Deviled Egg Pasta Salad

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.

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!

Helpful Tips & Variations

• Hard boiled eggs. Follow the tips in this post for how to cook perfect hard boiled eggs.
• 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.
• 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.

Deviled Egg Pasta Salad

5 from 5 Ratings

This Deviled Egg Pasta Salad recipe is perfect combination of tangy deviled eggs and macaroni salad. It's a quick and easy side dish for all of your backyard BBQs served alongside summer favorites like pulled pork and burgers!

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Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings: 8 people

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 (see note below)
• 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 8 ounces dry elbow macaroni al dente according to package directions. Drain and run under cold water. Set aside.
• As the pasta is cooking, peel 6 hard boiled 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 1 cup mayo, 2 tablespoons dill pickle juice, 1 tablespoon each apple cider vinegar and Dijon mustard, 2 teaspoons sugar, a 1/4 teaspoon each salt and pepper, and an 1/8 teaspoon each garlic powder and paprika. Whisk until combined and smooth.
• Add in the cooked and cooled macaroni, chopped egg whites, 2 ribs diced celery, 1/3 cup finely diced red onion, and 2 medium finely diced 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.

Notes

Sugar. This is an optional ingredient, but highly recommended to balance the tang of other ingredients.

Make a few hours before serving. This salad is delicious right after preparing, but I do recommend making it a few hours in advance so the flavors have a chance to meld and make it even more flavorful. Give it a gentle stir before serving.

Nutrition

Calories: 367kcal | Carbohydrates: 24g | Protein: 9g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 442mg | Potassium: 176mg | Fiber: 1g | Sugar: 3g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Side Dish

Cuisine: American

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Serving Suggestions

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, served with Pulled Pork, BBQ Chicken, Hot dogs, Turkey Burgers, and Grilled Steak.

More Summer Salad Recipes:

• Egg Salad
• Chicken Salad
• Pea Salad
• Grape Salad
• Fruit Salad
• Potato Salad
• Mexican Street Corn Salad

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!