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Deviled Egg Macaroni Salad

(12 Votes)
Updated May 18, 2018
Deviled Egg Macaroni Salad
SERVES
10
CHILL TIME
1 Hr
COOK TIME
7 Min

Here's another two-in-one recipe that'll leave everyone at the potluck asking for more. Our Deviled Egg Macaroni Salad takes two summer favorites, deviled eggs and macaroni salad, and puts 'em together to deliver one dish that has twice the flavor!

What You'll Need

  • 1 pound elbow macaroni
  • 6 hard-boiled eggs, chopped
  • 1 cup chopped celery
  • 3/4 cup sweet pickle relish, drained well
  • 2 cups mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Paprika for sprinkling

What to Do

  1. In a large pot of boiling water, cook macaroni 7 to 9 minutes, or just until tender. Drain, rinse, and let cool.
  2. In a large bowl, combine macaroni with remaining ingredients except paprika; mix well. Sprinkle with paprika and cover.
  3. Refrigerate 1 hour or until ready to serve.

Notes

You may need to add a little more mayonnaise to moisten before serving.

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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I love deviled eggs and macaroni salad, so this will be a definite love in my kitchen. I always put hardboiled eggs in my potato salad, but I never thought to add it to macaroni salad. Thanks for a great idea for a summer side dish. I need some recipes to take to family picnics.

I made this, but I was underwhelmed. Just a bit to bland for my taste. I came back to double check the recipe, to see if I missed something as I copied it down. I didn't. However, while reading it a second time, it did inspire me to try something a bit different. When I was a kid back in the late 60s 70s, my mother made a hot sandwich called tunaburgers. They were a tuna salad for sadwich mixture that included tuna, chopped hard-cooked egg, minced onion, minced celery, chopped black olives, shredded cheese dressed with mayonnaise mustard. This mixture was made into sandwiches on large hamburger buns. Each sandwich was wrapped individually in foil baked in a 350 oven for 20 minutes. Delicious the day they were made. But they were just as delicious another day in our brown bag lunches or as a snack cold. Mom liked to make them because they were fast economical - supper on the table in about 30 minutes (she would cook the eggs before going to work in the morning) and it also saved time another morning while packing our lunches. My sisters I never complained whether it was supper or lunch. The only problem came when we hit adolescence - we'd raid the 'frige while doing homework eat sandwiches planned for lucnhes. (And, that is how my sisters and I started packing our own lunches for school.) Any way, this salad got me thinking about tunaburgers for some reason. I went into the kitchen later decied to mix up a batch of the filling for supper. Unfortunately, the package of hamburger buns I thought was in my freezer was not - oops! So, I took a bit more inspiration from this so-so salad cooked up some macaroni turned my sandwich filling into a pasta salad. I may never make my old tuna macaroni salad again. So, I rate this 3 stars as a salad, but 5 stars as a kitchen inspiration.

My Mamma made her Macaroni Salad a lot like this, except she used Yellow Mustard and chopped up dill pickles. She left out the onions because when we were little we disliked onions, but added them when we got older. I make my Macaroni Salad like my Mamma's, except I like to add dill pickle relish (if I can) and tomatoes, that was my Mother-In-Laws addition to her recipe.

My Mamma made her Macaroni Salad a lot like this, except she used French's Yellow Mustard and chopped up dill pickles. She left out the onions because when we were little we disliked onions, but added them when we got older. I make my Macaroni Salad like my Mamma's, except I like to add dill pickle relish (if I can) and tomatoes, that was my Mother-In-Laws addition to her recipe.

Anyone know how many this serves?

Hi there! This recipe serves 10. You can find the serving size to the right of each recipe's ingredients. :) Enjoy!

How can you rate it when this isn't the recipe you made?

I actually made this on accident....Added all of these ingredients, my friend recommended the eggs......but then I also added a half cup of sweet onion, 2 T sugar, balsamic vinegar ( about 1/6 c) a little less of some of the other ingredients with a little milk to leaven it out. Pickle bits and pickle juice. Miracle whip instead of mayo and in less amounts. then garnish with paprika. It tastes just like a deviled egg lol. Not bad.

I don't know what went wrong here, but this salad was bland, yet at the same time tasted like fish. The only change I made was omitting the celery, I can't stand celery. I know it wasn't my ingredients, they were all fresh. Well, since I couldn't bring myself to throw away such a huge bowl of food, I threw in all kinds of other things, and now it tastes pretty good. Not awesome, but pretty good. It took a lot of tweaking to make this edible. I gave it two stars because it was salvageable, otherwise that would have been one star.

Made this for a girls group and everyone raved about it. This recipe is a KEEPER!

Was surprised that this easy recipe would turn out so good!!!

Why not make a batch and then comment. Until then your comment does not contribute.

You can use any shape of pasta. I used shells, as that is what I had.

Made this today and it is very good and easy!

Well it looks like the green chunks are the chopped celery it called for and that is elbow macaroni and it does call for hard boiled eggs.

(sigh)What are the green chunks? Relish? No onion or celery? That's also not elbow mac. I already put hard boiled eggs in my Macaroni Salad - doesn't every body?

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