Deviled Egg Macaroni Pasta Salad Recipe

There's something so nostalgic about a chilled bowl of Deviled Egg Macaroni Pasta Salad sitting front and center on the potluck table. Creamy, tangy, and packed with flavor, this dish is everything you love about deviled eggs—folded into a comforting bowl of macaroni salad.

this Recipe

I came up with this recipe after a family BBQ when I had a bowl of leftover hard-boiled eggs and some extra cooked pasta. One quick mash, a few scoops of mayo, a dash of mustard, and some pantry staples later—I had a new summer favorite. It’s since become a hit at every picnic, church lunch, and holiday cookout we attend.

Let me show you why this unique twist on two classics will become a go-to side dish in your kitchen, too.

Why You’ll Love This Deviled Egg Macaroni Pasta Salad

If you're looking for a crowd-pleasing dish that delivers both comfort and a little flair, this is it. The creamy texture, bold flavors, and familiar ingredients make it a guaranteed favorite.

First off, this recipe is incredibly easy to prepare. You only need about 25 minutes from start to finish, making it perfect for those last-minute gatherings or a weekday side dish when you don’t want to spend hours in the kitchen.

It's also a budget-friendly option. Most of the ingredients—eggs, pasta, mayo, mustard—are likely already in your pantry or fridge. You can feed a large group for just a few dollars, and even double or triple the batch if needed.

The flavors are familiar yet exciting. The deviled egg filling infuses the pasta salad with a bold tang from the mustard and a subtle heat from paprika, while the egg whites add creamy bites throughout.

And finally, this dish is perfectly portable and make-ahead friendly. In fact, the flavors only get better as it chills, so it’s ideal for meal prepping or bringing along to a party.

Now that you're excited to make it, let's dive into what you’ll need to pull this off.

Ingredients Notes

This salad is all about bringing together the familiar flavors of deviled eggs and pasta salad, and that starts with a smart selection of ingredients. Each one plays an important role in building texture and flavor.

The base of this salad is, of course, the macaroni pasta. Elbow macaroni is the traditional choice, offering a great texture and surface area for the creamy dressing to cling to. If you’re out of elbow macaroni, rotini or shells also work well—just aim for a pasta with curves that can hold on to the dressing.

Hard-boiled eggs bring the deviled egg magic. You'll mash the yolks into the dressing and chop the whites to stir throughout. This dual use delivers richness and bite in every forkful. Fresh, well-cooked eggs make all the difference here—go for eggs that are easy to peel and not overcooked.

The creamy base comes from a mix of mayonnaise and yellow mustard. The mayo provides the richness while mustard brings that signature deviled egg zing. You can adjust the mustard to your taste, and if you're feeling adventurous, a little Dijon or spicy brown mustard can offer a deeper kick.

To round out the flavors, we add finely chopped celery and red onion for crunch and brightness. A touch of dill relish or chopped pickles adds that sweet-tangy element deviled eggs are known for.

Finally, you’ll need a mixing bowl, a large pot for cooking pasta, and a fine mesh strainer or colander. A potato masher or fork works perfectly for blending the yolks into the dressing, and a rubber spatula helps fold everything together gently.

How To Make This Deviled Egg Macaroni Pasta Salad

Making this salad is straightforward, and everything can be prepped in under half an hour with a little multitasking.

Start by boiling a pot of water and cooking your macaroni according to package instructions. Make sure to salt the water generously—it’s your first opportunity to flavor the pasta. Once it’s cooked al dente, drain it and rinse under cold water to stop the cooking and cool the pasta down for mixing.

While the pasta is cooking, go ahead and prepare your hard-boiled eggs. You’ll want to boil them, peel them once cool enough to handle, then separate the yolks from the whites. Place the yolks in a small bowl and mash them well with mayonnaise, mustard, vinegar, a dash of paprika, salt, and pepper until smooth.

Chop your egg whites finely and set them aside. Then move on to dicing your celery and red onion. Keep the pieces small and uniform so they mix evenly and don’t overpower the dish.

In a large mixing bowl, combine the cooled pasta, chopped egg whites, diced vegetables, and the yolk-based dressing. Fold everything together gently with a spatula to avoid breaking the pasta. Taste and adjust seasonings as needed—sometimes an extra spoonful of relish or splash of vinegar brings everything to life.

Once mixed, cover and chill the salad for at least an hour. This allows the flavors to meld and the dressing to thicken slightly. When you’re ready to serve, garnish with a sprinkle of paprika or chives for color.

Storage Options

This pasta salad keeps beautifully and is even better the next day. Store it in an airtight container in the refrigerator, and it will stay fresh for up to 4 days.

If you’re making it for a party or potluck, you can prepare it a day in advance and keep it chilled until ready to serve. Just give it a good stir before serving, and if it seems a little dry, you can add a spoonful of mayo to freshen it up.

For longer storage, avoid freezing this dish—the mayo-based dressing doesn’t hold up well in the freezer and can separate when thawed.

To reheat, if you’re the rare person who enjoys warm pasta salad (no judgment!), microwave gently in 30-second bursts. But honestly, this dish is best served chilled.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak. Whether you're working around dietary needs or just using up what’s in the fridge, here are some favorite variations.

If you’re not a fan of mayo, try swapping in Greek yogurt or a half-and-half mix of yogurt and sour cream. You’ll still get the creamy texture, but with a tangier flavor and a protein boost.

For extra flavor and protein, stir in crumbled bacon or diced ham. These salty additions pair perfectly with the deviled egg vibe and turn the salad into more of a complete meal.

Looking to add more veggies? Chopped bell peppers, green onions, or shredded carrots are all great additions that add crunch and color.

If you like a little spice, stir in a spoonful of hot sauce, Sriracha, or diced jalapeños. A dash of cayenne or chipotle powder in the dressing also adds smoky heat.

And for a low-carb version, you can swap the pasta for cauliflower florets—just steam until tender and cool before mixing.

Print