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Deviled Egg Macaroni Salad

This Deviled Egg Macaroni Salad tastes just like deviled eggs, super creamy and loaded with celery, olives, pickles and red onion. Quick, delicious and ready in only 30 minutes!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8
Calories: 442 kcal
Course: Side Dish , Salad
Cuisine: American

Ingredients

  • 8 large eggs hard boiled
  • 12 ounces elbow macaroni uncooked
  • ¼ teaspoon salt or to taste
  • ¼ teaspoon black pepper ground, or to taste
  • 2 tablespoons Dijon mustard
  • 1 cup mayonnaise
  • 3 medium dill pickles chopped
  • ½ medium red onion chopped
  • 2 ribs celery chopped
  • ½ cup black olives sliced
  • ½ teaspoon smoked paprika
  • 1 tablespoon chives chopped

Instructions

    Cup of Yum
  1. Cook the pasta. Use the box as a guide and cook according to package instructions. Rinse well with cold water after straining.
  2. Prepare the eggs. Peel your eggs and cut them in half. Scoop out the yolks and set them aside in a bowl. Chop the whites into pieces.
  3. Prepare the dressing. Mash the yolks with a fork until smooth. Season them with salt and pepper, then add the mustard and mayo. Stir everything until well combined.
  4. Assemble the salad. Add the macaroni to a large mixing bowl. Add the dressing, egg whites, the rest of your mix-ins, and paprika. Mix everything until evenly coated in the dressing.
  5. Garnish and serve. Sprinkle the salad with smoke paprika and chives, then enjoy!

Notes

  • To get perfect hard boiled eggs all the time, add your eggs eggs to a saucepan, cover with at least 2 inches of cold water. Bring the water to a full boiling, you should see big boiling bubbles, turn off the heat and cover the pot. Keep the saucepan on the burner for about 10 to 12 minutes. At this point I like to run cold water over the eggs and peel them under the tap, this way it's easy to peel the eggs and you get perfectly peeled eggs every single time.
  • Adding a bit of salt or vinegar to your water for the eggs, will prevent the eggs from cracking while cooking.
  • Rinse the pasta: After you strain your noodles, rinse them well with cold water. This will halt the cooking process and prevent your macaroni from sticking together and forming a huge noodle blob.
  • Peeling the eggs: For easier peeling, transfer the eggs straight from the boiling water to an ice bath. This will cause the hardboiled egg to shrink inside its shell. Once they've fully cooled, give the eggs a quick tap around the circumference and peel.
  • Use a variety of mix-ins: When choosing what I want to add to my macaroni salad, I look for a few factors: crunch, salt, and tang. Using pickled veggies is such a great way to brighten the dish up.
  • Chill before serving: Let everything hang out together in the fridge for at least one hour before serving. When those ingredients get to sit together, the flavors get even better!
  • Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition Information

Serving 1serving Calories 442kcal (22%) Carbohydrates 34g (11%) Protein 13g (26%) Fat 28g (43%) Saturated Fat 5g (25%) Polyunsaturated Fat 14g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 198mg (66%) Sodium 702mg (29%) Potassium 247mg (7%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 492IU (10%) Vitamin C 2mg (2%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 442

% Daily Value*

Serving 1serving
Calories 442kcal 22%
Carbohydrates 34g 11%
Protein 13g 26%
Fat 28g 43%
Saturated Fat 5g 25%
Polyunsaturated Fat 14g 82%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 198mg 66%
Sodium 702mg 29%
Potassium 247mg 5%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 492IU 10%
Vitamin C 2mg 2%
Calcium 66mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.