Deviled Egg Macaroni Salad Recipe

If you’re searching for a picnic-perfect, crowd-pleasing side, look no further than Deviled Egg Macaroni Salad. This craveable dish fuses the irresistible creaminess of classic deviled eggs with the heartiness of a cold pasta salad, making it an instant hit at potlucks, barbecues, and weeknight dinners alike. Each bite delivers a delightful contrast of tender pasta, rich and tangy dressing, crunchy veggies, and that nostalgic, paprika-topped finish you love in deviled eggs. Once you make this, you’ll wonder how you ever served a summer spread without it!

Ingredients You’ll Need

What sets this Deviled Egg Macaroni Salad apart is its balance of simple, classic ingredients that combine for bold, comforting flavor. Every element has a purpose, whether it’s adding creaminess, crunch, or a pop of color that makes the dish as inviting to look at as it is to eat.

• Elbow macaroni (8 oz): A short, sturdy pasta that holds onto the creamy dressing and mixes perfectly with the other ingredients.
• Large eggs (6): Hard boiled for that signature deviled egg richness, they’re the star of the show!
• Mayonnaise (½ cup): Serves as the lush, classic base of the dressing, giving everything a luxurious mouthfeel.
• Yellow mustard (1 tbsp): Adds tang and a familiar deviled egg zing.
• Apple cider vinegar (1 tbsp): Brightens the flavors and balances the richness of the mayo.
• Paprika (½ tsp + extra for garnish): Brings subtle smokiness and that iconic deviled egg color on top.
• Sugar (1 tsp): Just a touch to round out the acidity and make the flavors pop.
• Salt and black pepper: Adjust to taste for a perfectly seasoned salad.
• Celery, finely chopped (½ cup): Adds essential fresh crunch and keeps every forkful exciting.
• Red onion, chopped (¼ cup): A pop of color and a mild, tangy kick—make sure to chop finely!
• Dill pickles or sweet relish (¼ cup): For a briny accent; choose your favorite style for a custom touch.
• Fresh chives or green onions, optional (1 tbsp): Sprinkle in for a mild, oniony finish or some bright green color on top.
• Fresh parsley, finely chopped (2 tbsp): Lends an herby freshness that really perks up the final dish.

How to Make Deviled Egg Macaroni Salad

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil, then add the elbow macaroni. Stir occasionally and cook just until al dente—about 7 to 8 minutes. Drain well, and rinse quickly with cool water to keep the noodles from sticking together and stop the cooking process. Set aside to cool while you prepare the rest.

Step 2: Hard-Boil the Eggs

Place the eggs in a saucepan and cover them with cold water by about an inch. Bring to a boil over medium-high heat, then immediately remove from heat, cover, and let sit for 10 to 12 minutes. Transfer the eggs to a bowl of ice water to cool completely; this helps the shells peel away smoothly. Once chilled, peel and chop the eggs into bite-sized pieces.

Step 3: Prepare the Deviled Egg Dressing

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and pepper. This luscious, slightly tangy sauce packs the classic deviled egg flavors and will coat every pasta and veggie morsel perfectly.

Step 4: Add Eggs and Veggies

Gently fold the chopped hard-boiled eggs into your dressing along with the finely chopped celery, red onion, and pickles (or relish). The objective here is to integrate those pops of texture and briny, oniony notes without breaking down the eggs too much.

Step 5: Combine With Macaroni and Herbs

Add the cooled elbow macaroni to your bowl and stir gently until everything is evenly coated. Sprinkle in your fresh parsley and chives or green onions, if using, for a burst of color and herbal freshness. Be gentle, so the salad stays fluffy and all the ingredients retain their shape.

Step 6: Chill and Finish

Cover and refrigerate your Deviled Egg Macaroni Salad for at least one hour to let the flavors meld and the texture set up beautifully. Just before serving, give it a final stir and dust the top with an extra sprinkle of paprika for that signature finishing touch.

How to Serve Deviled Egg Macaroni Salad

Garnishes

For a picture-perfect finish, top your Deviled Egg Macaroni Salad with a sprinkle of paprika and a handful of freshly chopped parsley or chives. You can also add a few sliced hard-boiled eggs right on top; it hints at what’s inside and looks absolutely stunning in a serving bowl.

Side Dishes

This salad is a superstar alongside grilled chicken, burgers, smoked sausages, or classic barbecue ribs. Consider lighter sides like corn on the cob or watermelon slices for balance, or pair with tangy pickles and crunchy coleslaw for a dazzling summer spread.

Creative Ways to Present

Try scooping the salad into lettuce cups or stuffing it into halved bell peppers for a fun, party-friendly appetizer. You can also serve Deviled Egg Macaroni Salad family-style in a big, colorful bowl for gatherings, or in individual mason jars for picnics and potlucks—a guaranteed way to impress guests!

Make Ahead and Storage

Storing Leftovers

Deviled Egg Macaroni Salad keeps beautifully in an airtight container in the refrigerator for up to three days. If it seems to dry out a bit, just stir in a dollop of mayonnaise before serving to bring back that creamy texture. Be sure to keep it well-chilled, especially for outdoor events.

Freezing

While you might be tempted to freeze leftovers, it’s best to avoid freezing this salad. The mayo-based dressing can separate and the pasta may become mushy upon thawing. For optimal flavor and texture, make just enough to enjoy fresh within a few days.

Reheating

There’s really no need to reheat Deviled Egg Macaroni Salad—this dish is meant to be enjoyed cold! If serving from the fridge, give it a few gentle stirs to redistribute the dressing. For best flavor, let it sit at room temperature for 10–15 minutes before serving, just to take off the chill.

FAQs

Can I use a different type of pasta?

Absolutely! While elbow macaroni is traditional for Deviled Egg Macaroni Salad, small shells, rotini, or ditalini work nicely as well. Just pick a shape that holds onto the dressing and doesn’t overwhelm the other mix-ins.

What if I don’t have apple cider vinegar?

White vinegar or even a little lemon juice can be substituted in a pinch. These swaps will keep the salad bright and tangy without overpowering the classic deviled egg flavor.

Is this recipe gluten-free?

It can be! Just use your favorite gluten-free pasta in place of traditional macaroni. Everything else in Deviled Egg Macaroni Salad is naturally gluten-free.

How do I make it lighter?

For a lighter take, use light mayonnaise or substitute half of the mayo with plain Greek yogurt. You can also add more crunchy veggies—think diced bell pepper or cucumber—for added freshness and fewer calories per serving.

Can I make Deviled Egg Macaroni Salad in advance?

Yes! In fact, making it 24 hours ahead allows the flavors to meld even more. Just store it covered in the refrigerator, and wait to add any extra fresh herbs or garnishes right before serving for best results.

Final Thoughts

This Deviled Egg Macaroni Salad is comfort food with a twist—familiar, crowd-pleasing, and so irresistibly creamy and tangy, you’ll want to bring it to every get-together. I hope you’re inspired to whip up a batch soon and make it the star of your next picnic or potluck!

Print