This Deviled Egg Macaroni Salad is perfect for all your summer gatherings. It’s creamy, loaded with hard-boiled eggs and super easy to make.
**Edit: Photos and text in this post have been updated since its original post date in 2013 to properly reflect my voice and vision for my blog. The recipe has not been altered from the original.
I’m currently sitting in the Dallas airport as I write this on my way to Costa Rica. I had big, grand plans to have all my posts for while we gone written ahead of time but big life things happened and it just didn’t go as planned. My hope is to get some posts written during relaxing down time on vacation but it might not happen and I’m totally ok with that (and hope you are too).
I did know there were a few posts I HAD to share with you before the 4th of July, the first being the Creamy Lemonade Bomb Pops I share on Tuesday. You need to try them. The second is today’s post update.
I really debated between updating this post or sharing a new side dish in time for the 4th of July but ultimately this one won out. It just screams Americana and is my favorite macaroni salad for the 4th. I mean, deviled eggs and macaroni salad in one is just what the holiday needs.
This salad is packed with hardboiled eggs and relish all swimming in a creamy dressing to make a deviled egg-esque pasta that is just perfect, especially on these super hot days.
The original recipe for this Deviled Egg Macaroni Salad isn’t my own but after some experimenting I changed the recipe a bit by reducing the mayonnaise (and using reduced fat) and upping the relish. It’s still incredibly creamy with way less mayonnaise, even a few days later. And if you know me at all you know I love a good pucker-y pickle punch so the extra relish is a necessity for us.
I love having different pasta and macaroni salad recipes on hand so that we don’t get bored and we can mix things up all summer. This has been and continues to be a family favorite.
- 1 lb. elbow pasta, cooked 1 minute less than package directions
- 2 cups mayo
- 2 Tbsp. yellow mustard
- 2 tsp. white vinegar
- Salt and pepper to taste
- 6 hard boiled eggs, peeled and chopped
- 1/2-1 cup dill pickle relish
Mix together the mayo, mustard, vinegar, salt and pepper.
Gently fold pasta, eggs and relish into the sauce. Cover and refrigerate until serving (it’s best the next day). Sprinkle with paprika right before serving.