Can I use a different type of pasta for this salad?

Absolutely! While elbow macaroni is traditional, other short pasta shapes like rotini, shells, or bow ties work wonderfully too. Just be sure to cook them al dente, as overcooked pasta will become mushy when mixed with the dressing.

How can I prevent my macaroni salad from drying out?

The key is proper storage and moisture retention. Always keep the salad in an airtight container in the refrigerator. If you notice it's drying out, simply stir in a tablespoon or two of mayonnaise or a splash of pickle juice before serving to refresh the creaminess.

Is there a way to make this recipe healthier?

Yes! Try replacing half the mayonnaise with Greek yogurt for a protein boost and fewer calories. You can also increase the vegetable content by adding diced bell peppers, grated carrots, or chopped cucumber, and use whole wheat pasta for added fiber.

Why did my eggs turn out difficult to peel?

Fresher eggs tend to be harder to peel. For easier peeling, use eggs that are at least a week old, and make sure to shock them in ice water immediately after cooking. The rapid temperature change causes the egg to contract inside the shell, making it easier to peel.

Deviled Egg Macaroni Salad Recipe

Name: Deviled Egg Macaroni Salad Recipe
Prep time: 2 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 8 large eggs, hard boiled; 12 ounces elbow macaroni, uncooked; ¼ teaspoon salt (or to taste); ¼ teaspoon black pepper, ground (or to taste); 2 tablespoons Dijon mustard; 1 cup mayonnaise; 3 medium dill pickles, chopped; ½ medium red onion, chopped; 2 ribs celery, chopped; ½ cup black olives, sliced; ½ teaspoon smoked paprika; 1 tablespoon chives, chopped

This Deviled Egg Macaroni Salad is the ultimate potluck hero that combines two classic favorites into one irresistible dish. Creamy, tangy, and packed with texture, this salad features tender elbow macaroni and hard-boiled eggs transformed with a rich, deviled egg-inspired dressing. The addition of crunchy veggies and briny pickles creates a perfect balance of flavors that will have everyone coming back for seconds. Ready in just 30 minutes, it’s an ideal make-ahead side dish for barbecues, picnics, or busy weeknight dinners.

Why You’ll Love This Recipe

.Perfect Fusion: Combines two beloved classics—deviled eggs and macaroni salad—into one crowd-pleasing dish that satisfies multiple cravings at once.
Make-Ahead Friendly: Actually tastes better when made in advance, making it perfect for meal prep or entertaining when you want to minimize day-of cooking.
Customizable: Easily adaptable to your preferences—add more pickles if you love tang, swap in your favorite veggies, or adjust the creaminess to suit your taste.
Texture Paradise: Every bite delivers a delightful contrast of creamy dressing, tender pasta, and crunchy vegetables that keeps your palate interested from first bite to last.

Ingredients You’ll Need

Elbow macaroni: The classic choice for macaroni salad, with the perfect shape to hold onto the creamy dressing.
Eggs: The star of the show—the whites add substance while the yolks create the rich, creamy base for the dressing.
Mayonnaise: Provides creaminess and helps bind all the ingredients together.
Dijon mustard: Adds a sophisticated tang that elevates the dressing beyond basic mayo.
Dill pickles: Brings brightness and acidity that cuts through the richness of the dressing.
Red onion: Adds a sharp bite and beautiful color contrast to the salad.
Celery: Delivers essential crunch and a fresh, subtle flavor that balances the richness.
Black olives: Contributes a salty, briny element that complements the other flavors.
Smoked paprika: Gives the salad a subtle smoky note and beautiful color.
Chives: Provides a mild onion flavor and attractive garnish.
Salt and pepper: Essential seasoning that brings all the flavors together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Mediterranean Twist

Transform this classic by adding sun-dried tomatoes, crumbled feta cheese, and fresh basil. Swap the black olives for kalamata and add a splash of red wine vinegar to the dressing.

Loaded Potato Salad Style

Add crispy bacon bits, shredded cheddar cheese, and a dollop of sour cream to the dressing for a mash-up that combines potato salad flavors with macaroni salad texture.

Lighter Version

Substitute half the mayonnaise with Greek yogurt for a lighter, tangier dressing that still maintains creaminess. Add extra fresh herbs like dill or parsley for brightness.

Spicy Kick

Incorporate diced jalapeños or a few dashes of hot sauce into the dressing. Add a sprinkle of cayenne instead of smoked paprika for heat throughout.

How to Make Deviled Egg Macaroni Salad

Step 1: Cook the Pasta

Cook the elbow macaroni according to package directions until al dente. Don’t overcook—you want the pasta to maintain some texture. Once done, drain thoroughly and rinse under cold water to stop the cooking process and prevent sticking.

Step 2: Prepare the Eggs

Peel the hard-boiled eggs and cut them in half. Carefully remove the yolks and place them in a medium bowl. Set the yolks aside for the dressing. Chop the egg whites into bite-sized pieces.

Step 3: Make the Dressing

In the bowl with the egg yolks, mash them thoroughly with a fork until smooth and no lumps remain. Season with salt and pepper, then add the Dijon mustard and mayonnaise. Mix until you have a smooth, creamy dressing.

Step 4: Combine Everything

In a large mixing bowl, combine the cooled macaroni, chopped egg whites, dill pickles, red onion, celery, and black olives. Pour the prepared dressing over the ingredients and add the smoked paprika. Gently fold everything together until evenly coated.

Step 5: Chill and Serve

Transfer the salad to a serving bowl, cover, and refrigerate for at least one hour (though longer is better). Before serving, sprinkle with additional smoked paprika and fresh chopped chives for color and flavor.

Pro Tips for Making the Recipe

Perfect Hard-Boiled Eggs: For eggs that peel easily, place them in cold water, bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes before cooling in an ice bath.
Pasta Perfection: Cook the pasta just past al dente—it will firm up slightly when chilled. Rinsing with cold water not only stops the cooking but also removes excess starch that can make your salad gummy.
Dressing Consistency: If your dressing seems too thick, add a splash of pickle juice (not water!) to thin it out while adding extra flavor.
Proper Chilling: This salad needs time for the flavors to meld—give it at least an hour in the refrigerator, but overnight is even better.
Last-Minute Refresh: If the salad seems dry after chilling, stir in a tablespoon or two of mayo just before serving to bring back the creaminess.

How to Serve

Main Event Pairings

This salad is fantastic alongside grilled meats like burgers, hot dogs, or barbecue chicken. It also pairs beautifully with fried chicken or a simple rotisserie chicken for an easy weeknight dinner.

Potluck Star

Bring this to your next gathering in a container with a tight-fitting lid. Keep it chilled until serving time, and watch it disappear faster than you’d expect!

Complete the Meal

Round out your plate with something fresh like sliced tomatoes or a simple green salad. For a complete picnic spread, add some baked beans, corn on the cob, and watermelon slices.

Make Ahead and Storage

Make Ahead

This salad actually improves with time! Make it up to 24 hours in advance and store covered in the refrigerator. The flavors will develop and meld together beautifully.

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 5 days. The pasta may absorb some of the dressing over time, so you might want to add a little extra mayo before serving again.

Freezing

Unfortunately, this salad doesn’t freeze well due to the mayonnaise base and fresh vegetables. It’s best enjoyed fresh or within a few days of making.

Reheating

This salad is intended to be served cold—no reheating necessary or recommended.

FAQs

Can I use a different type of pasta for this salad?

Absolutely! While elbow macaroni is traditional, other short pasta shapes like rotini, shells, or bow ties work wonderfully too. Just be sure to cook them al dente, as overcooked pasta will become mushy when mixed with the dressing.
How can I prevent my macaroni salad from drying out?

The key is proper storage and moisture retention. Always keep the salad in an airtight container in the refrigerator. If you notice it’s drying out, simply stir in a tablespoon or two of mayonnaise or a splash of pickle juice before serving to refresh the creaminess.
Is there a way to make this recipe healthier?

Yes! Try replacing half the mayonnaise with Greek yogurt for a protein boost and fewer calories. You can also increase the vegetable content by adding diced bell peppers, grated carrots, or chopped cucumber, and use whole wheat pasta for added fiber.
Why did my eggs turn out difficult to peel?

Fresher eggs tend to be harder to peel. For easier peeling, use eggs that are at least a week old, and make sure to shock them in ice water immediately after cooking. The rapid temperature change causes the egg to contract inside the shell, making it easier to peel.

Final Thoughts

This Deviled Egg Macaroni Salad brings together the best of two classic dishes for a side that’s guaranteed to impress. With its creamy texture, satisfying bite, and balanced flavors, it’s the kind of recipe that becomes an instant family favorite. Whether you’re hosting a backyard barbecue, heading to a potluck, or simply looking for a make-ahead lunch option, this versatile salad delivers every time. Give it a try—I promise it’ll become your new go-to for gatherings and everyday meals alike!