If you love the tang of a classic deviled egg and the comfort of a cool, creamy pasta salad, this Deviled Egg Macaroni Salad is made for you. It’s bright, tangy, and perfectly satisfying: tender elbow macaroni, chopped hard-boiled eggs, crisp veggies, and a zippy dressing that tastes like deviled egg filling turned into a cool picnic-ready side. Whether you’re packing it for a potluck, serving it alongside grilled chicken, or enjoying it on a lazy weeknight, this version is delightfully simple and reliably flavorful.

Why you’ll love this recipe

This Deviled Egg Macaroni Salad is a cross between two beloved classics. The dressing leans into that familiar yellow mustard kick and creamy mayo texture you expect from deviled eggs, while the macaroni makes it hearty enough to stand as a side or light main. It comes together fast, uses pantry-friendly ingredients, and keeps beautifully in the fridge for a few days—perfect for meal prep or entertaining.

Ingredients

8 ounces elbow macaroni
6 large eggs, hard-boiled
1 cup mayonnaise
2 tablespoons yellow mustard
Salt and pepper to taste
1/4 cup dill pickle, chopped
1/4 cup red onion, finely chopped
2 tablespoons celery, finely chopped
1 teaspoon paprika

Note: The ingredient list above is the exact source of truth for quantities and names used in the recipe steps below.

Equipment

Large pot for boiling pasta and eggs
Strainer
Large mixing bowl
Cutting board and knife
Measuring cups and spoons
Spoon or spatula for mixing

Step-by-step instructions

Follow these steps in order to make this Deviled Egg Macaroni Salad. The directions have been rewritten into a clear, step-by-step format using the ingredients above.

Prepare the hard-boiled eggs: Place the 6 large eggs in a single layer in a saucepan and add enough cold water to cover them by about 1 inch. Bring the water to a gentle boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let the eggs sit in the hot water for 10–12 minutes. After that time, transfer the eggs to a bowl of ice water to stop the cooking and make peeling easier. When cool, peel the eggs and chop them into bite-sized pieces. Set aside.
Cook the macaroni: While the eggs are cooling, bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook according to package directions until al dente (usually about 7–9 minutes). Drain the macaroni in a strainer, then rinse briefly with cold water to cool it and stop the cooking. Shake off excess water and transfer the macaroni to a large mixing bowl.
Prepare the vegetables and pickles: Finely chop 1/4 cup red onion and 2 tablespoons celery. Chop 1/4 cup dill pickle into small pieces. Add the chopped red onion, celery, and dill pickle to the bowl with the cooled macaroni.
Make the dressing: In a small bowl or measuring cup, combine 1 cup mayonnaise and 2 tablespoons yellow mustard. Season with salt and pepper to taste. Stir until the mixture is smooth and uniformly colored.
Assemble the salad: Add the chopped hard-boiled eggs to the bowl with the macaroni and vegetables. Pour the mayo-and-mustard dressing over the mixture. Use a large spoon or spatula to gently fold everything together until the pasta, eggs, and vegetables are evenly coated with the dressing. Taste and adjust salt and pepper as needed.
Finish and serve: Sprinkle 1 teaspoon paprika over the top of the salad for color and a hint of smoky flavor. For best results, cover the bowl and chill the salad for at least 30 minutes so the flavors can meld. Serve cold or at cool room temperature.

Taste and texture notes

This Deviled Egg Macaroni Salad balances creamy and crunchy textures: the creamy dressing and tender macaroni are offset by the crispness of diced celery and the tang of chopped dill pickles. The red onion adds a bright bite, while the paprika on top gives a subtle smoky note and a pretty finish. If you prefer a stronger deviled egg flavor, increase the mustard by half a tablespoon; if you like it milder, reduce it slightly.

Variations and swaps

Add fresh herbs: Stir in a tablespoon of chopped fresh parsley or chives at the end for an herbal lift.
Make it spicier: Mix a teaspoon of hot sauce into the dressing for some heat.
Extra crunch: Fold in a handful of halved sweet pickle chips or finely chopped bell pepper.
Lower-fat option: Substitute part of the mayonnaise with plain yogurt if you prefer a tangier, lighter dressing.

Storage

Store this Deviled Egg Macaroni Salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving; you can add a splash of milk or a teaspoon of mayonnaise to loosen the dressing if it seems thick after chilling.

Serving suggestions

Serve this salad as a side with grilled meats, sandwiches, or a green salad. It’s also a great option for picnics and potlucks because it travels well and stays tasty when chilled. Garnish with an extra sprinkle of paprika or a few chopped pickles for a pretty presentation.

Final thoughts

Simple, satisfying, and full of familiar flavors, this Deviled Egg Macaroni Salad is the kind of comfort food that makes summer gatherings and weeknight meals feel effortless. It uses everyday ingredients and straightforward steps to deliver a dish that’s both nostalgic and fresh. Make it tonight and enjoy how quickly it disappears from the serving bowl.

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Deviled Egg Macaroni Salad

A creamy macaroni salad with chopped deviled eggs, pickles, and crisp vegetables for a classic picnic side.

Prep Time10

Cook Time10

Total Time1 10

Servings: 8 servings

Ingredients

8 ounce elbow macaroni
6 large eggs hard-boiled, separated yolks and whites
1 cup mayonnaise
2 tablespoons yellow mustard
salt and pepper to taste
1/4 cup dill pickles chopped
1/4 cup red onion finely chopped
2 tablespoons celery finely chopped
1 teaspoon paprika

Instructions

Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente, about the time indicated on the package; drain and rinse under cold water until cool, then drain well.
Place the hard-boiled eggs on a cutting board. Peel and separate the yolks from the whites. Chop the whites and set aside.
In a large bowl, mash the egg yolks with a fork until crumbly. Stir in the mayonnaise, yellow mustard, and salt and pepper to taste until smooth and combined.
Add the cooked macaroni, chopped egg whites, chopped dill pickles, finely chopped red onion, and finely chopped celery to the yolk mixture. Fold gently until everything is evenly coated.
Transfer the salad to the refrigerator and chill for at least 1 hour to allow flavors to meld. Sprinkle paprika over the salad just before serving and stir gently to distribute.