Growing up, Easter at my grandma’s house was never complete without her legendary deviled eggs. She’d line them up on a beautiful vintage platter, dusted with paprika, and gone within minutes. Years later, I took that nostalgia and turned it into something new: a Deviled Egg Macaroni Salad. It’s creamy, tangy, and rich with the same flavor punch—but with pasta to soak up all that goodness. Now, it’s a must-make dish for our game days, holiday gatherings, and every Easter spread.
If you love classic macaroni salad and deviled eggs, this recipe blends the best of both worlds into one crave-worthy bowl.
Table of Contents
Why You’ll Love This Recipe
- Combines two crowd-pleasers: deviled eggs + pasta salad
- Packed with texture from celery, onion, and pickle relish
- Balanced with tangy mustard, creamy mayo, and a touch of vinegar
- Perfect for potlucks, picnics, and holiday spreads
Ingredients
Here’s what you’ll need for 10 generous servings:
For the Salad:
- 1 lb elbow macaroni
- 10 large eggs, hard-boiled and peeled
- 1 cup celery, finely diced
- 1/2 cup red onion, finely diced
- 1/2 cup sweet pickle relish
- 1 tbsp chopped fresh dill (optional)
For the Dressing:
- 1 1/4 cups mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper to taste
- Paprika for garnish
Instructions
1. Cook the Pasta
- Boil the macaroni in salted water until just al dente, about 8–9 minutes.
- Drain, rinse with cold water, and let it cool completely.
2. Make the Deviled Eggs
- Slice 8 of the hard-boiled eggs in half.
- Pop out the yolks into a bowl and mash them with mayo, mustard, vinegar, garlic powder, salt, and pepper until creamy.
- Chop the egg whites and set aside.
3. Mix the Salad Base
- In a large mixing bowl, combine the cooled macaroni, chopped egg whites, celery, red onion, relish, and fresh dill (if using).
4. Fold in the Deviled Egg Dressing
- Pour the deviled egg yolk mixture over the salad and gently mix until everything is well coated. Taste and adjust seasoning if needed.
5. Chill & Serve
- Refrigerate for at least 1 hour before serving—this helps the flavors meld together.
- Before serving, slice the remaining 2 eggs and place them on top for garnish. Sprinkle with paprika for a classic deviled egg finish.
Pro Tips for Perfect Deviled Egg Macaroni Salad
- Use full-fat mayo for that rich, creamy texture.
- Make it ahead—it tastes even better the next day.
- Add a kick with a dash of hot sauce or chopped pickled jalapeños.
- Make it picnic-safe by using Greek yogurt in place of some mayo if needed.
Variations to Try
- Southern Style: Add chopped pimentos and a touch of sugar.
- Loaded Version: Crumble in crispy bacon and cheddar cheese.
- Low-Carb: Swap macaroni for chopped cauliflower for a keto-friendly version.
When to Serve It
This salad is perfect for:
- Easter Brunch: A unique twist on two spring classics.
- Game Day Buffets: Hearty and satisfying with wings or sliders.
- Holiday Potlucks: Travels well and stays flavorful for hours.
What to Serve With Deviled Egg Macaroni Salad
Pair it with:
- BBQ ribs or pulled pork sandwiches
- Grilled sausages or hot dogs
- Baked beans and cornbread
- A crunchy slaw for a texture contrast
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Stir before serving, and if it looks dry, add a spoonful of mayo or a splash of vinegar to freshen it up.
Final Thoughts
Deviled Egg Macaroni Salad is the kind of recipe that sparks food memories and starts new traditions. It’s comforting, nostalgic, and a little unexpected—in the best way. Bring it to your next gathering and watch it disappear. Just don’t forget the paprika sprinkle—it’s grandma-approved.
FAQs About Deviled Egg Macaroni Salad
What is deviled egg macaroni salad?
Deviled egg macaroni salad is a creamy, flavor-packed twist on two classic dishes: deviled eggs and macaroni salad. It blends chopped hard-boiled eggs with a deviled-style yolk dressing (mayo, mustard, vinegar, and spices) tossed with tender pasta and crunchy veggies. The result? A tangy, satisfying salad that’s perfect for holidays, potlucks, and any time you’re craving comfort food.
What are the five mistakes to avoid in pasta salad?
Overcooking the pasta – Al dente is key so it holds its shape after mixing.
Skipping the rinse – Rinsing pasta stops the cooking and prevents mushiness.
Not seasoning enough – Be generous with salt and add acid like vinegar or lemon juice.
Serving it warm – Pasta salad should be well-chilled to bring out the best texture and flavor.
Overloading with mayo – Balance is essential—too much dressing can overpower the other ingredients.
What’s the trick for deviled eggs?
The secret to perfect deviled eggs lies in a few simple tips:
Use older eggs for easier peeling.
Add mustard and vinegar for a balanced tangy kick.
For ultra-smooth filling, mash yolks thoroughly or blend them for a whipped texture.
And don’t forget the paprika sprinkle—a classic finishing touch!
Why do people put vinegar in deviled eggs?
Vinegar adds a subtle tang that brightens the rich, creamy egg yolk filling. It enhances the flavor and helps cut through the richness of the mayonnaise, making the deviled eggs more flavorful and well-balanced. In macaroni salad, it serves the same purpose—bringing a fresh zing that ties everything together.