Deviled Egg Macaroni Salad

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.

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.

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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.

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 Deviled Egg Macaroni Salad is perfect for all your summer gatherings. It’s creamy, loaded with hard-boiled eggs and super easy to make.

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.

More Pasta Favorites:

Deviled Egg Macaroni Salad is our favorite way to use up hard boiled eggs. It's packed with eggs and a delicious creamy sauce.
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5 from 2 votes

Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad is our favorite way to use up hard boiled eggs. It’s packed with eggs and a delicious creamy sauce.
Prep Time10 minutes
Active Time10 minutes
Total Time20 minutes
Course: Side Dish
Keyword: deviled egg macaroni salad
Author: Meg’s Everyday Indulgence

Ingredients

  • 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
  • Paprika

Instructions

  • 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.

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5 comments

  1. […] so we are ready to go the next day. Then when Easter rolls around, we make either deviled eggs or deviled egg macaroni salad with them. Hawaiian Sweet Rolls are amazing with ham so they would be perfect for Easter. The ones […]

  2. Yummy! This looks delicious! Great way to use up those hard boiled eggs! Thanks

    1. Thanks girl! It’s one of our favorites.

  3. Can it be frozen an how long is it good for.
    Do you have any other ideas to add to it, like more eggs,maybe mustard, ? I made it yesterday an yes it did taste better the next day.

    1. Hi Jo Ann! I don’t recommend freezing it due to the mayo in the macaroni salad. It will be good for up to 4 days in the refrigerator. You could definitely add more eggs or mustard to it if you want. You could add some celery if you like more crunch or extra relish if you like things tangy.

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