Name: Deviled Egg Macaroni Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 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); 2 tbsp freshly chopped parsley (for garnish)

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A creamy, flavorful twist on classic pasta salad, this Deviled Egg Macaroni Salad combines the richness of deviled eggs with tender elbow macaroni. It’s a comforting, tangy, and satisfying dish that’s perfect for BBQs, potlucks, or even just a laid-back lunch at home.

Why You’ll Love This Recipe

I like how this salad brings together the bold, familiar flavors of deviled eggs with the soft, comforting texture of pasta. It’s the kind of dish that tastes even better after it sits for a while, making it perfect to make ahead. I often prepare it the night before a cookout so the flavors really come together by the time I serve it. It’s also super customizable, which means I can tweak it depending on what I have in the fridge or what my guests prefer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)
2 tbsp freshly chopped parsley (for garnish)

Directions

I start by cooking the elbow macaroni in salted boiling water until just al dente. Then I drain it and set it aside to cool.
Meanwhile, I boil the eggs by placing them in cold water. Once it reaches a boil, I turn off the heat and let them sit for 10–12 minutes. Then I cool them in ice water and peel.
In a large mixing bowl, I whisk together the mayonnaise, mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until it’s smooth and creamy.
I roughly chop the boiled eggs and gently fold them into the dressing mixture.
Next, I add the chopped celery, red onion, dill pickles or relish, and if I have them, some chives or green onions. I mix everything carefully.
Then I fold in the cooled macaroni until it’s all well combined.
I cover and refrigerate the salad for at least an hour so the flavors can meld together.
Just before serving, I like to sprinkle a little extra paprika and chopped parsley on top for that classic deviled egg look.

Servings and timing

Servings: Serves approximately 6 people
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Sometimes I like to change things up by tossing in diced bell peppers for some crunch and color. Fresh herbs like dill or tarragon also add a great twist. For a slightly lighter version, I occasionally swap half the mayo for plain Greek yogurt—it still turns out creamy and delicious.

Storage/Reheating

I always store leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. I don’t recommend freezing it because the texture of the pasta and eggs changes too much after thawing. If the salad thickens up a bit in the fridge, I just stir in a splash of milk or a bit more mayo to loosen it back up before serving.

FAQs

How far in advance can I make this salad?

I usually make it up to a day ahead—it actually tastes better after it sits for a few hours in the fridge.

Can I use a different type of pasta?

Yes, I sometimes use shells or rotini instead of elbow macaroni. Just make sure whatever pasta I use holds the dressing well.

Is there a substitute for mayonnaise?

If I want to lighten it up or don’t have mayo, I use half Greek yogurt and half sour cream or just Greek yogurt on its own.

What’s the best way to peel hard-boiled eggs easily?

I cool them in an ice water bath right after boiling, then gently crack and peel them under running water. It makes the process much smoother for me.

Can I add protein to make it a full meal?

Absolutely—I’ve added chopped chicken or tuna to this salad and it becomes a filling lunch on its own.

Conclusion

Deviled Egg Macaroni Salad is a rich, creamy, and crowd-pleasing dish that I love making for any occasion. Whether I’m hosting a summer barbecue, bringing something to a potluck, or just craving comfort food, this recipe always delivers on flavor and simplicity. It’s one of those dependable, nostalgic favorites that never disappoints.

Deviled Egg Macaroni Salad