I love macaroni salad. Like an unhealthy I would eat it every day kind of love. It’s my favorite side dish for any buffet or barbecue and I have been known to just grab a bowl of it on its own. I don’t need an excuse to eat it, but I will take any reason. Deviled egg macaroni salad is much more common these days, but I remember having it for the first time and not being able to get enough. It’s a given that some of our Easter Eggs will become a part of a batch of deviled egg macaroni salad and I especially look forward to that batch every year.
- 8 hardboiled eggs + 2 for garnish
- 8 ounces elbow macaroni
- 3/4 cup mayonnaise
- 1 tbsp yellow mustard
- 1/4 cup onion, diced
- 3 tbsp sweet pickle relish
- Salt and pepper to taste
- Paprika for garnish (optional)
- Green onion for garnish (optional)
8 – 10 servings
15 minutes prep time
30 minutes cook time
- Cook macaroni noodles according to package directions. Drain and rinse with cold water.
- Peel eggs. Set aside two eggs for garnish and slice into rounds.
- Add remaining 8 eggs to bowl and mash.
- Add mayonnaise, mustard, relish, onion, and salt and pepper to mashed eggs and stir to combine.
- Add macaroni noodles to egg mixture. Stir to combine.
- Taste and add more salt and pepper as needed.
- Garnish with sliced eggs, a bit of paprika, and green onions if desired.
- Cover and chill until ready to serve.
Deviled egg macaroni salad is a now-popular twist on a classic egg salad and I love it. The tang of deviled eggs combined with creamy macaroni salad is perfection to me and I won’t apologize for eating the whole bowl, so it’s best you grab some before I get to it!
Need some dessert after that? These homemade chocolate peanut butter Easter Eggs are dreamy.
Need a cheerful place setting? This Easter Egg hot pad isn’t just for hot foods–it will make anything look pretty!