Name: Deviled Egg Macaroni Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 8 oz elbow macaroni; 6 pieces hard-boiled eggs, chopped; 1/2 cup mayonnaise (Use light mayo or Greek yogurt for a lighter version.); 1 tbsp Dijon mustard (Yellow mustard can be substituted if needed.); 1 tbsp vinegar (White or apple cider vinegar can be used.); 1/4 cup chopped green onions (Can substitute with chopped celery or chives.); 1/4 cup sweet pickle relish (Dill relish can be used for less sweetness.); to taste none Salt and pepper (Season to taste.); to taste none Paprika for garnish (Use sweet or smoked paprika.)

This Deviled Egg Macaroni Salad is a creamy, tangy comfort food with a playful deviled egg twist. It combines tender elbow macaroni, chopped hard-boiled eggs, and a rich sauce of mayonnaise, Dijon, and sweet pickle relish for a balance of savory, bright, and slightly sweet flavors. The texture is soft but with little pops from the chopped eggs and green onions, and a dusting of paprika gives it a classic finish. It’s easy to make in one bowl once the pasta and eggs are ready, and it chills well—perfect for potlucks, picnics, or a simple weeknight side. For a quick main pairing, try the quick air fryer meal 10-minute air fryer chicken, sausage and veggies.

Why You’ll Love This Deviled Egg Macaroni Salad

Hands-off once the pasta and eggs are cooked — mix and chill.
Classic deviled egg flavors in a cold pasta salad format — creamy, tangy, slightly sweet.
Uses simple pantry staples and common fridge items.
Great texture contrast: soft macaroni, creamy sauce, and chopped eggs with green onion bite.
Crowd-pleaser for potlucks, BBQs, or picnic plates — makes several servings.
Easy to scale up for larger gatherings without changing the flavor profile.
Holds well in the fridge for easy make-ahead meals and packed lunches.
Quick swaps let you lighten or change the flavor without losing the deviled-egg character.

What Is Deviled Egg Macaroni Salad?

Deviled Egg Macaroni Salad is a pasta salad that brings the flavors of deviled eggs together with cooked macaroni. It tastes rich and creamy from mayonnaise, tangy and slightly sharp from Dijon mustard and vinegar, and a bit sweet from pickle relish. The chopped hard-boiled eggs add familiar deviled-egg texture and flavor, while green onions give a mild onion note. Cooking is simple: boil the pasta and hard-boil the eggs, then mix everything cold. The vibe is classic comfort food — perfect for family dinners, weeknight sides, potlucks, or casual brunches.

Ingredients for Deviled Egg Macaroni Salad

For the Base

8 oz elbow macaroni
6 hard-boiled eggs (chopped)

For the Sauce

1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp vinegar
1/4 cup chopped green onions
1/4 cup sweet pickle relish
Salt and pepper to taste

To Serve

Paprika for garnish

Ingredient Notes (Substitutions, Healthy Swaps)

Mayonnaise: Use light mayonnaise or a mix of half mayo and half plain Greek yogurt to lower calories and add tang. This will change the richness slightly but keeps the texture creamy.
Dijon mustard: If you don’t have Dijon, yellow mustard can work in a pinch, but Dijon gives a smoother, more rounded flavor.
Vinegar: White vinegar is fine; use apple cider vinegar for a milder, fruitier tang.
Sweet pickle relish: If you prefer less sweetness, swap for dill relish or chopped dill pickles (optional). This shifts the flavor away from sweet to more savory.
Green onions: Substitute finely chopped celery for crunch, or use chives for a milder onion note.
Eggs: If you want fewer whole eggs, you can use 4 whole eggs plus 2 egg whites to lower fat slightly, but the traditional texture comes from whole chopped eggs.
Salt and pepper: Taste as you go — the relish and mustard add saltiness, so add salt last.

Step-by-Step Instructions

Step 1 – Cook the macaroni

Bring a large pot of salted water to a boil.
Add 8 oz elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Drain thoroughly.
Visual cue: The pasta should be tender but still hold its shape, not mushy.

Step 2 – Prepare the eggs

Peel and chop 6 hard-boiled eggs. Place them in a large mixing bowl.
Visual cue: Chop eggs into bite-size pieces so each forkful has egg and pasta.

Step 3 – Make the sauce

In a separate bowl, combine 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp vinegar, 1/4 cup chopped green onions, and 1/4 cup sweet pickle relish. Season with salt and pepper to taste. Mix until smooth and even.

Step 4 – Combine pasta and egg mixture

Add the cooled macaroni to the bowl with the chopped eggs. Pour the sauce over the pasta and eggs. Stir gently to coat everything evenly.

Step 5 – Adjust and chill

Taste and adjust seasoning with more salt, pepper, or a splash more vinegar if you want extra tang. Cover and refrigerate for at least 30 minutes to let flavors meld; longer chilling deepens the flavor.

Step 6 – Serve

When ready to serve, give the salad a quick stir and sprinkle paprika over the top as a garnish. Serve chilled.
Pro cue: Chill for at least an hour for best flavor. Paprika adds color and a subtle smoky note—use sweet or smoked depending on preference.

Pro Tips for Success

Cook pasta to al dente. It will soften slightly after chilling but should not be mushy.
Cool pasta completely before mixing to keep the sauce from thinning out. Rinsing under cold water stops cooking and cools the pasta fast.
Chop eggs evenly so every bite has a balance of egg and pasta.
Make the sauce in a separate bowl and taste before mixing — adjust mustard, vinegar, or relish to suit your preference.
Use a slotted spoon when mixing to avoid mashing the eggs into a paste.
Refrigerate at least 30–60 minutes before serving; this lets flavors blend and the texture set.
If the salad gets too firm after chilling, stir in a teaspoon or two of mayonnaise or a splash of milk to loosen it up before serving.
Keep the garnish until serving time to preserve color and texture.

Flavor Variations

Optional: Add a little crunch — fold in 1/2 cup finely chopped celery for texture contrast.
Optional: Swap sweet pickle relish for dill pickle relish to reduce sweetness and add tang.
Optional: For a smoky note, sprinkle 1/2 tsp smoked paprika into the sauce (use regular paprika as garnish).
Optional: Make it spicier by stirring in 1/2 tsp hot sauce or 1/4 tsp cayenne into the dressing.
Optional: For a lighter version, replace half the mayonnaise with plain Greek yogurt.
Optional: Add fresh herbs like chopped dill or parsley (1–2 tbsp) for a fresher finish.

Serving Suggestions

Serve as a side with grilled chicken, burgers, or BBQ ribs.
Spoon onto a bed of lettuce for a quick lunch salad.
Use as a filling for sandwich sliders or as a creamy topping on baked potatoes.
Bring to potlucks and picnics — it travels well chilled in a cooler.
Plate in small bowls and garnish with extra chopped green onions and paprika for a simple party dip presentation.
Pair with crisp coleslaw or fresh sliced tomatoes to balance the richness.

Make-Ahead, Storage & Reheating

Make-ahead: Cook the pasta and eggs a day ahead. Keep them refrigerated separately or combine with the sauce up to a day before serving. Flavors deepen if made several hours ahead.
Storage duration: Store in an airtight container in the refrigerator for 3–4 days. Use within that window for best texture and safety.
Reheating: This salad is best served cold or at room temperature. If you prefer slightly warmer, let it sit at room temperature for 20–30 minutes; do not microwave, as eggs and mayonnaise can change texture.
Texture changes: The salad will firm up in the fridge as the pasta absorbs some dressing. Stir well before serving; add a small splash of milk or a teaspoon of mayo if it feels too dry.

Storage and Freezing Instructions

Freezing is not recommended. Mayo-based salads separate and become watery after thawing; eggs also change texture when frozen.
Instead of freezing, store in the refrigerator and plan to eat within 3–4 days. If you need long-term options, freeze cooked pasta and thaw later, then mix with freshly chopped eggs and sauce when ready to serve.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
360 | 15 g | 31 g | 20 g | 2 g | 620 mg

Estimates vary by brands and portions.

FAQ About Deviled Egg Macaroni Salad

Q: My salad is too thick — how do I loosen it?
A: Stir in a teaspoon of mayonnaise or a splash of milk or vinegar until you reach the desired consistency. Add slowly.

Q: The salad is watery — what caused this and how to fix it?
A: Watery salad usually comes from not draining pasta well or high-water ingredients (like fresh cucumber). Drain excess liquid and refrigerate uncovered for 10–15 minutes, then stir and adjust with additional mayo.

Q: How long should I cook the macaroni?
A: Cook until al dente per package directions. Al dente pasta holds up better after chilling.

Q: Can I use different pasta shapes?
A: Yes. Any small-shaped pasta works, but use equal volume to keep the dressing ratio balanced.

Q: How do I store leftovers safely?
A: Keep leftovers in an airtight container in the fridge and eat within 3–4 days.

Q: Can I make this egg-free or vegetarian?
A: The recipe centers on eggs, so an egg-free version changes the idea. For a vegetarian-but-egg-free option, consider chickpeas for protein and texture, but note it won’t be a deviled-egg style salad.

Notes

For best color, add paprika just before serving rather than while chilling.
Drain pasta well and pat dry with a clean towel to remove excess water that dilutes the dressing.
Taste the sauce before mixing; a small extra splash of vinegar brightens up the whole dish.
Use firm, cold-boiled eggs: place eggs in cold water, bring to a boil, then simmer 9–12 minutes for firm yolks. Chill in ice water for easy peeling.
If serving outdoors, keep the salad chilled on ice to maintain food safety.

Troubleshooting

Bland flavor: Add a pinch more salt, a little more Dijon, or a splash of vinegar to lift flavors.
Overcooked macaroni (mushy): Cool pasta immediately under cold water to stop cooking; next time reduce cooking time by 1–2 minutes.
Egg pieces mashed into the sauce: Chop eggs gently and stir slowly; use a spatula instead of vigorous stirring.
Too much sweetness from relish: Balance with extra Dijon or a splash more vinegar.
Salad too dry after refrigeration: Stir in 1–2 teaspoons of mayonnaise or a tablespoon of dressing to moisten.

Final Thoughts

This Deviled Egg Macaroni Salad is an easy, familiar dish that brings creamy, tangy deviled egg flavor to a cold pasta salad. It’s simple to make, flexible to tweak, and friendly for sharing. For another classic version and inspiration, you can compare styles at Deviled Egg Macaroni Salad recipe at The Southern Lady Cooks.