If you love both deviled eggs and macaroni salad, this Deviled Egg Macaroni Salad is the ultimate mash-up you never knew you needed. It’s creamy, tangy, and packed with flavor — combining tender pasta, chopped boiled eggs, and a rich, seasoned dressing reminiscent of your favorite deviled eggs. This dish is perfect for picnics, potlucks, or easy weeknight dinners. I made this once using Dijon mustard instead of yellow mustard, and it added a lovely depth of flavor that made everyone ask for seconds.
Why You’ll Love This Recipe
This salad takes the best parts of deviled eggs — creamy yolks, tangy mustard, and smoky paprika — and blends them with the comforting heartiness of macaroni salad. It’s easy to prepare, feeds a crowd, and pairs beautifully with grilled meats or sandwiches. The dressing is smooth and zesty, and the eggs give it a rich, velvety texture that makes every bite irresistible.
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Deviled Egg Macaroni Salad – Creamy & Flavorful
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Low Lactose
Description
A creamy and flavorful Deviled Egg Macaroni Salad that combines the classic taste of deviled eggs with tender pasta, crunchy veggies, and a tangy, seasoned dressing — perfect for picnics, potlucks, or summer cookouts.
Ingredients
- 8 oz elbow macaroni
- 6 large hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 2 teaspoons white vinegar
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery, finely diced
- 1/3 cup red onion, finely diced
- 1/3 cup dill pickles, chopped
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Cook macaroni according to package directions until al dente. Drain, rinse with cold water, and set aside to cool.
- In a large mixing bowl, combine mayonnaise, sour cream, yellow mustard, Dijon mustard, vinegar, paprika, salt, and pepper. Whisk until smooth.
- Add the cooled macaroni, chopped eggs, celery, red onion, and pickles to the dressing. Gently stir until everything is evenly coated.
- Taste and adjust seasoning as needed with salt, pepper, or a bit more mustard for tang.
- Cover and refrigerate for at least 1 hour before serving to let flavors meld.
- Garnish with a sprinkle of paprika and fresh parsley before serving.
Notes
- For extra creaminess, add an additional tablespoon of mayonnaise or sour cream.
- Chill thoroughly before serving — it tastes even better the next day.
- Use sweet pickles instead of dill if you prefer a sweeter flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Elbow Macaroni
Classic elbow macaroni is the perfect pasta shape for this salad. It holds the dressing well and mixes evenly with the eggs and veggies.
Eggs
Hard-boiled eggs bring the signature deviled egg flavor and creamy texture. Mash the yolks into the dressing for richness, and chop the whites for texture.
Mayonnaise
Mayonnaise forms the creamy base of the dressing, binding all the ingredients together and adding smoothness.
Mustard
A spoonful of yellow mustard gives the salad its tangy kick. You can substitute Dijon mustard for a slightly sharper, more sophisticated flavor.
Vinegar
A splash of white vinegar brightens the flavors and balances the richness of the mayo and egg yolks.
Celery
Chopped celery adds a refreshing crunch that keeps the salad from feeling too heavy.
Onion
Finely diced red onion or green onion adds a subtle sharpness that complements the creamy dressing.
Pickles or Relish
Sweet pickle relish adds a bit of sweetness and tang, giving that classic deviled egg flavor a fun twist.
Paprika
A sprinkle of paprika not only adds flavor but also gives the salad a traditional deviled egg look when served.
Salt and Pepper
Season with salt and black pepper to taste. Adjust at the end once all ingredients are combined.
Directions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the macaroni until tender (about 8 minutes). Drain, rinse under cold water, and set aside to cool completely.
- Boil the eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10 minutes. Drain, cool, peel, and chop. Separate yolks from whites if you want to mash the yolks into the dressing.
- Make the dressing: In a large bowl, mash egg yolks with mayonnaise, mustard, vinegar, relish, salt, and pepper until smooth and creamy.
- Assemble the salad: Add the cooked macaroni, chopped egg whites, celery, and onion to the dressing. Stir until everything is evenly coated.
- Chill and serve: Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Sprinkle with paprika before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot for boiling pasta
- Saucepan for boiling eggs
- Mixing bowls
- Whisk or fork (for mashing yolks)
- Cutting board and knife
- Measuring cups and spoons
- Spatula or spoon for mixing
Servings and timing
This recipe serves 6–8 people.
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 1 hour
Total time: Approximately 1 hour 35 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving to redistribute the dressing. Avoid freezing, as the texture of the eggs and mayonnaise may change. Serve chilled — this dish tastes best cold and creamy.
Variations and Customizations
Bacon Lover’s Delight – Add crumbled cooked bacon for a smoky, savory upgrade.
Spicy Deviled Egg Salad – Mix in a dash of hot sauce or cayenne pepper for a little heat.
Pickle Power – Use dill pickles instead of sweet relish for a tangier twist.
Avocado Creaminess – Mash in half an avocado for a smooth, slightly green dressing that’s rich and unique.
Herb Garden Touch – Add chopped parsley, chives, or dill for freshness and color.
Greek Yogurt Version – Replace half the mayonnaise with Greek yogurt for a lighter version.
Loaded Version – Stir in shredded cheddar cheese and a handful of peas or corn for extra flavor and texture.
FAQs
Can I make this salad ahead of time?
Yes, it actually tastes better when made a few hours ahead, as the flavors develop over time.
How do I keep the pasta from sticking together?
Rinse it under cold water after cooking and toss it lightly with a bit of mayonnaise before adding the dressing.
Can I use other pasta shapes?
Yes, small shells, rotini, or cavatappi work just as well.
Do I have to separate the egg yolks?
No, you can chop the whole eggs together, but mashing the yolks into the dressing makes it creamier.
What kind of mustard works best?
Yellow mustard for classic flavor, Dijon for more sophistication, or spicy brown for a bolder taste.
Can I use Miracle Whip instead of mayonnaise?
Yes, but it will make the salad slightly sweeter and tangier.
How long can it sit out at a picnic?
No more than 2 hours; keep it chilled with ice packs if serving outdoors.
Can I add extra protein?
Yes, diced ham or shredded chicken are great additions.
Can I make this dairy-free?
Yes, use a dairy-free mayonnaise alternative.
How do I make it look more festive?
Garnish with sliced eggs, a sprinkle of paprika, and fresh herbs before serving.
Conclusion
This Deviled Egg Macaroni Salad combines two beloved classics into one creamy, tangy, and satisfying dish. Perfectly seasoned and full of texture, it’s a crowd-pleaser that works for any occasion — from family gatherings to summer cookouts. Each bite offers the familiar comfort of deviled eggs with the heartiness of pasta. Once you make it, you’ll find yourself returning to this recipe again and again for an easy, flavorful side everyone loves.
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