Deviled Egg Macaroni Salad

Okay, picture this: you crave something creamy, tangy, and a little nostalgic, but also want something more comforting than a plain deviled egg and more fun than a boring pasta side. Deviled Egg Macaroni Salad fills that exact gap, and yes—I have made it so many times that my relatives now expect it at every picnic. Want a version that travels well, keeps kids happy, and actually feels like a grown-up version of two classics smashed together? You’re in the right place.

I first tasted this mashup at a family potluck, and I instantly loved how the deviled egg flavors—mustard, mayo, paprika—wrap around cold macaroni like a cozy sweater. For a little inspiration with egg-focused bites, check out this quirky deviled egg twist I found here: Christmas Tree Deviled Eggs.

 

Why You’ll Love This Recipe

• Comfort meets tang: You get the creamy, tangy bite of deviled eggs with the familiar chew of macaroni.
• Quick to make: You can assemble it in under 30 minutes if your eggs are ready—yes, I timed it.
• Kid-friendly but not childish: Kids eat it, adults approve, and picky eaters rarely complain.
• Great for gatherings: It travels well, reheats fine (if you insist on warm), and lasts a few days in the fridge.
• Flexible: You can swap ingredients and still end up with something delicious—no culinary degree required.

Ingredients You’ll Need

• 8 ounces elbow macaroni
• 6 hard-boiled eggs, peeled and chopped
• 1/2 cup mayonnaise
• 2 tablespoons mustard
• 1/4 cup diced celery
• 1/4 cup diced red onion
• Salt and pepper to taste
• Paprika for garnish

How to Make (Step-by-Step)

1. Cook the macaroni

Cook macaroni according to package instructions; drain and cool. I rinse mine under cold water to stop cooking and to keep it from getting gummy.

2. Mix the deviled base

In a large bowl, combine chopped eggs, mayonnaise, mustard, celery, and red onion. Use a fork to mash some of the egg yolks so you get that classic deviled egg texture throughout.

3. Combine pasta and egg mixture

Add the cooled macaroni and gently mix until well combined. Don’t over-stir—treat it gently like you would a newborn kitten.

4. Season

Season with salt and pepper to taste. I start with a pinch of each and adjust after a quick taste test.

5. Chill

Refrigerate for at least 30 minutes before serving. Chilling helps flavors meld and keeps everything refreshingly cold for summer gatherings.

6. Garnish

Garnish with paprika before serving. Sprinkle generously if you like the look; sprinkle sparingly if you’re trying to be “fancy.”

Pro Tips for the Best Results

• Use day-old hard-boiled eggs: They peel easier. If you hate peeling eggs like I do, boil them the night before.
• Cool the pasta completely before mixing to prevent the mayo from thinning out. Nobody likes soupy salad.
• Taste as you go: Mustard strength varies. Add it gradually. You can always add more, never less.
• Chill for flavor: Give it at least 30 minutes; two hours is better. Cold enhances the tang.
• Texture matters: Dice the celery and onion small so each bite stays balanced.
• Make it ahead: It stores well for up to 3 days in the fridge—perfect for meal prep or potlucks.

Fun Variations & Topping Ideas

Variations:

• Crispy Bacon Deviled Egg Mac Salad: Add 3–4 slices of crispy crumbled bacon for a smoky hit.
• Pickle-Lover’s Edition: Mix in 2 tablespoons of chopped dill pickles or relish for that classic deviled egg tang.
• Spicy Kick: Stir in a dash of hot sauce or 1/2 teaspoon of cayenne if you like a little bite.
• Veggie Boost: Add chopped bell pepper or shredded carrot for color and crunch—no judgment if you sneak in more veggies.
• Greek-Style: Swap mustard for a splash of red wine vinegar and add chopped dill and cucumber.

Toppings:

• Paprika (classic and necessary)
• Chopped chives or green onions (fresh and pretty)
• Extra crumbled bacon (because bacon)
• A few olive slices (if you’re feeling Mediterranean)
• Microgreens (fancy and unnecessary, but neat for guests)

Storing and Reheating

• Store in an airtight container in the fridge for up to 3 days. I often label mine so I don’t stare into the fridge wondering if something’s safe.
• If you want to serve it warm (controversial, I know): let the salad sit at room temperature for 20 minutes, then microwave single servings in 15-second bursts until slightly warm. Skip reheating if you like the chilled texture.
• Avoid freezing. The mayo and egg texture don’t survive thawing well and you’ll end up with a sad, watery mess.

Frequently Asked Questions (FAQ)

Q: Can I use a different pasta shape?

Yes. Use small shells or mini penne if you don’t have elbow macaroni. Elbow macaroni works best for bite-sized balance, though.

Q: How do I make perfect hard-boiled eggs every time?

I boil eggs for 10 minutes, then transfer them to an ice bath for 10 minutes. That method gives me firm whites and creamy yolks. Peel under running water to make the job easier.

Q: Can I use Greek yogurt instead of mayo?

Yes. Substitute half or all of the mayo with Greek yogurt for a tangier, lighter salad. Expect a slightly different texture.

Q: Is this salad safe for babies or toddlers?

Use caution. Avoid added salt for babies under one year and chop ingredients fine. Always consult pediatric guidelines for introducing eggs and processed ingredients.

Q: Can I add tuna or chicken?

Absolutely. Mix in 1 cup of shredded rotisserie chicken or chunked tuna for a protein boost. I sometimes add chicken when I want a heartier main-dish salad.

Conclusion

This Deviled Egg Macaroni Salad gives you the best of both worlds: the delightful, tangy punch of deviled eggs and the satisfying comfort of a cold pasta salad. I recommend making it ahead so flavors settle, then showing up at your next picnic with confidence (and maybe a big spoon). If you want a similar southern-style take or a different recipe twist, check out this classic version for more ideas: DEVILED EGG MACARONI SALAD – The Southern Lady Cooks.

If you try this recipe, please leave a comment and a rating—I really do read them and I love hearing about your variations. Which topping will you try first: bacon, pickles, or extra paprika? FYI, bacon wins more often than not.