Deviled Egg Macaroni Salad is one of those recipes that feels instantly familiar and comforting. It takes everything people love about deviled eggs and turns it into a creamy, scoopable pasta salad.
I like making this when she needs something reliable for potlucks, family lunches, or easy meal prep. It’s simple, filling, and always gets eaten.
It’s especially nice when you want a cold, make-ahead dish that doesn’t require any fancy steps.
Why You’ll Love This Deviled Egg Macaroni Salad
- Uses basic, budget-friendly ingredients you can find anywhere
- Easy to make in one big pot and one bowl
- Perfect for make-ahead meals and gatherings
- Creamy and filling without needing extra add-ins
- Travels well for picnics or office lunches
- Tastes even better after chilling in the fridge
What Kind of Pasta Should I Use?
This recipe uses classic macaroni pasta, which works perfectly because it holds the creamy dressing well. Regular elbow macaroni is ideal, but any short pasta with curves will suffice.
I prefer standard dried macaroni because it’s affordable, cooks evenly, and holds up well after chilling. As long as the pasta is sturdy and not too thin, it will work just fine.
Options for Substitutes
- Macaroni pasta: Any short pasta like shells or rotini works well
- Green onions: Can be swapped with finely chopped red or white onion
- Dill pickles: Sweet pickles work if you like a milder tang
- Matchstick carrots: Finely chopped whole carrots are fine
These swaps keep the texture and flavor balanced without changing the recipe too much.
Watch Out for These Mistakes While Cooking
- Don’t overcook the pasta. It should still have a slight bite so it doesn’t turn mushy once mixed with the dressing.
- Make sure the pasta is fully cooled before adding the dressing to keep everything creamy instead of greasy.
- Mash the egg yolks well so the dressing stays smooth.
- After chilling, give it a taste and adjust the seasoning gently if needed.
What to Serve With Deviled Egg Macaroni Salad?
This salad pairs well with a simple green salad, grilled or baked chicken, sandwiches or sliders, roasted vegetables, or even fresh fruit on the side.
It works well as both a main dish and a side, depending on what you serve it with.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Stir gently before serving, as the dressing may settle
- Serve cold; no reheating needed
- Freezing is not recommended because the mayo-based dressing can separate
How To Make Deviled Egg Macaroni Salad?
Ingredients
- 1 tablespoon plus 1/2 teaspoon kosher salt, divided
- 1 pound macaroni pasta
- 6 large eggs
- 2 stalks celery, finely chopped
- 5 green onions, thinly sliced, divided
- 1 cup matchstick carrots, roughly chopped
- 1/2 cup chopped dill pickles
- 1 cup mayonnaise
- 1/3 cup white sugar
- 2 tablespoons white vinegar
- 1 1/2 teaspoons yellow mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
Instructions
Step 1:
Bring a large pot of water to a boil. Add 1 tablespoon of the salt, then add the macaroni pasta. Carefully place the eggs into the boiling water with the pasta and bring it back to a boil. Cook for about 9 minutes, until the pasta is tender but still slightly firm.
Step 2:
Drain the pasta and rinse it under cold water until fully cooled. Transfer the pasta to a large bowl. Remove the eggs from the pot and place them in an ice bath to cool.
Step 3:
Once the eggs are cool, peel them and separate the yolks from the whites. Roughly chop the egg whites and add them to the bowl with the pasta.
Step 4:
Reserve 2 tablespoons of the green onions for garnish. Add the remaining green onions, celery, carrots, and chopped dill pickles to the pasta bowl.
Step 5:
In a separate medium bowl, mash the egg yolks until smooth. Add the remaining 1/2 teaspoon salt, mayonnaise, sugar, vinegar, mustard, and black pepper. Stir until creamy and well combined.
Step 6:
Pour the dressing over the pasta mixture and gently toss until everything is evenly coated. Sprinkle with the reserved green onions and paprika. Serve right away or refrigerate until ready to serve.
Deviled Egg Macaroni Salad Recipe
Ingredients
Method
- Bring a large pot of water to a boil. Add 1 tablespoon of the salt, then add the macaroni pasta. Carefully place the eggs into the boiling water with the pasta and bring it back to a boil. Cook for about 9 minutes, until the pasta is tender but still slightly firm.
- Drain the pasta and rinse it under cold water until fully cooled. Transfer the pasta to a large bowl. Remove the eggs from the pot and place them in an ice bath to cool.
- Once the eggs are cool, peel them and separate the yolks from the whites. Roughly chop the egg whites and add them to the bowl with the pasta.
- Reserve 2 tablespoons of the green onions for garnish. Add the remaining green onions, celery, carrots, and chopped dill pickles to the pasta bowl.
- In a separate medium bowl, mash the egg yolks until smooth. Add the remaining 1/2 teaspoon salt, mayonnaise, sugar, vinegar, mustard, and black pepper. Stir until creamy and well combined.
- Pour the dressing over the pasta mixture and gently toss until everything is evenly coated. Sprinkle with the reserved green onions and paprika. Serve right away or refrigerate until ready to serve.
- Recipe Summary:
- Deviled Egg Macaroni Salad is a creamy, comforting pasta salad inspired by classic deviled eggs. It’s easy to make, great for meal prep, and perfect for gatherings or simple lunches. This recipe is especially nice when you need a reliable, make-ahead dish that everyone recognizes and enjoys.
Nutritional Information
| Nutrition | Value |
| Calories | 251 kcal |
| Carbohydrates | 19 gm |
| Fat | 17 gm |
| Protein | 6 gm |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.
