Deviled Egg Macaroni Salad

Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.
  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 45 min
  • Yield: 6 to 8 servings
Save Recipe

Ingredients

12 large eggs

1 1/4 cups mayonnaise

2 tablespoons yellow mustard

2 tablespoons distilled white vinegar

Kosher salt and freshly ground black pepper

8 ounces (about 2 cups) elbow pasta

2 medium carrots, grated (about 1/2 cup)

1 medium celery stalk, diced 

1/4 small red onion, finely chopped, soaked in cold water for 5 minutes and drained

2 teaspoons sugar

4 sprigs fresh chives, chopped

1/4 teaspoon paprika

Directions

  1. Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
  2. Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use. 
  3. Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes. 
  4. Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika. 
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Classic Deviled Eggs

Deviled Eggs

Deviled Eggs

Buffalo Deviled Eggs

Macaroni and Egg Salad

Deviled Potato and Egg Salad

Deviled Eggs

Deviled Eggs

🤤 More Drool-Worthy Recipes