Deviled Egg Macaroni Salad Recipe

Name: Deviled Egg Macaroni Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 1 Tablespoon, plus 1/ 2 teaspoon kosher salt, divided; 1 pound macaroni pasta; 6 eggs; 2 stalks celery, finely chopped; 5 green onions, thinly sliced, divided; 1 cup matchstick carrots, roughly chopped; 1/2 cup chopped dill pickles; 1 cup mayonnaise; 1/3 cup sugar; 2 Tablespoons white vinegar; 1 1/2 teaspoon yellow mustard; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon paprika

Cook Time: 10 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 12 servings.

1 tablespoon plus 1/2 teaspoon kosher salt, divided
1 pound macaroni pasta
6 large eggs
2 stalks celery, finely chopped
5 green onions, thinly sliced, divided
1 cup matchstick carrots, roughly chopped
1/2 cup chopped dill pickles
1 cup mayonnaise
1/3 cup white sugar
2 tablespoons white vinegar
1 1/2 teaspoons yellow mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika

Directions

Step 1: Bring a large pot of water to a boil. Add 1 tablespoon of salt and macaroni pasta. Carefully add eggs and bring the water back to a boil.

Step 2: Cook the pasta until tender with a slight bite, about 9 minutes. Drain the pasta and remove the eggs, placing them into an ice bath to cool down.

Step 3: Rinse the pasta with cold water and drain it well. Transfer the pasta to a large mixing bowl.

Step 4: Peel the boiled eggs. Separate the yolks and whites. Roughly chop the egg whites and add them to the pasta bowl. Set the egg yolks aside in a medium bowl.

Step 5: Reserve 2 tablespoons of green onions for garnish. Add the remaining green onions to the pasta bowl, along with the celery, carrots, and pickles.

Step 6: Mash the egg yolks in the medium bowl and mix them with the remaining salt, mayonnaise, sugar, vinegar, mustard, and black pepper. Stir until smooth.

Step 7: Pour the egg yolk mixture over the pasta and toss everything together until fully combined.

Step 8: Sprinkle with reserved green onions and paprika for garnish. Serve immediately or refrigerate until ready to serve.

Nutrition Facts (per serving)

Calories: 251
Total Fat: 17g (21% DV)
Saturated Fat: 3g (15% DV)
Cholesterol: 101mg (34% DV)
Sodium: 643mg (28% DV)
Total Carbohydrate: 19g (7% DV)
Dietary Fiber: 1g (5% DV)
Total Sugars: 7g
Protein: 6g (12% DV)
Vitamin C: 2mg (2% DV)
Calcium: 34mg (3% DV)
Iron: 1mg (7% DV)
Potassium: 132mg (3% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Fascinating Story Behind Deviled Egg Macaroni Salad

The Deviled Egg Macaroni Salad is a unique American creation that combines two beloved culinary traditions: deviled eggs and classic macaroni salad. Its origins can be traced back to mid-20th century America, a time when pasta salads were gaining popularity at family picnics, potlucks, and holiday gatherings. The idea of incorporating the rich, creamy yolk mixture of deviled eggs into a pasta salad allowed home cooks to reinvent a familiar dish while adding an extra layer of flavor and texture. This clever fusion has since become a nostalgic favorite in many households.

Regional Variations and Specialties

While this salad is popular across the United States, Southern recipes often emphasize a sweeter profile by adding sugar and sweet pickles, reflecting the region's penchant for balancing savory dishes with a touch of sweetness. In contrast, Northern or Midwestern versions may focus more on tangy flavors, using dill pickles, mustard, or even a hint of vinegar to enhance the pasta and egg combination. Some coastal areas even add ingredients like celery, carrots, or bell peppers to introduce crunch and color, creating a visually appealing dish that delights the palate.

How It Differs from Similar Dishes

Deviled Egg Macaroni Salad stands out from traditional macaroni salads primarily because of its deviled egg-inspired dressing. Unlike standard mayonnaise-based pasta salads, this recipe incorporates mashed egg yolks blended with mustard, vinegar, and seasonings, resulting in a creamier, richer texture and a more complex flavor. Additionally, the inclusion of chopped egg whites throughout the pasta adds a distinct visual and textural contrast that typical pasta salads lack. This subtle nod to deviled eggs sets it apart and makes it instantly recognizable.

Common Serving Occasions

This salad is a staple at casual gatherings, especially during warm-weather months. It is frequently served at picnics, barbecues, potlucks, and Easter or Fourth of July celebrations. Its ability to be prepared ahead of time and served chilled makes it convenient for large groups. Some families even pair it with grilled meats, sandwiches, or fried chicken, turning it into a versatile side dish suitable for any informal dining setting.

Interesting Facts

The concept of deviling food, which involves adding mustard, spices, or other seasonings, dates back to the 18th century, originally applied to eggs, meats, and seafood.
Many modern recipes experiment with pasta shapes beyond macaroni, including rotini, bow ties, or shells, which better hold the creamy yolk dressing.
Some households add creative twists, like bacon crumbles, pickled vegetables, or different onion varieties, showcasing the recipes adaptability.
This salad often tastes even better the next day, as the flavors meld and the dressing soaks into the pasta, enhancing the dishs depth.

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FAQ about Deviled Egg Macaroni Salad Recipe

Store any leftover deviled egg macaroni salad in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days. Make sure to stir it before serving again as the dressing may thicken or separate slightly.

Yes, you can prepare the salad in advance. In fact, it often tastes even better after being chilled for a few hours or overnight, as the flavors have more time to meld together. Just store it in the refrigerator until you're ready to serve.

It's not recommended to freeze macaroni salad. Freezing can cause the texture of the pasta, eggs, and dressing to change in a way that may not be pleasant once thawed. It's best enjoyed fresh or stored in the refrigerator for a few days.

Yes, you can substitute the macaroni with other types of short pasta, such as penne, bowtie, or fusilli. Keep in mind that the shape of the pasta may slightly alter the texture of the salad, but it will still work well with the dressing.

If you're looking for a lighter alternative to mayonnaise, you can use Greek yogurt, sour cream, or a mixture of both. For a dairy-free version, consider using vegan mayonnaise or a plant-based yogurt.

Yes, you can swap dill pickles for sweet pickles if you prefer a sweeter flavor. This change may affect the overall taste, so adjust the sugar content in the dressing as needed to balance the sweetness.

To get hard-boiled eggs, place the eggs in cold water, bring it to a boil, then lower the heat and simmer for 9-10 minutes. After boiling, transfer the eggs to an ice bath to stop the cooking process and make peeling easier.

If you're not a fan of celery, you can leave it out. Alternatively, you could substitute it with other crunchy vegetables like bell peppers or cucumber to maintain texture.

Yes, you can add some heat to the salad. Consider adding a pinch of cayenne pepper, red pepper flakes, or even finely chopped jalapeños to the dressing to give it a spicy kick.

Absolutely! Yellow mustard is traditional for this recipe, but you can experiment with Dijon mustard, spicy brown mustard, or even honey mustard for a different flavor profile.

Comments

Suzanne Baruch

10/06/2025 01:52:54 PM

This comes together quickly and easily using pantry ingredients. I substituted sweet relish because I'm a Southerner, and I couldn't bring myself to use anything else. If you go that route, I'd decrease the sugar by at least a Tablespoon, depending upon your taste. I used Old Bay seasoning as a substitute for the plain salt in the salad (but used regular salt in the water), and also used paprika for color, as indicated in the recipe. THIS IS A KEEPER!

RedRoast3204

04/24/2025 03:00:49 AM

Made this recipe for my family on Easter and it turned out great! I doubled the recipe but only used half the amount of sugar the recipe called for, also used season salt instead of regular and added some garlic powder! Turned out great, didn’t dry out and tasted even better the next day!

dkinkeen

04/20/2025 04:10:07 AM

I love this recipe, but have always used sweet relish in my deviled eggs so I used that and only had bow tie pasta on hand. This. Is. Delicious! Thank you for sharing all the great recipes Nicole!

Liv2Cook

05/17/2025 05:42:56 PM

I made it exactly as written and wouldn't change a thing. I usually use sweet relish in my deviled eggs, but may use dill next time because I love this so much. I chopped a small kosher dill and it's awesome! I think it brightens up the flavor.

Diane Kuehndorf

09/08/2025 09:11:50 PM

I really liked it. I did use sweet relish because I did not have dill pickles and because of that I only used half of the sugar. I may cut down on the sugar next time, it is a little sweet.

Tessakib

05/22/2025 08:16:20 PM

It was on the bland side, in my opinion. We added more onion, some minced garlic and a touch of cayenne as we were out of red pepper seeds. We only added a little sugar (teaspoon) because I can't stand sweet salads unless they're desserts. We'll keep tweaking til it suits our personal tastes.

Vicki Lanzendorf

06/16/2025 10:46:07 PM

Made almost as written - but I just couldn't bring myself to boil the eggs with the pasta, so I did them separately. We loved the flavor, but agreed that next time it needs more dressing. The pasta really soaked it up. Will definitely make again!

Lynella

04/28/2025 11:47:27 AM

I don’t care for sweet macaroni salad so I initially left out the sugar, but with the vinegar and mustard it was too acidic so I sprinkled a little Splenda which toned down the sourness. I will definitely make this again, but leave out the vinegar. I also didn’t use all the mayonnaise mixture.

KelliontheCoast

05/14/2025 08:17:42 PM

I used 1/8 cup of sugar and it was plenty. I headed 2T mustard and a little bit more vinegar. If you don't like a sweet macaroni salad, use my alterations. Otherwise, it was delicious!

ChillyOil6039

08/12/2025 11:46:39 AM

I used red onion, because I didn't have green onions on hand. Another add, crumbled Bacon at the last minute, or on the side as a condiment.

Martin

07/30/2025 02:48:56 AM

My mom had a similar recipe she fixed starting in the 50's. Sweet pickles, not dill. Olives in lieu of carrots. I still fix it today. It's always a hit wherever I take it

Zeke

07/31/2025 04:21:09 AM

If you enjoy sweet deviled eggs then this is for you otherwise leave out the sugar and it's not bad

Martin

07/30/2025 02:48:56 AM

My mom had a similar recipe she fixed starting in the 50's. Sweet pickles, not dill. Olives in lieu of carrots. I still fix it today. It's always a hit wherever I take it

KateDee816

07/30/2025 12:03:31 AM

Great recipe, but I would never boil eggs in the same water as my pasta. Too risky in my opinion. It's not that hard to put another small pot on the burner!

nikkioliver

05/26/2025 05:07:41 PM

We love this macaroni salad!!! Didn't have celery, didn't matter. Was afraid dill pickles would not be as good a sweet, but followed the recipe and it was perfect with the sugar in the mayo mixture. Was even better the next day. Will be making this many times in the future.

BubblyPho1874

04/26/2025 03:43:21 PM

I'm going to try this recipe . But unless I missed it , there is no mention of having a couple of extra hard-boiled eggs to be deviled for the garnish as portrayed in the picture ?

Raymond Jones

04/26/2025 03:24:17 PM

Made it once — already bragging about it.

Kimberly Lopez

04/26/2025 12:40:52 AM

So easy, even for a beginner like me.

GoldZest8921

04/25/2025 10:52:00 PM

First out door picnic of the year.... mm mmm good.

Cook Time: 10 minutes