egg Dressing
In a large mixing bowl, combine the creamy mayonnaise, sharp Dijon mustard, tangy apple cider vinegar, smoky paprika, savory garlic powder, and salt and pepper. Whisk everything together until silky smooth—this blend is the soul of your Deviled Egg Macaroni Pasta Salad.
Step 6: Combine All Ingredients
Now for the fun part. To your dressing, add the cooled macaroni, chopped eggs, crunchy diced celery, zesty red onion, and sweet pickle relish. Gently fold the mixture together with a spatula until each piece is lovingly coated. Be mindful to keep that delicate balance of cream and crunch.
Step 7: Taste and Adjust
Take a moment to taste your creation, tweaking the seasoning if needed. Sometimes a pinch more salt or a dash more vinegar can make all the difference in brightening the flavors.
Step 8: Chill and Garnish
Transfer the salad to a serving bowl, sprinkle the fresh parsley on top for that burst of color and herbal freshness, and refrigerate for at least 30 minutes. This resting time is crucial; it allows all the wonderful flavors to meld into one harmonious, crave-worthy dish.
How to Serve Deviled Egg Macaroni Pasta Salad
Garnishes
A little garnish goes a long way with the Deviled Egg Macaroni Pasta Salad. Besides the fresh parsley already included, consider adding a light dusting of smoked paprika on top or even a few chopped chives to amp up the fresh herbal notes and visual appeal.
Side Dishes
This salad pairs beautifully with all kinds of grilled favorites like barbecued chicken, burgers, or seared steaks, as the creamy tang of the salad balances smoky and savory meats perfectly. It also makes a delightful companion to picnic staples such as fried chicken or fresh corn on the cob.
Creative Ways to Present
For a twist at your next gathering, serve the Deviled Egg Macaroni Pasta Salad in individual mason jars layered with extra diced pickles on the bottom, then macaroni salad, topped with a sprig of parsley. Alternatively, scoop it onto a bed of crisp lettuce leaves as lettuce wraps for a refreshing handheld treat.
Make Ahead and Storage
Storing Leftovers
After enjoying your Deviled Egg Macaroni Pasta Salad, store any leftovers in an airtight container in the refrigerator. It stays fresh and flavorful for up to 3 days, making it a fantastic grab-and-go lunch option or side for the next day.
Freezing
Because of the creamy mayonnaise and egg, freezing is not recommended for the Deviled Egg Macaroni Pasta Salad. Freezing can cause the texture to become grainy and watery once thawed, which affects the delicious mouthfeel you want to preserve.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary. Let leftovers sit out for about 15 minutes before serving if you want to take the chill off, but resist the urge to warm it up.
FAQs
Can I use a different type of pasta for this salad?
Absolutely! While elbow macaroni is traditional and ideal for this recipe, small pasta shapes like mini shells or ditalini will also work well, as they hold the dressing nicely.
Is there a way to make this dish vegan or dairy-free?
You can swap out the mayonnaise for a vegan, egg-free alternative and replace eggs with firm tofu cubes or chickpea salad. The flavor won’t be identical, but it still makes a tasty and creamy salad.
How far in advance can I make the Deviled Egg Macaroni Pasta Salad?
Preparing it up to a day ahead is perfect for allowing flavors to meld. Just give it a gentle stir before serving and add fresh parsley garnish right before you present it.
Can I substitute the Dijon mustard with yellow mustard?
Yes, but keep in mind that Dijon has a milder, more complex flavor than yellow mustard, which is tangier and a bit sharper. Adjust the amount to your taste for the best balance.
What can I do if I don’t have sweet pickle relish?
No worries! You can finely chop sweet pickles or even dill pickles combined with a teaspoon of sugar or honey to mimic the sweet and tangy profile that relish provides.
Final Thoughts
There’s something deeply satisfying about the Deviled Egg Macaroni Pasta Salad that makes it more than just a side dish—it’s a conversation starter, a comforting bite of nostalgia, and a versatile crowd-pleaser all rolled into one. I can’t recommend enough to give this recipe a try the next time you want to impress effortlessly while serving up something truly tasty and unique. Ready to enjoy a bowl of creamy, crunchy, and utterly delicious happiness? Your taste buds will thank you!
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Deviled Egg Macaroni Pasta Salad Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and tangy Deviled Egg Macaroni Pasta Salad that perfectly combines al dente elbow macaroni with chopped hard-boiled eggs, crisp celery, red onion, and sweet pickle relish, all tossed in a zesty homemade deviled egg-style dressing. This easy-to-make salad is ideal for picnics, potlucks, or a refreshing side dish any time of year.
Ingredients
Pasta
- 2 cups elbow macaroni
Eggs
- 6 large eggs
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Salad Mix-ins
- 1 cup celery, diced (about 2 ribs)
- 1/2 cup red onion, diced
- 1/4 cup sweet pickle relish
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Boil water in a large pot with a pinch of salt. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Boil the eggs: Place the eggs in a pot and cover with water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes to hard boil. Transfer eggs to ice water to cool, then peel and chop them.
- Prepare the dressing: In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, salt, and pepper until smooth and well combined.
- Combine salad ingredients: Add the cooled macaroni, chopped eggs, diced celery, diced red onion, and sweet pickle relish to the dressing. Gently fold everything together to coat evenly without breaking up the eggs.
- Adjust seasoning: Taste the salad and add additional salt or pepper as needed to balance the flavors.
- Chill and serve: Transfer the macaroni salad to a serving dish, garnish with chopped fresh parsley, and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
- For best texture, be sure not to overcook the macaroni; it should be just tender with a slight bite.
- Cooling the cooked pasta under cold water prevents it from becoming mushy.
- Mayonnaise can be substituted with Greek yogurt for a lighter version, but it will change the flavor profile slightly.
- This salad is best served chilled and can be stored in the refrigerator for up to 3 days.
- To add a smoky depth, consider using smoked paprika as noted, or substitute with regular paprika if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 10g
- Cholesterol: 140mg
Keywords: deviled egg pasta salad, macaroni salad, egg salad, picnic salad, easy pasta salad
