Easy Deviled Egg Macaroni Salad Recipe
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This Easy Deviled Egg Macaroni Salad Recipe will rival any store-bought macaroni salad! I can’t believe I waited this long to try making my own. Once everything is chopped, the salad goes together fast.
After making this, I must say I feel stupid for this fear now! My first pasta salad was Easy Pizza Pasta Salad (see it ->here), and I haven’t looked back. I have to say I am excited this did not disappoint and turned out terrific as well.
If you are not a fan of boiling and peeling eggs, you can use Instant Pot Egg loaf to cook the hard-boiled egg part. Just dice up the loaf, and it’s done, no peeling eggs. I plan to use this in potato salads as well!
Deviled Eggs Macaroni Salad Ingredients:
- Eggs
- Macaroni noodles-even though I used elbow macaroni, other pasta will work.
- Ground Pink Himalayan Salt
- Ground Black Pepper
- Dijon Mustard–
- Mayonnaise
- Dill Pickles
- Red Onion
- Celery Ribs
- Black Olives– These will be chopped; you can buy chopped black olives or chop whole olives.
- Smoked Paprika– Regular Paprika will also work on this recipe as well. This is what I had on hand.
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How To Make Deviled Egg Macaroni Salad:
Boil your eggs until they are hard and allow them to chill in an ice water bath before peeling. I personally find them easiest to peel when they have chilled.
Start to boil the pasta as per the instructions on the box and strain.
You can run cold water over the noodles to help the noodles to chill faster, I used an over-the-sink strainer for this. An old-fashioned colander works great, too.
Chop up your veggies and olives if needed. I am not ashamed to say I cheated a bit and used pre-chopped black olives in mine. You will want to drain the juice from the pickles and the olives.
Cut the eggs in half and place the yolks in a separate bowl.
Mix in with the egg yolks salt, pepper, mustard, and mayo.
In a large mixing bowl, dump in everything else and mix it up. I tend to move to a nicer large bowl for serving.
Then mix in your egg mayo mixture and smoked paprika.
Mix until well-coated.
I whipped this up in a Tupperware Mega Bowl. My mom got this for me; it has been excellent at mixing everything!! We have used it for everything!
Refrigerate and serve!
You can garnish it with more paprika and whatever else you like.
What’s your favorite pasta salad?? What events do you take this side dish to?
How To Store Macaroni Salad
Store in an airtight container in the fridge for up to 3-5 days.
Alterations And Substitutions for Deviled Egg Pasta Salad
Remember, changing the ingredients will change the taste of the recipe.
- Egg Whites
- Chicken
- Sweet Pickle Relish
- White Vinegar
- Greek Yogurt
- Garlic Powder
- Yellow Mustard
- Spicy Mustard
- Miracle Whip
What To Serve With Egg Macaroni Salad
Main Dishes: Roasted Garlic Chicken Burger, Bacon Stuffed Burgers, Grilled Teriyaki Steak Kabobs, Grilled Cuban Pork Chops, Grilled Garlic Chicken, Coke Grilled BBQ Wings
Side Dish: Easy Homemade Potato Salad, Grandma’s Potato Salad, Smoked Potato Salad, Loaded Potato Salad, Easy Deviled Egg Macaroni Salad, Pizza Pasta Salad, Grilled Corn On The Cob In Foil, 4 Ingredient Coleslaw, Cheese Stuffed Portabella Mushrooms, Cowboy Caviar, Grilled Zucchini, Grilled Foil Potato Packets, Grilled Bacon Wrapped Anaheim Peppers
Amazing Pasta Salads
Are you looking for an easy pasta salad recipe? Check out my Easy Pasta Salad Recipe collection! (see it ->here.) Also, if you want more recipes to take to a potluck or cookout, see my post -> here.
Easy Deviled Egg Macaroni Salad
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Ingredients
- 16 ounce Elbow Macaroni
- 12 Eggs
- 1/4 Teaspoon Pink Himalayan Salt
- 1/4 Teaspoon Black Pepper
- 2 Tablespoon Dijon Mustard
- 1 1/4 Cup Mayonnaise
- Dill Pickles
- 1/2 red onion
- 2 Celery Ribs
- 2.25 Ounce Black Olives
- 1 Teaspoon Smoked Paprika
Instructions
- Boil your eggs until they are hard and allow them to chill before peeling.
- Start to boil the pasta as per the directions on the box and strain.
- You can run cold water over the noodles to help the noodles to chill faster.
- Cut the eggs in half and place the yolks in a separate bowl.
- Chop up your veggie, egg whites, and olives if needed, I am not ashamed to say I cheated a bit and used pre-chopped black olives in mine.
- Mix in with the egg yolks the salt, pepper, mustard, and mayo.
- In a large bowl dump in everything else and mix it up.
- Then mix in your egg mayo mixture and smoked paprika.
- Mix into well coated.
- Refrigerate and serve!
Chopped noodles?
Oh boy! I meant chopped black olives not a clue how I messed that one up! Updated the post thank you!
I’m assuming rib sticks mean celery and chopped noodles means macaroni??
Oh my gosh yes!!! Chopped noodles was supposed to be black olives!! I have updated the post
What do you do with the white part of the egg? I see the yolks used, but not the whites.
Oh shoot I left that out of the directions!! Chop them up and put them in with the veggies and olives. I’ve updated the post now! Thank you for pointing that out.
Recipe seems like it would be good if I knew how many boiled eggs to use in recipe. Please answer.
And no where does it state how many eggs to boil ?
how many eggs are needed??
How many eggs to serve 20?
No where does it say the number of eggs to use. Really? That seems pretty important!
12 Eggs! So sorry not sure how that disappeared from the recipe card. I updated it