Deviled Egg Macaroni Salad is a creamy, flavorful side dish that combines the richness of classic deviled eggs with the comfort of traditional pasta salad. With perfectly cooked eggs, tender elbow macaroni, and a tangy, seasoned dressing, this salad is ideal for holidays like Easter, summer barbecues, potlucks, or any festive gathering where hearty, homemade sides are a must.

Why You’ll Love This Recipe

This dish brings together the best of two beloved favorites—deviled eggs and macaroni salad—in one delicious bowl. The creamy mayo-mustard dressing is perfectly balanced with apple cider vinegar and a touch of sweetness, while chopped celery adds a satisfying crunch. It’s easy to make in advance, travels well, and is always a crowd-pleaser.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

12 large eggs
1 pound elbow macaroni pasta
1 cup mayonnaise
1/4 cup yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon paprika (plus extra for garnish)
Salt and black pepper to taste
1/2 cup celery, finely chopped

Directions

Boil the eggs:
Place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10–12 minutes. Transfer to an ice bath to cool, then peel and chop.
Cook the pasta:
Boil elbow macaroni in salted water according to package instructions. Drain and rinse under cold water to stop cooking. Let cool completely.
Prepare the dressing:
In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and pepper.
Combine ingredients:
Add the cooled pasta, chopped eggs, and celery to the dressing. Mix gently until everything is evenly coated.
Chill:
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Garnish and serve:
Before serving, sprinkle with additional paprika for color and flavor.

Servings and timing

Servings: 10–12 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 35 minutes
Calories: Approximately 370 kcal per serving

Variations

Add-ins: Try mixing in chopped dill pickles, red onions, or green onions for extra flavor.
Spicy twist: Add a touch of hot sauce or diced jalapeños for heat.
Herbaceous: Mix in chopped fresh parsley or dill for a refreshing finish.
Lighter version: Use Greek yogurt or a blend of yogurt and mayo to reduce calories.
Deviled-style garnish: Top with sliced eggs and a sprinkle of paprika and chives before serving.

storage/reheating

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving to refresh the texture. This dish is best served cold or at room temperature—do not heat in the microwave. If preparing ahead, keep garnish separate and add just before serving.

FAQs

Can I make this salad a day in advance?

Yes, making it a day ahead allows the flavors to develop even more. Just stir before serving.

How do I avoid overcooked or dry eggs?

Use an ice bath after boiling and peel gently. The yolks should be firm but not chalky.

Can I use other types of pasta?

Yes, shells or rotini also work well, though elbow macaroni is classic for this recipe.

What’s the best way to peel hard-boiled eggs easily?

Use eggs that are a few days old and chill them immediately after boiling in ice water. Tap gently on a hard surface and peel under running water.

Is there a low-fat version?

You can substitute part or all of the mayonnaise with low-fat mayo or Greek yogurt.

Can I use Dijon mustard instead of yellow?

Yes, Dijon adds a more tangy and complex flavor. Use the same amount or adjust to taste.

How long can it sit out at room temperature?

No more than 2 hours. If serving outdoors, keep the salad chilled over a bowl of ice.

Can I add protein to make it a full meal?

Certainly—mix in diced cooked chicken or ham for a heartier version.

Does this freeze well?

No, freezing mayonnaise-based salads is not recommended due to texture changes upon thawing.

Can I omit celery?

Yes, but it adds a nice crunch. You can substitute with diced bell peppers or leave it out entirely.

Conclusion

Deviled Egg Macaroni Salad is the perfect blend of creamy, tangy, and savory. It’s a nostalgic, crowd-pleasing dish that brings comfort and flavor to any table. Easy to prepare ahead and even easier to enjoy, this salad is bound to become a staple at your gatherings. Whether it’s a family cookout or a festive holiday meal, this side dish will disappear quickly—so make plenty.

Deviled Egg Macaroni Salad

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Author: Olivia
Total Time: 40 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

This Deviled Egg Macaroni Salad is the ultimate crowd-pleasing side dish, combining the creamy richness of deviled eggs with the heartiness of classic macaroni salad. Perfect for Easter, potlucks, BBQs, and family get-togethers, this recipe is flavorful, easy to make, and always the first to disappear!

Instructions

Boil the Eggs:
Place eggs in a large pot, cover with cold water, and bring to a boil. Turn off heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath, peel, and chop.
Cook the Macaroni:
Boil elbow macaroni in salted water until al dente. Drain and rinse under cold water to stop cooking.
Make the Dressing:
In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, garlic powder, paprika, salt, and pepper.
Combine:
Add chopped eggs, cooked macaroni, and celery (plus optional onions or relish) to the dressing. Mix until evenly coated.
Chill and Serve:
Refrigerate for at least 1 hour before serving. Sprinkle with extra paprika and garnish with herbs, if desired.

Notes

For extra egg flavor, mash some of the yolks into the dressing.
Great made a day ahead—flavors deepen beautifully.
Adjust mustard and mayo to your taste for a tangier or creamier finish.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Boiling, Mixing