Deviled Egg Macaroni Salad Recipe

With the 4th of July just around the corner I was trying to think of what I could take to our family picnic that was tasty, economical and would feed a lot of people. That’s when I came across a deviled egg macaroni salad recipe. I love a good classic macaroni salad, but I also love deviled eggs. So adding just one extra step of mashing the yokes before making the dressing really kicks a simple macaroni salad up a notch.

I did some more searching and was surprised that a lot of the recipes for deviled egg macaroni salad weren’t much different than the way I make macaroni salad and chopped the eggs but didn’t mash the yokes. After all, it’s the mashed yokes mixed with the mayo and spices that make deviled eggs taste so good, so that is just what I did.

This is my own deviled egg macaroni salad but if you have your own way of making deviled eggs then you could easily adapt it and make it your own. I just mixed up the deviled egg mixture, increased the mayo and added some sweet pickle relish for a little kick.

deviled egg macaroni salad recipe

Deviled Egg Macaroni Salad

  • 1 pound macaroni or small pasta shells
  • 8 hard boiled eggs (click here for a fail proof way to boil eggs)
  • 2 stalks celery, diced
  • 1/2 small red onion, diced (optional)
  • 1 cup mayonnaise plus extra if needed
  • 1 tablespoon prepared yellow mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup sweet pickle relish
  • Additional paprika for sprinkling on top (optional)

Cook pasta according to package directions. Immediately rinse with cold water, drain and set aside.

Meanwhile, peel hard boiled eggs and rinse well to remove shells. Slice eggs lengthwise, remove yolk and place in a medium bowl. Chop egg whites and add to macaroni along with the celery and onion.

Mash egg yokes with a fork then add the mayo, mustard, salt, pepper, paprika and relish. Stir well until combined and mixture is smooth.

Fold deviled egg mixture into macaroni mixture (add a little extra mayo if needed). Once combined sprinkle with paprika if desired. Cover and refrigerate at least two hours before serving.

Tip: This would be an easy recipe to experiment with and make your own. If you prefer using Miracle Whip salad dressing instead of mayo in your deviled eggs then I bet it would come out great in your macaroni salad as well. In fact, I might just make it that way next time. I also plan to experiment with a deviled egg potato salad.


Best Macaroni Salad Recipe

I may be a bit impartial, but I think this is the best macaroni salad recipe that happens to be easy and inexpensive to make. With just a few ingredients you can make a classic macaroni salad that is great to serve on a hot day or to take to your next picnic or family gathering.

What I like about macaroni salad is that it is so so versatile. It makes a great side dishtraditional macaroni salad recipe but is also filling on it’s own. The eggs add a nice boost of protein and you also have the celery which adds a nice, healthy crunch. See the tips below the macaroni salad recipe for other stir in ideas.

Traditional macaroni salad is also super cheap make. I estimate that this cost me less than $3.00 to make and could easily feed about eight ore more people if serving as a side dish at a picnic or potluck (it’s also easy to double). The most expensive ingredient is the mayo. I am rather picky about mayo, preferring Hellmann’s brand so I do try to stock up when it’s on sale. But there are some store brands that are actually pretty good as well.

When figuring cost I am only estimating the amount actually used in recipes. For example, I can buy a club pack of eggs (3 dozen) at my local Wegmans for $1.89. Since I only need six eggs for the recipe the total cost of eggs for this recipe is just under 32 cents. Talk about a cheap source of protein!

Best Macaroni Salad Recipe

  • 2 cups (about 8 ounces) dry elbow macaroni
  • 3 stalks celery, diced
  • 1/2 small red onion, diced (optional)
  • 5 hard boiled eggs, chopped
  • 1 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 2 teaspoons white vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika (optional)

Cook macaroni according to package directions. Drain and rinse with cold water.

Place macaroni in a large bowl and add the celery, onion and hard boiled eggs. Set aside (if not making dressing right away, cover and refrigerate).

For the Dressing:

In a small bowl combine the remaining ingredients except for the paprika.  Whisk until smooth and toss with macaroni mixture. Sprinkle with paprika if desired. Cover and refrigerate until well chilled (about 2 hours).

Macaroni Salad Add in ideas:

Add a heaping tablespoon of sweet pickle relish to give this basic macaroni salad a nice and tangy taste. To make this more of a main dish instead of a side dish you could add a can of drained tuna and and about a cup of frozen peas (thaw peas under cold water before adding). Just fold the tuna and peas into the macaroni mixture before adding the dressing.

Helpful tip:
If your macaroni salad seems a little dry just add a a little more mayo until it is at the consistency that you like. Start with about a tablespoon and add more as needed.

Serving suggestion: This simple homemade macaroni salad recipe goes well with delicious Cornell Chicken

Chicken Fettuccini Alfredo

This easy Chicken Fettuccini  Alfredo recipe is a bit different from others since it calls for colby-monterey jack cheese and diced tomatoes. Feel free to experiment with other cheeses as well. Chicken Alfredo can be made with leftover chicken or you can simply poach a few boneless chicken breasts on top of the stove.

Chicken Fettuccini Alfredo

  • 1 pound fettucini pasta
  • 3 or 4 boneless skinless chicken breasts, cooked and cut into cubes
  • 1/4 cup butter
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1/3 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups milk
  • 1 cup half and half
  • 3/4 cup grated parmesan cheese
  • 1 cup shredded colby-monterey jack cheese
  • 1 can (4 ounces) sliced mushrooms, drained (see note)
  • 3 plum tomatoes, diced
  • 1/2 cup sour cream

Cook fettuccini according to package directions.

While pasta is cooking, melt butter over medium heat in a large, deep skillet. Saute onion and garlic until onions are translucent, about 5 minutes. Add the flour, salt and pepper and stir about 2 minutes. Reduce heat.

Slowly pour in the milk and half and half, stirring constantly. Continue to stir until sauce comes to a low boil and starts to thicken. Add chicken, cheeses and mushrooms and continue to stir until cheese is melted.  Remove from heat and stir in sour cream and tomatoes. Serve over fettuccini noodles.

Yield: 6 servings

Serving suggestion: Try serving with a tossed salad and garlic bread.

Note: You can use fresh, sliced mushrooms instead of canned. Just saute them with the garlic and onions.