Creamy Deviled Egg Macaroni Salad

I love making this creamy deviled egg macaroni salad when I want a side dish that feels both nostalgic and flavorful. It combines the classic taste of deviled eggs with tender pasta and a rich, tangy dressing. I find it perfect for picnics, potlucks, or family gatherings where I want something comforting and crowd-pleasing.

Why You’ll Love This Recipe

I appreciate how this recipe blends two favorites into one dish. The creamy dressing coats every bite of pasta, while the chopped eggs add richness and texture.

I also enjoy how simple it is to prepare with everyday ingredients. It’s easy to make ahead, and I find that the flavors develop even more after chilling in the refrigerator.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

elbow macaroni
large eggs
mayonnaise
yellow mustard
apple cider vinegar
sweet pickle relish
celery, finely chopped
red onion, finely diced
paprika
salt
black pepper
fresh chives or parsley for garnish

Directions

1. I start by cooking the elbow macaroni according to package instructions until al dente. I drain and rinse it under cool water, then set it aside to cool completely.

2. While the pasta cooks, I hard-boil the eggs, then peel and chop them once cooled.

3. In a large bowl, I whisk together the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, salt, and black pepper until smooth and creamy.

4. I stir in the chopped celery and red onion for crunch and flavor.

5. I gently fold in the cooled macaroni and chopped eggs, making sure everything is evenly coated with the dressing.

6. I taste and adjust seasoning if needed.

7. I cover and refrigerate the salad for at least 1 hour before serving to let the flavors meld together.

8. Just before serving, I sprinkle paprika and freshly chopped chives or parsley on top for garnish.

Servings and Timing

This recipe typically serves 6–8 people as a side dish.

Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 1 hour
Total time: Approximately 1 hour 30 minutes

Variations

I sometimes add a small amount of dijon mustard for extra tang. If I want a bit of sweetness, I mix in a touch more relish.

For added texture, I include chopped pickles . When I prefer a lighter version, I replace part of the mayonnaise with plain greek yogurt.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. I give it a good stir before serving again, and sometimes I add a spoonful of mayonnaise if it has thickened too much.

Since this is a chilled salad, I do not reheat it. I serve it cold straight from the refrigerator.

FAQs

Can I make this salad ahead of time?

Yes, I often prepare it the day before serving. The extra chilling time allows the flavors to develop even more.

How do I keep the salad from drying out?

I make sure the pasta is fully cooled before mixing, and I store it tightly covered. If needed, I stir in a little extra mayonnaise before serving.

Can I use a different type of pasta?

Yes, I sometimes use small shells or rotini. I just choose a shape that holds the creamy dressing well.

How do I prevent overcooked eggs?

I cook the eggs just until hard-boiled and cool them quickly in ice water to prevent overcooking and maintain a bright yolk color.

Is this recipe suitable for potlucks?

Yes, I find it perfect for gatherings. I keep it chilled until serving to maintain freshness and food safety.

Conclusion

I always enjoy preparing this creamy deviled egg macaroni salad because it combines creamy, tangy, and comforting flavors in every bite. It’s simple, satisfying, and ideal for sharing. Whenever I need a dependable side dish that everyone will enjoy, this is a recipe I happily make.