If you love deviled eggs and you love macaroni salad, this recipe brings you the best of both worlds. It’s creamy, tangy, and packed with texture from diced celery, red onion, and fresh chives. The real star, though, is the deviled egg-inspired dressing made from egg yolks, mayo, sour cream, mustard, and a few secret touches. Whether you’re serving it at a BBQ, picnic, or family dinner, this salad is guaranteed to disappear fast. And if you want to kick up the flavor, season it with a little A Rub or Creole Kick—just enough to take it over the top.
Ingredients
Pasta
- 2 cups elbow macaroni
- Olive oil, for tossing
Vegetables & Herbs
- 1 cup diced celery (about 2 stalks)
- 1/2 cup diced red onion
- 1/4 cup sliced fresh chives, plus extra for garnish
Eggs
- 6 hard-boiled eggs
Deviled Egg Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 tablespoon Dijon mustard
- 2 teaspoons white balsamic vinegar or white wine vinegar
- 1/2 teaspoon paprika, plus more for garnish
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- Optional: 1/2 to 1 teaspoon of A Rub or Creole Kick, to taste
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Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain well, then toss with a drizzle of olive oil to keep it from sticking. Season lightly with salt and pepper.
- Prepare the Eggs
- Halve the hard-boiled eggs and separate the yolks from the whites. Set the yolks aside for the dressing. Finely chop the egg whites and set them aside.
- Combine the Salad Base
- In a large mixing bowl, add the cooked macaroni, chopped egg whites, diced celery, diced red onion, and sliced chives.
- Make the Deviled Egg Dressing
- In a food processor or blender, combine the reserved egg yolks, mayonnaise, sour cream, milk, Dijon mustard, vinegar, and paprika. Add a generous pinch of salt and pepper. If using A Rub or Creole Kick, add it now. Blend until smooth and creamy.
- Assemble the Salad
- Pour the dressing over the pasta mixture. Gently toss until everything is evenly coated.
- Garnish and Serve
- Transfer the salad to a serving bowl. Sprinkle with extra paprika and chives for garnish. Serve chilled or at room temperature.
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Tips for Success
- Chill before serving: This salad tastes best after it’s had time to sit in the fridge for an hour or two. The flavors blend and deepen beautifully.
- Hard-boil eggs ahead of time: To save time, boil your eggs a day in advance and store them in the fridge until you’re ready to use them.
- Adjust seasoning to taste: Start with smaller amounts of salt, pepper, or Creole seasoning and adjust as needed.
- Use smoked paprika: For a slightly deeper, more savory flavor, try smoked paprika in place of regular.
More Side Dishes:
- Jalapeño Popper Mac and Cheese
- Southern Coleslaw Recipe: A Creamy, Tangy Classic You’ll Love
- Southern Barbecue Baked Beans
- Deviled Egg Macaroni Salad (with Red Onion and Optional Seasoning)
- Southern Skillet Potatoes And Onions: Step By Step Recipe
Flavor Variations
- Add 2 to 3 tablespoons of sweet relish for extra tang.
- Stir in a tablespoon of yellow mustard for classic deviled egg flavor.
- Toss in crumbled bacon for a smoky, salty bite.
- Mix in shredded cheddar cheese for richness.
- Swap chives for fresh dill or parsley.
- Add cooked, chopped shrimp or chicken for a heartier dish.
- Use Greek yogurt instead of sour cream for a lighter option.
- Toss in green peas for color and sweetness.
- Add diced pickles or banana peppers for crunch and zest.
- Use different pasta shapes like shells or rotini.
What to Serve With Deviled Egg Macaroni Salad
This creamy salad pairs well with:
- BBQ ribs or pulled pork
- Fried or grilled chicken
- Burgers and hot dogs
- Grilled sausages
- Cornbread or biscuits
- Baked beans
- Fresh fruit or melon salad
- Coleslaw
- Potato chips or kettle chips on the side
Storage Tips
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
- Not freezer-friendly: The dressing will separate and the texture will suffer when frozen.
- Freshen up leftovers: If the pasta absorbs too much dressing overnight, stir in a tablespoon of milk or mayo before serving to loosen it back up.
How to Scale for a Crowd
This recipe yields about 6 cups of salad, serving 6 people as a side dish. For larger groups:
- Double for 12 servings (about 12 cups)
- Triple for 18 servings (about 18 cups)
- You can also prepare it in advance the night before and store it in the fridge until serving time.
Frequently Asked Questions (FAQ)
Can I make this salad a day ahead?
Yes, and it actually tastes better after chilling. Just wait to garnish with paprika and chives until right before serving.
Can I use store-bought boiled eggs?
Absolutely. Pre-cooked peeled eggs save time and work just fine in this recipe.
What if I don’t have a food processor?
No problem. You can mash the egg yolks with a fork or whisk and combine all the dressing ingredients in a bowl by hand.
Can I make it spicy?
Yes. Add more Creole Kick or even a splash of hot sauce to the dressing if you like heat.
Is there a dairy-free option?
You can substitute dairy-free mayo and sour cream, and use a plant-based milk like almond or oat.
Do I have to use elbow macaroni?
No. Shells, ditalini, or rotini work just as well. Just make sure the pasta holds onto the dressing.
How do I avoid watery salad the next day?
Be sure to drain the pasta well and chill the salad tightly covered. Stir before serving and add a spoon of mayo or milk if needed.
This Deviled Egg Macaroni Salad is an easy, crowd-pleasing side dish with creamy texture, tangy flavor, and plenty of options to make it your own. Whether you keep it classic or jazz it up with bold seasoning, it’s bound to become a go-to for your gatherings.
Deviled Egg Macaroni Salad
Ingredients
- == Pasta ==
- 2 cups elbow macaroni
- Olive oil for tossing
- == Vegetables & Herbs ==
- 1 cup diced celery about 2 stalks
- 1/2 cup diced red onion
- 1/4 cup sliced chives plus extra for garnish
- == Eggs ==
- 6 hard-boiled eggs
- == Deviled Egg Dressing ==
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 tablespoon Dijon mustard
- 2 teaspoons white balsamic vinegar or white wine vinegar
- 1/2 teaspoon paprika plus more for garnish
- Kosher salt to taste
- Fresh cracked black pepper to taste
- Optional: 1/2 to 1 teaspoon A Rub or Creole Kick seasoning
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain well, then toss with a drizzle of olive oil to prevent sticking. Season lightly with salt and pepper.
- Halve the hard-boiled eggs and separate the yolks from the whites. Set the yolks aside for the dressing. Finely chop the egg whites.
- In a large mixing bowl, add the cooked macaroni, chopped egg whites, diced celery, red onion, and sliced chives.
- In a food processor or blender, combine the reserved egg yolks, mayonnaise, sour cream, milk, Dijon mustard, vinegar, paprika, salt, and pepper. If desired, add A Rub or Creole Kick seasoning. Blend until smooth and creamy.
- Pour the dressing over the pasta mixture and gently toss until evenly coated.
- Transfer to a serving bowl and garnish with extra paprika and chives before serving. Chill before serving for best flavor.
Notes
– Chill the salad for at least an hour before serving to allow the flavors to meld.
– To adjust creaminess, stir in a splash of milk or mayo just before serving if it thickens in the fridge.
– Pairs great with BBQ, grilled meats, fried chicken, or sandwiches.
– Not freezer-friendly; store in the fridge for up to 3 days.
