One of my favorite things to make in summer is pasta salad. I love how it pairs well with everything – burgers, sandwiches, hot dogs, and brats. It also makes an excellent standalone meal. When I think of pasta salad, I think of the warm days of summer and how I like to make pasta salad and put it in the fridge to leave it for dinner time. Which brings me to another great thing about pasta salad: it can easily be made ahead of time. In fact, it should be made ahead of time so it can be served cold!
Pasta salad is great for bringing to family events and events with friends. Reunions, barbecues, get togethers, parties — pasta salad is great for all of it! If you’re looking for something delicious and nutritious, then I have an excellent pasta salad for you: egg salad macaroni. It combines some of the best features of the world’s greatest sandwich (egg salad), and puts macaroni in it. Doesn’t that sound amazing?
Kids love this, and adults do too. I find that no matter who I make this for and where I bring it, this is a popular dish people love to eat. This dish is made with simple ingredients I often have at home, like pasta, mayonnaise, oil, and vinegar. In other words, if you have the ingredients to make egg salad, then you’re most of the way there to making this macaroni pasta salad.
Why You’ll Love This Recipe
There are so many reasons to love this recipe! Here’s what makes me enjoy it so much:
- Tasty: This pasta salad is just as tasty as egg salad. If you’re a lover of egg salad, that’s enough said!
- Nutritious: Since this pasta salad has veggies and egg yolks in it, it has a lot of nutrients that make it somewhat filling and nourishing.
- Crowd-pleaser: If you’re looking for a pasta salad that you can bring with you to events like family gatherings, then this pasta salad is perfect. People love it!
- Colorful: I love the look of this pasta salad. The yellow of the egg yolks combined with the purple of the onions and green of the celery just makes it all look beautiful to me.
Ingredient Notes & Substitutions
Pasta: You don’t have to use macaroni, of course. Choose whatever pasta you have on hand to make this tasty meal.
Onions: Sometimes I use white onions instead of red onions, if that’s what I have on hand.
Celery: The celery adds a nice crunch but if you prefer, you can also substitute celery with celery seeds.
Mayonnaise: If you’d like to make this recipe a little bit healthier, try Greek yogurt instead of mayonnaise.
Tips for Success
This is a very straightforward recipe, but there are still some things you can do to make it standout even more.
- Sprinkle the bowl with paprika before serving, just like you would with real pasta salad.
- Leave this meal in the fridge until it’s time to serve, especially if you’re serving outdoors. The mayonnaise and egg yolks need to stay cool. After serving, put the bowl away quickly in a cool environment to prevent spoilage.
- Although the vinegar gives this pasta salad a lot of flavor, I also like to add salt and pepper to taste as I’m mixing the sauce and the pasta. It’s up to you.
Storage & Reheating
Store this dish in a refrigerator for up to 3 days. Use an airtight container for storage. I like to make a double batch of this recipe and then serve it for multiple meals. It makes a perfect side dish for so many foods! I also love to snack on this pasta between meals. Yum!
Serving Suggestions
This recipe pairs perfectly with burgers and sandwiches like grilled cheese. It can also be served as a standalone dish!
FAQs
Can I make this meal in advance?
Yes, actually, you should make this meal in advance. Although it doesn’t take long to prepare, it’s best if you can put this dish in the refrigerator for at least an hour before serving, so it will have time to cool.
Can I add a protein to this dish?
The egg whites and yolks already have protein, but if you’re looking for another source of protein to make this meal even more delicious, try serving with a side of sausage.
Notes
I just love pasta salad and how it reminds me of the wonders of summer. When I make this dish, I think of long days, friends, good food, and meals outdoors. There’s nothing more rewarding than eating pasta salad in the shade of the covered porch, surrounded by friends and family.
Creamy Deviled Egg Macaroni Salad
Ingredients
- 8 oz. Elbow macaroni about 2 ½ cups dry noodles
- 6 Large eggs hard-boiled and peeled
- ½ cup Plain Greek yogurt or sour cream
- ¼ cup Mayonnaise
- 1 tbsp. Dijon mustard
- ½ small Red onion finely diced
- 2 Celery stalks finely chopped
- ½ tsp. Sweet paprika plus extra for garnish
- 1-2 tbsp. Fresh chives finely chopped
- Sea salt and freshly cracked black pepper to taste
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat. Drop in the 8 ounces of elbow macaroni and cook according to the package directions until al dente (usually 8 to 10 minutes).
- Drain the pasta completely in a colander, then rinse the noodles immediately under cold running water until they are cool to the touch. Rinsing stops the cooking process instantly and washes away excess exterior starches, preventing the noodles from sticking together into a gummy mass. Set aside.
- Take your peeled, hard-boiled eggs and slice them carefully in half lengthwise. Pop the solid yellow yolks out of the centers and drop them into a medium mixing bowl. Set the empty egg white halves aside on a cutting board.
- Use a firm fork to thoroughly mash the egg yolks until they turn into a fine, uniform powder with no large lumps.
- Add the ½ cup of plain Greek yogurt, ¼ cup of mayonnaise, and 1 tablespoon of Dijon mustard straight into the bowl with the pulverized yolks. Whisk aggressively for 30 to 45 seconds until the ingredients emulsify into a rich, thick, and completely smooth yellow dressing base.
- Take the reserved egg whites and roughly chop them into uniform, bite-sized pieces.
- In an extra-large salad bowl, combine the cooled macaroni noodles, chopped egg whites, finely diced red onion, and chopped celery.
- Pour the smooth, deviled egg yolk dressing directly over the pasta and vegetables. Use a large silicone spatula or salad tongs to gently fold the ingredients together from the bottom up until every noodle is evenly coated in a glossy sheet of dressing.
- Season the salad with the ½ teaspoon of sweet paprika, sea salt, and freshly cracked black pepper to your preference, tossing lightly to distribute the spices.
- Cover the bowl securely with plastic wrap and transfer it to the refrigerator to chill for at least 1 hour before serving. This cooling window allows the pasta starches to absorb the residual moisture, deepening the aromatic flavors. Just before serving, uncover and scatter the fresh chopped chives and an extra dusting of paprika across the top for color.
