Pin
Deviled Egg Macaroni Salad is packed with creamy eggs and a hint of zing. It’s perfect for your next backyard cookout or a relaxed family meal. Bring a burst of freshness and enjoy this crowd-pleaser as the highlight at your buffet or pop it right into your lunchbox.
I threw this salad together for the first time on a hot July evening. Some friends dropped by for a salad night. Ever since, it’s been my go-to whenever there’s a party in the yard.
Ingredients Used in Germany
- Spring onions for topping: Adds pops of color and a light onion flavor
- Salt and pepper: Season as you like and try grinding the pepper fresh
- Smoked paprika: Brings color plus a bit of sweetness and extra flavor
- Fresh dill: For depth—grab it from your garden or the store
- Pimientos: Great for a bright look, but use bell pepper if that’s what you’ve got
- Black olives: Heartier taste, but green olives work if you want to switch it up
- Celery: Crunchy and fresh, pick young stalks if you can
- Hard-boiled eggs: The key ingredient—go for organic and fresh ones
- Sweet pickle relish: Balances out the flavors, chopped cornichons do the trick too
- Mustard (yellow or Dijon): Mild mustard brings a gentle kick, Dijon adds a little twist
- Sour cream: For brightness and a creamy mouthfeel, don’t swap this out
- Mayonnaise: Full-on smooth—use a good brand for awesome taste
- Salad macaroni or ditalini pasta: The right noodle shape soaks up sauce, but elbow macaroni is great as well
Step-by-Step How-To (German Edition)
- Chill it well:
- Let your salad chill in the fridge, covered, for two hours or more so the flavors really come through. Taste and tweak the seasoning before serving.
- Toss in scallions and dill:
- Sprinkle the chopped dill and green part of your spring onions over the top. Give it one last gentle mix to keep the herbs fresh and green.
- Fold in eggs:
- Add the sliced eggs at the end and gently toss them in, using a big spoon, so they don’t fall apart. You want to fold, not stir hard.
- Mix up veggies and pasta:
- Chop up your celery, olives, and pimientos. Add to your big bowl along with the cooked pasta. Mix everything so it’s all nicely coated.
- Make the sauce:
- In a great big bowl, stir together mayo, sour cream, mustard, relish, paprika, salt, and pepper. Make sure it’s smooth and thick.
- Boil and prep eggs:
- Cook your eggs for at least ten minutes. Cool with cold water, peel, and either slice or dice so the pieces are even.
- Cook pasta:
- Boil your macaroni in salted water till just cooked. Drain well, then spread out to cool so it doesn’t stick in clumps.
Pin
Good Stuff to Know
Packed with protein and super filling
Awesome for parties since you can make and take it easily
Tastes great on day two as well
I always enjoy tossing in fresh herbs from the garden. My kid loves to help boil the eggs (and sneak the first bite of pasta). Seriously, it’s the best family cooking moment every time.
Pin
Storage Advice
This egg pasta salad keeps just fine in the fridge for two or three days in a sealed container. Keep it cold so it stays fresh and safe. If it looks a little watery, just stir it up before serving and you’ll get that nice creamy goodness back.
Switch-Up Ideas
Not a fan of black olives? Go green or just leave them out. Add bell pepper or strips of sun-dried tomato if you don’t have pimientos. For crunch, mix in some peas or diced carrots. Swap out dill with chives if you’re in the mood for something different.
Ways to Serve It
In the summertime, dig in from a big bowl right on your porch. Try it alongside grilled sausage, steak, or tucked next to a simple green salad for a veggie meal. For taking along, pack into jars and add a sprig of dill for a pop of color.
A Bit of Background
German egg pasta salad has been a staple for generations. It’s something many folks remember from school vacations, garden hangouts, or lunch with grandma. Creamy sauce and boiled egg make it an all-time favorite, especially for grills. The pickle relish brings a little American twist for a new-school vibe.
Common Recipe Questions
- → How long should you chill macaroni salad?
Let it hang out in the fridge for at least an hour, but overnight is even better so all the flavors come together.
- → Is it cool to swap green olives in for black ones?
Totally! Green olives work too and give a different pop of flavor.
- → What type of pasta is best to use?
Go for tiny shapes like ditalini or classic macaroni. They soak up the creamy dressing well.
- → How long does it last in the fridge?
Keep it sealed up and it'll stay fresh and yummy for three days in the fridge.
- → Can I toss in fresh herbs?
Yep, some chopped dill or parsley is awesome and makes it taste super fresh.
- → Is this dish vegetarian?
Yep, nothing meaty in here! Everything used is perfect for a no-meat diet.