There's something irresistibly nostalgic about the combination of deviled eggs and creamy macaroni salad. The tangy mustard, the creamy mayo, the perfectly cooked pasta—it’s a dish that never fails to draw compliments at potlucks and family gatherings.

I first threw this together on a whim during a summer BBQ, hoping to save fridge space by combining two classic sides into one. Let’s just say it disappeared faster than anything else on the table—and now, it's the most requested dish at every picnic we host.

This salad is quick, easy, and packed with flavor. Plus, it’s budget-friendly and make-ahead approved, which makes it a lifesaver when you're entertaining. Let’s dig into why this will become your new favorite warm-weather side.

Why You’ll Love This Deviled Egg Macaroni Pasta Salad

This isn’t just your average pasta salad—it’s comfort food in a bowl with a zingy twist. Whether you're serving it at a picnic, family reunion, or just meal-prepping for the week, it checks every box.

It’s ridiculously easy to make. The hardest part is boiling pasta and eggs, and even that can be done simultaneously. With minimal chopping and no complicated steps, you’ll have this ready in under 30 minutes.

The flavor is next-level. Think classic deviled egg filling—zesty, creamy, just a hint of sweetness—and now imagine that coating every piece of tender macaroni. The balance of tangy mustard, smooth mayo, and a touch of vinegar makes each bite pop.

It’s a budget-friendly crowd-pleaser. With simple pantry staples and a few fresh ingredients, you can make a generous bowl for under $10. Great for feeding a crowd without breaking the bank.

You can make it ahead. In fact, it tastes even better after a few hours in the fridge. All the flavors meld beautifully, which makes it a perfect make-ahead option for parties and potlucks.

Once you try it, you’ll be hooked. Let’s break down the simple ingredients that make this salad shine.

Ingredients Notes

This recipe thrives on simplicity, but each ingredient plays a key role in bringing that deviled egg flavor to life. Here’s what you’ll need—and why it matters.

Elbow macaroni is the classic base. Its small, curved shape holds onto the creamy dressing in every nook and cranny. You could sub in shells or rotini if that’s what you have on hand, but elbows give the perfect bite-to-dressing ratio.

Hard-boiled eggs are the heart of this recipe. You’ll want to mash the yolks into the dressing to get that signature deviled egg flavor, then fold in chopped whites for extra texture. They add creaminess, richness, and protein.

Mayonnaise forms the creamy backbone of the dressing. Choose a good-quality mayo for the best flavor. If you’re watching fat content, you can swap in part Greek yogurt, though it will slightly change the taste.

Yellow mustard and apple cider vinegar bring the zing. The mustard gives the deviled egg flavor its distinctive tang, while a splash of vinegar brightens everything up and prevents the salad from tasting flat.

Pickle relish (sweet or dill) adds a pop of texture and a burst of contrast. I prefer sweet relish for a touch of balance, but dill works beautifully if you want a tangier kick.

For equipment, all you need is a large pot for boiling, a mixing bowl, and a fork or whisk for making the dressing. A mesh strainer for the eggs helps too!

How To Make This Deviled Egg Macaroni Pasta Salad

Making this salad couldn’t be simpler, but here’s the full step-by-step to ensure it turns out perfectly every time.

Start by boiling your pasta in well-salted water until al dente—about 8 minutes for elbow macaroni. At the same time, place your eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat and let the eggs sit for 10-12 minutes before plunging them into an ice bath.

While everything cools, mix up your deviled egg-inspired dressing. In a large bowl, mash the egg yolks with a fork until fine and crumbly. Add mayonnaise, mustard, vinegar, and relish, and whisk until smooth and creamy. Add salt, pepper, and a pinch of paprika to taste.

Peel the eggs and chop the whites, then fold them into the dressing. Drain the pasta and rinse it under cool water to stop the cooking process. Make sure it’s fully drained—no one wants a watery salad.

Combine the cooled pasta with the deviled egg mixture and stir gently until everything is well-coated. If it looks a bit thick, you can thin it with a tablespoon or two of milk.

Cover and refrigerate for at least 1 hour before serving. This gives the flavors time to meld. Just before serving, sprinkle with extra paprika or chopped chives for garnish, if desired.

Total time from start to finish is about 30 minutes, not including chill time. You’ll know it’s ready when it’s creamy, flavorful, and impossible to stop “taste testing.”

Storage Option

This salad stores beautifully, making it ideal for leftovers or prepping in advance.

Store in an airtight container in the fridge for up to 4 days. The flavors deepen over time, so it’s often even better on day two.

If it starts to look a little dry after chilling, just stir in a spoonful of mayo or a splash of milk to loosen it up.

Avoid freezing this salad. The mayo-based dressing doesn’t freeze well and can become watery or grainy when thawed.

To reheat? Don’t! This salad is meant to be served cold or at room temperature. Just pull it out of the fridge about 30 minutes before serving for the best texture.

Variations and Substitutions

One of the best parts about this Deviled Egg Macaroni Pasta Salad is how customizable it is. Here are a few ways to make it your own.

Want extra crunch? Add finely chopped celery or red onion. They give the salad a satisfying bite and fresh flavor.

For some heat, stir in a bit of hot sauce or diced jalapeños. It gives that classic deviled egg a spicy twist.

Try swapping half the mayo with Greek yogurt or sour cream for a tangier, slightly lighter version. It’s still creamy but with a different depth.

If you’re not into pickle relish, try chopped dill pickles or a spoonful of capers for a saltier, briny punch.

You can even turn it into a full meal by adding crisp bacon bits or diced ham. Protein plus flavor—always a win.

Don’t be afraid to play around. This is one of those recipes that invites you to experiment and make it your own.