Creamy Deviled Egg Macaroni Salad

Every summer, without fail, I find myself returning to this creamy deviled egg macaroni salad. It’s one of those nostalgic recipes that reminds me of family gatherings, weekend barbecues, and lazy Sunday picnics. As a baker, I spend most of my time with breads and pastries, but when it comes to side dishes that steal the show, this salad tops my list. The rich, tangy flavor of deviled eggs blended into a smooth, velvety macaroni base is simply irresistible. I created this version to marry two classic favorites—deviled eggs and macaroni salad—and the result was better than I had imagined.

You’ll love this recipe for its incredible creamy texture, the sharp zing from mustard and vinegar, and the comforting taste of hard-boiled eggs. It’s a hit with kids and adults alike, and best of all, it’s perfect for making ahead. The flavors intensify beautifully after chilling for a few hours, making it even more satisfying.

Another reason I keep coming back to this recipe is its versatility. You can serve it as a standalone lunch, bring it to potlucks, pack it for picnics, or even offer it as a light dinner side. It goes wonderfully with grilled meats, sandwiches, or roasted vegetables. If you’re entertaining guests, you can dress it up with fresh herbs or sprinkle in some paprika for color and a little kick.

It’s also incredibly affordable. Most of the ingredients are pantry staples—nothing fancy or hard to find. And since it uses simple, budget-friendly items like pasta and eggs, you can make a generous portion without spending much. Even with a tight grocery budget, this dish will deliver maximum flavor.

Here’s what you’ll need to make this delicious creamy deviled egg macaroni salad:

Ingredients for the Recipe:

• 2 cups elbow macaroni (uncooked)

• 6 large eggs (hard-boiled)

• ½ cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 teaspoon yellow mustard

• 1 tablespoon white vinegar or apple cider vinegar

• ¼ cup finely chopped celery

• ¼ cup finely chopped red onion

• ¼ teaspoon garlic powder

• Salt and black pepper to taste

• Optional: paprika for garnish

• Optional: chopped fresh parsley or chives for topping

Whether you’re planning a family cookout or just craving something creamy and comforting, this recipe is a must-try. It’s simple, crowd-pleasing, and packed with flavor that keeps people coming back for seconds.

How to Prepare This Recipe

Preparing this creamy deviled egg macaroni salad is truly simple and quick, which makes it a favorite in my kitchen. It requires minimal cooking—just boiling pasta and eggs—and everything else comes together in one bowl. If you prep the eggs in advance, the whole salad can be assembled in less than 30 minutes.

Step-by-Step Instructions for Preparation

Step 1: Cook the Macaroni

Start by bringing a large pot of salted water to a boil. Once boiling, add 2 cups of elbow macaroni and cook according to the package instructions until just tender—about 7 to 8 minutes. Be careful not to overcook the pasta; you want it to hold its shape in the salad.

When the macaroni is cooked, immediately drain it and rinse it under cold running water. This halts the cooking process and cools the pasta quickly, keeping it firm. Set it aside in a colander to drain completely.

Step 2: Boil the Eggs

While the pasta is cooking, place 6 large eggs in a medium saucepan and cover them with cold water. Bring the water to a gentle boil over medium heat, then reduce the heat slightly and let them simmer for 10 to 11 minutes.

After boiling, transfer the eggs to a bowl filled with ice water and let them sit for 5 to 10 minutes. This makes peeling easier and keeps the yolks bright. Once cool, peel the eggs and separate the yolks from the whites.

Step 3: Make the Deviled Egg Dressing

In a large mixing bowl, mash the cooked egg yolks using a fork until crumbly. Add ½ cup of mayonnaise, 1 tablespoon of Dijon mustard, 1 teaspoon of yellow mustard, and 1 tablespoon of vinegar (white or apple cider). Stir the mixture well until it becomes creamy and smooth.

Next, season the dressing with ¼ teaspoon of garlic powder, salt, and black pepper to taste. This creamy base mimics the classic filling of deviled eggs but is slightly thinner to coat the macaroni nicely.

Step 4: Chop the Egg Whites and Vegetables

Finely chop the cooked egg whites and add them to the dressing. Then, dice ¼ cup of celery and ¼ cup of red onion. The celery adds a light crunch, while the red onion gives a subtle sharpness. Mix them into the bowl with the egg yolk mixture.

Step 5: Combine and Mix

Add the cooled, drained macaroni to the mixing bowl with the deviled egg dressing. Using a large spoon or spatula, fold everything together gently until the macaroni is fully coated and evenly combined with the egg mixture.

Taste the salad and adjust seasoning if needed—add more salt, pepper, or a splash of vinegar if you prefer a tangier flavor.

Step 6: Chill and Garnish

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate it for at least 1 to 2 hours before serving. Chilling the salad allows the flavors to meld together beautifully.

Before serving, sprinkle a dash of paprika over the top for a classic deviled egg touch. You can also garnish with freshly chopped parsley or chives for a pop of color and added freshness.

Quick and Easy

One of the best parts of this recipe is how quickly it comes together. If your eggs are already boiled and ready, the rest takes only about 15 minutes. You don’t need a mixer, food processor, or fancy equipment. Just a pot, a bowl, and a spoon—and you’re done.

Customizable

You can easily customize this macaroni salad based on what you have on hand. Swap red onions for green onions, use Greek yogurt in place of some of the mayonnaise for a lighter version, or stir in some diced pickles or sweet relish for extra tang. If you like a little heat, a pinch of cayenne or hot mustard gives it a spicy twist.

To make it heartier, you can even add chopped cooked chicken breast or canned tuna. Just make sure to keep the balance so the creamy deviled egg flavor still shines.

Popular with Many People

I’ve brought this salad to many gatherings, and it’s always among the first dishes to disappear. It has the comfort of macaroni salad with the bold flavor of deviled eggs—a combination that everyone seems to love. Whether served at a picnic, family dinner, or potluck event, it’s a guaranteed crowd-pleaser.

This recipe isn’t just about convenience—it’s about creating something memorable with humble ingredients. If you’re looking for a dish that’s simple, flavorful, and enjoyed by all ages, this creamy deviled egg macaroni salad is the answer.

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FAQs

Can I make this salad ahead of time?
Yes, and I highly recommend it. Making the salad a few hours—or even a day—ahead allows the flavors to deepen and blend beautifully. Just be sure to keep it well covered and refrigerated until serving.

How long does it keep in the refrigerator?
Stored in an airtight container, this macaroni salad will stay fresh in the fridge for up to 3 days. Stir it well before serving to refresh the texture.

Can I use another type of pasta?
Absolutely. While elbow macaroni is traditional, you can use shells, rotini, or even penne. Just avoid long pastas like spaghetti or linguine, which won’t mix well in a salad.

Is there a lighter version of this recipe?
Yes, you can substitute half of the mayonnaise with plain Greek yogurt for a tangier, lower-fat option. It still delivers a rich, creamy texture.

Can I omit the onion or celery?
Of course. If you’re not a fan of either, simply leave them out or replace them with something you prefer—like chopped pickles or grated carrot for crunch and color.