If you’ve never tasted the combination of creamy macaroni salad and tangy deviled eggs, you’re in for a flavor-packed surprise. I first made this dish for a summer picnic where I wanted to combine two classics into something everyone would remember. One big bowl and one serving later, it was the star of the table.
What I love most about this salad is how it bridges comforting familiarity with unexpected richness. The creaminess of the dressing wraps around every curve of the pasta, while the yolky goodness of the deviled eggs infuses each bite with a flavor that’s both indulgent and nostalgic. The dash of paprika on top isn’t just for color—it gives the whole salad that classic deviled egg finish.
I’ve since made this recipe more times than I can count. From potlucks to backyard barbecues, it’s the one cold dish that always gets asked about. And you don’t need to be a pro cook to pull it off—if you can boil pasta and mix a few simple ingredients, you can master this salad. If you’re into creamy pasta recipes like Creamy Beef and Shells or Stovetop Creamy Ground Beef Pasta, this will become your go-to side.
Why You’ll Love This Deviled Egg Macaroni Salad
It’s the best of two picnic staples in one bowl. You’ll love the way the smooth pasta blends with the bold, zesty kick of the deviled egg filling. The mayo-mustard mix creates a velvety dressing, while crunchy bits of onion and celery give it that fresh bite. Plus, it’s incredibly versatile—perfect on its own or as a side to grilled meats or sandwiches. Make it ahead, let it chill, and watch how the flavors develop beautifully in the fridge.
How to Make the Deviled Egg Macaroni Salad
Step 1: Cook the Pasta and Eggs
Bring a large pot of salted water to a boil and cook 2 cups of elbow macaroni until al dente, about 7-8 minutes. At the same time, place 6 eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat and cover for 10-12 minutes. Drain and rinse the pasta under cold water; peel and chop the eggs once cool.
Step 2: Make the Deviled Egg Dressing
In a large mixing bowl, mash the yolks from the boiled eggs. Stir in ½ cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 tablespoon of sweet relish, 1 teaspoon of white vinegar, and a pinch of salt and pepper. Mix until smooth and creamy.
Step 3: Combine Everything
Add the cooked macaroni to the bowl with the dressing. Gently stir in the chopped egg whites, ¼ cup finely diced celery, and ¼ cup red onion. Mix until the pasta is evenly coated with the dressing.
Step 4: Chill and Serve
Cover and refrigerate for at least an hour to let the flavors meld. Before serving, garnish with paprika and fresh parsley if desired.
Recipe Variations and Possible Substitutions
There’s plenty of room to make this salad your own. You can swap elbow macaroni for shells or rotini for a different texture. Greek yogurt can replace some or all of the mayo for a lighter version. Don’t like relish? Try chopped dill pickles or capers instead. Add crumbled bacon for a smoky edge or diced jalapeños for heat. You can also mix in shredded cheddar or a dash of hot sauce to turn up the flavor.
Serving and Pairing Suggestions
Deviled Egg Macaroni Salad is perfect as a chilled side dish for picnics, summer cookouts, or any gathering. I love serving it alongside grilled burgers, barbecue chicken, or pulled pork sandwiches. Its creamy, tangy flavor balances well with smoky and spicy mains. For a lighter meal, pair it with a crisp green salad or serve it in lettuce cups for a refreshing twist.
You can also bring this salad to potlucks or enjoy it as a quick lunch right out of the fridge. Add a squeeze of lemon before serving to brighten things up if it’s been sitting for a day or two.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 4 days. In fact, it often tastes even better the next day after the flavors have had more time to blend. Just give it a good stir before serving. Avoid freezing, as the mayonnaise-based dressing doesn’t thaw well and may separate.
If it starts to dry out in the fridge, stir in a spoonful of mayo or a splash of milk to revive its creamy texture.
Frequently Asked Questions
Can I make this salad in advance?
Yes, and it’s even better after chilling for a few hours or overnight. Just stir before serving and garnish fresh.
What type of mustard works best?
Dijon mustard gives a nice tangy depth, but you can use yellow mustard for a more traditional flavor.
How can I make this dish healthier?
Use light mayo or substitute half of the mayo with Greek yogurt. Add more veggies like bell peppers or cucumbers for added nutrition.
Can I use store-bought boiled eggs?
Absolutely. Store-bought hard-boiled eggs are a great time-saver.
Is this salad gluten-free?
Only if you use gluten-free pasta. Everything else in the recipe is naturally gluten-free.
Related Recipe You’ll Like
If you enjoyed this Deviled Egg Macaroni Salad, there are several other comfort food favorites you should check out. The Creamy Ground Beef Alfredo Pasta offers that same creamy satisfaction with a rich, savory beef twist. For a more indulgent pasta experience, the Cheesesteak Tortellini in Rich Provolone Sauce is a must-try. And if you love one-pot dishes, One Pot Smoked Sausage Pasta brings a smoky, hearty flavor that pairs beautifully with creamy sides like this salad.
Save and Share This Recipe for Later
Don’t forget to pin this recipe on your Pinterest board so you can find it again when the craving strikes. Sharing is caring, especially when it comes to comfort food classics. Email it to a friend, post it in your favorite foodie Facebook group, or save it on your phone. Every kitchen needs a go-to salad like this one—creamy, flavorful, and always a hit.
Deviled Egg Macaroni Salad
This Deviled Egg Macaroni Salad is a creamy, flavorful fusion of two picnic classics. It brings together tender elbow macaroni and a zesty deviled egg filling, bound in a velvety mayonnaise-mustard dressing with crunchy bits of celery and red onion. A touch of paprika gives it that familiar deviled egg charm. Perfect for summer gatherings, potlucks, or as a chilled side dish, this salad is easy to prepare and always a crowd-pleaser. Whether you're hosting a cookout or meal prepping for the week, this rich and tangy pasta salad fits right in.
Ingredients
- 2 cups elbow macaroni
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp sweet relish
- 1 tsp white vinegar
- Salt and pepper to taste
- 1/4 cup finely diced celery
- 1/4 cup finely diced red onion
- Paprika (for garnish)
- Fresh parsley (optional, for garnish)
Instructions
- Cook elbow macaroni in salted boiling water until al dente, about 7-8 minutes. Drain and rinse under cold water.
- In a separate pot, place eggs in water and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10-12 minutes. Cool under cold water, peel, and separate yolks from whites.
- In a large mixing bowl, mash the yolks with mayonnaise, Dijon mustard, relish, vinegar, salt, and pepper until smooth.
- Add macaroni to the bowl, along with chopped egg whites, celery, and red onion. Mix gently until well combined.
- Cover and refrigerate for at least 1 hour before serving.
- Before serving, sprinkle with paprika and garnish with parsley if desired.
Notes
- You can substitute Greek yogurt for a lighter version of the dressing.
- Chopped dill pickles can replace sweet relish for a tangier bite.
- Add-ins like shredded cheese or crumbled bacon take it up a notch.
- Best enjoyed within 3-4 days, stored in an airtight container in the fridge.
- Adjust the seasoning after chilling, as flavors may mellow over time.
