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top down view of deviled egg macaroni salad in large white serve bowl sitting on wood backdrop. eggs and hard boiled eggs are around the bowl along with a white and black checked towel.
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5 from 8 votes

Deviled Egg Macaroni Salad

Deviled Egg Macaroni Salad is the perfect side dish for BBQs, game day, holidays and more! This simple recipe combines two picnic favorites into one delicious side dish! The perfect balance of creamy, tangy and crunchy - this dish is sure to be a new family favorite!
Course Side Dish
Cuisine American
Keyword deviled egg macaroni salad, macaroni salad
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 2 hours
Servings 10
Calories 383kcal
Author Trish - Mom On Timeout

Ingredients

  • 16 ounces elbow macaroni
  • 1 cup mayonnaise
  • 3 tablespoons mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons sour cream
  • 1½ teaspoons granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 6 large hard boiled eggs peeled and divided
  • ¾ cup celery chopped
  • ¾ cup diced red onion
  • ½ cup diced pickles dill or sweet, your choice

Garnish

  • paprika or smoked paprika

Instructions

Cook Macaroni

  • Heat a large pot of water over high heat and salt generously. When the water comes to a hard boil, add the macaroni and cook according to the manufacturer's directions. When the macaroni is cooked to al dente, remove and run under cold water for a minute or so. Drain well.
    16 ounces elbow macaroni

Dressing

  • In a medium bowl, whisk together the mayonnaise, mustard, apple cider vinegar and sour cream.
    1 cup mayonnaise, 3 tablespoons mustard, 1 tablespoon apple cider vinegar, 2 tablespoons sour cream
  • Add the sugar, salt and pepper and whisk until combined.
    1½ teaspoons granulated sugar, ½ teaspoon salt, ¼ teaspoon pepper
  • Remove the yolks from the hard boiled eggs. Smash them lightly with a fork and then add to the dressing and whisk to combine.
    6 large hard boiled eggs
  • Chop up the egg whites and set aside.
  • Add the cooled, drained macaroni to the dressing and stir to combine. (It will thicken as it sets up.)
  • Stir in the egg whites, celery, red onion and pickles until the dressing is evenly distributed over all the ingredients. Taste and add additional seasoning if needed.
    ¾ cup celery, ¾ cup diced red onion, ½ cup diced pickles
  • Cover the salad tightly with plastic wrap and chill for 2 hours or more. Sprinkle with paprika or smoked paprika before serving. Enjoy!
    paprika

Notes

Storage Information
Cover leftover macaroni salad with plastic wrap and refrigerate for up to 3 days. I do not recommend freezing this recipe.

Nutrition

Calories: 383kcal | Carbohydrates: 37g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 123mg | Sodium: 355mg | Potassium: 192mg | Fiber: 2g | Sugar: 3g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg