Deviled Egg Macaroni Salad

This Deviled Egg Macaroni Salad is the perfect blend of creamy, tangy, and comforting. It combines everything I love about deviled eggs with the heartiness of a classic macaroni salad. Ideal for picnics, potlucks, or just a flavorful side dish at home.

Why You’ll Love This Recipe

I love how this recipe brings bold deviled egg flavor into every bite of pasta. The yolk-based dressing is rich and tangy, coating tender macaroni and crisp veggies. It’s easy to prepare, make-ahead friendly, and always a hit at gatherings. Plus, it’s a fun twist on two familiar favorites.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 large eggs, hard-boiled

• 1 lb elbow macaroni

• ¾ cup mayonnaise

• 1 tablespoon Dijon or yellow mustard

• 1 tablespoon vinegar or pickle juice

• 2 celery stalks, finely chopped

• ½ small red onion, finely chopped

• ¼ cup dill pickles or relish, chopped

• Salt and black pepper, to taste

• Paprika, for garnish

• Optional: garlic powder, chopped chives

Directions

1. Cook the macaroni in salted boiling water until al dente. Drain and rinse under cold water to cool.

2. Peel and separate the eggs. Cut them in half, remove the yolks and place in a mixing bowl. Chop the egg whites and set aside.

3. Make the deviled egg dressing by mashing the yolks and mixing with mayonnaise, mustard, vinegar or pickle juice, salt, pepper, and optional garlic powder. Mix until smooth.

4. Combine everything in a large bowl: cooked pasta, chopped egg whites, celery, onion, and pickles. Pour the dressing over and stir gently to combine.

5. Chill the salad for at least 2 hours so the flavors meld.

6. Garnish with paprika and chopped chives before serving, if desired.

Servings and timing

• Servings: Serves 8 to 10

• Prep time: 20 minutes

• Cook time: 10 minutes

• Chill time: At least 2 hours

Variations

• Use gluten-free pasta if preferred

• Swap red onion for green onion for a milder bite

• Stir in peas, diced bell peppers, or shredded carrots for extra color and crunch

• Add a little hot sauce or cayenne to the dressing if I want a spicier version

• Mix part Greek yogurt with mayo for a lighter dressing

Storage / reheating

I store leftovers in an airtight container in the fridge for up to 3 to 4 days. If it thickens too much, I stir in a small spoonful of mayonnaise or a splash of milk to bring it back to the right texture. This dish is best served cold. I don’t reheat it or freeze it, since the texture of pasta and eggs can become unpleasant.

FAQs

Can I make this salad a day ahead?

Yes, I actually prefer making it a day ahead because the flavors deepen overnight in the fridge.

What type of mustard works best?

I usually go with Dijon for a tangier flavor, but yellow mustard gives it that classic deviled egg taste too.

What if I don’t have pickle juice?

I use vinegar (white or apple cider) as a good substitute, or even a bit of lemon juice in a pinch.

Can I use a different type of pasta?

Yes, small pasta shapes like shells or rotini work just as well. I just make sure they’re bite-sized and hold the dressing nicely.

How do I keep the salad from drying out?

I stir it before serving and, if needed, add a little extra mayo or a splash of milk or pickle juice to refresh it.

Conclusion

This Deviled Egg Macaroni Salad is creamy, satisfying, and packed with classic flavor. It’s an easy recipe I turn to for gatherings, meal prep, or anytime I want a comforting side. I hope you enjoy it as much as I do.