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This rich blend of deviled eggs with macaroni results in a smooth, zesty pasta dish that turns ordinary into extraordinary. Every bite brings the familiar comfort of basic macaroni salad kicked up with the smooth, creamy goodness of well-prepared deviled eggs.
I came up with this dish after an Easter Sunday when we had tons of eggs left. When friends tried it, their faces lit up - I knew right away this wasn't your run-of-the-mill pasta salad but something truly special.
Choosing Top-notch Components
- Elbow macaroni: Go for sturdy pasta that won't get mushy
- Fresh eggs: Local eggs give you richer, more colorful yolks
- Greek yogurt and mayonnaise: The combo makes just the right creaminess
- Dijon mustard: Brings a fancy zip and richness
- Red onion and celery: Adds that must-have crunch
- Fresh chives: Lifts the whole dish with freshness
Building Your Showstopper
- Nailing the Pasta:
- Get water bubbling with plenty of salt. Cook pasta until just firm. Cool right away under cold water. Let it sit until completely cool.
- Handling the Eggs:
- Cook eggs until they're just right. Drop in ice water for easier shells. Pull out yolks carefully. Cut whites into even pieces.
- Whipping Up Dressing:
- Squish yolks until they're silky. Mix with your creamy stuff. Add salt and pepper to taste. Thin out if it's too thick.
- Putting It All Together:
- Toss pasta with chopped egg whites. Gently mix in your dressing. Sprinkle in your crunchy veggies. Let it chill thoroughly.
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My grandma always added a tiny bit of sugar to her deviled egg mix to cut the tang - it's amazing what it does for this salad too.
Tasty Companions
This goes great with anything off the grill for backyard parties, or pack it for a fancy outdoor lunch. It's always a hit at group dinners and fits right in at summer cookouts.
Fun Twists
Jazz it up with crispy bacon bits, chunks of avocado, or sweet roasted peppers. Try a Greek-style version with olives and crumbled feta, or give it some kick with a splash of hot sauce in the mix.
Staying Delicious
Keep it in a covered bowl in your fridge for up to three days. Add a splash of fresh dressing before serving if it looks dry. Don't try freezing it - the texture won't survive.
This deviled egg mac salad has become my go-to dish that everyone asks for. It shows how sometimes the most requested recipes come from simple leftovers and a bit of kitchen playtime.
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Recipe FAQs
- → Can it be prepped early?
- Absolutely! Chill it for up to a day—the flavors get even better as it sits.
- → How long does it stay fresh?
- Seal it tight and refrigerate. It’ll keep up to 3-4 days.
- → What other pasta can I use?
- Totally fine! Try small shapes like shells, bow ties, or rotini.
- → Can it be lightened up?
- Yes! Sub mayo with just Greek yogurt, and choose whole grain pasta.
- → Why rinse the pasta cold?
- It cools it down fast and stops it from softening too much.
Deviled Egg Macaroni Salad
A quick mix of macaroni, flavorful deviled eggs, crunchy veggies, and a velvety yogurt-based dressing.
Ingredients
→ Eggs and Pasta
→ Sauce
→ Veggies and Topping
Steps
In boiling salted water, cook macaroni for 8-10 minutes. Drain well, rinse with cold water, and toss into a large bowl.
Peel hard-boiled eggs and cut them in half. Separate yolks and chop egg whites. Add the whites to the pasta.
Create a smooth blend by mashing yolks with yogurt, mayo, and mustard until creamy.
Gently toss in the onion, celery pieces, and dressing with the pasta until mixed evenly.
Sprinkle the dish with paprika and chives, add a little salt if needed, and chill for at least an hour before serving.
Notes
- This dish is great for outdoor gatherings or prepped in advance for parties. Serve it in a shallow dish and add extra chives and paprika for a nice touch.
Required Equipment
- Big pot
- Mixing bowl
- Strainer
- Chopping knife and board
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Includes eggs
- Includes dairy products
- Includes wheat