Deviled Egg Macaroni Salad Recipe

Introduction

This Creamy Deviled Egg Macaroni Salad is the ultimate crowd-pleaser, combining the nostalgic flavors of a classic picnic side with a rich, tangy dressing. After perfecting this recipe over countless summer gatherings, I can confidently say it delivers the perfect balance of creamy texture and bright, savory flavor. It’s a guaranteed hit that brings the best of deviled eggs and pasta salad together in one unforgettable dish.

Ingredients

The magic of this salad comes from simple, fresh ingredients. Using high-quality mayonnaise and fresh herbs makes a noticeable difference in the final flavor profile.

• 8 oz elbow macaroni
• 6 large eggs
• ½ cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• ½ tsp paprika (plus extra for garnish)
• 1 tsp sugar
• Salt and black pepper to taste
• ½ cup finely chopped celery
• ¼ cup chopped red onion
• ¼ cup chopped dill pickles or sweet relish
• 1 tbsp chopped fresh chives or green onions (optional)
• 2 tablespoons fresh parsley, finely chopped

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes

Context: This total time is about 20% faster than many traditional macaroni salads because the eggs and pasta cook simultaneously. It’s a fantastic make-ahead option, as the flavors meld and intensify when chilled for a few hours before serving.

Step-by-Step Instructions

Step 1 — Cook the Pasta and Eggs

Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. In my tests, starting the eggs in cold water at the same time is most efficient. Place the eggs in a separate saucepan, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10-12 minutes for perfectly hard-boiled yolks.

Step 2 — Prepare an Ice Bath

While the pasta and eggs cook, prepare a large bowl of ice water. This step is crucial for stopping the cooking process. As soon as the eggs are done, transfer them immediately to the ice bath to cool completely, which also makes them much easier to peel.

Step 3 — Drain and Cool the Pasta

Drain the cooked macaroni in a colander and rinse briefly under cold water to remove excess starch and stop the cooking. (Pro tip: This prevents the pasta from becoming gummy and helps the dressing cling better.) Let it drain thoroughly to avoid a watery salad.

Step 4 — Make the Deviled Egg Dressing

Peel the cooled eggs. Separate the yolks from 4 of the eggs and place them in a medium bowl. Add the mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and pepper. Mash and whisk everything together until completely smooth and creamy. This technique, emulsifying the yolks with the wet ingredients, creates the signature rich base for your Creamy Deviled Egg Macaroni Salad.

Step 5 — Chop and Combine

Chop the remaining 2 whole eggs and the 4 egg whites. In a large mixing bowl, combine the cooled pasta, chopped eggs, celery, red onion, pickles (or relish), and fresh parsley. Pour the creamy deviled egg dressing over the top.

Step 6 — Fold and Chill

Using a large spatula, gently fold all ingredients together until the pasta and vegetables are evenly coated with the dressing. Be careful not to over-mix and break up the egg pieces. For the best flavor, cover and refrigerate for at least 1 hour before serving. Garnish with an extra sprinkle of paprika and the optional chives just before serving.

Nutritional Information

Calories	~310 per serving
Protein	12g
Carbohydrates	25g
Fat	18g
Fiber	2g
Sodium	~380mg

This macaroni salad with deviled eggs is a good source of protein and provides essential nutrients like choline from the eggs. Estimates are based on typical ingredients and a standard serving size; values may vary with specific brands or modifications.

Healthier Alternatives

• Greek Yogurt for Mayo — Swap half the mayonnaise for plain Greek yogurt to reduce fat and add protein, while maintaining a creamy texture.
• Whole Wheat or Chickpea Pasta — Use whole wheat elbow macaroni or a legume-based pasta for a fiber and protein boost.
• Avocado Oil Mayo — Choose a mayonnaise made with avocado oil for a healthier fat profile without sacrificing the classic flavor.
• Low-Sodium Pickles & Mustard — Opt for low-sodium versions of pickles and mustard to better control the salt content of your deviled egg pasta salad.
• Add More Veggies — Bulk it up with diced bell peppers, shredded carrots, or chopped spinach for extra vitamins and fiber.
• Dijon Instead of Yellow Mustard — Use Dijon mustard for a more complex, tangy flavor that can help you use less salt.

Serving Suggestions

• Pair with grilled classics like burgers, hot dogs, or barbecue chicken for the ultimate summer cookout plate.
• Serve as a hearty side at potlucks or picnics alongside coleslaw and baked beans.
• For a lighter lunch, serve a scoop over a bed of crisp lettuce or baby greens.
• Garnish with extra fresh herbs like dill or chives and a final dusting of smoked paprika for visual appeal.
• Complement with a crisp, cold beverage like iced tea, lemonade, or a light lager.
• Pack in individual containers for a satisfying and portable work or school lunch.

This creamy pasta salad is incredibly versatile. It shines in the summer but can also be a comforting, make-ahead side for holiday gatherings or weekly meal prep.

Common Mistakes to Avoid

• Mistake: Overcooking the pasta, resulting in a mushy salad. Fix: Cook to al dente and rinse under cold water as directed in Step 3 to halt cooking.
• Mistake: Adding dressing to warm pasta, which causes it to absorb too much and become soggy. Fix: Ensure both the pasta and hard-boiled eggs are completely cooled before combining.
• Mistake: Not seasoning the dressing adequately, leading to a bland flavor. Fix: Taste and adjust the deviled egg dressing in Step 4 before mixing it with the other ingredients.
• Mistake: Skipping the ice bath for the eggs, making them difficult to peel and potentially overcooked. Fix: Always use an ice bath as described in Step 2 for perfect, easy-to-peel eggs.
• Mistake: Chopping vegetables too large, creating an uneven texture. Fix: Finely dice the celery, onion, and pickles so they distribute evenly in every bite.
• Mistake: Not letting the salad chill before serving. Fix: Refrigerate for at least one hour to allow the flavors to meld, which is key for the best creamy deviled egg macaroni salad experience.

Storing Tips

• Fridge: Store in an airtight container for up to 5 days. The flavors often improve after 24 hours. Keep your refrigerator at or below 40°F for safety.
• Freezer: Freezing is not recommended for this salad, as the mayonnaise-based dressing and pasta will separate and become grainy upon thawing, losing its creamy quality.
• Reheat: This salad is meant to be served cold. If it seems too thick after chilling, stir in a teaspoon of milk or water to loosen the dressing slightly before serving.

For optimal food safety and quality, avoid leaving this deviled egg macaroni salad out at room temperature for more than 2 hours. It’s an excellent make-ahead dish, so preparing it the day before your event is a smart strategy.

Conclusion

This Creamy Deviled Egg Macaroni Salad is the perfect make-ahead dish that consistently earns rave reviews for its rich, satisfying flavor. It’s a versatile side that elevates any casual meal. For another quick and easy pasta favorite, try this Pasta with Spinach Sauce Recipe. Give this recipe a try and share your results in the comments!

Frequently Asked Questions

How many servings does this Creamy Deviled Egg Macaroni Salad make?

This recipe yields about 6 generous side-dish servings or 4 main-course portions. The exact number can vary based on serving size, but it’s perfect for feeding a family or bringing to a potluck. If you need to serve a larger crowd, you can easily double all the ingredients.

Can I use a different type of pasta in this deviled egg macaroni salad?

Absolutely. While elbow macaroni is classic, small shells, rotini, or cavatappi are excellent substitutes as their shapes hold the creamy dressing well. Avoid long, thin pastas like spaghetti, as they won’t combine as easily with the other ingredients. The key is to use a short pasta with plenty of nooks for the dressing to cling to.

Why did my deviled egg macaroni salad dressing become watery after chilling?

This usually happens if the pasta or eggs weren’t cooled completely before mixing, or if the pasta wasn’t drained thoroughly. The residual heat and moisture thin out the mayonnaise-based dressing. To fix it, drain off any excess liquid and gently stir in an extra tablespoon or two of mayonnaise to re-emulsify and restore the creamy texture.

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Deviled Egg Macaroni Salad

Print Recipe

• Author: Dorothy Miler

Ingredients

Scale 1x2x3x

• 8 oz elbow macaroni
• 6 large eggs
• ½ cup mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• ½ tsp paprika (plus extra for garnish)
• 1 tsp sugar
• Salt and black pepper to taste
• ½ cup finely chopped celery
• ¼ cup chopped red onion
• ¼ cup chopped dill pickles or sweet relish
• 1 tbsp chopped fresh chives or green onions (optional)
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Cook the elbow macaroni in salted boiling water until al dente, then drain.
2. Boil the eggs in cold water; let sit off heat for 10-12 minutes, then cool in ice water and peel.
3. In a mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, and seasonings; mix well.
4. Chop the boiled eggs and fold them into the dressing along with chopped celery, red onion, and pickles.
5. Gently mix in the cooked macaroni until evenly combined.
6. Chill for at least one hour before serving, garnished with extra paprika.