Can I make Deviled Egg Macaroni Salad ahead of time?

Yes, you can! In fact, making it ahead of time allows the flavors to develop even more. Prepare the salad up to 24 hours in advance and store it in an airtight container in the refrigerator. Give it a gentle stir before serving to refresh the texture and redistribute the dressing.

How long does Deviled Egg Macaroni Salad last in the fridge?

When stored properly in an airtight container, Deviled Egg Macaroni Salad will stay fresh in the refrigerator for up to 3 to 4 days. Avoid leaving it out at room temperature for extended periods to maintain food safety, especially if serving outdoors.

Can I freeze Deviled Egg Macaroni Salad?

Freezing is not recommended. The mayo-based dressing can separate, and the pasta and eggs may develop an undesirable texture when thawed. For best results, enjoy this dish fresh or within a few days of making it.

Deviled Egg Macaroni Salad – Best Creamy Side Dish

Name: Deviled Egg Macaroni Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups elbow macaroni: base of the salad, provides texture; 6 large eggs: yolks used in dressing, whites chopped for texture; 1 tablespoon salt (for boiling water): enhances flavor during pasta and egg cooking; 1/2 cup chopped green onions: mild sharpness and freshness; 1/2 cup chopped celery: adds crunch and subtle flavor; 1/3 cup grated carrots: provides sweetness and color; 1/4 cup chopped pickles: tangy crunch to balance creaminess; 1/2 cup mayonnaise: creamy base for the dressing; 1 tablespoon yellow mustard: classic deviled egg flavor; 2 teaspoons white vinegar: adds brightness and tang; 1 teaspoon sugar: balances acidity; 1/2 teaspoon salt: enhances flavor in dressing; 1/4 teaspoon ground black pepper: mild spice; 1/2 teaspoon paprika: garnish and mild smoky flavor

Description

Deviled Egg Macaroni Salad is a creamy, tangy, and flavorful side dish that blends the richness of deviled eggs with the comfort of classic macaroni salad. Perfect for potlucks, BBQs, or weekday lunches, this salad features elbow macaroni, chopped hard-boiled eggs, crisp veggies, and a zesty dressing made from mashed yolks, mayonnaise, mustard, and vinegar.

Ingredients

Scale

2 cups elbow macaroni: base of the salad, provides texture
6 large eggs: yolks used in dressing, whites chopped for texture
1 tablespoon salt (for boiling water): enhances flavor during pasta and egg cooking
1/2 cup chopped green onions: mild sharpness and freshness
1/2 cup chopped celery: adds crunch and subtle flavor
1/3 cup grated carrots: provides sweetness and color
1/4 cup chopped pickles: tangy crunch to balance creaminess
1/2 cup mayonnaise: creamy base for the dressing
1 tablespoon yellow mustard: classic deviled egg flavor
2 teaspoons white vinegar: adds brightness and tang
1 teaspoon sugar: balances acidity
1/2 teaspoon salt: enhances flavor in dressing
1/4 teaspoon ground black pepper: mild spice
1/2 teaspoon paprika: garnish and mild smoky flavor

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Instructions

Bring a large pot of water to a boil. Add 1 tablespoon salt and elbow macaroni. Gently place the eggs in the boiling water with the pasta. Boil for about 9 minutes until pasta is al dente and eggs are hard-boiled.
Drain pasta and transfer eggs to an ice bath to cool. Rinse pasta under cold water and set aside to drain thoroughly.
Peel the eggs, separate yolks from whites. Roughly chop the egg whites and place in a large mixing bowl with the cooled pasta.
Add chopped celery, carrots, pickles, and most of the green onions to the bowl with the pasta and egg whites.
In a separate medium bowl, mash the egg yolks until smooth. Add mayonnaise, yellow mustard, vinegar, sugar, salt, and pepper. Mix until creamy and well blended.
Pour the dressing over the pasta and veggie mixture. Gently toss until everything is evenly coated.
Sprinkle the remaining green onions and paprika over the top. Serve immediately or refrigerate until ready to serve.

Notes

For best flavor, let the salad chill for at least 1 hour before serving.
Use smoked paprika for an added layer of flavor.
Substitute Greek yogurt for mayo for a lighter option.
Keep refrigerated and consume within 3–4 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Boiled
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 520mg
Fat: 21g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 8g
Cholesterol: 175mg