There’s something magical about recipes that bring together two classics into one unforgettable dish. Deviled Egg Macaroni Pasta Salad is exactly that kind of magic. It’s the lovechild of creamy, tangy deviled eggs and nostalgic macaroni salad – and it has become a go-to for potlucks, family barbecues, and Sunday lunches on the porch.

I remember the first time this salad made its appearance at a family reunion. My aunt, who’s always the first to arrive with a giant picnic basket full of “something special,” pulled out this dish. Everyone went silent after the first bite – that perfect balance of velvety yolks, sharp mustard, and tender macaroni had us all going back for seconds (and maybe thirds). It was the kind of moment that sticks with you.

This dish is steeped in comfort and history. Deviled eggs have been a Southern staple for generations, often gracing Easter tables and summer spreads. Macaroni salad, on the other hand, brings a retro charm to any gathering. When you blend the two? Pure comfort in a bowl.

Whether you’re making it for a backyard get-together, a picnic at the park, or just a quiet weeknight dinner, this Deviled Egg Macaroni Salad delivers rich flavor with a side of happy memories.

Why You’ll Love This Recipe:

• Two favorites in one: If you love deviled eggs and macaroni salad, this combines the best of both.
• Perfect for gatherings: It’s always a hit at potlucks and cookouts – and it’s easy to make in advance.
• Easy and approachable: No complicated steps or fancy tools needed.
• Customizable: Add in extra veggies or play with the seasoning to suit your taste.

INGREDIENTS YOU’LL NEED:

• 8 oz elbow macaroni (about 2 cups uncooked)
• 6 large eggs
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon yellow mustard
• 1 tablespoon apple cider vinegar
• 1/4 cup chopped red onion
• 1/4 cup chopped celery
• 1/4 teaspoon paprika (plus more for garnish)
• Salt and black pepper to taste
• Optional: fresh chives or parsley for garnish

HOW TO MAKE DEVILED EGG MACARONI PASTA SALAD:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Boil the pasta and eggs

Start by cooking the elbow macaroni according to the package instructions – aim for al dente, so it holds up well in the salad. While that’s boiling away, place the eggs in a saucepan and cover them with water. Bring to a gentle boil, then turn off the heat and let them sit, covered, for 10-12 minutes.

A quick trick: Once the eggs are done, immediately transfer them to an ice bath. This helps them peel more easily and keeps the yolks from getting that greenish tint.

Step 2: Prep the deviled egg mixture

Once the eggs are cool, peel them and separate the yolks from the whites. Mash the yolks in a medium bowl and stir in the mayonnaise, Dijon mustard, yellow mustard, and apple cider vinegar until smooth and creamy.

This step really captures that tangy deviled egg flavor – it’s the heart of this recipe.

Step 3: Chop and combine

Dice the egg whites and toss them into a large mixing bowl with the cooked, cooled pasta. Add the chopped red onion and celery for that crunchy bite that every great pasta salad needs.

Step 4: Stir it all together

Pour the deviled yolk mixture over the pasta and stir gently to combine. You want everything well-coated but not mushy. Season with salt, black pepper, and a dash of paprika.

Step 5: Chill and serve

Let the salad chill in the fridge for at least an hour before serving – it gives the flavors time to mingle and makes the dish even creamier. Just before serving, sprinkle a little extra paprika on top and maybe a handful of chopped chives or parsley for a pop of color.

HELPFUL TIPS:

• Cool your pasta: Rinse the macaroni under cold water after draining to stop the cooking and cool it quickly.
• Make ahead: This salad tastes even better the next day, so it’s perfect to prep in advance.
• Add-ins: Diced pickles, peas, or even a spoonful of Greek yogurt can give it an extra twist.
• Texture tip: Don’t over-mix – gentle folding keeps the pasta and eggs from turning into a mash.

DETAILS:

• Prep Time: 20 minutes (plus chill time)
• Cook Time: 15 minutes
• Total Time: 35 minutes (plus 1 hour chill)
• Yield: 6–8 servings
• Category: Side Dish
• Method: Boiled, Mixed
• Cuisine: American
• Diet: Vegetarian

NOTES:

For a picnic-friendly version, pack it in a cooler with ice packs and serve with crisp lettuce or in individual mason jars. It’s also great as a sandwich filling!

NUTRITIONAL INFORMATION:

(Estimated per serving)

• Calories: 290
• Protein: 8g
• Fat: 18g
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 2g
• Sodium: 350mg

FREQUENTLY ASKED QUESTIONS:

Can I use a different pasta shape?
Absolutely! Shells or rotini work great too – just make sure they’re small enough to hold onto the dressing.

Can I make it dairy-free?
Yes, just double-check your mayo brand to make sure it’s dairy-free (most are).

What if I don’t like mustard?
You can cut the amount in half or try using only Dijon for a milder flavor.

STORAGE INSTRUCTIONS:

Store in an airtight container in the fridge for up to 3 days. Stir before serving, and if it looks a little dry, add a spoonful of mayo or a splash of vinegar to freshen it up.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other creamy, comforting salads:

• A Taste of Summer: Street Corn Meets Creamy Cucumber in the Perfect Salad
• Pesto Pasta Salad
• Deviled Egg Pasta Salad
• Spring Pea Pasta with Truffle Oil, Lemon, and Mint

CONCLUSION

Deviled Egg Macaroni Pasta Salad is the kind of recipe that feels like a warm hug in a bowl – nostalgic, satisfying, and crowd-pleasing. Whether you’re feeding a big group or just looking for something special to pack in your lunch, this dish brings a little bit of joy to any table. So go ahead, whip up a batch, and watch it disappear faster than you can say “pass the paprika.”

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