If you love deviled eggs and classic macaroni salad, this Deviled Egg Macaroni Salad combines the best of both into one ultra-creamy, crowd-pleasing side dish. It’s rich from mayo and egg yolks, tangy from mustard and apple cider vinegar, and perfectly balanced with crunchy celery, onion, and pickles. This easy picnic side dish is ideal for BBQs, potlucks, holidays, and game day spreads. Make it ahead, chill, and let the flavors meld together for a salad that’s guaranteed to disappear fast.
table of contents
Time Breakdown
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 35 minutes
- Servings: 10
- Course: Side Dish
- Cuisine: American
Ingredients List
- 16 ounces elbow macaroni
- 1 cup mayonnaise
- 3 tablespoons mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons sour cream
- 1½ teaspoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 large hard-boiled eggs, peeled and divided
- ¾ cup chopped celery
- ¾ cup diced red onion
- ½ cup diced pickles (dill or sweet)
Garnish:
- Paprika or smoked paprika
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large pot
- Colander
- Mixing bowls
- Whisk
- Fork
- Sharp knife
- Cutting board
- Plastic wrap
Step-by-Step Beginner-Friendly Instructions
1️⃣ Cook the Macaroni
Bring a large pot of salted water to a boil.
Add macaroni and cook according to package directions until al dente.
Drain and rinse under cold water for about 1 minute.
Drain well and set aside.
2️⃣ Make the Deviled Egg Dressing
In a medium bowl, whisk together mayonnaise, mustard, apple cider vinegar, and sour cream.
Add sugar, salt, and pepper. Whisk until smooth.
Separate egg yolks from whites.
Mash yolks with a fork and whisk into the dressing until creamy. 🥚✨
Chop egg whites and set aside.
3️⃣ Combine Everything
Add cooled macaroni to the dressing and stir until coated.
Fold in chopped egg whites, celery, red onion, and pickles.
Taste and adjust seasoning if needed.
4️⃣ Chill & Serve
Cover tightly and refrigerate for at least 2 hours to allow flavors to blend.
Before serving, sprinkle with paprika or smoked paprika.
Serve chilled and enjoy!
Pro Tips
- Best Flavor: Make it a day ahead for deeper flavor.
- Extra Creamy: Add 1–2 tablespoons more mayo before serving if needed.
- Crunch Boost: Add diced bell peppers for extra texture.
- Storage: Keep refrigerated up to 3 days. Do not freeze.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 serving | 383 | 10g | 37g | 21g | 2g | 3g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredient brands and preparation. Please consult a nutritionist for precise dietary advice.
Deviled Egg Macaroni Salad
Ingredients
Equipment
Method
- Cook elbow macaroni according to package directions. Drain and cool completely.
- In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, and sour cream until smooth.
- Separate egg yolks from whites. Mash yolks into the dressing until smooth, then chop egg whites.
- Add cooled macaroni, chopped egg whites, celery, red onion, and pickles to the bowl. Stir until evenly coated.
- Cover and refrigerate for at least 2 hours before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion
This Deviled Egg Macaroni Salad is the ultimate creamy side dish that combines the best flavors of deviled eggs and classic pasta salad. Perfectly tangy, crunchy, and satisfying, it’s a must-make for summer BBQs, holidays, and family gatherings.