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This Deviled Egg Mac Salad is my go-to for sunny get-togethers and sneaky potluck wins. You get that old-school deviled egg creaminess mixed right in with a soft, classic macaroni mix. Super cozy, and all the noodles get hugged by a silky yolk sauce. Plus, those crunchy veggies give some real snap and pep.
I brought this to my family's cookout and it was gone before the burgers even hit the grill. The cousin who always complains about eggs Even they tried it twice.
Irresistible Ingredients
- Fresh parsley: Totally your call, but it adds a pop of green and wakes up the taste
- Dill pickles: Little chunks boost tang and zip Go for those deli chillers if you spot them
- Red onion: Bold color and a little punch Stick to milder ones if you're not big on onions
- Celery: Chopped up for zing and sweet crunch Freshest stalks are best
- Salt and black pepper: Brings all those flavors front and center
- Paprika: Adds pretty color and that hint of smokiness Spanish style gives it extra flair
- Garlic powder: A light hit of savory in the background
- Sugar: Softens any sharp edges of vinegar
- Apple cider vinegar: Perks things up and freshens the heavy stuff Raw and unfiltered is best
- Yellow mustard: Gives that straight-up deviled tang Skip the fancy Dijon for this one
- Mayonnaise: The creamy base that holds it all together Real mayo is key here
- Elbow macaroni: This classic shape grabs every bit of that yummy yolk dressing
- Large eggs: Boil these to get soft yolks for the dressing and bits for texture
Simple Step-by-Step
- Chill and Serve:
- Wrap the bowl and pop it in the fridge for at least an hour. Sprinkle extra paprika on top before digging in. Chilling makes it all stick together better and brings out the flavors.
- Mix It All Up:
- Pour the macaroni into your creamy yolk base and gently mix. Toss in your chopped egg whites, diced parsley, pickles, red onion, and celery (if using). Give it a gentle stir so everything gets coated well.
- Blend the Dressing:
- Grab a fork and crush yolks till smooth. Add in mayo, mustard, vinegar, garlic powder, sugar, paprika, pepper, and salt. Stir or whisk till it all looks totally smooth. Give it a taste and add more salt or mustard if you want.
- Sort Out the Eggs:
- Peel and cut hard-boiled eggs in half. Pull out yolks and toss them in a big bowl. Chop up the whites into small bits and leave them on the side for now. This way, the sauce gets really smooth but there’s still some bite in the salad.
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That punchy dill pickle flavor with the smooth eggy dressing is the best part in my book. My uncle, who always says pasta salads aren’t his thing, ended up asking for extra to take home after our Fourth of July party.
Storing Made Easy
Keep this pasta salad in the fridge with the lid on tight and it'll stay good for three days. If it looks a little dry after chilling, just stir in a spoon of mayo or a splash of vinegar and you're back in business.
Swap-Out Ideas
No dill pickles Don’t sweat it. Sweet gherkins or chopped bread and butter pickles do the trick. Want more crunch Swap celery for diced green pepper. For less richness, use half mayo and half plain Greek yogurt.
How to Serve
Load this up on your plate next to grilled chicken or burgers. Or serve it over cold, crispy romaine or butter lettuce for a chill lunch. It’s also awesome piled in a sandwich or wrap with a little tomato.
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Cool Deviled Egg Backstory
People were making deviled eggs all the way back in Ancient Rome, and they really blew up during American backyard parties in the 1950s. Mixing those flavors into mac salad is a tasty way to mash up two favorites.
Frequently Asked Questions
- → How can I make it extra creamy?
Start with eggs and mayo at room temp, mash those yolks until they're silky, and gently combine to keep the pasta whole.
- → Can I switch up the pasta type?
Small shapes like rotini or shells grab the dressing best. Big or stuffed noodles aren't a great match here.
- → Do I have to chill it first?
It’s tastier after an hour or so in the fridge, but if you're short on time, you can eat it as soon as you mix it.
- → How long will it keep?
Just pack it up in the fridge and it'll be good for three days. Give it a stir before digging in again.
- → Best toppings for serving?
Top with a dusting of paprika, fresh parsley, or some sliced green onion for a little pop and flavor.