If deviled eggs and macaroni salad had a delicious little baby, this would be it. This Deviled Egg Macaroni Salad brings together two classic picnic staples into one creamy, tangy, egg-packed side dish that’s straight-up irresistible. It’s the kind of dish that shows up at barbecues, potlucks, and weeknight dinners—and steals the spotlight every time.

We’re talking tender pasta, chopped hard-boiled eggs, a punchy, creamy dressing loaded with mustard and pickle relish, and just enough spice to keep things interesting. It’s nostalgic, it’s bold, it’s a little sassy—and trust me, you’re gonna want seconds (and maybe thirds).

Why You’ll Love Deviled Egg Macaroni Salad

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Classic Meets Creative: A fresh twist on two beloved favorites, this mash-up is the best of both worlds.

Perfect for Sharing: It’s a go-to for BBQs, holidays, or any gathering where good food matters.

Flavor-Packed: Tangy, creamy, slightly spicy—every bite hits just right.

Make-Ahead Friendly: Actually tastes better after sitting in the fridge for a bit.

Budget-Friendly: Made with pantry and fridge staples, this is comfort food without the splurge.

Customizable: Add bacon, switch up the pasta, or toss in chopped veggies—make it yours.

Ingredients in Deviled Egg Macaroni Salad

Here’s the flavor lineup that makes this dish shine:

Macaroni

Elbow macaroni is the classic choice, but feel free to use shells or bowties—whatever holds that dressing nicely.

Hard-Boiled Eggs

The star of the show. Chopped and mixed into the salad for that classic deviled egg flavor.

Dressing

A creamy base made from mayo, mustard (both yellow and Dijon for depth), pickle relish, a touch of vinegar, and a sprinkle of paprika. Basically, deviled egg filling turned dressing.

Crunchy Add-Ins

Optional but highly recommended: diced celery, red onion, and even pickles for texture and extra zing.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Boil the Pasta

Cook your macaroni until al dente, then drain and rinse with cold water. Set aside and let cool.

Prepare the Eggs

Hard boil your eggs (about 10 minutes), peel, and chop. You can mash a couple into the dressing for extra richness.

Make the Dressing

In a large bowl, mix together mayonnaise, mustard, relish, vinegar, a pinch of sugar, salt, pepper, and paprika. Stir until smooth and creamy.

Combine the Ingredients

Add the cooled pasta, chopped eggs, and any crunchy add-ins to the bowl. Gently toss everything together until evenly coated.

Chill

Cover and refrigerate for at least an hour (overnight is even better!). The flavors get cozy and come together beautifully.

Garnish and Serve

Sprinkle a little extra paprika on top for that deviled egg look. Add chopped chives or parsley for color, if you like.

Nutrition Facts:

Servings: 8
Calories per serving: 310
(put them as notes)

Preparation Time

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (plus chilling)

How to Serve Deviled Egg Macaroni Salad

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Serve alongside grilled chicken, burgers, or ribs for a hearty BBQ plate.
• Make it the star of a potluck spread with other classic sides like baked beans or coleslaw.
• Enjoy leftovers for lunch the next day—it gets even better with time.
• Scoop it onto lettuce leaves or sandwich bread for a fun twist on egg salad.
• Top with crispy bacon bits or sliced jalapeños if you’re feeling extra.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• Don’t overcook the pasta—mushy noodles = sad salad.
• Let ingredients cool before mixing so the dressing stays creamy, not watery.
• Use a fork to mash one or two eggs into the dressing for that true deviled egg feel.
• Add a splash of pickle juice if you like things extra tangy.
• Store in the fridge in an airtight container for up to 4 days.
• Make a big batch—this disappears fast at parties.
• Like it spicy? Add a bit of hot sauce or cayenne pepper to the dressing.
• Use Greek yogurt for a lighter version without losing creaminess.
• Don’t skip the chill time—it makes all the difference.
• Taste before serving and adjust salt or acid if needed.

FAQ’s

1 Can I make this ahead of time?
Yes! It actually tastes better after a few hours in the fridge.

2 What pasta works best?
Elbow macaroni is traditional, but small shells or rotini work great too.

3 Can I use Miracle Whip instead of mayo?
Sure! Just note it will be sweeter—adjust other flavors accordingly.

4 How do I make it spicier?
Add a dash of hot sauce or finely chopped jalapeños.

5 Can I make it dairy-free?
Yes—just ensure your mayo is dairy-free (most are), and skip any optional cheese add-ins.

6 What if I don’t like mustard?
Try using just a touch of Dijon or swap in sour cream for a milder dressing.

7 Can I use pickle juice in the dressing?
Absolutely! It adds an awesome tang.

8 How long will leftovers last?
Up to 4 days in the fridge—just stir before serving.

9 Can I freeze it?
Not recommended—the pasta and dressing texture won’t hold up well after thawing.

10 Can I add meat or veggies?
Totally. Crumbled bacon, chopped ham, or diced bell peppers all work beautifully.

CONCLUSION

Deviled Egg Macaroni Salad is like a creamy, tangy love letter to every cookout you’ve ever been to. It’s comforting, crowd-pleasing, and just quirky enough to stand out. Whether you’re feeding a family or a party crowd, this salad’s got your back. Grab a big spoon—you’re gonna want every last bite

Deviled Egg Macaroni Salad

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Deviled Egg Macaroni Salad is a creamy, tangy side dish that combines the flavors of classic deviled eggs with tender macaroni for a perfect potluck or picnic dish.

• Author: Grace Sullivan
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Boiling, Mixing
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 8 oz (225g) elbow macaroni
• 6 large eggs
• 1/2 cup (120g) mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/4 tsp paprika (plus more for garnish)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup (75g) finely chopped celery
• 1/4 cup (40g) finely chopped red onion
• 2 tbsp chopped dill pickles or relish
• 1 tbsp chopped fresh parsley (optional)

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Instructions

1. Cook macaroni according to package instructions. Drain and rinse with cold water. Set aside to cool.
2. Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes. Cool, peel, and chop.
3. In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, paprika, salt, and black pepper until smooth.
4. Add chopped eggs, cooked macaroni, celery, red onion, pickles, and parsley to the bowl. Stir to combine.
5. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
6. Sprinkle with additional paprika before serving, if desired.

Notes

• Chill the salad for several hours for the best flavor and texture.
• Add a splash of pickle juice for an extra tangy kick.
• Use Greek yogurt in place of some mayo for a lighter version.

Nutrition

• Serving Size: 1 cup
• Calories: 310
• Sugar: 3g
• Sodium: 290mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 170mg