If you’re torn between bringing a pasta salad or deviled eggs to your next potluck or BBQ, this Deviled Egg Macaroni Salad solves that dilemma beautifully. It combines the creamy, tangy richness of deviled eggs with the comforting bite of elbow macaroni, resulting in a side dish that’s hearty, flavorful, and crowd-pleasing.

Perfect for spring picnics, summer cookouts, or meal prepping lunches, this salad brings nostalgic flavors to the table while feeling just a bit elevated. With simple ingredients and straightforward prep, it’s a classic you’ll find yourself coming back to all year long.

Deviled Egg Macaroni Salad

Why You’ll Love This Deviled Egg Macaroni Salad

This recipe is everything we love about deviled eggs and macaroni salad, brought together in one creamy, delicious bowl.

Combines two classics into one dish—deviled eggs and pasta salad
Easy to prepare with basic pantry staples
Perfect make-ahead recipe for gatherings
Ultra-creamy texture from mayo and egg yolks
Balanced with tangy mustard, vinegar, and pickles
Customizable with sweet relish, dill pickles, or even a little heat

Whether you’re hosting a backyard party or just want a flavorful lunch, this salad hits the spot every time.

Ingredients

For the Pasta Salad
8 oz elbow macaroni
6 large eggs
½ cup mayonnaise
1 tbsp yellow mustard
1 tbsp apple cider vinegar
½ tsp paprika (plus extra for garnish)
1 tsp sugar
Salt and black pepper to taste
½ cup finely chopped celery
¼ cup chopped red onion
¼ cup chopped dill pickles or sweet relish
1 tbsp chopped fresh chives or green onions (optional)

For Garnish
2 tablespoons fresh parsley, finely chopped
Extra paprika, for dusting

Directions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside to cool.

Step 2: Boil the Eggs

In a separate pot, place eggs in cold water. Bring to a boil, then turn off the heat. Cover and let sit for 10–12 minutes. Drain and cool eggs in ice water. Peel and set aside.

Step 3: Make the Dressing

In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until smooth.

Step 4: Chop the Eggs and Add Mix-ins

Roughly chop the hard-boiled eggs and add to the dressing. Fold in chopped celery, red onion, pickles or relish, and chives or green onions if using.

Step 5: Combine with Pasta

Add the cooled macaroni to the bowl and gently fold everything together until evenly coated. Taste and adjust seasoning with more salt and pepper if needed.

Step 6: Chill and Serve

Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with extra paprika and chopped parsley.

Variations

Use sweet relish for a touch of sweetness or dill pickles for more tang
Swap yellow mustard for Dijon or spicy brown for a bolder flavor
Add chopped bacon for a smoky twist
Mix in a dash of hot sauce or cayenne pepper for some heat
Substitute Greek yogurt for part of the mayo for a lighter version

Heating and Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Not recommended, as mayonnaise-based salads don’t freeze well.
Make-Ahead Tip: You can prep the pasta, eggs, and dressing a day in advance and mix just before serving.

Frequently Asked Questions

Can I use other types of pasta?

Yes, you can use small shells, rotini, or bowties. Just be sure they’re cooked al dente so they hold up in the dressing.

Is it okay to make this the day before?

Absolutely. In fact, the flavors get even better after chilling overnight. Just give it a stir before serving.

Can I use light mayo?

Yes, light mayo or even part Greek yogurt can be used if you want to cut down on fat without sacrificing too much creaminess.

What’s the best way to hard boil eggs?

Place eggs in cold water, bring to a boil, then remove from heat and let sit covered for 10–12 minutes. Cool in ice water before peeling.

Can I make this recipe dairy-free?

This recipe is naturally dairy-free. Just be sure your mayo is also dairy-free.

What if I don’t like pickles?

You can leave them out or substitute with a bit of chopped celery or red bell pepper for crunch.

How long can it sit out at a party?

Because of the mayo and eggs, don’t leave this salad out for more than 2 hours (or 1 hour if it’s hot outside). Keep it chilled when possible.

Can I add protein?

Yes! Chopped ham, chicken, or tuna can make this a more filling main dish.

What gives this salad its “deviled” flavor?

The combination of mustard, vinegar, paprika, and eggs mimics traditional deviled egg filling, giving the salad its signature flavor.

Can I double the recipe?

Definitely. Just scale all ingredients evenly and use a large mixing bowl.

Conclusion

Deviled Egg Macaroni Salad is the ultimate mashup of two beloved comfort foods, bringing the creamy, tangy flavor of deviled eggs into a hearty pasta salad. It’s easy, flavorful, and perfect for potlucks, holidays, or a weeknight side dish. Whether you stick to the classic or add your own spin, this salad is sure to be a crowd favorite.