Deviled Egg Macaroni Pasta Salad Recipe

There's something nostalgic and comforting about the creamy tang of a deviled egg—and when you blend that with tender macaroni and crisp veggies, you’ve got a pasta salad that’s impossible to resist. This Deviled Egg Macaroni Pasta Salad is everything you love about picnic classics, all tossed together in one creamy, zippy bowl.

I first created this dish for an early spring barbecue when I couldn’t decide between bringing deviled eggs or pasta salad. The result was a hit, and now it’s a staple at every family gathering. It’s quick to make, packed with protein, and incredibly crowd-pleasing—a guaranteed win for potlucks, picnics, and weekday lunches.

Ready to turn a summer staple into a standout dish? Let’s dig in.

Why You’ll Love This Deviled Egg Macaroni Pasta Salad

Get ready to upgrade your picnic table fare. This Deviled Egg Macaroni Pasta Salad is the kind of dish that disappears quickly—better make a double batch!

First, let’s talk about how easy it is. All you need are pantry staples and a few hard-boiled eggs. If you've already got boiled eggs in the fridge, you’re halfway there.

It's also budget-friendly. Eggs, pasta, mayo—these are low-cost ingredients, but when you mix them with the right flavors, the result is rich, creamy, and deeply satisfying.

This dish is great for meal prep too. It tastes even better after a few hours in the fridge, which means it’s perfect for making ahead of time for lunches, parties, or road trips.

And finally, it’s kid-approved. The creamy texture and mild flavors make it a favorite even for picky eaters, and you can always adjust the seasonings to suit your family's preferences.

Whether you’re bringing a dish to a potluck or prepping a week’s worth of side dishes, this recipe has your back.

Ingredient Notes

The beauty of this recipe lies in how simple ingredients come together to create something seriously delicious. Each component adds something essential, from creaminess to crunch to that signature deviled egg zing.

Macaroni is your base here. I like using elbow macaroni for that classic pasta salad feel, but you can also use small shells or ditalini. The pasta should be cooked al dente so it doesn’t get mushy once tossed with the dressing.

Hard-boiled eggs are, of course, the star. You’ll want them fully cooked, with firm yolks for the dressing and chopped whites for the salad. I like using a fork to mash the yolks into the dressing for an extra-smooth texture.

Mayonnaise brings the creamy factor. Use full-fat for richness, or go with a lighter option if you prefer. Just make sure it’s a brand you like the flavor of, since it really shines here.

Mustard is what gives this dish its deviled egg flavor. I like a combination of yellow mustard and Dijon for a balanced tang. You can also add a touch of pickle juice or hot sauce if you want more bite.

Celery and red onion add that essential crunch and sharpness. They balance the creaminess and keep each bite fresh. If red onion is too strong for your taste, try soaking it in water for 10 minutes before adding it.

You won’t need any fancy equipment here—just a pot for boiling pasta and eggs, a large bowl for mixing, and a sharp knife for chopping.

How To Make This Deviled Egg Macaroni Pasta Salad

Making this dish is as easy as boiling, mixing, and chilling. Here’s how to get it just right.

Start by boiling your pasta in salted water until it’s just tender. Drain it well and rinse under cold water to stop the cooking process. Set it aside to cool while you prep the rest.

Meanwhile, hard-boil your eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat and cover for 12 minutes. Then transfer them to an ice bath for easy peeling.

Peel the eggs and separate the yolks from the whites. Mash the yolks in a small bowl with mayonnaise, mustard, a splash of vinegar or pickle juice, and a pinch of paprika, salt, and pepper. This creamy, deviled-egg-style dressing is what ties everything together.

Chop the egg whites, celery, red onion, and optionally some pickles or chives for extra flavor. Toss these with the cooled pasta in a large mixing bowl.

Pour the dressing over the pasta and gently fold everything together until evenly coated. Give it a taste and adjust seasoning as needed—sometimes a little more mustard or salt really wakes it up.

Refrigerate the salad for at least an hour before serving. This lets the flavors meld and the texture set, so every bite is as good as the last.

Total time, from boiling to chilling, is around 45 minutes, but hands-on time is just 15. Perfect for a quick make-ahead side.

Storage Options

This salad keeps beautifully in the fridge, making it ideal for prep-ahead meals and leftovers.

Store it in an airtight container and keep it refrigerated. It’s best eaten within 3-4 days, though it rarely lasts that long in my house.

If it starts to dry out after a day or two, just stir in a little extra mayo or a splash of milk to revive the creamy texture.

I don’t recommend freezing this salad, as the mayo-based dressing can separate and become grainy once thawed.

To re-serve, let it sit at room temperature for about 10 minutes, then give it a good stir to wake up the flavors.

Variations and Substitutions

This is one of those recipes that welcomes a little creativity. You can tweak it to suit your pantry—or your mood.

For a lighter version, swap some or all of the mayo with Greek yogurt. It keeps things creamy but adds a little tang and protein.

If you like a little heat, mix in a spoonful of horseradish or a dash of hot sauce with the dressing. You can also add chopped jalapeños for a spicy twist.

Looking to add more veggies? Diced bell peppers, grated carrots, or even some thawed peas can be stirred in for extra color and crunch.

Want more protein? Crumbled bacon, shredded chicken, or even a handful of chopped ham turn this into a heartier meal-worthy salad.

For a picnic-safe version, use a mayo substitute like vegan mayo or avocado oil mayo, especially if the salad will be sitting out for a bit.

Once you’ve got the base down, feel free to experiment. It’s hard to go wrong with pasta, eggs, and creamy dressing!

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