Deviled Egg Macaroni Salad Recipe
Deviled Egg Macaroni Salad is the best of two classic comfort foods—deviled eggs and creamy pasta salad—brought together in one delicious dish.
It’s rich, tangy, slightly sweet, and full of bold flavor and texture, making it a perfect side for summer barbecues, potlucks, or family meals.
Why You’ll Love This Recipe
Deviled egg flavor in pasta form – Creamy, tangy, and lightly spiced.
Perfect texture – With tender pasta, chopped eggs, and crunchy celery and onion.
Easy to prep ahead – Great for meal prep or make-ahead gatherings.
Crowd-pleaser – Always a hit at picnics, cookouts, and parties.
Key Ingredients
Hard-boiled eggs – The star of the show, adding richness and protein.
Elbow macaroni – The perfect base to soak up the creamy dressing.
Mayonnaise & mustard – Create that signature deviled egg tang and creaminess.
Apple cider vinegar & sugar – Balance each other with bright acidity and a hint of sweetness.
Celery, onion, and pickles – Add a satisfying crunch and extra zip.
Paprika & garlic powder – Seasoning that brings the deviled egg vibes full circle.
Deviled Egg Macaroni Salad Recipe
Ingredients:
12 large eggs, hard-boiled and peeled
1 pound elbow macaroni pasta, cooked and cooled
1 cup mayonnaise
1/4 cup yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon paprika (plus extra for garnish)
Salt and black pepper to taste
1/2 cup celery, finely chopped
1/2 cup red onion, finely chopped
1/4 cup dill pickles, finely chopped
2 tablespoons fresh parsley, chopped (optional)
Instructions:
Boil the elbow macaroni according to the directions on the package. Once cooked, drain and rinse with cool water to stop the cooking process. Set aside.
While the pasta cooks, hard-boil the eggs. After cooking, cool them under cold water, peel, and chop them into bite-sized pieces.
In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and pepper. Whisk until the dressing is smooth and creamy.
To the bowl, add the cooled pasta, chopped eggs, celery, red onion, and dill pickles. Mix everything together gently until well coated.
Cover and refrigerate the salad for at least 30 minutes so the flavors have time to blend.
Before serving, sprinkle with chopped parsley and a bit of extra paprika for a pop of color and flavor, if you’d like.
Recipe Notes
Let the salad chill to allow the flavors to fully develop.
For easy peeling, cool the boiled eggs in an ice bath for 10 minutes before peeling.
Use a food processor to chop veggies finely if you want a smoother texture.
Adjust seasoning to taste—especially salt, mustard, or vinegar if you like it tangier.
Nutrition Information
(Estimated per serving, based on 8 servings):
Calories: 390 | Protein: 13g | Fat: 24g | Carbohydrates: 29g | Sugar: 3g | Fiber: 2g | Cholesterol: 225mg | Sodium: 420mg
Kitchen Equipment Needed
Medium saucepan (for boiling eggs)
Large pot (for cooking pasta)
Colander
Large mixing bowl
Whisk
Cutting board & knife
Measuring cups and spoons
Recipe Swaps and Variations
Make it lighter – Use Greek yogurt in place of some or all of the mayonnaise.
Spicy twist – Add chopped jalapeños, a dash of hot sauce, or use spicy mustard.
No pickles? – Swap for capers or omit entirely if you prefer.
Add protein – Mix in chopped bacon or shredded chicken for a heartier dish.
Gluten-free version – Use gluten-free pasta instead of regular macaroni.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days.
Freezing: Not recommended, as the texture of eggs and mayo-based dressing can change.
Reheating: Not needed—this dish is meant to be enjoyed cold.
Food and Drink Pairings
Pair with: Grilled meats, fried chicken, ribs, or burgers.
Side ideas: Baked beans, corn on the cob, coleslaw, watermelon salad.
Drinks: Lemonade, iced tea, light beer, or crisp white wine like Sauvignon Blanc.
Frequently Asked Questions:
What’s the difference between deviled egg salad and deviled egg macaroni salad?
This version includes pasta, making it more filling and giving it a creamy, hearty texture similar to a pasta salad.
Can I make this without mustard?
Yes, but mustard is key to the “deviled” flavor. You can reduce the amount or substitute with a milder Dijon or honey mustard.
Is this salad served warm or cold?
Cold. Chill it for at least 30 minutes before serving for the best flavor.
Can I use egg whites only?
Yes! If you’re watching cholesterol or don’t like yolks, just use the whites—though the texture and flavor will be slightly different.
Can I add cheese?
Sure! Shredded cheddar or crumbled feta can add a fun twist, especially if you’re serving it as a main dish.
How long should I boil the eggs?
About 10–12 minutes for fully cooked hard-boiled eggs, then cool them immediately in ice water.
How do I prevent the pasta from sticking?
Stir occasionally while boiling and rinse with cold water after draining to stop the cooking and reduce stickiness.
Can I use a different type of pasta?
Yes—shells, rotini, or bowtie pasta also work well.
How do I make this salad creamier?
Add an extra ¼ cup of mayo or a splash of milk if it seems dry after chilling.
How far in advance can I make it?
Up to 2 days ahead. Just give it a stir before serving and adjust the seasoning if needed.