Deviled Egg Macaroni Salad

Written by: Marlene Dufour, on February 25, 2026

Modified on March 1, 2026

Creamy deviled egg macaroni salad in a bowl, garnished with paprika.

I’ve been making this Deviled Egg Macaroni Salad for backyard barbecues and weeknight potlucks for years — it hits that nostalgic, tangy spot with a creamy texture that both kids and adults reach for. It’s essentially a mash-up of classic deviled eggs and a chilled macaroni salad: hard-boiled eggs folded into a mustardy, pickle-speckled dressing with elbow macaroni to stretch it into a hearty side. If you like creative egg dishes, this pairs nicely with other egg-forward recipes like creamy avocado deviled eggs as part of a brunch spread.

Why you’ll love this dish

This Deviled Egg Macaroni Salad is comfort food that’s quick, budget-friendly, and crowd-pleasing. It’s perfect for:

Potlucks and picnics — it travels well when kept chilled.
Weeknight dinners when you want an easy side that doubles as a light main for lunch.
Feeding kids — the familiar flavors (mayo, mustard, a touch of sweet relish) are usually well-liked.

What sets it apart is the deviled-egg-inspired dressing (yellow and Dijon mustards plus vinegar and relish) that gives every bite a tangy, slightly sweet lift. The chopped eggs add richness and a pleasing bite that you don’t get from ordinary macaroni salads.

“A nostalgic bowl of creamy, tangy comfort — everyone at my family reunion went back for seconds.” — a quick review from a friend who requested the recipe every summer

How this recipe comes together

Simple stages so you know what to expect:

Hard-boil and chop the eggs so they’re ready to fold in.
Cook and cool elbow macaroni until just tender and fully chilled.
Whisk together a mayonnaise-mustard-vinegar dressing with relish and paprika.
Combine chilled pasta with dressing; gently fold in chopped eggs and green onions.
Chill for 1–2 hours so flavors meld, then garnish and serve.

This overview keeps the active time short — most of the work is waiting for cooling and chilling.

What you’ll need

8 large eggs (for chopping into the salad)
1 lb elbow macaroni
1 cup mayonnaise (use full-fat for best texture; Greek yogurt can replace half for tang)
2 tablespoons yellow mustard
2 tablespoons white vinegar (or apple cider vinegar)
2 tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1/4 teaspoon paprika (plus extra for garnish)
Salt and freshly ground black pepper, to taste
1/4 cup chopped green onions (optional; chives are a gentle substitute)

Notes: If you want a lighter version, swap half the mayo for plain Greek yogurt. For gluten-free, use a gluten-free elbow pasta. If you prefer more heat, add a teaspoon of hot sauce or a pinch of cayenne.

Directions to follow

Hard-boil the eggs: place eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer gently for 9–10 minutes.
Cool and chop the eggs: transfer eggs to an ice bath or cold water to stop cooking. When cool, peel and chop into small pieces. Set aside.
Cook the pasta: prepare the elbow macaroni according to package instructions until al dente. Drain, rinse under cold water to stop cooking, and drain well.
Make the dressing: in a large bowl whisk together the mayonnaise, yellow mustard, white vinegar, Dijon mustard, sweet pickle relish, paprika, and a pinch of salt and pepper. Taste and adjust seasoning.
Combine pasta and dressing: add the cooled macaroni to the dressing and toss until evenly coated.
Fold in eggs and onions: gently fold in the chopped hard-boiled eggs and the green onions so the eggs stay chunky and don’t turn to mush.
Chill before serving: cover and refrigerate for 1–2 hours to let flavors meld. Before serving, sprinkle a little extra paprika on top for color.

Serve cold. Taste again before plating and adjust salt, pepper, or acidity (a splash more vinegar) if needed.

What to serve it with

Classic pairings: grilled burgers, hot dogs, or smoked brisket for a backyard cookout.
Lighter pairings: a simple green salad and roasted vegetables for a balanced meal.
Brunch ideas: add it to a spread with smoked salmon, pickled veggies, and sliced tomatoes.
For a more substantial plate, serve with a protein like grilled chicken or pan-seared salmon.

If you’re building a menu of egg dishes, this salad complements other egg recipes such as a high-protein egg salad for variety and texture contrast.

Storage and reheating tips

Refrigerate within 2 hours of making. Store in an airtight container.
Keeps well for 3–4 days. Egg- and mayo-based salads should be consumed within that window.
Freezing is not recommended: mayonnaise separates and the texture of the eggs and pasta will degrade.
Serve cold straight from the fridge. If it stiffens, give it a gentle stir and, if needed, add a teaspoon of mayo or a splash of milk to loosen.

Always discard if it smells off or has been left at room temperature longer than 2 hours (1 hour in hot weather).

Pro chef tips

Don’t overcook the pasta: aim for al dente so it doesn’t turn mushy after chilling.
Rinse pasta thoroughly under cold water to stop carrying heat into the dressing and to remove surface starch that can make the salad gummy.
Chop eggs into varied sizes — some small crumbs and some larger pieces — for better texture.
Mix gently when combining eggs so they retain shape and don’t become paste-like.
Make the dressing a bit tangier than you think you need; chilling dulls flavors slightly.
If making ahead more than a day, wait to add chopped eggs until the last stir for best texture.

Recipe variations

Bacon & dill: fold in crispy bacon bits and fresh dill for a smoky-herby twist.
Curry deviled egg macaroni salad: swap half the mustard for curry powder and add raisins for a curried picnic version.
Lighter yogurt version: use half Greek yogurt and half mayo; add a squeeze of lemon.
Vegan/egg-free: replace chopped eggs with crumbled firm tofu tossed with a pinch of kala namak (for eggy flavor) and use vegan mayo.
Crunch boost: add diced celery or red bell pepper for crunch and color.

Your questions answered

Q: Can I make this a day ahead?
A: Yes — you can make it a day ahead. For best texture, prepare the dressing and pasta one day, and fold in the chopped eggs shortly before serving, or make it fully assembled up to 24 hours ahead.

Q: Can I freeze Deviled Egg Macaroni Salad?
A: Freezing is not recommended. Mayo separates and egg texture suffers. Refrigerate and consume within 3–4 days instead.

Q: How do I keep the pasta from becoming mushy?
A: Cook to al dente, rinse under cold water immediately, and avoid over-mixing. Use short pasta like elbows that hold up well.

Q: Can I reduce the mayonnaise?
A: Yes — replace up to half the mayo with plain Greek yogurt or sour cream, but keep enough mayo for creaminess and flavor.

Q: Is this safe for outdoor parties?
A: Yes, if kept chilled on ice or in a cooler and returned to refrigeration within 2 hours (1 hour if above 90°F). Discard leftovers left at room temperature too long.

Conclusion

This Deviled Egg Macaroni Salad is an easy, nostalgic side that brings bright, tangy flavor and satisfying texture to any gathering — from weekday lunches to summer potlucks. For another take on the classic Southern-style preparation, see this version from The Southern Lady Cooks, and for a slightly different community-tested recipe, check the Allrecipes take on Deviled Egg Macaroni Salad.