Delish Deviled Egg Macaroni Salad

This macaroni salad isn’t your grandma’s picnic standby—it’s like deviled eggs and macaroni salad got together and made something wildly better than either alone. Creamy, tangy, with that nifty little punch from the deviled eggs mixed right in; it’s the kind of dish that quietly steals the show at any BBQ or potluck. If you’re into nostalgic flavors with a twist, you need to get this one on your table ASAP.

My husband seriously can’t get enough of this salad. I made it on a whim one weekend when we were drowning in deviled eggs leftover from a party, and now he calmly demands it every time we grill out. Our kiddo even got on board, which is shocking because he’s notoriously picky about anything with mayonnaise. There’s just something about the creamy, slightly zippy deviled egg flavor swirling through tender macaroni that hits home. It’s become our easy “I don’t know what to bring” last-minute rescue dish, and honestly? It’s made some pretty uninspired picnics way better.

How to Make It

Okay, so first, grab a pot and boil the macaroni. Just don’t go too crazy with the water or cook it mushy—you want it cooked but still slightly firm, because mushy pasta? No, thanks. While that’s cooling, peel your hard-boiled eggs and get those yolks out. Mash ’em up good, mix with mayo, a little mustard, some vinegar or pickle juice, and a pinch of salt and pepper—this is your deviled egg magic. Then, toss that devilish yolk mixture with the drained pasta, chopped celery and onion for crunch, and maybe a splash of pickle juice if you’re feeling funky. Chill it for an hour or so for flavors to play nice, and boom, done.

If you want it a bit zestier, a sprinkle of paprika or a dash of hot sauce can kick it up just right. This isn’t complicated. It’s just about mixing creamy with tangy and crunchy and letting those egg flavors sneak in without stealing the whole show.

✔Ingredient Notes

– Macaroni: Classic elbow is easiest, but whatever small shape you’ve got works—just don’t use spaghetti. It’s a mess.
– Hard-boiled eggs: The true star here, so don’t skimp. If you mess up peeling, run them under cold water to loosen shells.
– Mayonnaise: I’m not ashamed to say I use store-bought. It’s the easy creamy base, just pick your fave brand.
– Mustard: Yellow mustard nails the nostalgia. Feel free to swap with Dijon if you want to be fancy, but it’ll lose some punch.
– Celery & Onion: Crunch is everything in macaroni salad. Don’t skip these or you end up with a sad, flat dish.
– Pickle juice or vinegar: This adds that slight tang that wakes the whole thing up. Taste as you go here!

✔Recipe Steps

1. Boil macaroni in salted water until just tender, then drain and rinse with cold water to stop cooking.
2. Hard-boil your eggs, cool, peel, then carefully separate yolks from whites.
3. Mash yolks with mayo, mustard, salt, pepper, and a splash of pickle juice or vinegar until smooth and creamy.
4. Chop egg whites, celery, and onion into small pieces.
5. Combine macaroni, deviled egg yolk mixture, chopped egg whites, celery, and onion in a big bowl.
6. Taste and adjust acidity or seasoning, then chill for at least an hour before serving.

What to Serve It With

This salad pairs powerfully with anything grilled—think burgers, dogs, smoky ribs, or charred corn. It also makes for a great side to fried chicken for a southern-style meal. Honestly, it’s fantastic with just some crusty bread or as a quick lunch on its own.

✔Tips & Mistakes

Don’t overcook the pasta. Mushy macaroni is a trip to sad-town fast. Also, peeling hard-boiled eggs can be a pain, so cool them down quick in ice water right after boiling to make it easier. Don’t be scared to play with the deviled egg mix—some people like a little heat (hello, cayenne) or extra tang. Taste as you mix; it’s your party.

✔Storage Tips

Keep leftovers in a sealed container in the fridge, and trust me, it actually tastes amazing cold, straight from the fridge, especially for breakfast when no one else is around. It lasts about 3-4 days, but if you leave it too long, the pasta soaks up all the mayo and gets a bit gummy, so don’t wait too long.

✔Variations and Substitutions

Tried swapping mayo for Greek yogurt for a lighter option—still good but less creamy (my husband gave it a side eye). If you’re out of elbow macaroni, fusilli or small shells are cool substitutes. No celery? Use pickles for crunch instead. Sometimes I add a little shredded cheddar for extra cheesiness or throw in chopped bacon if I have it. Mustard can be swapped for a hot honey drizzle if you want sweet and spicy in one bite. Keep it loose and experiment—you can’t really go wrong.

Frequently Asked Questions

Delish Deviled Egg Macaroni Salad

This creamy deviled egg macaroni salad combines classic comfort flavors with a tangy twist, perfect for picnics and summer gatherings.

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 large hard-boiled eggs
• ▢ 3 cups cooked elbow macaroni cooled
• ▢ 1 cup mayonnaise
• ▢ 0.5 cup diced celery
• ▢ 0.25 cup sweet pickle relish
• ▢ 1 tablespoon yellow mustard
• ▢ 1 teaspoon white vinegar
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon black pepper freshly ground
• ▢ 1 tablespoon chopped fresh parsley optional for garnish

Instructions

Preparation Steps

• Chop the hard-boiled eggs and place them in a large bowl.
• Add the cooked elbow macaroni, diced celery, and sweet pickle relish to the bowl with eggs.
• In a separate small bowl, mix mayonnaise, yellow mustard, white vinegar, salt, and black pepper until smooth.
• Pour the dressing over the egg and macaroni mixture and gently stir to combine.
• Cover and refrigerate the salad for at least 1 hour before serving to allow flavors to meld.
• Garnish with chopped fresh parsley just before serving, if desired.

Notes

This macaroni salad is best served chilled and makes a great side for barbecues or potlucks.