Deviled Egg Macaroni Salad

I first tried deviled egg macaroni salad at a backyard barbecue last summer—San Diego sun, laughter, and the smell of charcoal in the air. A friend brought a big bowl that disappeared in minutes. Creamy macaroni, tangy eggs, just enough crunch—it felt both party-ready and comfort food familiar.

That summer felt special. I was easing into a slower pace, letting sunsets linger. Every time I think of that dish, I remember late-night chats by the fire pit. It wasn’t just a side—it was a part of the memories. Since then, I’ve tweaked the recipe, adding my own spin: extra herbs, a touch of spice, and plenty of love.

This deviled egg macaroni salad is exactly what I bring to gatherings when I want something nostalgic but different. It’s creamy, tangy, and packs that cozy punch you didn’t know you needed.

What Is Deviled Egg Macaroni Salad?

Think of classic deviled eggs—hard-boiled yolk mixed with mayo, mustard, and a hint of spice. Now imagine folding that into soft elbow macaroni with crisp veggies and a sprinkle of fresh herbs. It’s a mash‑up of picnic classics, in one irresistible bowl.

Why You’ll Love This Recipe

• Combines two summer favorites—you get the best of both worlds
• Easy to prep ahead, perfect for potlucks and side-dish duty
• Balanced texture: creamy, crunchy, soft, tangy
• Kid‑approved, crowd‑pleasing—always disappears fast
• Versatile: eat it alone, with grilled meats, or atop green salad

Ingredients

For the Pasta & Eggs

• 300 g (10 oz) elbow macaroni
• 4 large eggs, hard‑boiled and cooled

For the ‘Deviled’ Mixture

• 4 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon apple cider vinegar or white vinegar
• ¼ teaspoon paprika, plus more for garnish

Veggies & Herbs

• ½ cup finely chopped celery
• ¼ cup finely chopped red onion or green onions
• 2 tablespoons chopped fresh parsley or chives

Optional Add‑Ins

• A few dill pickle slices, diced, for tang
• A pinch of cayenne or chopped jalapeño for heat

Directions

Step 1: Cook pasta and eggs
Bring a pot of salted water to a boil. Add elbow macaroni and cook until al dente, usually 8–9 minutes. Drain, rinse under cold water, and let it cool. In the same pot, boil eggs for 10 minutes, then plunge into ice water, peel, and chop roughly.

Step 2: Make the deviled-yolk mix
Separate yolks from whites. In a small bowl, mash the yolks with mayo, mustard, vinegar, and paprika until smooth. This will be your creamy base.

Step 3: Assemble the salad
In a large bowl, combine cooled pasta, chopped egg whites, celery, onions, and herbs. Pour in the deviled yolk mixture and stir until everything is lightly coated and clings to the pasta.

Step 4: Finishing touches
Taste and adjust seasoning—add salt, pepper, or a splash of vinegar if needed. Chill the salad for at least 30 minutes so the flavors meld. Right before serving, sprinkle extra paprika and minced parsley or chives on top.

Cooking Notes & Common Mistakes

It’s important not to overcook the pasta—al dente means it keeps its shape and texture in the salad. Overcooked macaroni becomes mealy.

Letting the pasta cool completely before adding the mayonnaise mixture prevents the salad from getting watery.

If you skip chilling, the flavors won’t marry as well. Letting it rest in the fridge gives that rich deviled tone time to infuse into every bite.

Serving Suggestions & Pairings

This salad shines alongside grilled chicken, ribs, or burgers at your next cookout.

It also makes a great filling in wraps or sandwiches—just scoop some onto soft bread with lettuce.

Bring it to picnics or potlucks; it travels well and adds color to any spread.

Garnish with extra paprika or herbs to lift the look and flavor right before serving.

Variations and Customizations

For a vegan twist: use plant-based mayo and turmeric instead of egg yolk for color—same creamy texture, no eggs.

To add heat: fold in chopped pickled jalapeños or a dash of hot sauce.

For crunch: toss in chopped bacon or roasted nuts (like pecans or walnuts).

Swap Elbow for fusilli or gemelli—that extra twist holds the dressing beautifully.

Storage & Reheating

Store the salad in an airtight container in the fridge for up to 3 days. Flavors deepen over time, so leftovers can taste even better. No need to reheat—just give it a quick stir, and serve cold. If it seems dry, add a teaspoon of mayo or a squeeze of vinegar to freshen it up.

Nutrition Information (approx. per 1-cup serving)

Calories: ~270 kcal
Fat: 14 g (mostly from mayonnaise and yolk)
Carbs: 28 g (from pasta)
Protein: 8 g (egg and pasta provide a good boost)

Frequently Asked Questions (FAQs)

1. Can I use whole wheat or gluten-free pasta?
Absolutely. Just follow the package instructions for cooking time.

2. How do I avoid watery salad?
Make sure the pasta is cooled completely before dressing, and drain any veggies with a high water content.

3. Can I make this ahead of time?
Yes—the flavors are even better after a few hours. Just give it a stir before serving.

4. What if I don’t like celery or onion?
Swap in diced bell pepper or shredded carrots for extra crunch.

5. How do I make it less rich?
Use a lighter mayo or swap half mayo for Greek yogurt—it still tastes creamy but with fewer calories.

Conclusion

This deviled egg macaroni salad is one of those unexpected hits—it feels familiar, but it’s got personality. Every bite reminds me of that backyard barbecue, the warmth of friends around me, and feeling something extra in a simple side dish.

I hope you give it a shot, share it with people you love, and make your own memories around it. If you do, tag me or drop a comment—I’d love to hear how you serve it! Next week, I’ll be sharing a smoked paprika potato salad that pairs beautifully with this dish—can’t wait to share it.