This Deviled Egg Macaroni Salad is creamy and loaded with hard boiled eggs. Quick and delicious and the perfect addition to any meal.
Everyone seems to love this Deviled Egg Macaroni Salad, I always get tons of compliments on it when I make it. Its a super easy recipe to make with just a few simple ingredients, packed with deviled eggs and combined with creamy pasta…yummy!
As a child growing up my mom had been making a version of this for all our barbecues or summer gatherings that we had. I decided to put a little twist on it and make it my own, and it never ever disappoints.
Nothing says summer more than a classic macaroni salad. Although, I crave this recipe even in the winter, and believe you me I indulge in that craving and have no shame at all. It’s always more delicious after a couple hours and the flavors can mesh together. After making this you’ll never buy macaroni salad from the deli again…
Tools I used to make this recipe
This Macaroni salad is the perfect side to these recipes!
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Deviled Egg Macaroni Salad
This deviled egg macaroni salad is creamy and loaded with all your favorites.
Prep Time 20 minutesChill time 2 hoursTotal Time 2 hours 20 minutesIngredients
- 16 oz salad macaroni or Ditalini pasta
- 1 1/2 cups Mayonnaise, I like Best Foods
- 3 tablespoons sour cream
- 2 tablespoon mustard (I use yellow)
- 2 tablespoons sweet pickle relish
- 6 hard boiled eggs
- 2-3 ribs celery finely chopped
- 1/2 cup black olives sliced
- 4 oz jar pimientos drained
- 3 tablespoons fresh dill chopped
- 1 teaspoon paprika
- salt and pepper to taste
- Garnish with green onions
Instructions
- Prepare pasta according to the directions, drain and let cool completely.
- Prepare hard boiled eggs, let cool and slice
- In a large mixing bowl combine all the ingredients except eggs and mix with pasta until blended. Gently fold in eggs. Garnish with green onions
- Chill until ready to serve
Nutrition Information
Yield
8Serving Size
8 Servings
Amount Per Serving Calories 430 Total Fat 37g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 29g Cholesterol 160mg Sodium 518mg Carbohydrates 16g Net Carbohydrates 0g Fiber 3g Sugar 4g Sugar Alcohols 0g Protein 8gNutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Oh my gosh Pamela! You’re very welcome! I’m so so happy he liked it. Sending prayers and good thoughts for a quick recovery 🙂
My husband is recovering from stage 4 cancer of the tongue. The radiation treatments not only left him with a very dry mouth but also altered his sense of taste. He lost 40 lbs. Long story short, it’s been very hard to find things he will eat. He absolutely loves this. I follow your recipe, it’s perfect. Thanks so much for posting
The nutrition is at the bottom in the recipe card 🙂
Do you have nutrition information for this recipe?
Woohoo Gena! I’m so glad you loved it and thanks for the great review 🙂
This was so good as is! After trying the recipe I did add 1/2 tsp onion powder because some people in our family don’t like green onions. Both versions great and it’s my new favorite macaroni salad!
Awesome Nikki! So glad everyone loved it thanks for the great review 🙂
Thank you for this recipe. I followed the recipe, however I used Spanish olives stuffed with pimientos instead of black olives. The outcome was slightly acidic, so I thinly sliced Cortlandt apples and added them to recipe. Perfect!!! It was approved by all!!!
Woohoo Ila! I’m so happy everyone loved it. Its a fav around here too. thanks for the great review 🙂
Made this salad and it was such a hit! Thanks for a delicious recipe. Everyone loved it, even the kids.
Yay Gina, I’m so glad you loved it. Thanks for coming back here to share that with me and the great review 🙂
This recipe is almost exactly like my grandma’s except she never put eggs in it. Couldn’t wait to try this new twist, and it was a total hit!! I did add a little more yellow mustard to the dressing, about 2TBSP -that’s just how I roll. Great recipe! Will become part of my summer rotation! Thanks for sharing it!
You’re so kind Irene! I hope you and your hubby loves this recipe 🙂
I saw tbe receipe it looks and sounds amazing. My husband loves devil eggs heck he loves eggs period….I can’t wait to make this salad for him……ignore that idiot with that rude comment sounds like they have a lot of growing up to do.
Making it a couple days prior is fine. You may need to add a tablespoon or two of mayonnaise to freshen it up right before serving. Hope this helps Lindsey 🙂
This looks delicious! How long will this keep, prepared? If I were to make it on a Tuesday evening, to serve on a Friday, is that too long? Trying to figure out how much I can prepare for a camping trip.
I agree! We always have one bad apple trying to spoil the whole bunch. But not today!
Yes Lynn, I think that would be delicious, or it would be fine just leaving the olives out all together. Hope this helps 🙂
Thanks for sharing, this salad looks delicious! Our family doesn’t care for olives, do you think chopped red pepper would be OK in its place?
Wow sounds amazing!