20 Minute Deviled Egg Macaroni Salad

This deviled egg macaroni salad combines all your favorite flavors of deviled eggs with a classic macaroni salad base. The dressing is made with everything you’d expect – mayo, sour cream, Dijon mustard, and vinegar – along with something unexpected that makes it super creamy and delivers that hard-boiled egg flavor in a bold new way!

 

You Will Love This

• What puts the flavor of this macaroni salad over the edge is that the hard-boiled egg yolks are blended *into* the dressing!! Yes, you read that right. The yolks are blended with the other ingredients to make a smooth, creamy, tangy dressing that gives you that classic hard-boiled egg flavor in every single bite! The hard-boiled egg yolk by itself can be a bit dry and can cause a typical macaroni salad to be dry as well. However, taking that extra step of blending the yolk into the dressing ensures that you get all the flavor while still getting a super creamy dressing that coats every noodle.
• You all know I’m not super into pasta salads with mayo, however the addition of the hard boiled egg yolks to this dressing ensures that it isn’t just another boring mayo-based dressing! The mayo helps to give it a creamy texture, but the addition of sour cream, mustard, vinegar, and egg yolk means that it’s not going to taste like plain old mayo!
• If you loved this recipe, be sure to check out my:
  • Tuna Noodle Salad
  • Street Corn Pasta Salad
  • BLT Pasta Salad

Ingredients and Substitutions

• Elbow Macaroni – Feel free to use whatever short cut of pasta you prefer in place of the elbow macaroni in this deviled egg pasta salad! Penne, rotini, or farfalle would all work well.
• Hard-Boiled Eggs – I like a 12 minute hard-boiled egg for this recipe. That way the egg yolk is cooked all the way through.
• Celery – Chopped celery adds a delicious crunch and a nice variety of texture. You could use dill pickles, sweet pickle relish, bell pepper, black olives, or red onion in place of the celery or omit it all together.
• Chives – That pop of green color and fresh flavor are really a must with this deviled egg macaroni salad. The easiest way to cut them up is with a clean kitchen shears.
• Mayonnaise – I’m not a huge mayo in dressing fan, but let me tell you, mayonnaise is the absolute perfect base for this dressing! When you mix it with egg yolks, sour cream, milk, mustard, and vinegar it transforms into an incredibly silky, smooth sauce that coats every nook and cranny of your noodles!
• Sour Cream – Opt for full fat sour cream for the best flavor and texture.
• Whole Milk – Feel free to sub other milks in place of the whole – like 1% or 2% – but be mindful that they will thin your dressing more so you can likely add a bit less.
• Dijon Mustard – Feel free to sub yellow mustard if you prefer.
• White Balsamic Vinegar – You can sub white wine vinegar, red wine vinegar, or apple cider vinegar in place of the white balsamic vinegar.
• Paprika – Just a little bit goes a long way in boosting the flavors of this deviled egg pasta salad. Feel free to add a pinch of garlic powder as well if you like!

Instructions

Cook pasta according to package directions just until al dente. Toss in olive oil and season to taste with salt and pepper. Cut hard-boiled eggs in half. Pop the yolk out of each halve and into a blender.

Chop hard-boiled egg whites.

Add mayo, sour cream, milk, Dijon, white balsamic vinegar, paprika, and a couple large pinches of salt and pepper to a food processor or blender with the egg yolks. Blend until a smooth, creamy dressing forms.

Add pasta, egg whites, celery, and chives to a large mixing bowl.

Pour dressing over the pasta and stir together until everything is evenly coated.

Garnish with paprika and sliced chives and enjoy!

The Best Way to Hard Boil and Peel an Egg

1. Place eggs into a pot in a single layer. Cover them with an inch of water.
2. Place the pot over high heat and bring to a boil.
3. Once the water is boiling, turn off the heat and cover.
4. Let stand, covered, for 12 minutes.
5. Remove lid and drain hot water from the pot. Run cold water over the eggs for 2-3 minutes.
6. Then let them sit in cold water until they’re cool enough to handle.
7. Crack the blunt end (the bottom) of the egg on a hard surface.
8. Gently run lukewarm water into the cracked egg and peel the egg shell away from the egg moving in a circular motion from the bottom of the egg towards the top. Use the side of your thumb to try to remove as large of pieces as you can. The bigger the pieces, the more likely you’ll end up with a smooth egg.

Tips

• This macaroni salad recipe is made with just 8 oz. of pasta but it makes about 2 quarts of pasta salad total. For reference, I used the largest bowl of this set of Pyrex bowls to mix this pasta salad. It’s a good amount if you’re bringing a side dish to pass to a picnic, but if you want more, feel free to double the ingredients!
• Salt your pasta water moderately! This is the first chance that you have to season the pasta, and 2-4 tablespoons of Kosher salt added to your boiling pasta water is going to go a long way in boosting the overall flavor of the dish. Once you start salting your pasta water you’ll wonder how you ever lived without!
• You don’t have to blend the yolks into the dressing! If you don’t have a blender, or just prefer to have large chunks of yolks throughout, then you can simply whisk together the dressing ingredients and chop up the entire egg instead of separating the yolks from the whites. However, this recipe does taste best as written!

FAQ

Make-Ahead and Storage

• Make-Ahead: This pasta salad will stay good in the fridge for up to 5 days so it’s the perfect make ahead dish for your next backyard barbecue! If you’re making this salad for a later date, add just half the dressing intially. Then just before serving, add the remaining dressing (you may need to add a splash of milk as well since the dressing thickens as it sits), season to taste with salt and pepper and serve! Otherwise, feel free to load it up with all the dressing right away if you’ll be eating it in the next couple hours or so.
• Storage: Store leftover macaroni salad with egg in an airtight container in the refrigerator for up to 5 days.

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