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Close-up of a white bowl filled with creamy macaroni salad, featuring irregular chunks of egg whites and a dusting of red paprika. (Deviled Egg Macaroni Salad)

Deviled Egg Macaroni Salad: The Ultimate Creamy Potluck Classic

This Deviled Egg Macaroni Salad features tender elbow macaroni in a glossy mustard-mayo dressing, loaded with chunky egg whites and topped with vibrant paprika and chives. A rich, wet, and protein-packed picnic favorite.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 16 oz elbow macaroni 450g, cooked al dente
  • 8 large eggs hard-boiled
  • 2 stalks celery approx 100g, finely diced
  • 1.5 cups mayonnaise 350ml, full fat
  • 3 tbsp yellow mustard 45g
  • 1 tbsp apple cider vinegar 15ml
  • 1 tsp sugar 4g
  • 1 tsp paprika 2g, for garnish
  • 1 bunch fresh chives 15g, finely chopped

Equipment

  • 1 Large Stockpot For boiling macaroni
  • 1 Egg Slicer For perfect topper slices
  • 1 Large Mixing Bowl For whisking the dressing

Method
 

Prep and Cook
  1. Cook macaroni in salted water until tender. Drain and rinse with cold water immediately.
  2. Hard-boil eggs. Chop 6 egg whites into large irregular chunks; mash 6 yolks for the dressing. Slice 2 eggs for topping.
  3. Whisk mayo, mustard, mashed yolks, vinegar, and sugar until glossy and pale yellow.
  4. Fold pasta, celery, and chopped egg whites into the dressing until thoroughly coated.
  5. Dust with paprika, sprinkle chives, and place sliced eggs on top.

Notes

Chill for at least 2 hours before serving to let flavors meld.
If the salad seems dry after chilling, add a tablespoon of milk to restore the glossy look.