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This easy Deviled Egg Macaroni Salad is a creamy side dish that combines pasta salad with those yummy flavors of deviled eggs!A Twist On The Traditional Macaroni SaladWho doesnt absolutely love deviled eggs? Its a lot of work though, right? So I thought why not combine all those flavors we love about deviled eggs and beef it up with some pasta! It ended up being a huge hit! Everyone really loved this recipe and I think this just might be my new go-to for potlucks and cookouts! Frequently Asked Questions:Any tips for making the eggs easier to peel? I know hard boiling eggs can seem impossible or feel like a huge task to some. My biggest tip is to start the eggs in cold water so they cook evenly and make them easier to peel. How do I prevent the green ring from showing up on my eggs? Add some ice cubes to a bowl of water to make an ice bath. This is essential to stop the cooking process and prevent the green ring from forming around the yolk. Why is the pasta mushy? Cook the pasta just to al dente to prevent overcooked, mushy pasta. I like to cook the pasta first so that it has time to cool. What to serve with Deviled Egg Macaroni Salad? This macaroni salad is great served alongside grilled burgers, brats, or hot dogs.Grilled chicken, pulled pork, or barbecue ribs are other good options. Serve on sandwich bread or inside lettuce cups. How to store Deviled Egg Macaroni Salad? Cover tightly with plastic wrap and store in the refrigerator for up to 3 days.Add a splash of pickle juice or a spoonful of mayonnaise to the mixture after it has been chilling.Freezing is not recommended, as the eggs, pasta, and dressing do not hold up well once thawed. Ingredients Needed: (See Recipe Card Below For The Full Recipe)large eggsmacaroni pasta Swap macaroni for small shell pasta or ditalini.mayonnaise I prefer mayonnaise but if you are a Miracle Whip lover, then you can certainly use that instead.sour cream I dont think you taste the sour cream as its own ingredient. But, if using it really bothers you, you can just use more mayo. stone-ground mustard Swap stone-ground mustard for Dijon or yellow mustard. I like the depthless of flavor it adds but use what you prefer. paprika I fell like paprika is that classic touch for deviled eggs but if you dont have it on hand, dont worry. This will still taste good.garlic powderpickle juicecelery If you dont like celery, you can omit it, or use some diced bell pepper in its place.red onion you want to dice this up really finely so you dont chomp into a huge piece. Finely diced shallots works great in this as well!whole dill pickle Swap the dill pickle with 2-3 Tablespoons of dill relish if you prefer. Or you can use sweet relish if you like that instead.chopped chives this is optional but I love the light flavor it adds and the color really brightens everything up. You could use finely diced green onions as well! How To Make Deviled Egg Macaroni SaladCook macaroni according to package directions (until al dente). Drain and allow to cool completely.Add eggs to a large pot and cover with cold water. Bring to a boil, turn off the heat, cover, and cook for 10 minutes.Transfer eggs to an ice bath for 5 minutes. Peel cooled eggs and set aside.Cut eggs in half lengthwise and separate whites and yolks. Chop the egg whites and set aside.Add yolks, mayonnaise, sour cream, mustard, paprika, garlic powder, salt, black pepper, and pickle juice to a large mixing bowl. Mash until smooth and combined.Gently fold in the chopped egg whites, cooled pasta, celery, onions, pickles, and chives. Season to taste with salt and pepper.Serve immediately, garnished with a sprinkle of paprika and more chives, if desired. Enjoy!Craving More Recipes?Tuna Macaroni SaladHawaiian Macaroni SaladChicken Macaroni SaladAmish Macaroni SaladDeviled Eggs PrintDeviled Egg Macaroni SaladA side dish combining your favorite deviled eggs and a macaroni salad together to make the best potluck dish. Course Appetizer, Side DishCuisine AmericanPrep Time 15 minutes minutesCook Time 20 minutes minutesTotal Time 35 minutes minutesServings 8Calories 381kcalAuthor Brandie SkibinskiIngredients8 large eggs8 ounces macaroni pasta measured uncooked, a 16 ounce box1 cup mayonnaise cup sour cream1 Tablespoon stone-ground mustard teaspoon paprika plus more for garnish teaspoon garlic powder teaspoon salt more to taste teaspoon ground black pepper more to taste3 Tablespoons pickle juice2 ribs celery sliced cup finely diced red onion1 whole dill pickle finely diced2 Tablespoons chopped chives plus more for garnishInstructionsCook 8 ounces macaroni pasta according to package directions (until al dente). Drain and allow to cool completely.Add 8 large eggs to a large pot and cover with cold water. Bring to a boil, turn off the heat, cover, and cook for 10 minutes.Transfer eggs to an ice bath for 5 minutes. Peel cooled eggs and set aside. Cut eggs in half lengthwise and separate whites and yolks. Chop the egg whites and set aside. Add yolks, 1 cup mayonnaise, cup sour cream, 1 Tablespoon stone-ground mustard, teaspoon paprika, teaspoon garlic powder, teaspoon salt, teaspoon ground black pepper, and 3 Tablespoons pickle juice to a large mixing bowl. Mash until smooth and combined. Gently fold in the chopped egg whites, cooled pasta, 2 ribs celery, cup finely diced red onion, 1 whole dill pickle, and 2 Tablespoons chopped chives. Season to taste with salt and pepper. Serve immediately, garnished with a sprinkle of paprika and more chives, if desired. Enjoy! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 381kcal | Carbohydrates: 24g | Protein: 10g | Fat: 27g | Sodium: 567mg | Fiber: 1g | Sugar: 2g

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