Go Back
Close up of deviled egg macaroni salad showing the creamy yellow dressing, green celery bits, and chive garnish.

Deviled Egg Macaroni Salad: The Creamiest Southern Classic

This deviled egg macaroni salad features tender elbow pasta in a velvety mustard-mayo dressing, topped with paprika-dusted egg halves and fresh chives. The perfect creamy side dish for potlucks and BBQs.
Print Recipe Pin for Later
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 people
Course: Salad, Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz elbow macaroni 450g
  • 6 large eggs Hard-boiled; 3 chopped, 3 halved for garnish
  • 1 cup green celery 240ml, finely diced
  • 1.5 cups mayonnaise 350ml
  • 3 tbsp yellow mustard 45ml
  • 1 tbsp apple cider vinegar 15ml
  • 1 tbsp smoked paprika 15ml, for heavy dusting
  • 0.25 cup fresh chives 60ml, thinly sliced

Equipment

  • 1 Large pot For boiling pasta.
  • 1 Mixing Bowl Large enough to toss the salad.

Method
 

Preparation
  1. Boil the elbow macaroni in salted water until al dente. Drain and rinse under cold water immediately.
  2. In a large bowl, whisk together mayonnaise, yellow mustard, and vinegar until a velvety pale-yellow dressing forms.
  3. Fold the cooled pasta, diced celery, and chopped egg whites into the dressing until fully coated.
  4. Place hard-boiled egg halves on top. Apply a heavy dusting of crimson paprika and scatter fresh chives.

Notes

Ensure pasta is completely cold before adding dressing to prevent oil separation.
Use smoked paprika for a deeper flavor profile.