Go Back
Extreme macro close-up of creamy deviled egg macaroni salad with glossy dressing and irregular chunks of hard-boiled eggs.

Deviled Egg Macaroni Salad: The Ultimate Creamy Picnic Recipe

A rich and creamy Deviled Egg Macaroni Salad featuring a glossy mayonnaise dressing, tender elbow macaroni, and irregular chunks of hard-boiled eggs. Perfect for potlucks and summer BBQs with a signature paprika finish.
Print Recipe Pin for Later
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Elbow Macaroni 454g, look for deep ridges
  • 6 large Hard-Boiled Eggs Chopped into chunks
  • 1 cup Celery 120g, finely diced
  • 0.5 cup Red Onion 60g, finely diced
  • 1.5 cups Mayonnaise 360ml, full fat for gloss
  • 2 tbsp Yellow Mustard 30ml
  • 1 tbsp Apple Cider Vinegar 15ml
  • 1 tsp Smoked Paprika 5g, for dusting

Equipment

  • 1 Large pot For boiling pasta
  • 1 Mixing Bowl Large enough for tossing

Method
 

Cook the Pasta
  1. Cook elbow macaroni in salted boiling water until al dente. Drain and rinse with cold water immediately.
Prepare the Eggs
  1. Boil eggs for 12 minutes, then shock in an ice bath. Peel and chop into irregular chunks.
Make the Dressing
  1. In a large bowl, whisk mayo, mustard, vinegar, and 2 mashed yolks until thick and glossy.
Assemble
  1. Fold pasta, celery, onion, and remaining egg chunks into the dressing. Dust with paprika and chill.

Notes

Rinse the pasta thoroughly to keep the dressing from getting sticky.
Mashing two yolks into the dressing is the secret to the best color and flavor.