There's something undeniably nostalgic about the creamy, tangy bite of deviled eggs—and when you mix that with tender macaroni, you’ve got a side dish that steals the show at every barbecue. This Deviled Egg Macaroni Pasta Salad combines the best of both worlds in a dish that's smooth, satisfying, and bursting with flavor.

I first whipped this up for a summer potluck when I couldn’t decide between bringing deviled eggs or pasta salad. The result was a creamy, crave-worthy hybrid that disappeared before the burgers even hit the grill. It's now a staple at every cookout and holiday spread.

Whether you’re prepping for a picnic, feeding a crowd, or just looking for a make-ahead lunch, this recipe is about to become a go-to. Let’s dig in.

Why You'll Love This Deviled Egg Macaroni Pasta Salad

Get ready to fall in love with your new favorite picnic companion. This Deviled Egg Macaroni Pasta Salad isn't just rich and satisfying—it's packed with craveable flavor and simple charm.

First off, it’s incredibly easy to make. If you can boil pasta and hard-boil eggs, you’ve already got the skills to master this dish. Most of the prep happens while the pasta is cooking, so everything comes together in under 30 minutes.

It’s budget-friendly, too. With pantry staples like elbow macaroni, eggs, mayo, and mustard, this dish feeds a crowd without a pricey grocery list. Plus, you can double it for potlucks or keep it small for weekly meal prep.

The texture is another highlight. The soft pasta contrasts beautifully with the creamy dressing and the slight firmness of chopped eggs. Add in crunchy celery or a sprinkle of paprika on top, and every bite is a party.

This dish is endlessly adaptable. Want it spicier? Add a bit of hot sauce. Need it dairy-free? Just skip the sour cream. It’s the kind of recipe that lets you get creative—or keep it classic.

Now that you know why it deserves a spot on your table, let’s break down the ingredients that make it shine.

Ingredients Notes

The magic of this Deviled Egg Macaroni Pasta Salad lies in its familiar ingredients, used in a slightly unexpected way. Every component pulls double duty—adding flavor, texture, or richness to balance the whole dish.

Elbow macaroni is the backbone of this recipe. Its small, curved shape holds onto the creamy dressing like a pro. Cook it just until al dente so it doesn’t get mushy as it chills in the fridge. If you want to switch things up, small shells or ditalini also work well.

Hard-boiled eggs are the heart of this salad. I like to use six large eggs for a good egg-to-pasta ratio. Make sure they’re fully cooled before chopping them so they hold their shape and mix cleanly with the pasta and dressing.

The dressing starts with mayonnaise, which brings that rich, velvety base. For extra tang, I stir in yellow mustard and a splash of white vinegar—classic deviled egg flavors that brighten up every bite. If you like it a little lighter, subbing in some Greek yogurt or sour cream adds a nice tang and creaminess.

Celery and red onion provide the crunch this salad needs to stay exciting. The celery is mild and fresh, while red onion adds a sharp bite that cuts through the richness. Dice both finely so you get a little in every forkful.

No special equipment required here—just a large pot for boiling, a mixing bowl, and a trusty spoon. If you have an egg slicer, it makes prep even faster, but a knife will do the job just fine.

How To Make This Deviled Egg Macaroni Pasta Salad

Making this Deviled Egg Macaroni Pasta Salad is quick and mostly hands-off, with a few easy steps that lead to one seriously satisfying side dish.

Start by bringing a large pot of salted water to a boil. Add your macaroni and cook until just al dente—usually about 7-8 minutes. Drain and rinse with cold water to stop the cooking and cool the pasta down for mixing.

While the pasta cooks, hard-boil your eggs. Place them in a saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat and let them sit, covered, for 10-12 minutes. Transfer them to an ice bath for easy peeling.

In a large mixing bowl, stir together the mayo, mustard, vinegar, a pinch of salt, and a dash of pepper. This is your deviled egg-style dressing. Taste it—if you like it tangier, add a little more mustard or vinegar to suit your preference.

Peel and chop the eggs once they’re cooled, then add them to the bowl along with your cooked macaroni, diced celery, and onion. Stir gently to coat everything evenly without breaking up the eggs too much.

Let the salad chill in the fridge for at least 1 hour before serving. This gives the flavors time to meld and helps the dressing thicken up slightly. When you’re ready to serve, give it a stir and top with a sprinkle of paprika or chopped chives for that deviled egg flair.

From start to finish, you’re looking at about 25–30 minutes of prep time, plus chill time. Perfect for prepping ahead or making the morning of your event.

Storage Options

This salad stores beautifully, making it an ideal make-ahead option for busy weeks or gatherings. Transfer any leftovers to an airtight container and refrigerate for up to 4 days. The flavors deepen over time, so it’s just as tasty the next day—if not better.

If your salad looks a little dry after sitting in the fridge, just stir in a tablespoon of mayo or a splash of vinegar to bring back its creamy texture. Give it a quick taste test to see if it needs an extra pinch of salt or dash of mustard.

Freezing isn’t recommended for this recipe. Mayo-based dressings tend to separate and take on an odd texture when thawed. For best results, stick to fridge storage and enjoy within a few days.

To reheat, simply bring it to room temperature or let it sit out for about 20 minutes before serving. It’s best enjoyed cold or at room temp, so no need to microwave.

Variations and Substitutions

One of the best things about this Deviled Egg Macaroni Pasta Salad is how easy it is to customize. Once you’ve got the base down, you can make it your own with a few tweaks.

If you're a fan of spice, add a tablespoon of chopped jalapeños or a squirt of hot sauce to the dressing. A touch of cayenne or smoked paprika also adds depth without overwhelming the classic deviled egg taste.

For extra protein, mix in chopped ham, crispy bacon, or even canned tuna. These additions turn it into a more filling lunch that keeps you going all afternoon.

Prefer a tangier bite? Try substituting part of the mayo with sour cream or Greek yogurt. You’ll get a lighter texture with a pleasant zip, which pairs nicely with the eggs.

If you're out of yellow mustard, Dijon or spicy brown work well too. Each brings its own flair, so feel free to experiment until you find your favorite combo.

No elbow macaroni on hand? Rotini, shells, or even cooked orzo will work in a pinch. Just avoid anything too large or long, as it can overpower the delicate egg bits and creamy dressing.

The beauty of this salad is that it invites creativity. Once you’ve tried the classic version, don’t be afraid to play with the ingredients and make it your own signature dish.