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Deviled Egg Macaroni Salad

This easy Deviled Egg Macaroni Salad recipe tastes just like deviled eggs, super creamy and loaded with celery, olives, pickles and red onion. Quick, delicious and ready in 30 minutes!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 442
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 units large eggs
  • 12 ounces elbow macaroni
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons Dijon mustard
  • 1 cup mayonnaise
  • 3 medium dill pickles
  • 1/2 medium red onion
  • 2 ribs celery
  • 1/2 cup black olives
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon chives

Method
 

Instructions
  1. Cook the pasta according to package instructions. Rinse well with cold water after straining to stop the cooking process and prevent sticking.
  2. Peel the hard-boiled eggs and cut them in half. Scoop out the yolks and set them aside in a small bowl. Chop the egg whites into bite-sized pieces.
  3. Prepare the dressing by mashing the yolks with a fork until smooth. Season with salt and pepper, then stir in the mustard and mayonnaise until well combined.
  4. In a large mixing bowl, combine the cooked macaroni, the prepared dressing, chopped egg whites, pickles, red onion, celery, olives, and smoked paprika.
  5. Mix everything thoroughly until the pasta is evenly coated. Garnish with additional smoked paprika and fresh chives before serving.

Notes

For the best flavor, chill the salad in the refrigerator for at least one hour before serving. This allows the flavors to meld together. Store leftovers in an airtight container for up to 5 days.