Deviled Egg Macaroni Salad combines two classic comfort foods—creamy deviled eggs and hearty pasta salad—into one irresistible dish. It's creamy, tangy, and packed with flavor, making it a perfect side for picnics, potlucks, and family dinners. Every bite gives me the nostalgic taste of summer gatherings and backyard cookouts.
Why You’ll Love This Recipe
I love how this salad takes the best parts of deviled eggs and blends them with tender macaroni for a creamy, satisfying side dish. The tangy dressing, chopped eggs, and slight crunch from celery or pickles add layers of flavor and texture that always hit the spot. It’s easy to make ahead, stores well, and disappears quickly whenever I serve it.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni
- Hard-boiled eggs
- Mayonnaise
- Yellow mustard
- White vinegar or pickle juice
- Celery (optional, for crunch)
- Red onion or green onion
- Sweet pickle relish
- Salt
- Black pepper
- Paprika (for garnish)
Directions
- I start by boiling the elbow macaroni until tender, then drain and rinse it under cold water to stop the cooking.
- While the pasta cools, I peel and chop the hard-boiled eggs.
- In a large bowl, I mix together the mayonnaise, mustard, vinegar or pickle juice, relish, salt, and pepper to make the creamy dressing.
- I add the cooled macaroni, chopped eggs, celery, and onion to the bowl with the dressing.
- I stir everything together gently until well combined, making sure the pasta is fully coated.
- I cover the bowl and let the salad chill in the fridge for at least an hour to let the flavors meld.
- Right before serving, I sprinkle paprika on top for that classic deviled egg look.
Servings and timing
- Servings: About 6–8
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 1 hour (optional but recommended)
- Total Time: 1 hour 25 minutes
Variations
- I sometimes mash a few of the yolks into the dressing for extra richness.
- For a little crunch, I add diced bell peppers or cucumbers.
- If I want a bit more zing, I stir in a splash of hot sauce or a pinch of cayenne.
- I’ve made it with dill pickle relish instead of sweet when I want a more savory version.
- Swapping mayo with half Greek yogurt gives it a lighter, tangier twist.
storage/reheating
I keep leftovers in an airtight container in the fridge for up to 4 days.
This salad is best served cold, so I don’t reheat it. I just give it a quick stir before serving again, and sometimes I add a little more mayo if it seems dry after chilling.
FAQs
Can I make this salad ahead of time?
Yes, I actually prefer making it a few hours in advance so the flavors have time to come together in the fridge.
How do I keep the salad from drying out in the fridge?
If it looks a little dry after chilling, I stir in a spoonful of mayo or a splash of pickle juice before serving.
Can I use a different type of pasta?
Absolutely. I’ve used shells, rotini, and even bowties when I didn’t have elbow macaroni—anything small and sturdy works well.
Is this salad good for outdoor events or picnics?
Yes, but I make sure to keep it chilled, especially if it’s hot outside. I usually pack it in a cooler or keep it on ice.
Can I make it without eggs?
Yes, but then it’s more of a traditional macaroni salad. I love the deviled egg twist, but it’s still delicious without them.
Conclusion
Deviled Egg Macaroni Salad is the ultimate mashup of two picnic classics. I love how creamy, tangy, and satisfying it is, and it always brings back memories of warm-weather gatherings. Whether I’m hosting a BBQ or just craving something comforting, this salad is one I keep coming back to.
Deviled Egg Macaroni Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 6–8
- Category: Side Dish
- Method: Boiled, Chilled
- Cuisine: American
- Diet: Vegetarian
Description
Deviled Egg Macaroni Salad is a creamy, tangy twist on two classic comfort foods—deviled eggs and pasta salad. This easy side dish blends hard-boiled eggs, elbow macaroni, and a zesty dressing for the perfect addition to any picnic, BBQ, or family meal. It’s make-ahead friendly and packed with nostalgic flavor.
Ingredients
- 2 cups elbow macaroni
- 6 hard-boiled eggs, peeled and chopped
- ¾ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp white vinegar or pickle juice
- ⅓ cup sweet pickle relish
- ¼ cup finely chopped red onion or green onion
- ⅓ cup chopped celery (optional)
- ½ tsp salt
- ¼ tsp black pepper
- Paprika (for garnish)
Instructions
- Cook elbow macaroni according to package instructions until tender. Drain and rinse under cold water to stop cooking.
- While pasta cools, chop hard-boiled eggs.
- In a large bowl, whisk together mayonnaise, mustard, vinegar or pickle juice, relish, salt, and pepper.
- Add macaroni, eggs, celery, and onion to the dressing.
- Gently stir until all ingredients are well combined and pasta is coated.
- Cover and refrigerate for at least 1 hour to let flavors meld.
- Before serving, sprinkle paprika on top for a classic deviled egg finish.
Notes
- For added richness, mash a couple of egg yolks into the dressing before mixing.
- Use dill relish for a more savory twist.
- Add diced bell pepper or cucumber for extra crunch.
- If salad thickens in the fridge, stir in a bit more mayo or pickle juice before serving.
