Deviled Egg Macaroni Salad

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5 from 2 reviews

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!




  1. Cook pasta according to package directions just until al dente. Toss in olive oil and season to taste with salt and pepper.
  2. Cut hard-boiled eggs in half. Pop the yolk out of each halve and into a food processor or blender.
  3. Chop hard-boiled egg whites and add to the bowl of pasta along with the celery and chives.
  4. 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.
  5. Blend until a smooth, creamy dressing forms.
  6. Pour dressing over the bowl of pasta, veggies, and egg whites. Toss to coat evenly.
  7. Garnish with paprika and sliced chives and enjoy!



  • This 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 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!