Creamy Deviled Egg Macaroni Salad Recipe

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta and rinse under cold water to stop the cooking. Transfer the drained pasta to a large bowl, cover, and refrigerate until well chilled, about 30 minutes.

While the pasta chills, cook the eggs. Place eggs in a single layer in a saucepan and add cold water to cover by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let the eggs sit in the hot water for 12 minutes. Drain and immediately transfer the eggs to a bowl of ice water to cool and stop the cooking.

Peel the cooled eggs and slice each in half lengthwise. Carefully separate yolks from whites. Place the yolks in a medium bowl and mash them with a fork until smooth. Chop eight of the egg-white halves into roughly 1/2-inch pieces and add them to the chilled pasta. Arrange the remaining eight egg-white halves, cut side up, on a plate for piping or filling later.

Make the deviled egg filling: to the mashed yolks add 1/3 cup mayonnaise, 2 teaspoons yellow mustard, 2 teaspoons distilled white vinegar, and 1/4 teaspoon kosher salt. Whisk until smooth and lump-free. Set aside 1/4 cup of this mixture for the macaroni salad dressing. Transfer the remaining yolk mixture to a piping bag fitted with a star tip or a resealable plastic bag with a small corner snipped off, and pipe or spoon the filling into the reserved egg-white halves. Refrigerate the filled eggs until assembling the salad.

Prepare the macaroni salad dressing and combine: to the bowl with the chilled pasta and chopped egg whites add the diced pickles (or sweet relish), diced celery, diced red onion, 1 tablespoon of the chopped chives, 2/3 cup mayonnaise, 2 teaspoons yellow mustard, 2 teaspoons vinegar, the reserved 1/4 cup deviled egg mixture, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Fold gently until everything is evenly coated and well combined. Taste and adjust seasoning if needed.

Transfer the completed salad to a serving bowl. Sprinkle half of the remaining chives and half of the smoked paprika over the top. Arrange the deviled eggs on top of the pasta salad. Finish with the remaining chives and a light dusting of paprika. Cover and chill the salad until ready to serve so the flavors meld, at least 30 minutes.

Make-ahead: You can prepare this salad a day in advance. Keep it covered in the refrigerator and add the deviled eggs just before serving for the freshest presentation.

Texture variations: Swap sweet relish for diced pickles if you prefer more texture, or add a little diced bell pepper for extra crunch and color.

Storage: Store leftovers covered in the refrigerator for up to 3 days. The salad will firm up as it chills; give it a gentle stir before serving.