Oh, sweet friend, pull up a chair, won’t you? It’s a bit of a whirlwind in my kitchen today, as usual, but I wouldn’t have it any other way. There’s a certain comfort in the hum of the fridge and the faint smell of something delicious simmering, isn’t there? Today, that delicious smell is the subtle aroma of a truly classic, comforting dish that brings a smile to everyone’s face: my Deviled Egg Macaroni Salad.

Every time I make it, it takes me right back to those lazy summer afternoons on my grandmother’s porch. I can almost feel the warm breeze and hear the cicadas humming in the distance. She’d always have a big bowl of her creamy macaroni salad, brimming with those bright yellow egg yolks and a sprinkle of paprika, sitting on the picnic table. It was, and still is, the best deviled egg pasta salad recipe I know.

I remember my first real attempt at making my own Deviled Egg Macaroni Salad. I was probably in my early twenties, fresh out of college, and trying to impress a boy (oh, those days!). I thought, “How hard can a classic macaroni salad with eggs be?” Well, let me tell you, I managed to overcook the macaroni into a mushy, sad pile, and the dressing was so bland it tasted like… well, nothing. It was an “aha” moment, for sure.

That’s when I realized the magic of Deviled Egg Macaroni Salad isn’t just about mixing things; it’s about balance, texture, and a whole lot of love. It took a few more tries, and countless calls to my grandma for her specific “secret” tips (which mostly involved patience and good quality ingredients, go figure!), but eventually, I perfected my version.

It became a staple, fitting perfectly into our busy family life – whether it’s a quick weeknight dinner side or the star of a backyard barbecue. It’s truly a homemade egg macaroni salad that feels like a hug in a bowl. Making this Deviled Egg Macaroni Salad is more than just cooking; it’s a connection to family, to memories, and to simple, good food. I can’t wait for you to try it and make your own kitchen memories with this beloved Deviled Egg Macaroni Salad.

INGREDIENTS:

Alright, let’s talk about what you’ll need for this wonderful Deviled Egg Macaroni Salad. Gather your ingredients like you’re preparing for a cozy kitchen chat, because that’s exactly what this feels like. I always preach that good ingredients make a good dish, and that’s especially true for my Deviled Egg Macaroni Salad. No shortcuts on flavor here, just smart choices.

1 pound elbow macaroni: I always use standard elbow macaroni for my creamy macaroni salad; it just catches that luscious dressing so beautifully. You can find this in any grocery store, usually in the pasta aisle. Sometimes, if I’m feeling fancy or just grabbed the wrong thing, ditalini or small shells work too, but elbows are classic for Deviled Egg Macaroni Salad.
8 large eggs: These are the heart of the “deviled egg” part of our Deviled Egg Macaroni Salad. Fresh, good quality eggs make all the difference. When making Deviled Egg Macaroni Salad, I try to get farm-fresh ones if I can, but regular large eggs from the supermarket are perfectly fine.
1 cup mayonnaise: This is the base of our creamy dressing. I have a preferred brand, but honestly, use what you like. The full-fat kind gives the best richness for a classic macaroni salad with eggs.
1/4 cup yellow mustard: Just regular yellow mustard. It adds that signature tang we love in a Deviled Egg Macaroni Salad.
2 tablespoons sweet pickle relish: Don’t skip this! It adds a lovely sweetness and a little crunch. My mom always swore by sweet pickle relish in her homemade egg macaroni salad, and it’s a trick I learned from her that truly makes the Deviled Egg Macaroni Salad sing.
1/4 cup finely chopped celery: For that essential crisp texture.
1/4 cup finely chopped red onion: I prefer red onion for its milder flavor, but white onion works too if you rinse it after chopping to mellow it out. This is a must for any potluck salad ideas, adding just the right bite.
2 tablespoons white vinegar: A little splash of acidity balances everything out in the dressing.
1 teaspoon sugar: Just a tiny bit to balance the vinegar and mustard.
1/2 teaspoon salt: Or to taste.
1/4 teaspoon black pepper: Freshly ground, if you can!
Paprika, for garnish: A sprinkle on top for color and a hint of smoky flavor.

For shopping tips, you can often find good deals on pasta and eggs when they’re on sale. If you’re buying a big tub of mayo, just make sure to store it in the fridge once opened – it lasts quite a while! And if you don’t have fresh celery or onion, don’t fret too much. Sometimes, I’ve used a little celery salt in a pinch, but the fresh stuff is best for that crunch in your Deviled Egg Macaroni Salad.

For the eggs, always check the carton for cracks before buying. And if you’re like me, with a busy family, sometimes I’ll hard-boil the eggs the day before. It’s a fantastic prep shortcut that makes assembling this Deviled Egg Macaroni Salad a breeze!

HOW TO MAKE – STEP-BY-STEP:

Alright, let’s get our hands a little messy – the best kind of messy, if you ask me! Making this Deviled Egg Macaroni Salad is truly a labor of love, but it’s a simple one, I promise. Think of it as a dance: a few steps, a little rhythm, and before you know it, you’ve created something wonderful.

Cook the Macaroni: First things first, get a big pot of water boiling for your macaroni. Remember to salt the water generously – it makes a real difference in the pasta’s flavor. Once it’s at a rolling boil, add your pound of elbow macaroni. Cook it according to the package directions until it’s al dente. This is important! We want it firm, not mushy, because it’s going to soak up some of that delicious dressing later. I learned the hard way with Deviled Egg Macaroni Salad that overcooked pasta makes for a very sad salad. Once it’s cooked, drain it well and rinse it under cold water. This stops the cooking process and keeps the macaroni from sticking together. Let it sit in the colander for a few minutes to really drain completely. In my kitchen, this usually takes about 8-10 minutes for the pasta itself.
Hard-Boil the Eggs: While your macaroni is doing its thing, let’s get those eggs ready. Place your 8 large eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat, then immediately turn off the heat, cover the pan, and let the eggs sit in the hot water for exactly 10-12 minutes. Don’t worry if your Deviled Egg Macaroni Salad eggs crack a little; it happens to the best of us! Once the time is up, carefully transfer the eggs to an ice bath (a bowl of ice water) and let them chill for at least 5 minutes. This makes them much easier to peel. Seriously, this little trick is a game-changer for homemade egg macaroni salad. Once cool, peel them gently. For tips on perfectly peeling hard-boiled eggs, this some great advice that I’ve found helpful.
Prepare the “Deviled” Egg Part: Now for the fun part that gives our Deviled Egg Macaroni Salad its name! Separate the yolks from the whites of the hard-boiled eggs. Place the yolks in a medium bowl and the whites in a separate bowl. Mash the yolks with a fork until they’re nice and crumbly. To the mashed yolks, add about 2 tablespoons of the mayonnaise, 1 tablespoon of the yellow mustard, and a pinch of salt and pepper. Stir it all together until it’s creamy and smooth, just like you would for actual deviled eggs. This creamy macaroni salad component is what makes it so special.
Chop the Remaining Ingredients: Finely chop the hard-boiled egg whites. They’ll add lovely texture. Also, finely chop your celery and red onion. Remember, small pieces are key here, so they mix well and distribute evenly throughout the Deviled Egg Macaroni Salad. While the Deviled Egg Macaroni Salad is cooling down, I usually put on some music and chop away.
Make the Dressing: In a large mixing bowl – this is where everything will come together for your best deviled egg pasta salad recipe – combine the remaining mayonnaise, yellow mustard, sweet pickle relish, white vinegar, sugar, salt, and black pepper. Whisk it all together until it’s smooth and well combined. Taste it! Does it need a little more tang? A bit more sweetness? Adjust it to your liking. This is your classic macaroni salad with eggs.
Combine Everything: Now, gently fold the cooked macaroni, the chopped egg whites, the Deviled Egg mixture (your mashed yolks!), the chopped celery, and the chopped red onion into the large bowl with the dressing. Mix it all carefully until everything is evenly coated. You want every bit of that Deviled Egg Macaroni Salad to be swimming in deliciousness.
Chill for Flavor: This step is absolutely crucial for the flavor of your Deviled Egg Macaroni Salad. Cover the bowl tightly with plastic wrap and refrigerate it for at least 2 hours, or even better, overnight. This chilling time allows the flavors to meld and the macaroni to really soak up all that creamy goodness. Your Deviled Egg Macaroni Salad should smell wonderfully tangy and rich at this point, and it will only get better in the fridge. I can’t stress this enough – patience is a virtue when making this potluck salad idea! This is a family-tested time-saver because you can easily make it the day before your event.
Garnish and Serve: Before serving, give the Deviled Egg Macaroni Salad another good stir. If it seems a little thick, you can add a tiny splash of milk or water, a teaspoon at a time, to loosen it up. Transfer it to a serving bowl and sprinkle generously with paprika for that signature deviled egg look. You can also add a few fresh parsley sprigs if you like. And there you have it, a beautiful, delicious Deviled Egg Macaroni Salad ready to be enjoyed!

SERVING:

Oh, the joy of serving up a big bowl of this Deviled Egg Macaroni Salad! It’s one of those dishes that just screams “comfort” and “celebration.” My family absolutely adores our Deviled Egg Macaroni Salad. The kids love it when I serve it with grilled chicken drumsticks in the summer. There’s just something about the cool, creamy tang of the salad that perfectly complements anything hot off the grill. This Deviled Egg Macaroni Salad is incredibly versatile and pairs beautifully with so many things.

For a classic backyard BBQ, I love serving this Deviled Egg Macaroni Salad alongside juicy hamburgers or hot dogs. The creaminess of the salad provides a lovely contrast to the char and savory flavors of grilled meats. It’s also fantastic with fried chicken – a true Southern classic pairing! If we’re having a lighter meal, it makes a wonderful side for a simple tuna melt or even just a big green salad with some crusty bread.

For a potluck salad idea, this is always my go-to because it travels well and everyone, and I mean everyone, asks for the recipe. I swear, my friends always ask for this Deviled Egg Macaroni Salad recipe even before they’ve finished their first helping!

This Deviled Egg Macaroni Salad is perfect for any casual gathering – think Memorial Day, Fourth of July, Labor Day picnics, family reunions, or just a simple Sunday lunch in the backyard. For presentation, I always like to serve it in a nice glass bowl so you can see all those lovely colors. A generous sprinkle of paprika on top is a must; it just makes it look so inviting and truly highlights the “deviled egg” aspect. Sometimes, if I’m feeling extra, I’ll chop up some fresh chives or parsley and sprinkle those on top for a pop of green.

Now, about leftovers! If you have extra Deviled Egg Macaroni Salad (which is rare in my house, I’ll tell you!), it keeps really well in an airtight container in the fridge for 3-4 days. It actually tastes even better the next day as the flavors have had more time to meld. I’ve been known to sneak a spoonful directly from the container for a quick lunch!

For seasonal variations, in the spring, I might add a handful of fresh peas for extra sweetness and color. In the fall, a tiny bit of finely diced apple can add a surprising and delightful crunch. I even tried a Mexican Macaroni Salad version once, with corn and black beans, which was a hit, but it’s definitely different from this classic Deviled Egg Macaroni Salad. And for something a bit different, a Greek Salad with meat can be a fun variation for your next gathering! But for pure, unadulterated comfort, nothing beats this classic Deviled Egg Macaroni Salad.

FAQs:

You know, over the years of making this Deviled Egg Macaroni Salad and sharing it with family and friends, I’ve heard quite a few questions. It’s funny, sometimes the simplest dishes spark the most curiosity! So, I thought I’d chat through some of the most common questions I get about my Deviled Egg Macaroni Salad, just like we’re sitting over coffee.

Q1: My Deviled Egg Macaroni Salad seems a little dry. What did I do wrong?

Oh, honey, you didn’t do anything “wrong”! This is super common, especially if it’s been chilling in the fridge for a while. The macaroni is like a little sponge, and it just soaks up all that delicious dressing. When my Deviled Egg Macaroni Salad seems a bit dry, I simply add another tablespoon or two of mayonnaise, maybe a splash of milk or even a tiny bit of water, and stir it gently until it’s creamy again. You’ll want to do this right before serving. It’s an easy fix, truly!

Q2: Can I make this Deviled Egg Macaroni Salad ahead of time?

Absolutely! In fact, I highly recommend it. This Deviled Egg Macaroni Salad, like many pasta salads, tastes even better the next day after the flavors have had a chance to really get to know each other. I usually make it the evening before I plan to serve it, giving it at least 8-12 hours in the fridge. Just remember to give it a good stir and check the consistency before serving, as mentioned above. It’s a lifesaver for potluck salad ideas!

Q3: How do I get my hard-boiled eggs to peel easily for the Deviled Egg Macaroni Salad?

This is the eternal question, isn’t it?! The trick I’ve found, after many frustrating attempts, is starting the eggs in cold water, bringing them to a boil, then immediately turning off the heat and letting them sit, covered, for exactly 10-12 minutes. Then, straight into an ice bath for 5 minutes. The rapid cooling helps the membrane separate from the egg white. Also, slightly older eggs (a week or two old) often peel better than super-fresh ones. If you want to know more about the nutrients in hard-boiled eggs,. My daughter always says, “Mom, don’t mess up the Deviled Egg Macaroni Salad eggs!”

Q4: Can I use a different type of pasta for this creamy macaroni salad?

You sure can! While elbow macaroni is my classic choice for Deviled Egg Macaroni Salad, I’ve had success with ditalini, small shells, or even rotini. Just pick a small pasta shape that can really hold onto that creamy dressing. The key is just making sure it’s cooked al dente and rinsed well.

Q5: What if I don’t like sweet pickle relish in my classic macaroni salad with eggs?

That’s perfectly fine! Taste is so personal. While I truly believe the sweet pickle relish adds a special something to this homemade egg macaroni salad, you could swap it for dill pickle relish if you prefer a more savory or tangy note. Or, if you want to skip relish entirely, you could add a little more finely diced bell pepper for crunch, or a tiny bit more sugar and vinegar to the dressing to make up for the lost sweetness and tang. It’s all about making the Deviled Egg Macaroni Salad your own.

Q6: My Deviled Egg Macaroni Salad tastes a little bland. What can I add?

This happens sometimes! The flavors deepen as it chills, but if it’s still tasting flat, a little more salt is usually the first thing to try. You might also add a tiny pinch more sugar, or a small splash more vinegar or a squeeze of lemon juice for brightness. A dash of celery salt or a sprinkle of garlic powder can also add a subtle depth. My husband always says, “Needs a little zing, honey!” and usually, that means more salt or a little more mustard in the Deviled Egg Macaroni Salad dressing.

Q7: Can I add vegetables besides celery and onion to my best deviled egg pasta salad recipe?

Oh, absolutely! That’s the beauty of a potluck salad idea like this. While this is my classic Deviled Egg Macaroni Salad recipe, feel free to experiment. I’ve seen people add finely diced bell peppers (red or green for color!), shredded carrots for a bit of sweetness and crunch, or even some frozen peas (thawed, of course). Just make sure whatever you add is finely diced so it blends well into the salad and doesn’t overpower the creamy Deviled Egg Macaroni Salad texture.

My Final Thoughts:

Well, my dear friend, we’ve walked through making this incredible Deviled Egg Macaroni Salad together, and I truly hope you’re feeling inspired to whip up a batch soon. This recipe holds such a special place in my heart, you know? It’s more than just pasta and eggs; it’s a taste of my childhood, a centerpiece of countless family gatherings, and a dish that always brings smiles to faces. It’s comforting, familiar, and just plain delicious – truly the best deviled egg pasta salad recipe in my book.

Over the years, through trial and error, a few kitchen mishaps (and successes!), and plenty of advice from my grandma, I’ve picked up some wisdom about making this homemade egg macaroni salad just right. Here are my Deviled Egg Macaroni Salad Pro Tips:

Don’t overcook the pasta! Seriously, it’s the biggest mistake people make. Al dente is key for a good Deviled Egg Macaroni Salad; it holds its shape and soaks up the dressing without turning to mush.
Chill, chill, chill! The longer this Deviled Egg Macaroni Salad chills, the better it tastes. Those flavors need time to meld and develop. It’s worth the wait, I promise!
Taste and adjust! Your taste buds are the best guide. Don’t be afraid to add a little more salt, sugar, or vinegar until it tastes just right to you. Every batch of Deviled Egg Macaroni Salad can be a little different, depending on your ingredients.

Now, while this classic macaroni salad with eggs recipe is perfect as is, I’ve certainly played around with variations. My son loves it when I add a bit of crispy, crumbled bacon to the Deviled Egg Macaroni Salad – he calls it “breakfast mac salad!” My daughter is more of a purist, but occasionally she’ll let me sneak in a tiny bit of finely chopped green bell pepper for a little crunch.

For a spicier kick, I sometimes add a dash of cayenne pepper or a tiny bit of hot sauce to the dressing, turning it into a deviled egg macaroni salad with a kick! And for those who love a little more herbaciousness, a sprinkle of fresh dill or chives can really brighten up the flavor profile of this creamy macaroni salad.

I hope you get to experience the same joy and comfort this Deviled Egg Macaroni Salad brings to my family. Don’t be afraid to make it your own, adjust it to your family’s tastes, and most importantly, have fun with it! Cooking should be a joyful experience, a way to connect with those you love. I can’t wait for you to try this wonderful Deviled Egg Macaroni Salad recipe in your own kitchen! Happy cooking, my friend!

Deviled Egg Macaroni Salad

Print Recipe

This creamy Deviled Egg Macaroni Salad combines the beloved flavors of classic deviled eggs with tender macaroni pasta, creating a rich and satisfying side dish perfect for any gathering. It’s a delightful blend of savory, tangy, and subtly sweet notes in every bite.

Author: Zoubida
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 8 servings
Category: Side Dish
Method: No-Cook
Cuisine: American

Ingredients

Scale

1 pound elbow macaroni
6 large hard-boiled eggs
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon white vinegar
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh dill (optional)
1 teaspoon sugar (optional)
Salt and black pepper to taste
Paprika for garnish

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Instructions

Cook elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop cooking and prevent sticking. Set aside to cool completely.
While the pasta cools, peel the hard-boiled eggs. Slice each egg in half lengthwise and carefully scoop out the yolks into a medium bowl. Place the egg whites on a cutting board and finely chop them.
Add mayonnaise, yellow mustard, white vinegar, sugar (if using), salt, and pepper to the egg yolks. Mash with a fork until smooth and creamy.
Add the chopped celery, red onion, and chopped egg whites to the egg yolk mixture. Stir to combine thoroughly.
In a large bowl, combine the cooled macaroni with the deviled egg mixture. Mix gently until the macaroni is evenly coated.
Stir in fresh dill (if using). Taste and adjust seasonings as needed, adding more salt, pepper, or mustard if desired.
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Before serving, sprinkle with paprika for garnish.

Notes

For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the deviled egg mixture.