Deviled Egg Macaroni Salad is creamy, tangy, and packed with classic flavor—perfect for picnics, potlucks, or a nostalgic summer side dish.
Ingredients You’ll Need
The beauty of this salad is how simple the ingredients are, yet each one plays an irreplaceable role in creating the ultimate bite. From the deep yellow richness of the eggs to the fresh pop of veggies and tangy pickles, every component makes the Deviled Egg Macaroni Salad shine.
- Hard-boiled eggs (8 large): The soul of the salad, delivering creamy texture and that unmistakable deviled flavor.
- Elbow macaroni (1 pound): Provides the hearty base and holds the luscious sauce in every curve.
- Mayonnaise (3/4 cup): Brings creamy richness, binding the salad together.
- Yellow mustard (2 tablespoons): Adds signature tang and bright color, channeling deviled egg vibes.
- Apple cider vinegar (1 tablespoon): Lifts the flavors with a gentle acidic zing—don’t skip it.
- Sugar (1 teaspoon): Balances acidity, rounding out the flavors to perfection.
- Garlic powder (1/2 teaspoon): A subtle background note that deepens the overall flavor.
- Paprika (1 teaspoon, plus extra for garnish): Classic for color and a sweet-smoky finish.
- Celery (2 stalks, diced): Adds refreshing crunch and color.
- Red onion (1/4 cup, finely chopped): For sharpness and a little bite.
- Dill pickles (1/3 cup, chopped): Offers zingy tang and a pickled punch that wakes up every bite.
- Fresh parsley (2 tablespoons, chopped): Brightens the dish with a hint of garden-fresh flavor.
- Salt and black pepper, to taste: Essential for seasoning and enhancing all the flavors.
How to Make Deviled Egg Macaroni Salad
Step 1: Cook the Macaroni
Start by cooking your elbow macaroni in a large pot of salted boiling water. You want to cook it just until al dente, so it retains some bite once mixed into the salad. After draining, spread the noodles out on a baking sheet or toss them with a tiny bit of oil to cool faster and prevent sticking. Let them cool completely for best results—warm pasta will make the dressing absorb unevenly.
Step 2: Prepare the Eggs
Slice each hard-boiled egg in half, gently popping out the yolks into a large mixing bowl. Set the whites aside for a moment—these will be diced up and folded in later for the perfect deviled egg effect. The yolks are going to become the base of your dressing, just like in traditional deviled eggs.
Step 3: Make the Creamy Deviled Dressing
Mash the egg yolks thoroughly, then mix in the mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, paprika, plus a pinch of salt and black pepper. You want a smooth, velvety mixture that tastes just like your favorite deviled eggs. Adjust the seasoning if you need a bit more zing or sweetness.
Step 4: Chop the Egg Whites and Veggies
Take those reserved egg whites and chop them into bite-sized pieces. Then, dice up the celery, red onion, dill pickles, and chop the parsley. This combo adds amazing color, crunch, and bursts of zingy, herby freshness throughout the salad.
Step 5: Combine Everything
Add the cooled macaroni, chopped egg whites, celery, onion, pickles, and parsley to the big bowl of deviled egg yolk dressing. Gently fold everything together until the pasta and mix-ins are evenly coated. Try not to smash the pasta or eggs—gentle handling keeps the salad light and inviting.
Step 6: Chill and Serve
Cover your finished Deviled Egg Macaroni Salad and let it chill for at least an hour in the fridge (overnight is even better). This lets all those tangy, creamy flavors meld together. Right before you’re ready to serve, give it a gentle stir and sprinkle with extra paprika for that classic deviled egg flourish.
How to Serve Deviled Egg Macaroni Salad
Garnishes
For that traditional deviled egg touch, a generous dusting of paprika is a must! Fresh parsley or thin slices of dill pickle also look gorgeous and add freshness. A sprinkle of chives or a fan of extra egg slices across the top turns your Deviled Egg Macaroni Salad into a picnic showpiece.
Side Dishes
This salad is the perfect partner for classic grilled fare—think burgers, barbecue chicken, ribs, or even veggie kebabs. Add some watermelon wedges, corn on the cob, or a pile of crispy chips, and you’ve got yourself a full summer feast.
Creative Ways to Present
Try serving your Deviled Egg Macaroni Salad in a pretty trifle bowl to show off those colorful layers, or scoop it into lettuce cups for a fun, hand-held twist. For potlucks, a big platter garnished with sliced eggs and herbs is always eye-catching. If you’re feeling whimsical, spoon it into mini mason jars for individual servings—adorable and functional!
Make Ahead and Storage
Storing Leftovers
Deviled Egg Macaroni Salad keeps well in an airtight container in the fridge for up to 3 days. If it seems a little dry after chilling, stir in an extra spoonful of mayo or a splash of vinegar to reboot the creaminess before serving again.
Freezing
Unfortunately, this isn’t a dish that loves the freezer. The mayo and eggs can become watery or grainy after thawing, and the pasta tends to lose its pleasant texture. It’s best enjoyed fresh or from the fridge for maximum flavor and quality.
Reheating
There’s no reheating required! Deviled Egg Macaroni Salad is best enjoyed cold or at room temperature. If it’s been refrigerated for a while, let it sit out for a few minutes to take off the chill and bring out the flavors before serving.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional and holds the dressing well, feel free to try small shells, rotini, or even penne. Just stick with short shapes to keep every bite perfectly dressed.
What if I don’t like pickles?
No worries! The pickles add tang, but you can leave them out or swap for a bit of chopped green olives or capers to keep some zest in the mix. Or simply skip them and let the other flavors shine.
Is there a way to make this lighter?
Yes! Swap half (or all) of the mayo with Greek yogurt for a lighter but still creamy finish. You can also cut back on the yolks or add extra veggies like chopped bell peppers or cucumber to lighten things up.
How far in advance can I make Deviled Egg Macaroni Salad?
You can make this salad up to one day ahead for the best flavor and texture. Just give it a good stir before serving, and maybe refresh with a dash more mayo or vinegar if needed after a night in the fridge.
Can I add meat or more protein?
Definitely! A sprinkle of crisp bacon or diced ham blends beautifully with the flavors. For extra protein without changing the flavor profile too much, try adding a few more chopped hard-boiled eggs.
Final Thoughts
There’s something truly special about a dish that steals the show at every gathering, and Deviled Egg Macaroni Salad does just that. With its ultra-creamy, tangy dressing and pops of texture in every bite, it brings a smile to any table. Don’t be surprised if you find yourself reaching for seconds—or being asked to bring it again and again. Give it a try and watch it become a new classic in your kitchen!
More Creamy & Crowd-Pleasing Side Dishes
If you enjoyed this Deviled Egg Macaroni Salad, you’ll love these other comforting and flavorful recipes. For another creamy classic, try our Zesty Carrot Salad. If you want something hearty with a Southern twist, the Cheesy Sloppy Joe Cornbread Casserole is a must-make. For a lighter option, our Raspberry Spinach Salad with Avocado Walnuts brings freshness to any table. If you’re looking for a quick handheld favorite, try our Cheesy Garlic Breadsticks. And for a fun twist on classic potatoes, the Smashed Green Onion Potato Bites make the perfect side for any gathering.
Print
Deviled Egg Macaroni Salad Recipe
- Total Time: 30 minutes + chill time
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Deviled Egg Macaroni Salad is a creamy, flavorful twist on two classic favorites—deviled eggs and macaroni salad. Perfect for potlucks, picnics, and summer gatherings, this dish combines tender macaroni, seasoned deviled egg yolks, crunchy vegetables, and a tangy, smooth dressing for a crowd-pleasing side everyone will love.
Ingredients
Pasta
- 1 pound elbow macaroni
Eggs
- 8 large hard-boiled eggs
Dressing
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika (plus extra for garnish)
- Salt and black pepper, to taste
Mix-ins
- 2 celery stalks, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup dill pickles, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain immediately and spread the pasta out on a tray to cool completely.
- Prepare the Eggs: Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and set them aside in a large mixing bowl. Chop the egg whites into small pieces and set aside for later.
- Make the Deviled Dressing: Mash the egg yolks well with a fork, then add mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, paprika, and a generous pinch each of salt and black pepper. Mix until the dressing is smooth and creamy.
- Combine the Salad: To the bowl with the dressing, add the cooled macaroni, chopped egg whites, diced celery, red onion, chopped pickles, and parsley. Using a spatula or large spoon, gently fold everything together until the salad is evenly coated and well mixed.
- Chill: Cover the bowl tightly and refrigerate the macaroni salad for at least 1 hour (overnight is even better) to allow the flavors to meld and deepen.
- Garnish and Serve: Before serving, give the salad a gentle stir and sprinkle extra paprika over the top for a classic deviled egg look. Serve cold and enjoy!
Notes
- For extra flavor, use smoked paprika as a garnish.
- If you prefer a sweeter salad, stir in additional sugar to taste.
- Substitute sweet pickles for dill pickles for a different twist.
- Chilling overnight yields the best flavor.
- Leftovers keep well covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side-dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 170mg