Deviled egg macaroni salad that combines the best of both worlds – creamy macaroni salad and tangy deviled eggs. It’s the perfect side dish for summer gatherings, backyard cookouts and family dinners.
I’ll just say it – I love my deviled egg recipe. It’s no fail. The filling is literally perfect!
The secret? It’s the horseradish. Horseradish does not appear in many deviled egg recipes, and let me tell you, it’s the game changer. It imparts just enough bite and tang to balance the sweetness of the relish and mayo.
And now, all of that great flavor is mixed with tender elbow macaroni noodles in a creamy dressing that’s next level.
It’s a great twist on traditional potato salads and macaroni salads.
Ingredients
- Elbow macaroni
- Eggs
- Mayonnaise
- Celery
- Onion
- Sweet pickle relish
- Dijon mustard
- Horseradish
- Paprika
How to Make Deviled Egg Macaroni Salad
Make the Hard-Boiled Eggs
Making perfect hard boiled eggs is very simple. Just place the eggs into a large pot and cover them with about an inch of water.
Bring the water to a boil, and then turn off the heat. Cover the pot and let the eggs sit for 12 minutes.
Then, plunge the eggs into a bowl of ice water.
Once the eggs feel cool to the touch, remove them from the water, dry the shells off and peel.
Cook the Macaroni
Boil and drain the macaroni according to package instructions for al dente. Then, rinse the pasta with cold water.
This will stop the cooking process and also prevent the macaroni from getting mushy and sticking together.
Mince and Chop
Now, let’s prep the veggies for the macaroni salad. Dice the celery and mince the onion. Then, chop up the hard-boiled eggs.
Make the Dressing
Grab a large mixing bowl and put in the mayonnaise, Dijon mustard, horseradish, relish, paprika, salt and pepper.
Whisk it all together until the mixture is smooth.
Finish the Dish
Now, fold the cooked pasta, chopped eggs, celery and onions into the creamy dressing.
Variations
- Add extra crunch: Mix in diced bell peppers, chopped cornichons, or swap red onion or green onions in for the regular onion.
- Give it some smoke: Add smoked paprika, bacon or a dash of chipotle hot sauce for a subtle smoky flavor.
- Try different pasta shapes: While elbow macaroni is traditional, small shells work beautifully in this recipe as well.
- Make it even more tangy: Replace 1/4 cup of the mayo with Greek yogurt or sour cream for extra tangy flavor.
Serving Suggestions
Enjoy this delicious side dish with all of your cookout favorites:
- Hamburgers and hot dogs
- Grilled chicken and fish
- BBQ chicken
- Hoagies and sandwiches
Storage Instructions
Store leftover pasta salad in an airtight container in the refrigerator for up to 4-5 days.
Be sure to give it a good stir to reconstitute the ingredients before enjoying again.
Make Ahead Instructions
This creamy pasta salad is an excellent make-ahead recipe.
Prepare it up to 24 hours in advance and refrigerate overnight. The flavors deepen as it sits, making it even more delicious the next day.
Tips for Making the Best Hard Boiled Eggs
Making perfect hard boiled eggs every single time is easier than you might think.
1. Start with cold water. Always begin by placing the eggs in a saucepan and covering them completely with cold water.
2. Don’t overcook. Overcooked eggs can develop a green ring around the yolks and a sulfur-like flavor. I recommend a 12-minute cook time to get perfectly cooked egg yolks.
3. Use an ice bath. Immediately transferring cooked eggs to bowl of ice water stops the cooking process and makes peeling much easier.
4. Peel under running water. Peeling eggs under cool running water can help remove stubborn shells.
5. Invest in an electric egg cooker. This is an inexpensive way to get the guesswork out of hard boiling eggs.
Recipe Tips
- Chill for at least one hour before serving to allow the flavors to marry.
- Use full-fat mayonnaise for the richest flavor.
- Taste before serving and adjust seasonings as needed.
- After draining, rinse the macaroni with cold water. This will stop the cooking process and prevent the macaroni from clumping together.
When you make this easy deviled egg macaroni salad, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more BBQ side dishes, try these:
Deviled Egg Macaroni Salad
Ingredients
- 16 oz. elbow macaroni
- 12 large eggs
- 1 cup mayonnaise
- 1 cup celery diced
- 1/2 cup white or yellow onion diced
- 1/4 cup Dijon mustard
- 1/4 cup sweet relish
- 1 Tbsp. white horseradish
- 1 tsp. paprika
- 1 tsp. salt
- 1/4 tsp. pepper
Instructions
- Cook and drain the pasta according to package directions for al dente.
- Place the eggs into a large pot and cover them with 1 inch of cold water. Bring to a boil. Turn off the heat and cover for 12 minutes. Remove the eggs into a bowl of ice water. Once the eggs are cool, remove them from the water onto a paper towel.
- Peel the eggs and give them a rough chop. Dice the celery and the onion.
- In a large bowl, whisk together the mayonnaise, mustard, paprika, salt, pepper, horseradish and relish.
- Fold in the cooked macaroni, eggs, celery and onion.
Leave a Reply