Deviled Egg Macaroni Salad – A Creamy, Tangy Twist on a Classic Favorite

If you love deviled eggs and creamy pasta salads, this Deviled Egg Macaroni Salad combines the best of both worlds. It’s rich, tangy, and full of texture—hard-boiled eggs, tender macaroni, and a perfectly seasoned dressing that brings everything together. The first time I made this, I added a pinch of smoked paprika and a splash of pickle juice—it elevated the flavor and made it even more addictive. Perfect for barbecues, potlucks, holidays, or meal prep, this salad is a guaranteed crowd-pleaser that’s as nostalgic as it is satisfying.

Why You’ll Love This Recipe

This salad captures everything you adore about deviled eggs—creamy yolks, a hint of tang, and that touch of spice—combined with the hearty comfort of macaroni pasta. It’s quick to make, travels well, and tastes even better the next day after the flavors meld together. You’ll love how the smooth dressing coats every bite, while bits of celery, onion, and egg add crunch and richness. It’s the perfect side dish for grilled meats, sandwiches, or a simple make-ahead lunch.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Elbow macaroni: The ideal pasta for this salad—its shape holds the creamy dressing perfectly.

Hard-boiled eggs: The key ingredient! Chopped eggs add richness and that signature deviled egg flavor.

Mayonnaise: Creates the creamy base of the dressing. I recommend a high-quality mayo for the best texture.

Dijon mustard: Adds tang and a touch of spice that mimics classic deviled egg flavor.

Sweet pickle relish: Brings sweetness and texture while balancing the tangy elements.

Celery: Adds crunch and freshness to the creamy salad.

Red onion: Offers a subtle sharpness that enhances the overall flavor.

Paprika: Provides color and a mild smoky sweetness—essential for that deviled egg vibe.

Vinegar or pickle juice: Gives the dressing brightness and balance.

Salt and black pepper: Essential seasonings that tie all the flavors together.

Optional garnishes: Sliced green onions, extra paprika, or crumbled bacon for added flavor and presentation.

Directions

Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.

In a large mixing bowl, combine the chopped hard-boiled eggs, celery, and red onion. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, vinegar (or pickle juice), paprika, salt, and pepper until smooth and creamy.

Add the cooled macaroni to the egg mixture, then pour the dressing over the top. Stir gently until all ingredients are evenly coated. Taste and adjust seasoning if needed.

Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Before serving, sprinkle with additional paprika or garnish with sliced green onions.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe serves 6–8 people.
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 1 hour
Total time: 1 hour 25 minutes

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving, as the dressing can thicken slightly after chilling. This salad is best served cold, so there’s no need to reheat it. Avoid freezing, as the mayonnaise-based dressing does not thaw well.

Variations and Customizations

Bacon Lovers’ Twist: Add crispy crumbled bacon for smoky crunch and an extra layer of flavor.

Spicy Kick: Mix in a bit of hot sauce, cayenne pepper, or diced jalapeños for heat.

Greek Yogurt Version: Replace half the mayonnaise with Greek yogurt for a lighter, tangier option.

Sweet and Tangy Style: Use more relish or add a spoonful of honey mustard for extra sweetness.

Loaded Deviled Egg Salad: Add diced ham, shredded cheese, or peas to make it heartier.

Herb Infusion: Stir in fresh dill, parsley, or chives for a burst of freshness.

Smoky Southern Version: Use smoked paprika and add a dash of barbecue sauce for a Southern-inspired flair.

Low-Carb Alternative: Replace macaroni with chopped cauliflower or zucchini noodles.

Classic Picnic Style: Add diced pickles and a touch of yellow mustard for that nostalgic flavor.

Extra Creamy: Mash two of the hard-boiled yolks into the dressing for an ultra-rich texture.

FAQs

1. Can I make this salad ahead of time?

Yes, it tastes even better after chilling overnight as the flavors deepen.

2. How do I keep the pasta from absorbing too much dressing?

Rinse it in cold water and toss with a little mayo before mixing with the other ingredients.

3. Can I use a different pasta shape?

Yes, shells, rotini, or cavatappi work well too.

4. How long will this salad last in the fridge?

Up to 4 days if kept in an airtight container.

5. Can I make this without mayo?

Yes, substitute with Greek yogurt or a mix of sour cream and olive oil for a lighter dressing.

6. How do I make the salad creamier?

Add more mayo or mash a few egg yolks directly into the dressing.

7. What’s the best way to cook the eggs?

Boil them for 10–11 minutes, then cool immediately in ice water to make peeling easy.

8. Can I add pickles instead of relish?

Yes, finely chopped dill or sweet pickles work great.

9. How can I make it more colorful?

Add diced red bell peppers, shredded carrots, or chopped herbs for color and crunch.

10. Can I double this recipe?

Absolutely—it’s perfect for large gatherings or meal prep.

Conclusion

Deviled Egg Macaroni Salad is the ultimate comfort side dish, combining creamy deviled egg goodness with the satisfying texture of pasta. It’s tangy, rich, and packed with flavor—perfect for holidays, summer cookouts, or weekday lunches. Once you try this version, it’ll become a staple at your family gatherings. Serve it chilled, sprinkled with paprika, and enjoy every creamy, savory bite.

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