Deviled Egg Macaroni Pasta Salad

All the deliciousness of deviled eggs and pasta salad in one colorful side dish! This macaroni pasta salad is perfect for family gatherings and is kid friendly. One serving is never enough!

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Reviews (0)

4.0 by 83 people

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  • Makes: 10 servings
  • Serving Size: 3/4 cup
  • Makes: 9 cups
  • Prep: 30 mins

Deviled Egg Macaroni Pasta Salad

Directions

  1. In a small saucepan combine onion, vinegar and sugar. Bring to a simmer, stirring occasionally. Remove from heat; set aside.
  2. Meanwhile, cook macaroni according to package directions. Drain and rinse well with cold water; set aside.
  3. Coarsely chop one egg; set aside. Halve remaining eggs; separate yolks from whites. Coarsely chop egg whites; set aside.
  4. For dressing, place yolks in a medium bowl; mash with a fork. Add mayonnaise, mustard, and onion and vinegar mixture. Gradually stir in 2 Tbsp. water, salt, paprika, and pepper. Set aside.
  5. In a large bowl combine the egg whites, pickles, celery, macaroni, and dressing; toss to combine. Top with reserved egg; sprinkle with additional smoked paprika and pepper. Serve at once or cover and chill up to 6 hours.

From the Test Kitchen

*

If the mixture gets a little dry after storing, you can stir in a little milk.

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Nutrition Facts (Deviled Egg Macaroni Pasta Salad)

  • Per serving:
  • 273 kcal cal.,
  • 15 g fat
  • (3 g sat. fat,
  • 6 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 228 mg chol.,
  • 422 mg sodium,
  • 21 g carb.,
  • 1 g fiber,
  • 4 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

How To Video

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Reviews (5)

83 Ratings
6 Days Ago
5.0
I made this for a church gathering and this turned out really YUMMY! Even my 3 year old gobbled it up!
Key is to cook your pasta to "al dente"!
I didn't rinse my pasta either, otherwise I followed the directions exactly & it turned out perfect!
164 Days Ago
1.0
This was just a gloppy mess! I don't usually have such complete failures as this pasta salad.
First, I chopped up red onion as recommended by another user. Good so far. Followed the recipe to the letter. It was just a super pungent, gloppy, tart mess. Way too much dressing. I cooked and added another 8 oz. of pasta. Didn't improve it much. Not impressed. Sorry, BHG.
523 Days Ago
I've been making something similar for years. Difference is, I use red Hungarian sweet pepper relish (try it--worth the search). I don't boil the vinegar, etc. I only use a splash of vinegar, add celery seed to this, and one secret ingredient is to add a couple of tablespoons of creamy French dressing to the Salad dressing or Mayo before mixing it all in. No one really notices its in there, but it adds quite a bit of Oomph to it.
Larry Haberman 1504 Days Ago
Made this for a family gathering. Everyone loved it. A suggestion from my wife was to dice the onions next time instead of thinly slicing them.
Vickie Kuhn 1508 Days Ago
Made this tonight to go with our ribs and it was wonderful. Easy to make. This recipe will definitely make it to the regular rotation for future meals.

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