There’s something about the creamy tang of deviled eggs and the comforting bite of macaroni pasta that makes this dish an instant crowd-pleaser. With every forkful, you get the perfect harmony of soft egg, springy pasta, and zesty dressing—it’s a nostalgic blend that screams summer picnics and backyard barbecues.

I first made this deviled egg macaroni salad when I had a surplus of hard-boiled eggs after Easter. One taste and it immediately joined my rotation of go-to side dishes. It’s quick, easy, and always a hit—whether it’s a potluck or a lazy Sunday lunch.

This is the kind of recipe that brings people back for seconds, and maybe even thirds. Let’s dive into why it deserves a spot in your weekly meal plan.

Why You'll Love This Deviled Egg Macaroni Pasta Salad

Get ready to meet your new favorite side dish. This deviled egg macaroni salad delivers all the bold flavor of deviled eggs with the hearty comfort of pasta—in just one bowl.

First, it’s incredibly easy to throw together. With just a handful of everyday ingredients, you can have this salad prepped and chilling in under 30 minutes. Perfect for busy weeknights or spontaneous get-togethers.

It’s also a budget-friendly option. Eggs and pasta are among the most affordable staples out there, so you can whip up a big batch without breaking the bank.

This salad is also great for make-ahead meals. In fact, it tastes even better after a few hours in the fridge as the flavors mingle and intensify.

And don’t underestimate its versatility. You can easily add in extras like bacon, pickles, or fresh herbs to customize it to your taste.

Whether you’re feeding picky kids or impressing guests, this dish has you covered.

Ingredients Notes

The beauty of this recipe lies in its simple ingredients, each one contributing a unique texture and flavor to the final dish.

Macaroni is the base of this salad, and elbow macaroni is the traditional pick. Its compact shape and slight chewiness pair perfectly with the creamy dressing. Feel free to swap in shells or rotini if that’s what you have on hand.

Hard-boiled eggs are the star of the show, giving the salad its signature deviled egg flavor. You’ll want them chopped finely enough to blend evenly but not so small that they disappear into the dressing.

Mayonnaise and mustard form the creamy, tangy backbone of the dressing. I prefer using a mix of classic yellow mustard and a touch of Dijon for complexity. Greek yogurt can be used for a lighter twist, but mayo delivers the classic deviled flavor.

Sweet pickle relish adds a pop of brightness and a touch of sweetness that balances the richness of the eggs and mayo. If you prefer a sharper bite, substitute with chopped dill pickles instead.

You’ll also need onion, celery, and paprika. The onion and celery bring crunch and contrast, while paprika finishes everything off with a warm, smoky note. No fancy equipment needed here—just a good pot, mixing bowl, and your favorite knife.

How To Make This Deviled Egg Macaroni Pasta Salad

Creating this salad is as easy as boiling pasta and eggs—with a few key steps to make it unforgettable.

Start by boiling your elbow macaroni in a large pot of salted water. Cook just until al dente, then drain and rinse under cold water to stop the cooking and cool the pasta down.

While the pasta cooks, prepare your hard-boiled eggs. Place them in a pot, cover with cold water, and bring to a gentle boil. Let them simmer for 10-12 minutes, then transfer immediately to an ice bath for easy peeling.

Once cooled, chop the eggs and place them in a large mixing bowl. Add in the cooled macaroni, finely diced celery, and onion.

In a separate bowl, whisk together your mayonnaise, mustard, relish, salt, pepper, and a sprinkle of paprika. Pour the dressing over the pasta mixture and gently stir until everything is well coated.

Taste and adjust seasoning as needed. If you have time, cover and refrigerate the salad for at least an hour to let the flavors meld. It gets even better overnight.

From start to finish, this dish takes about 30 minutes, not including chilling time. Expect a creamy, tangy, crunchy masterpiece that’s ready to steal the show at any gathering.

Storage Options

This deviled egg macaroni pasta salad stores beautifully, making it an ideal make-ahead option.

Place any leftovers in an airtight container and refrigerate. It will stay fresh for up to 4 days. In fact, the flavors deepen and improve with time, making your next-day lunch even more satisfying.

Avoid freezing this salad, as the mayo-based dressing and eggs don't hold up well after thawing. The texture tends to become watery and grainy.

To rehydrate the salad if it seems dry after a day or two, stir in a tablespoon or two of mayo or a splash of milk before serving.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to your preferences and pantry.

For a spicy kick, try adding a dash of hot sauce or finely chopped jalapeños to the dressing. Smoked paprika also adds a bolder edge than sweet.

If you're looking to lighten things up, swap half the mayo with Greek yogurt. You'll still get the creaminess with a bit more tang and less fat.

Want to boost the protein? Stir in some crumbled bacon or even diced ham. They blend beautifully with the deviled egg flavor profile.

For crunch, chopped dill pickles, red bell pepper, or even a handful of chopped nuts can add unique texture and flair.

The options are endless, so don’t be afraid to get creative and make it your own. You might just discover a new family favorite along the way!