Deviled Egg Macaroni Salad Recipe

This Deviled Egg Macaroni Salad Recipe takes everything you love about deviled eggs and mixes it into a creamy pasta salad. It’s filled with crunchy celery, tangy pickles, briny olives, and a smooth mustard-mayo dressing that ties it all together. It comes together fast and is ready to serve in just 30 minutes.

Irresistible Deviled Egg Macaroni Salad

This Deviled Egg Macaroni Salad is the best of both worlds. It’s got the creamy, tangy flavor of deviled eggs mixed into a loaded macaroni salad that’s packed with crunchy celery, briny pickles, red onion, and olives. If you’re heading to a cookout, this one’s coming home empty.

It’s a great way to use up extra hard-boiled eggs, and it makes an easy, satisfying side dish for pretty much anything. The texture is super creamy, never dry, and every bite is coated in that rich, flavorful dressing.

Why You’ll Love This Deviled Egg Macaroni Salad

• It tastes just like deviled eggs. The dressing is creamy, zippy, and packed with that yolky, mustardy goodness.
• It’s ready in 30 minutes. Boil the pasta, boil the eggs, mix it all up—done!
• You probably have everything you need. Pantry staples, fridge basics, and a handful of fresh veggies.
• It’s a total crowd-pleaser. I’ve brought this to potlucks, baby showers, even brunch—and there’s never leftovers.
• It’s easy to make ahead. Actually, it tastes better after chilling for a bit.

Ingredients Needed For Deviled Egg Macaroni Salad

• Elbow macaroni – The classic choice for macaroni salad. It soaks up the dressing like a dream.
• Hard-boiled eggs – We mash the yolks into the dressing and chop the whites into the salad.
• Mayonnaise – Creamy, rich, and essential for that deviled egg flavor.
• Dijon mustard – I love the zip Dijon adds, but yellow mustard works great, too.
• Apple cider vinegar – Brightens things up and balances the richness.
• Sugar – Just a tiny pinch to mellow the acidity.
• Dill pickles – Adds tang and crunch. You can sub sweet pickles if that’s your thing.
• Red onion – For bite and color. Green onions work too.
• Celery – Adds a fresh, crisp texture.
• Black olives – Optional, but I love the salty contrast they add.
• Paprika – For that signature deviled egg finish.
• Chives – Totally optional, but great for a pop of green.
• Salt and pepper – Season to taste!

How to Make Deviled Egg Macaroni Salad

Here’s how I whip it together in about half an hour from start to finish.

Cook the pasta

I bring a big pot of salted water to a boil, then add the macaroni and cook it until just al dente. You don’t want it mushy—firm pasta holds up better once it’s dressed. Once it’s done, I drain it and rinse it under cold water and cool it down fast.

Boil and prep the eggs.

While the pasta’s cooking, I boil the eggs. I use the classic method: cover with cold water, bring to a boil, cover, turn off the heat, and let them sit for 10–12 minutes. Then into an ice bath they go. Once they’re cool, I peel them, slice them in half, and scoop out the yolks into a bowl.

Make the deviled egg dressing.

In a small bowl, I mash the egg yolks with a fork until smooth. Then I stir in the mayo, Dijon, vinegar, sugar, salt, and pepper until it’s as creamy as I like. It should remind you of deviled eggs!

Mix it all together

I toss together cooked pasta, chopped egg whites, celery, pickles, red onion, and olives. Then I pour the dressing over the top and gently fold it all together until everything’s evenly coated.

Chill and garnish

I cover the bowl and pop it in the fridge for at least an hour so the flavors can hang out. Right before serving, I sprinkle paprika and a handful of chopped chives over the top. It looks fancy with basically no effort.

What to Serve with Deviled Egg Macaroni Salad

This salad screams summer, so I love serving it with grilled burgers, BBQ ribs, smoked sausage, or anything you can throw on the grill. It also pairs beautifully with pulled pork, fried chicken, or sandwiches for an easy picnic lunch. Add some corn on the cob, baked beans, or a big pitcher of lemonade, and you’ve got a meal worth inviting friends over for.

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Storing and Freezing Deviled Egg Macaroni Salad

This salad holds up great in the fridge for about four days. Just keep it in an airtight container and give it a quick stir before serving since the dressing can settle a little. I wouldn’t freeze it though. The eggs and mayo dressing don’t really hold up well after thawing, and the texture gets a bit off. It’s definitely best fresh from the fridge.

How to Reheat Deviled Egg Macaroni Salad

This is one of those salads that’s best served cold or at room temperature. If you’ve just pulled it out of the fridge and want to take the chill off, let it sit on the counter for about 20–30 minutes before serving. I don’t recommend microwaving it. It’s mayo-based, and honestly, warm deviled eggs aren’t the vibe.

Deviled Egg Macaroni Salad Recipe Variations

Make it your own! This recipe is super flexible, you can easily adjust it based on what you love (or what’s in your fridge).

• No olives? Leave them out, or sub in capers.
• Want a little heat? Add a pinch of cayenne or a few chopped pickled jalapeños.
• No red onion? Green onions or shallots are great alternatives.
• Make it lighter: Swap half the mayo for Greek yogurt.
• Add protein: Crumbled bacon, chopped ham, or even shredded chicken, turn this into a full meal.

FAQs About Deviled Egg Macaroni Salad

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