Deviled Egg Macaroni Pasta Salad Recipe
This Deviled Egg Macaroni Pasta Salad is a creamy, tangy fusion of two classic favorites—deviled eggs and macaroni salad. Made with elbow macaroni, hard-boiled eggs, mayonnaise, mustard, and a hint of pickle relish, it's the ultimate crowd-pleaser. Ideal for summer cookouts, potlucks, or a refreshing lunch option, this easy-to-make salad is rich in protein and flavor. Packed with traditional Southern flavors and easy to customize, this salad will quickly become a staple side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
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8 oz elbow macaroni, cooked and cooled
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6 hard-boiled eggs, peeled and chopped
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1/2 cup mayonnaise
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1 tbsp yellow mustard
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1 tbsp Dijon mustard
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2 tbsp sweet pickle relish
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1/4 cup red onion, finely diced
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Salt and pepper to taste
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Paprika for garnish
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Optional: chopped celery, green onions, or fresh herbs
Instructions
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Cook the elbow macaroni until al dente. Drain and let cool.
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In a large mixing bowl, combine mayonnaise, both mustards, and pickle relish.
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Stir in the chopped red onion and season with salt and pepper.
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Add the cooled macaroni and chopped hard-boiled eggs to the dressing.
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Gently fold the ingredients together until well mixed.
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Cover and chill in the refrigerator for at least 1 hour.
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Before serving, sprinkle with paprika and additional toppings if desired.
Notes
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Use smoked paprika for extra flavor.
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You can substitute Greek yogurt for half the mayo for a lighter version.
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Great when made a day ahead to let the flavors develop.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg