This 7-ingredient EASY Deviled Egg Macaroni Salad is easier than making both Macaroni Salad and Deviled Eggs because you don’t have to fill the eggs! Vegetarian
Pasta Salad Side Dishes
Bringing together the flavors of a traditional Macaroni Salad with egg and Southern Deviled Eggs is divine! I also have the potato salad version- Deviled Egg Potato Salad. It too is delicious!
Think about the Deviled Egg filling as your “dressing” for Macaroni Salad. Doesn’t that sound so good?
It’s more flavorful than your classic Macaroni Salad with egg and a great potluck recipe side dish!
It’s easy to make ahead for parties any time of year especially summer BBQs and picnics.
Easy Deviled Egg Macaroni Salad
This Deviled Egg Macaroni Salad recipe is easy to make.
The recipe is much like traditional macaroni salad except you mash the hard-boiled egg yolks with a fork and add them to the mayonnaise along with ground mustard, paprika, Spanish Olive brine and onion powder which, is the filling for Deviled Eggs.
It will last up to five days in the refrigerator. Although, you can probably it eat a day or two after, it will lose flavor and honestly, I wouldn’t eat it!
What Should I Serve With Macaroni Salad?
You can serve almost anything with macaroni salad. Picnic foods such as hamburgers, hot dogs, grilled meats, and deli sandwiches. But, you can also serve Italian main dishes with it. See some ideas below.
Authentic Homemade Italian Meatballs & Tomato Sauce
Flavorful Grilled Lemon Rosemary Chicken
Puff Pastry Pesto Chicken Bites
Italian Pulled Pork Sandwiches with Rosemary and Garlic
Slow Cooker Brown Sugar Balsamic Chicken
How Long Can Macaroni Salad Sit Out?
This depends on the room temperature. If it’s in cool air conditioning, it can stay out for a couple of hours. Then, move it to the refrigerator.
If you are serving it outside, make sure it’s in the shade the bowl filled with Macaroni Salad is sitting on ice cubes and covered in plastic wrap.
Because it has eggs and mayonnaise, which is also made with eggs, it is perishable and can cause illness when bacteria grows. I know ewww… but, that’s what really happens.
Deviled Egg Pasta Macaroni Salad is a great recipe to take to parties because it’s easy to make and take a long. Plus, many people eat this traditional BBQ side dish.
Once I went to a BBQ where people just brought whatever they wanted and Sign Up Genius wasn’t invented yet.
Four people brought Macaroni Salad and one was in a huge tub! It was really funny by the time the third and fourth person showed up with it.
This creamy Macaroni Salad recipe is yummy. Make it for your next party!
You May Also Like:
Southern Deviled Eggs with Relish
The Best Creamy Dill Red Skin Potato Salad
Follow Us!
Follow us on Facebook where I share great content I find on the web and Pinterest where you can find many interesting topics like saving money, home decor, crafts, and much more!
I took this recipe to Weekend Potluck.
Easy Deviled Egg Macaroni Salad
Ingredients
- 16 oz Elbow macaroni
- 6 eggs, boiled peeled and cut in half
- 3 cups mayonnaise
- 1 tbsp ground mustard
- 1/8 tsp paprika, plus more for garnish
- 2 dashes onion powder
- 2 tsp Spanish olive brine
- 1 sprig fresh parsley or celery leaves for garnish optional
Instructions
- Cook elbow macaroni according to package directions. Drain.
- In a medium bowl, put cooked egg yolks and mash fine with a fork. Add mayonnaise, ground mustard, paprika, onion powder and Spanish olive brine.
- Put macaroni in a very large mixing bowl. Chop cooked egg whites and toss in with macaroni. Add mayonnaise mixture to pasta and stir. Refrigerate for a few hours before serving. Sprinkle with a little more paprika and garnish with fresh parsley or celery leaves.
Hi Lisa. I’m happy you like it so much!Thanks for your 5-star rating.
Love deviled eggs, but tedious to do . This is perfect way to have it! Great idea!
Hi Teresa. Yes, you can certainly do that. Of course it’ll be a little different flavor but, that is a good substitution. I put dill pickle juice in my Red Skin Dill Potato Salad.
Do you think you could sub dill pickle juice in place of olive juice?
Hi Mary. Thank you! What a great compliment. That means a lot to me. One of my goals with starting this site was to show people how much better and healthier it is to cook.
hi there, i love all the recipes i download from your site. it has made me interested in cooking again.
Thanks for letting me know Lorita.
Thank you so much Kris. That’s so nice to hear. I appreciate you sharing your experience! Check out the Southern Deviled Eggs recipe too!
This is the best macaroni salad ever. Such genius! It doesn’t dry out overnight like most macaroni salads either. I love it and so did my husband. Thanks so much for sharing!
I had the same problem on my laptop. I resolved it by zooming out until the X showed up.
Hi Patricia. Spanish olives are green olives that are pitted and stuffed with pimento. You can find them online. Many brands make them like Pearls, Goya, Marzetti, etc. You would just use the juice in the jar but, not the olives themselves. If you can’t find buy them for some reason, you can omit from the recipe without botching the recipe. It’ll still be good!
I’m not using a phone, but I suppose the X was up too high on my screen for me to see. No big deal. Since I signed up it hasn’t been back so I have that going for me. Oh, and the deviled egg mac salad looks marvelous! I just finished some deviled egg salad but I’ll be making this in a few weeks. It’s a great idea.
What is spanish olive brine and can I buy it in Canada?
Barb, thanks so much for contacting me. I think you couldn’t see the “x” to close the window because of formatting for certain phones. If I could fix it I would but, my site is going to be redesigned soon and hopefully that will fix the problem. Again, thanks for letting me know!
I find the amount of mayo to be good especially because the refrigerator dries it out some but, you are welcome to use 2 cups instead if it seems like too much to you.
You could use brine from other green olives but, if you omit the Spanish olive brine from the recipe, it should still be good. I just like the extra flavor it brings to the dish.
Any suggestion for a substitute for the Spanish olive brine? (Since you don’t mention USING olives in the recipes – just wondered)
Three cups of mayo sound a little excessive, even for 1 lb. of pasta, especially since you’re not adding a lot of chopped veggies into this salad.
The popup for your meal planning offer came up and took up a quarter of my screen. I wasn’t able to get rid of it and couldn’t read anything here without signing up for it. I tried to leave you a message here about it without signing up but couldn’t because I couldn’t see. So I signed up. Not a big deal, but I didn’t really want it. You might want to check that out.
Yep, this IS a taste of summer!! Perfect for a picnic, pot luck or bbq!
Mollie
Hi Karen. It is a great combo.
Sounds like a great combination…I know I would enjoy it.
Thanks Linda.
Mmm this looks wonderful and very simple to make! thanks for sharing 🙂