Hey y'all! If you love the creamy, tangy vibes of classic deviled eggs and the comfort of a chilled pasta salad, this Deviled Egg Macaroni Salad is your new go-to. It's rich yet bright, studded with crunchy celery and onion, and it plays nice with everything from BBQ to holiday spreads. Let's get cooking!
Deviled Egg Macaroni Salad Quick Facts
- Prep time: 20 minutes
- Cook time: 20 minutes
- Chill time: 30 minutes (minimum)
- Total time: 1 hour 10 minutes
- Yield: About 8 cups; serves 6–8 as a side
Why You'll Love This Deviled Egg Macaroni Salad
- All the flavors of deviled eggs tucked into a creamy, tangy pasta salad.
- Perfect make-ahead side for BBQs, potlucks, picnics, and holidays.
- Balanced textures: tender macaroni, velvety yolk dressing, and crisp veggies.
- Easy pantry ingredients and ready in just over an hour, chill included.
- Highly customizable—dial up the heat, swap mix-ins, or make it lighter.
Ingredients for Deviled Egg Macaroni Salad
- 8 oz (about 2 cups) dry elbow macaroni
- 6 large eggs
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoon Dijon mustard
- 2 tablespoon sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon smoked paprika, plus more to garnish
- ½ teaspoon kosher salt, plus 1 tablespoon for pasta water
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper (optional, for a gentle kick)
- ½ cup finely diced celery (about 2 small stalks)
- ¼ cup finely diced red onion
- 2 tablespoon chopped fresh chives, plus more for garnish
- Optional add-ins: ¼ cup diced dill pickles; ¼ cup diced pimentos
Step-by-Step: How to Make Deviled Egg Macaroni Salad
Step 1: Boil the macaroni to al dente
- Bring a large pot of water to a rolling boil and stir in 1 tablespoon kosher salt.
- Add 8 oz elbow macaroni and cook 7–8 minutes, until al dente (check package for exact time).
- Drain, rinse under cold water to stop cooking, and shake well to remove excess water. Set aside.
Step 2: Hard-boil eggs for that deviled flavor
- Place 6 eggs in a saucepan and cover with cold water by 1 inch.
- Bring to a boil over medium-high heat; once boiling, reduce to a gentle simmer and cook 10 minutes.
- Transfer eggs to an ice bath for 10 minutes, then peel. Pat dry.
Step 3: Make the deviled yolk dressing
- Halve the eggs; pop out the yolks into a bowl and finely chop the whites.
- Mash yolks with ½ cup mayonnaise, ¼ cup sour cream, 2 tablespoon Dijon mustard, 2 tablespoon sweet relish, 1 tablespoon apple cider vinegar, and 1 teaspoon sugar until smooth and creamy.
- Season with ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne (optional). Taste and adjust salt, tang (vinegar), or sweetness (sugar).
Step 4: Chop the crunchy mix-ins
- Finely dice ½ cup celery and ¼ cup red onion.
- Chop 2 tablespoon chives, plus extra for garnish. Dice optional pickles or pimentos if using.
Step 5: Combine into Deviled Egg Macaroni Salad
- In a large mixing bowl, add the cooled macaroni, chopped egg whites, celery, red onion, and chives.
- Pour over the deviled yolk dressing and fold gently with a spatula until every noodle is coated and the mix-ins are evenly distributed.
Step 6: Chill, garnish, and serve
- Cover and chill at least 30 minutes (1–2 hours is even better) for flavors to meld.
- Before serving, sprinkle with a pinch of smoked paprika and extra chives. Serve cold.
Notes for the Best Deviled Egg Macaroni Salad
- Ice-bath your eggs: Rapid cooling makes peeling easier and keeps the yolks bright. For technique details, see this guide on perfect hard-boiled eggs (Serious Eats).
- Dry the pasta well: After rinsing, let it sit in the colander for a minute and shake off excess water so the dressing clings instead of thinning out.
- Adjust tang: If your relish is very sweet, add an extra ½ teaspoon vinegar; if it’s very tangy, reduce vinegar by ½ tsp.
Variations: Twists on Deviled Egg Pasta Salad
- Smoky Bacon & Cheddar: Fold in ½ cup crisp crumbled bacon and ½ cup shredded sharp cheddar; swap smoked paprika for regular.
- Dill & Capers: Add 2 tablespoon chopped fresh dill and 1 tablespoon capers for briny brightness; use dill relish instead of sweet.
- Lighter Greek Yogurt: Replace half the mayo with plain Greek yogurt and add 1 teaspoon extra Dijon for balance.
Required Equipment
- Large pot and colander
- Medium saucepan for eggs
- Large mixing bowl
- Knife and cutting board
- Measuring cups and spoons
- Rubber spatula
Storage & Make-Ahead for Deviled Egg Macaroni Salad
Store in an airtight container in the refrigerator for 3–4 days. Keep below 40°F (4°C) and avoid leaving the salad at room temperature for more than 2 hours (1 hour if above 90°F). For food safety basics, see the USDA’s guidance on the 40°F–140°F danger zone. To make ahead, prepare up to 24 hours in advance; reserve 2–3 tablespoon dressing to stir in just before serving to refresh the creaminess.
What to Serve with This Salad
- Grilled chicken, ribs, burgers, or pulled pork sandwiches
- Fresh fruit platters, watermelon wedges, or corn on the cob
- Crunchy dill pickles and kettle chips for a classic picnic vibe
Pro Tips for Creamy Pasta Salad
- Season your pasta water generously so the macaroni tastes great from the inside out; here’s why salting matters: salted pasta water explained.
- Mash yolks separately: Blending yolks into the dressing first creates that ultra-silky deviled texture that coats every elbow.
- Serve safely outdoors: Keep it chilled on a bowl of ice and follow safe egg handling practices per the USDA egg safety guide.
FAQ: Deviled Egg Macaroni Salad
Can I make this the day before? Yes—make up to 24 hours ahead and store chilled; stir in a splash of mayo or reserved dressing just before serving if it thickens.
How do I keep the salad from drying out? Don’t overcook pasta, drain very well, and chill covered. If it seems dry after chilling, mix in 1–2 tablespoon mayo or a teaspoon of vinegar to loosen and brighten.
Can I use different pasta shapes? Absolutely—small shells, ditalini, or cavatappi work well; aim for similar cooking times and keep them al dente so they hold their bite.
Ingredients
- 8 ounces elbow macaroni (about 2 cups dry)
- 6 large eggs
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- ¼ cup sweet pickle relish
- ½ cup finely diced celery
- ¼ cup finely diced red onion
- 1 tablespoon white vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon paprika, plus extra for garnish
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh chives or green onion (optional)
Instructions
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1Cook the elbow macaroni according to package instructions until al dente. Drain, rinse under cold water to stop cooking, and transfer to a large mixing bowl to cool.
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2Place the eggs in a saucepan, cover with cold water by an inch, bring to a gentle boil, then cover and remove from heat; let sit for 10–12 minutes. Transfer eggs to an ice bath, cool completely, then peel.
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3Slice peeled eggs in half. Remove yolks and place yolks in a small bowl; roughly chop whites and add to the cooled macaroni. Mash the yolks and stir in mayonnaise, yellow mustard, Dijon mustard, white vinegar, sugar, salt and pepper to make the deviled-style dressing.
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4Fold the deviled-style dressing into the macaroni and chopped egg whites. Stir in sweet pickle relish, diced celery, and diced red onion until evenly combined. Taste and adjust seasoning with salt, pepper, or a touch more vinegar if desired.
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5Cover and refrigerate the salad at least 30 minutes to let flavors meld. Before serving, garnish with a sprinkle of paprika and chopped chives or green onion.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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