The perfect combination of tangy deviled eggs and macaroni salad, this Deviled Egg Pasta Salad is a quick and easy side dish for all of your summer BBQs. This creamy macaroni salad is ready in just 30 minutes and pairs well with summer favorites like pulled pork and burgers.
Don’t miss our other salad recipes for all your entertaining this summer!
Easy Deviled Egg Macaroni Salad
It’s almost a requirement for summer BBQs to have two things – deviled eggs and macaroni salad. Those two classic recipes seem to make an appearance at almost every BBQ, picnic, or potluck, right? Today’s easy recipe combines the two, coating the macaroni in a tangy deviled egg sauce with add-ins like celery, onions, and pickles to add texture and flavor.
The end result is a creamy, tangy macaroni salad that always disappears quickly no matter the occasion! While this is definitely a hit at picnics, it’s easy enough to whip up for a casual dinner at home and leftovers can even be enjoyed as a light lunch.
Ingredients Needed
Here are the handful of ingredients you’ll need for this deviled egg macaroni salad.
(Scroll below to the printable recipe card for details and measurements.)
For the Salad
- Elbow macaroni pasta – You can substitute other small pasta if needed.
- Hard boiled eggs – Follow the tips in this post for how to cook perfect hard boiled eggs.
- Celery, Onion, & Pickles – Adds flavor and texture to the salad.
For the Sauce
- Mayonnaise – Any brand will work. Do not substitute with Miracle Whip.
- Dill pickle juice – Adds flavor and thins the sauce a bit.
- Apple cider vinegar – Adds a little tang.
- Dijon mustard – Yellow mustard works as well but will give the dish less flavor.
- Sugar – Optional, but just a little is highly recommended to balance the tang of other ingredients.
- Seasonings – Salt, pepper, garlic powder, and paprika season the dish.
- Garnish – I like to add an extra sprinkle of paprika and some finely chopped scallions before serving.
How to Make Deviled Egg Pasta Salad
Here are the few steps to make this easy deviled egg macaroni salad.
(Scroll below to the printable recipe card for details and measurements.)
- Cook the pasta. Cook the pasta according to package directions then drain and run under cold water.
- Prepare the eggs. Peel the cooked hard boiled eggs and separate the whites and yolks. Chop up the egg whites and mash the egg yolks.
- Make the sauce. Whisk together all sauce ingredients until combined and smooth.
- Assemble the salad. Add the cooled macaroni, egg whites, celery, onion, and pickles. Stir well to combine. Taste test and adjust seasoning if necessary.
- Chill. Chill until serving then garnish with a dusting of paprika and finely diced scallions right before serving.
Tips & Variations
Here are a few tips to help you make the best macaroni salad, along with a few variation ideas.
- Don’t overcook the pasta. Mushy macaroni salad is not a hit! Cook al dente and make sure to run the pasta under cold water to stop the cooking.
- Give the sauce a smoother consistency. Crush the egg yolks with a wooden spoon to turn them into powder for a smoother consistency. You can also do this over a fine mesh strainer, for an extra fine powder.
- Make it in advance. While you could enjoy it immediately, I do recommend preparing this deviled egg macaroni salad several hours in advance so the flavors have a chance to meld.
- Spice it up. I kept this pretty mild with just the paprika but if you like spicy, add in a splash of Tabasco sauce or sprinkle some cayenne pepper on the top. You could also add in some diced jalapenos.
- Vary the mix-ins. The mix-ins like celery and onion are important because they add a variety of flavors and textures to keep the salad from being boring. If desired, you can add other mix-ins like olives, tomatoes, bell peppers, hot peppers, or cucumber. Just try to add a variety of different textures.
What To Serve It With
I love enjoying this deviled egg pasta salad all summer long. It makes the perfect cold side dish for picnics and BBQs (and disappears quickly!).
It’s also a great side dish for smaller dinners too, here are a few of our favorite recipes to serve this with:
How to Store Leftovers
Deviled egg pasta salad should be enjoyed within 3 days. (Keep that in mind if you make this a day in advance.) Store any leftovers in an airtight container in the fridge. Stir before serving. If you notice it looks a bit dry, add in just a little bit of extra mayo.
I do not recommend freezing this macaroni salad recipe. Mayonnaise and eggs don’t freeze well and the consistency will change so it’s better to just whip this up when you want it.
More Summer Salad Recipes:
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Deviled Egg Pasta Salad
Ingredients
For the Salad
- 8 ounces dry elbow macaroni pasta
- 6 large hard boiled eggs
- 2 ribs celery , diced small
- 1/3 cup red onion , finely diced
- 2 medium dill pickles , finely diced
For the Sauce
- 1 cup mayonnaise
- 2 tablespoons dill pickle juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon paprika
For Garnish
- paprika
- diced scallion
Instructions
- Bring a large pot of salted water to a boil; cook pasta al dente according to package directions. Drain and run under cold water. Set aside.
- As the pasta is cooking, peel the eggs and separate the whites and yolks. Chop up the egg whites and set aside. Transfer the egg yolks to a large bowl and mash with a fork (or for a smoother consistency, crush them with a wooden spoon into a powder.)
- To the bowl, add all the ingredients for the dressing. Whisk until combined and smooth.
- Add in the cooked and cooled macaroni, chopped egg whites, celery, red onion, and dill pickles. Gently stir well until combined. Taste and adjust seasoning if necessary.
- Just before serving, garnish with a scant dusting of paprika and a sprinkling of finely diced scallions.
This was DELICIOUS!