Description
Give your side dish game a bold upgrade with this Creamy Deviled Egg Macaroni Salad. It’s the ultimate comfort food blend of Southern-style deviled eggs and cold pasta salad — creamy, tangy, and packed with flavor. Perfect for summer cookouts, potlucks, or a make-ahead lunch, this recipe is easy to prepare and always a hit on the table. It’s one of those quick meal ideas that works for any season, combining classic picnic vibes with the nostalgic taste of home. Whether you’re looking for a satisfying lunch, a creamy party dish, or something unique to bring to your next gathering, this is the easy recipe you’ll want to make again and again.
Ingredients
1 ½ cups elbow macaroni (dry)
4 large hard-boiled eggs
½ cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon white vinegar
2 tablespoons sweet pickle relish
¾ cup green peas (thawed if frozen)
½ cup chopped celery (optional)
¼ teaspoon paprika (plus more for garnish)
Salt and pepper to taste
Instructions
1. Boil macaroni in salted water until al dente. Drain and rinse under cold water. Let it cool.
2. In a large bowl, whisk together mayonnaise, mustard, vinegar, relish, salt, and pepper.
3. Chop the boiled eggs, reserving a few slices for garnish. Add to the dressing.
4. Stir in green peas and chopped celery if using.
5. Add the cooled macaroni and gently mix until everything is well coated.
6. Chill for at least 1 hour before serving.
7. Garnish with egg slices, paprika, and fresh herbs.
Notes
Use freshly boiled eggs for the best texture and flavor.
For extra zing, swap yellow mustard with Dijon or spicy brown mustard.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiled, Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg
Keywords: deviled egg macaroni salad, pasta salad, picnic salad, creamy side dish