Introduction
Oh, mac and cheese! Who doesn’t love a comforting bowl of pasta? But sometimes, you crave something a little different, something that brings back those happy picnic memories and backyard BBQ vibes. Well, get ready, because I’m about to share a recipe that does just that – our Creamy Deviled Egg Macaroni Salad! This isn’t your average pasta salad; it’s packed with all the classic, irresistible flavors of deviled eggs, all swirled into a delightfully creamy macaroni base. It’s surprisingly quick to whip up, making it perfect for those last-minute potlucks or even just a delicious weeknight meal.
Why You’ll Love This Recipe
- Fast: Seriously, you can have this ready in under 30 minutes!
- Easy: Simple steps that even a beginner cook can master.
- Giftable: Makes a fantastic side dish for any gathering or a thoughtful treat for a neighbor.
- Crowd-pleasing: Everyone loves the familiar, comforting flavors of deviled eggs and creamy macaroni salad.
Ingredients
Let’s gather our goodies! You probably have most of these in your pantry right now:
- 8 oz Elbow Macaroni: Our starchy canvas, cooked to tender perfection.
- 6 Large Eggs, hard-boiled: The star of our show, bringing that deviled egg goodness. Make sure they’re fully cooked and cooled!
- 1/2 cup Celery, chopped: For that satisfying little crunch and fresh flavor.
- 1/4 cup Red Onion, finely diced: Adds a little zing without being overpowering.
- 1 tbsp Chives or green onions, fresh, chopped: A pop of fresh, oniony flavor.
- 2 tbsp Parsley, fresh, chopped: For a burst of color and herbaceous notes.
- 1/2 cup Mayonnaise: The creamy binder that makes everything sing.
- 1 tbsp Yellow Mustard: Adds a tangy kick we all know and love.
- 1/4 cup Dill pickles or sweet relish, chopped: Your choice! Dill for tang, sweet for a touch of sweetness.
- 1 tbsp Apple Cider Vinegar: This is our secret weapon for balancing the creaminess and adding a bright finish.
- 1 tsp Sugar: Just a touch to round out the flavors.
- Salt, to taste: To enhance all those delicious components.
- Black pepper, to taste: Freshly ground is always best!
- 1/2 tsp Paprika: For that classic deviled egg finishing touch and a hint of color.
How to Make It
Alright, let’s get cooking! This is so straightforward, you’ll be amazed.
- Cook Your Macaroni: First things first, get that elbow macaroni cooking according to the package directions. You want it nice and tender, but not mushy! Once it’s done, drain it really well and give it a good rinse with cold water. This stops the cooking and prevents it from sticking together. Set it aside to cool a bit.
- Prep Your Deviled Egg Stars: While the pasta is doing its thing, peel and chop your hard-boiled eggs into bite-sized pieces. I like them about the size of a small dice so you get egg in every bite.
- Combine the Solids: Grab a big bowl – a really big one! Toss in your cooled macaroni, chopped hard-boiled eggs, chopped celery, diced red onion, chives (or green onions), and fresh parsley. Give it a gentle stir to distribute everything.
- Whip Up the Dressing: In a separate, medium-sized bowl, let’s make our magic dressing. Whisk together the mayonnaise, your chopped pickles (or relish), yellow mustard, apple cider vinegar, sugar, salt, and pepper until it’s all smooth and beautifully combined. Taste it! Does it need a little more salt or pepper? You’re the chef here!
- Bring It All Together: Pour that luscious dressing over the macaroni and egg mixture in the big bowl. Now, gently toss everything together. You want to coat every single piece without mashing those lovely eggs. My trick is to use a large spoon and spatula, folding it from the bottom up until everything is perfectly coated.
- The Grand Finale: Before you serve, give it a final sprinkle of paprika over the top. It just looks so pretty and instantly reminds you of those classic deviled eggs!
Substitutions & Additions
This recipe is already fantastic, but here are some ideas to make it even more you:
- Spice it Up: A pinch of cayenne pepper or a dash of hot sauce in the dressing can add a lovely warmth.
- Add Protein: Cooked, shredded chicken or even some chopped ham would be delicious additions.
- More Veggies: Feeling adventurous? Some finely diced bell pepper (any color!) or even some sweet corn kernels could be lovely.
- Cheese Please: A sprinkle of shredded cheddar cheese can be surprisingly good!
- Different Pickles: If you love a good bread and butter pickle, try using that for a sweeter tang.
Tips for Success
A few little secrets from my kitchen to yours:
- Don’t Overcook the Macaroni: Mushy pasta is no fun! Cook it just until al dente.
- Cool Everything Down: Make sure your macaroni and eggs are completely cool before mixing. Hot ingredients will melt the mayonnaise and make your salad greasy.
- Taste and Adjust: Seriously, don’t skip tasting the dressing before you add it to the pasta. Your salt and pepper preferences might be different from mine!
- Prep Ahead: You can hard-boil your eggs and chop your veggies a day in advance to save time on the day you want to serve it. Just store them separately in airtight containers in the fridge.
How to Store It
This Creamy Deviled Egg Macaroni Salad is best enjoyed chilled. Once it’s made, cover the bowl tightly with plastic wrap or transfer it to an airtight container. Pop it in the refrigerator. It will keep well for about 3-4 days. The flavors actually meld and get even better on day two!
FAQs
Here are a few quick questions you might have:
Can I make this ahead of time?
Absolutely! This salad is a perfect make-ahead dish. In fact, I think it tastes even better the next day. Just make sure to store it in an airtight container in the fridge.
How long will it last in the fridge?
You can expect this delicious macaroni salad to stay fresh and tasty in the refrigerator for about 3 to 4 days.
Can I use a different type of pasta?
While elbow macaroni is traditional and works beautifully, you can certainly use other small pasta shapes like rotini, farfalle (bow-ties), or even ditalini. Just be sure to cook them al dente!
Is it okay to use sweet relish instead of dill pickles?
Yes, definitely! Using sweet relish will give your macaroni salad a sweeter flavor profile, while dill pickles will add more tang. It’s all about your personal preference!
Creamy Deviled Egg Macaroni Salad
Equipment
- Large bowl
- Medium bowl
- Pot for cooking macaroni
- Colander
- Measuring Cups
- Measuring spoons
- Whisk
- Knife
- Cutting board
Ingredients
Salad Components
- 8 oz Elbow Macaroni cooked to tender perfection
- 6 large Eggs hard-boiled, peeled, and chopped
- 0.5 cup Celery chopped
- 0.25 cup Red Onion finely diced
- 1 tbsp Chives or green onions fresh, chopped
- 2 tbsp Parsley fresh, chopped
Dressing Components
- 0.5 cup Mayonnaise
- 1 tbsp Yellow Mustard
- 0.25 cup Dill pickles or sweet relish chopped
- 1 tbsp Apple Cider Vinegar
- 1 tsp Sugar
- to taste Salt
- to taste Black pepper freshly ground
- 0.5 tsp Paprika for garnish
Instructions
- Cook elbow macaroni according to package directions until tender but not mushy. Drain well and rinse with cold water to stop cooking and prevent sticking. Set aside to cool.
- While macaroni cools, peel and chop hard-boiled eggs into bite-sized pieces.
- In a large bowl, combine cooled macaroni, chopped eggs, chopped celery, diced red onion, chives (or green onions), and fresh parsley. Gently stir to distribute.
- In a separate medium bowl, whisk together mayonnaise, chopped pickles (or relish), yellow mustard, apple cider vinegar, sugar, salt, and pepper until smooth and combined. Taste and adjust seasoning as needed.
- Pour the dressing over the macaroni and egg mixture. Gently toss to coat everything evenly without mashing the eggs.
- Sprinkle paprika over the top before serving.