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.