Deviled Egg Macaroni Salad – creamy pasta salad with macaroni, eggs, celery, pickles, red onion and delicious mustard paprika dressing! Easy side dish for potlucks and parties!
I use my How to Boil Eggs recipe to make perfect hard-boiled eggs for this salad.
DEVILED EGG MACARONI SALAD
Deviled egg fans, this one is for you! A pasta salad that has all of the flavors of deviled eggs, the popular and a staple appetizer of any party and get-together. It’s creamy, full of flavor and textures.
I combined my love for pasta salads with the obsession for easy appetizers to enjoy in this macaroni salad. It’s a combination of macaroni, hard boiled eggs, celery and pickles for crunch, red onion for zing and a creamy mustard dressing that brings it all together. This Deviled Egg Macaroni Salad needs to be at your next party table!
How to make Deviled Egg Macaroni Salad?
- Start by cooking the macaroni according to the instructions on the package. Drain, rinse with cold water (this prevents them from sticking to each other) and place in a large bowl.
- Add chopped eggs, celery, red onion and pickles.
- In a measuring glass cup mix together mayo, sour cream, mustard, pickle juice, salt, pepper and paprika. Pour the dressing over salad and toss everything together.
- Cover the bowl with a salad with plastic wrap and chill in the fridge for at least 1 hour.
How to Serve Macaroni Salad?
We enjoyed this Deviled Egg Macaroni Salad alongside BBQ ribs and it’s was a feast! Our kiddos devoured it and we had no leftovers whatsoever. Score!! It was so delicious, that now I want to make it more often and maybe even add bacon and chopped tomatoes! You can add whatever you like in your deviled eggs, and we all know there are unlimited versions of that appetizer.
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Deviled Egg Macaroni Salad Recipe - creamy pasta salad with macaroni, eggs, celery, pickles, red onion and delicious mustard paprika dressing!
Source: adapted from BHG.com
- 1.5 cups uncooked macaroni pasta
- 5 hard boiled eggs chopped
- 2 celery stalks chopped
- 1/2 cup chopped red onion
- 3 pickle spears chopped
- 1/4 cup mayo
- 1/2 cup sour cream
- 3 tbsp yellow mustard
- 1 tbsp pickle juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp chopped parsley
Cook macaroni according to instructions on packaging. Drain, rinse with cold water.
Place macaroni in a large mixing bowl.
Add chopped eggs, celery, red onion and pickles.
In a small mixing bowl or measuring cup, whisk together mayo, sour cream, mustard, pickle juice, salt, pepper and paprika. Pour over salad. Stir gently to coat.
Cover bowl with saran wrap and chill for at least 1 hour.
Garnish with chopped parsley. Serve.
This salad is better when cold. It gives the flavors time to mingle and come together. You can skip mayo and use ranch salad dressing instead.