Deviled egg macaroni salad is the perfect mashup of two classic picnic favorites—creamy deviled eggs and tangy macaroni salad. It’s rich, flavorful, and packed with hard-boiled eggs, tender pasta, and a zesty mustard-mayo dressing that ties everything together. I love making this as a side for cookouts, potlucks, or just an easy lunch that tastes even better the next day.
Why You’ll Love This Recipe
I love this recipe because it’s creamy, comforting, and full of flavor. The deviled egg-style dressing gives it a kick of tang from mustard and a touch of sweetness, while the macaroni makes it hearty and satisfying. It’s easy to throw together, holds up great in the fridge, and pairs perfectly with grilled meats, sandwiches, or just a big spoon.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni
- Hard-boiled eggs (chopped)
- Mayonnaise
- Yellow mustard
- Dijon mustard (optional, for extra tang)
- Apple cider vinegar
- Sugar
- Paprika
- Salt and pepper
- Celery (finely diced)
- Red onion or green onion (finely chopped)
- Optional: sweet pickle relish or chopped dill pickles
Directions
- I cook the macaroni in salted water according to the package instructions, then drain and rinse under cold water to cool.
- While the pasta cools, I peel and chop the hard-boiled eggs.
- In a large bowl, I whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, paprika, salt, and pepper to make the dressing.
- I add the cooled macaroni, chopped eggs, celery, onion, and pickles (if using) to the bowl and gently mix everything until well coated.
- I cover and refrigerate the salad for at least 1 hour to let the flavors meld.
- Just before serving, I give it a gentle stir and sprinkle a little extra paprika on top for that deviled egg flair.
Servings and Timing
This recipe makes about 8–10 servings. It takes around 20 minutes to prep and at least 1 hour to chill, so I usually make it ahead for the best flavor.
Variations
- Chopped bell pepper adds crunch and color.
- A spoonful of sour cream or Greek yogurt makes it extra creamy.
- For a spicier version, I mix in a little hot sauce or diced jalapeños.
Storage/Reheating
I store the salad in an airtight container in the fridge for up to 4 days. It tastes even better after sitting overnight. Since it’s mayo-based, I always keep it chilled and don’t leave it out for more than 2 hours. No reheating is needed—this one’s best served cold.
FAQs
Can I make this ahead of time?
Yes! I actually prefer making it the night before so the flavors have time to develop.
Can I use different pasta?
Absolutely. I’ve used small shells, rotini, or ditalini. Any small, short pasta works well.
What if I don’t like pickles?
No problem—I just leave them out or replace them with diced cucumber or extra celery for crunch.
Can I make it lighter?
Yes, I’ve made it with light mayo and added some plain Greek yogurt to cut down on calories without losing creaminess.
How do I avoid mushy pasta?
I cook the pasta al dente and rinse it in cold water right away to stop the cooking and keep the texture firm.
Conclusion
Deviled egg macaroni salad is a creamy, tangy, and totally irresistible side dish that brings the best of both worlds together. With tender pasta, classic deviled egg flavor, and just the right amount of crunch, it’s a crowd-pleaser that belongs at every picnic, cookout, or casual dinner. Once I started making this version, regular macaroni salad just didn’t cut it anymore.
Deviled Egg Macaroni Salad
- Prep Time: : 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8–10 servings
- Category: Salad, Side Dish
- Method: No Cook (after boiling)
- Cuisine: American
Description
Deviled egg macaroni salad is a creamy, tangy twist on two beloved classics—deviled eggs and macaroni salad. Made with hard-boiled eggs, tender elbow pasta, and a zesty mustard-mayo dressing, this chilled side dish is a crowd favorite for picnics, BBQs, and potlucks.
Ingredients
- Elbow macaroni
- Hard-boiled eggs (chopped)
- Mayonnaise
- Yellow mustard
- Dijon mustard (optional)
- Apple cider vinegar
- Sugar
- Paprika
- Salt and pepper
- Celery (finely diced)
- Red onion or green onion (finely chopped)
- Optional: sweet pickle relish or chopped dill pickles
Instructions
- Cook macaroni in salted water until al dente. Drain and rinse with cold water to cool.
- Peel and chop hard-boiled eggs.
- In a large bowl, whisk together mayo, yellow mustard, Dijon (if using), vinegar, sugar, paprika, salt, and pepper.
- Add macaroni, eggs, celery, onion, and pickles. Stir gently until everything is coated.
- Cover and chill in the fridge for at least 1 hour.
- Before serving, stir and garnish with a sprinkle of paprika.
Notes
- Add chopped bell pepper for more flavor and crunch.
- Swap in sour cream or Greek yogurt for part of the mayo.
- Tastes best when made a few hours ahead or overnight.
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