I’ve always loved deviled eggs—they’re one of those nostalgic treats that remind me of family gatherings and sunny afternoon picnics. That’s why I created this Creamy Deviled Egg Macaroni Salad: it’s a marriage between two classic comfort dishes I grew up with—creamy macaroni salad and perfectly seasoned deviled eggs. The first time I served this at a family barbecue, it disappeared from the table in no time, and ever since, it’s become a highly requested favorite.
I enjoy preparing this salad because it brings together smooth textures and bold, tangy flavors that are deeply satisfying. It’s rich without being heavy and always gives off that “made with love” feeling. Whether served at a casual gathering or packed into lunch boxes for the week, it never fails to please.
Why You Will Love This Recipe:
There are so many reasons to make this salad part of your go-to rotation. It’s incredibly creamy, delightfully tangy, and surprisingly light, even with its satisfying richness. The hard-boiled eggs add substance, while the dressing gives it a deviled egg flair with mustard, a touch of vinegar, and smooth mayo.
This salad is perfect for meal prep, outdoor gatherings, or simply to enjoy as a light yet flavorful side. Each bite offers something comforting and familiar, yet interesting enough to keep everyone coming back for seconds.
Versatile:
This macaroni salad is easy to adapt. Want it more savory? Add turkey bacon crumbles. Craving crunch? Toss in celery or red onion. Looking for protein? Add grilled chicken. It can also be made in advance and kept chilled, making it a convenient option for busy weeks.
Whether you serve it warm, cold, or at room temperature, it remains delicious. You can pair it with grilled meats, sandwiches, or enjoy it on its own as a quick meal.
Affordable:
Another big plus is that this recipe is budget-friendly. The ingredients are pantry staples—macaroni, eggs, mustard, and mayo. You can create a large batch for just a few dollars, which makes it ideal for feeding a crowd without breaking the bank.
I always keep these ingredients stocked at home, so whipping up this salad takes very little planning.
Ingredients for the Recipe:
-
Macaroni pasta
-
Hard-boiled eggs
-
Mayonnaise
-
Dijon mustard
-
Yellow mustard
-
White vinegar
-
Celery (optional)
-
Red onion (optional)
-
Salt
-
Black pepper
-
Paprika (for garnish)
-
Fresh chives or parsley (optional for color)
How to Prepare This Recipe
Step-by-Step Instructions for Preparation
Making this Creamy Deviled Egg Macaroni Salad is quick and simple. I always begin by preparing the eggs and pasta first, so they have time to cool while I gather the rest of the ingredients. With just a few basic steps, you’ll have a flavorful and crowd-pleasing salad ready in no time.
Step 1: Cook the Pasta
Start by boiling a large pot of salted water. Add the macaroni and cook it until just tender, following the instructions on the package. Be sure not to overcook—it’s best when the pasta is slightly firm. Once it’s cooked, drain it and rinse it under cold water to stop the cooking process. Set it aside to cool completely.
Step 2: Boil the Eggs
While the pasta is cooking, place the eggs in a saucepan and cover them with cold water. Bring the water to a gentle boil over medium heat. Once boiling, cover the pot with a lid, turn off the heat, and let the eggs sit for 10–12 minutes. Then, transfer them to an ice bath for easy peeling. Once cooled, peel and chop the eggs into small pieces.
Step 3: Prepare the Dressing
In a large mixing bowl, combine mayonnaise, Dijon mustard, yellow mustard, and a splash of white vinegar. Whisk it all together until the mixture is smooth and creamy. Season the dressing with salt and freshly ground black pepper to taste. For a little extra depth, I sometimes add a small pinch of paprika here too.
Step 4: Mix the Salad
To the bowl of dressing, add the cooled macaroni and chopped hard-boiled eggs. Gently fold everything together until the pasta is fully coated and the eggs are evenly distributed. If you’re using chopped celery or red onion, now’s the time to mix those in as well. Both add a nice crunch and contrast to the creaminess.
Step 5: Chill Before Serving
Once mixed, cover the bowl and place it in the refrigerator for at least one hour. This helps the flavors meld and gives the salad the perfect creamy texture. Before serving, give it a quick stir and sprinkle some paprika on top for a hint of color. You can also garnish with chopped fresh chives or parsley for a touch of freshness.
Quick and Easy
One of the best things about this recipe is how fast it comes together. From start to finish, it takes about 30–40 minutes, most of which is passive time. I often prepare the eggs and pasta in advance, making it even quicker to throw together when needed.
Even if you’re short on time, this dish fits right into a busy schedule without sacrificing flavor. You don’t need any special equipment—just a pot, a bowl, and a spoon.
Customizable
This salad is easily adaptable to suit your taste. If you like heat, add a dash of hot sauce or a bit of diced jalapeño. For more richness, stir in some finely diced chicken ham or turkey bacon bits. You can even swap the mayo for Greek yogurt to lighten it up. The flavor profile is flexible, so feel free to adjust the mustard-vinegar ratio to suit your palate.
If I’m making it for a big crowd, I double the batch and serve it in a chilled dish. It holds up well and always tastes just as good the next day.
Popular with Many People
I’ve made this recipe for picnics, potlucks, birthdays, and even holiday dinners—and it always gets compliments. Its familiar flavors and creamy texture appeal to both kids and adults. Even those who aren’t usually fans of deviled eggs find this salad irresistible because everything blends together so smoothly.
It’s perfect for sharing, and because it doesn’t need to be served piping hot, it travels well too. Whether it’s for family or guests, it’s always one of the first dishes to disappear from the table.
Print
Creamy Deviled Egg Macaroni Salad
This Creamy Deviled Egg Macaroni Salad combines the rich, tangy flavor of deviled eggs with the classic creaminess of macaroni salad. It’s the perfect make-ahead dish for potlucks, family dinners, or picnic spreads. With simple pantry ingredients and minimal prep time, it’s both satisfying and incredibly easy to make.
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
- 2 cups elbow macaroni (uncooked)
- 6 large eggs
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- ½ cup finely diced celery (optional)
- ¼ cup finely diced red onion (optional)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika (plus more for garnish)
- 1 tablespoon chopped chives or parsley (optional for garnish)
Instructions
- Cook the pasta:
In a large pot of salted boiling water, cook macaroni according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool completely. - Boil the eggs:
Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover, remove from heat, and let sit for 10–12 minutes. Transfer to an ice bath, peel once cooled, and chop finely. - Make the dressing:
In a large bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, and white vinegar until smooth. Season with salt, pepper, and ¼ teaspoon paprika. - Assemble the salad:
Add the cooled macaroni and chopped eggs to the bowl of dressing. Fold gently until fully coated. If using, add diced celery and red onion for extra texture. - Chill and serve:
Cover the bowl and refrigerate for at least 1 hour before serving. Garnish with a sprinkle of paprika and chopped chives or parsley just before serving.
Notes
Use Greek yogurt in place of mayo for a lighter version.
Add diced chicken ham or turkey bacon for extra protein.
Taste and adjust seasoning before chilling.
Let the salad chill thoroughly to enhance flavor.
For a smoother texture, mash some egg yolks into the dressing.
- Prep Time: 15
- Cook Time: 20
FAQs
Can I make this salad ahead of time?
Absolutely. This salad actually tastes better when prepared in advance. I recommend making it a few hours ahead or even the night before. Store it covered in the refrigerator, and stir well before serving to refresh the texture.
How long does this salad last in the fridge?
When stored in an airtight container, it stays fresh for up to 3 days. Just make sure it’s kept chilled at all times. If the dressing thickens, add a tablespoon of mayo or a splash of milk before serving.
Can I use a different type of pasta?
Yes, elbow macaroni is classic, but other small pasta shapes like shells, rotini, or penne also work. Just be sure to cook the pasta al dente so it holds up well when mixed with the creamy dressing.
What can I use instead of mayonnaise?
If you’re looking for a lighter option, you can substitute half or all of the mayonnaise with plain Greek yogurt. It still provides a creamy base with a slight tang, which pairs well with the deviled egg flavor.
Can I add other ingredients to the salad?
Definitely. This recipe is very flexible. You can mix in diced chicken ham, turkey bacon, shredded carrots, peas, sweet pickles, or even a touch of grated cheese. Just be mindful not to overwhelm the dressing—add small amounts and taste as you go.