Homemade Deviled Eggs Macaroni Salad

If you ask me, deviled eggs and macaroni salad are two of the best picnic foods out there.

This recipe brings them together into one dish that’s packed with all the flavors you love from classic deviled eggs. Chopped hard-boiled eggs mix with tender macaroni, crunchy celery, and sweet onion in a creamy, tangy dressing.

The mayonnaise and mustard combo gets a kick from Dijon and a touch of sweetness from pickle relish. A good sprinkle of paprika ties it all together and gives you that familiar deviled egg taste in every bite.

It’s a potluck favorite that comes together easily and feeds a crowd without much fuss.

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What Kind of Macaroni Should I Use?

For this deviled egg macaroni salad, classic elbow macaroni is your best bet since it’s the perfect size for scooping up all that creamy dressing. That said, you can definitely swap in other small pasta shapes like shells, ditalini, or even rotini if that’s what you have in your pantry. Just make sure whatever pasta you choose is small enough to get a good mix of pasta, egg, and veggies in each bite. Cook your macaroni until it’s al dente according to the package directions, then rinse it under cold water to stop the cooking process and cool it down before mixing with the other ingredients.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Macaroni: While elbow macaroni is classic, you can use any small pasta shape like shells, rotini, or ditalini. Just cook according to package directions and keep the same amount.
• Mayonnaise: If you want to lighten things up, you can replace half the mayo with Greek yogurt or sour cream. For a tangier version, try using all Greek yogurt, though the texture will be a bit different.
• Sweet pickle relish: Dill pickle relish works if you prefer a less sweet flavor. You can also chop up whole pickles instead – just drain them well so the salad doesn’t get watery.
• Celery: Not a celery fan? Try diced bell peppers or cucumbers for that satisfying crunch. You could also use a mix of both.
• Mustard: Yellow mustard is traditional, but Dijon or spicy brown mustard will add a different flavor profile. Start with less if using Dijon since it’s stronger.
• Eggs: The eggs are really what makes this deviled egg-inspired, so I wouldn’t recommend skipping them entirely. However, you could reduce to 8 eggs if you prefer less egg in your salad.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with macaroni salad is adding the dressing to hot pasta, which causes the mayonnaise to break down and turn oily – always let your macaroni cool completely before mixing in the other ingredients.

Overcooking your eggs is another common issue that leads to that unappetizing gray-green ring around the yolk, so boil them for exactly 10-12 minutes, then immediately transfer them to an ice bath to stop the cooking process.

Don’t skip the step of draining your macaroni well and even patting it dry with paper towels, because excess water will dilute your dressing and make the whole salad watery and bland.

For the best flavor, make this salad at least 2-3 hours before serving so the flavors have time to blend together, and if it seems a bit dry after sitting in the fridge, just stir in a tablespoon or two of extra mayonnaise before serving.

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What to Serve With Deviled Eggs Macaroni Salad?

This macaroni salad is perfect for cookouts and potlucks, so I love serving it alongside grilled burgers, hot dogs, or BBQ chicken. It pairs really well with other picnic favorites like baked beans, coleslaw, or corn on the cob for a full spread. If you’re keeping things simple, just throw some protein on the grill – whether that’s ribs, pulled pork, or even grilled shrimp – and you’ve got yourself a complete meal. The creamy, tangy flavors in this salad also work great as a side for fried chicken or fish sandwiches.

Storage Instructions

Store: Keep your deviled egg macaroni salad in an airtight container in the fridge for up to 3 days. Since it has mayo and eggs, you’ll want to make sure it stays cold. This salad actually tastes better after sitting for a few hours because all those flavors get to mingle together.

Make Ahead: This is a great dish to prep the night before a picnic or potluck. Just cook your pasta and eggs, then mix everything together and let it chill overnight. The flavors really develop and it’s one less thing to worry about the day of your event.

Serve: Always serve this salad cold, straight from the fridge. If you’re taking it somewhere, pack it in a cooler with ice packs since mayo-based salads shouldn’t sit out at room temperature for more than 2 hours. Give it a good stir before serving since the dressing can settle at the bottom.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 70-85 g
• Fat: 160-190 g
• Carbohydrates: 270-310 g

Ingredients

• 3 cups macaroni
• 10 eggs (hard-boiled and chopped into 1/2-inch pieces)
• 1 small onion
• 1 cup celery (finely diced into 1/4-inch pieces for crunch)
• 1 1/4 cups mayonnaise
• 1/3 cup sweet pickle relish
• 1/4 cup mustard
• 1 tablespoon Dijon mustard
• 1 1/4 tsp paprika
• 1 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp sugar

Step 1: Prepare the Mise en Place

• 1 small onion, diced
• 1 cup celery, finely diced
• 10 eggs

Dice the small onion into small pieces and finely dice the celery into 1/4-inch pieces for even distribution and pleasant crunch throughout the salad.

Chop the hard-boiled eggs into 1/2-inch pieces—I prefer keeping them slightly chunky rather than finely minced so you get nice bites of egg throughout the dish.

Have all ingredients measured and ready before you begin cooking.

Step 2: Cook the Macaroni

• 3 cups macaroni

Bring a large pot of salted water to a boil and add the macaroni.

Cook according to package directions until just tender but still with a slight bite (usually 8-10 minutes).

Drain thoroughly in a colander and let cool slightly—warm macaroni will absorb the dressing better than cold pasta, so don’t rinse it with cold water.

Step 3: Build the Dressing

• 1 1/4 cups mayonnaise
• 1/3 cup sweet pickle relish
• 1/4 cup mustard
• 1 tablespoon Dijon mustard
• 1 1/4 tsp paprika
• 1 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp sugar

In a large mixing bowl, whisk together the mayonnaise, sweet pickle relish, mustard, Dijon mustard, paprika, salt, pepper, and sugar until smooth and well combined.

This creates a creamy, flavorful base that will coat every piece of pasta and egg.

I like to taste the dressing at this point and adjust the seasonings if needed—you may want a touch more salt or a pinch more paprika depending on your preference.

Step 4: Combine All Ingredients

• cooked macaroni from Step 2
• chopped eggs from Step 1
• diced onion from Step 1
• diced celery from Step 1
• dressing mixture from Step 3

Add the cooled macaroni from Step 2, chopped eggs from Step 1, diced onion, and diced celery to the dressing bowl.

Using a large spoon or spatula, gently fold all ingredients together until the pasta and vegetables are evenly coated with the creamy dressing.

Be careful not to overmix, which can break up the eggs into smaller pieces than desired.

Homemade Deviled Eggs Macaroni Salad

Delicious Homemade Deviled Eggs Macaroni Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 10 servings

Calories 3000 kcal

Ingredients

  

• 3 cups macaroni
• 10 eggs (hard-boiled and chopped into 1/2-inch pieces)
• 1 small onion
• 1 cup celery (finely diced into 1/4-inch pieces for crunch)
• 1 1/4 cups mayonnaise
• 1/3 cup sweet pickle relish
• 1/4 cup mustard
• 1 tablespoon Dijon mustard
• 1 1/4 tsp paprika
• 1 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp sugar

Instructions

 

• Dice the small onion into small pieces and finely dice the celery into 1/4-inch pieces for even distribution and pleasant crunch throughout the salad. Chop the hard-boiled eggs into 1/2-inch pieces—I prefer keeping them slightly chunky rather than finely minced so you get nice bites of egg throughout the dish. Have all ingredients measured and ready before you begin cooking.
• Bring a large pot of salted water to a boil and add the macaroni. Cook according to package directions until just tender but still with a slight bite (usually 8-10 minutes). Drain thoroughly in a colander and let cool slightly—warm macaroni will absorb the dressing better than cold pasta, so don't rinse it with cold water.
• In a large mixing bowl, whisk together the mayonnaise, sweet pickle relish, mustard, Dijon mustard, paprika, salt, pepper, and sugar until smooth and well combined. This creates a creamy, flavorful base that will coat every piece of pasta and egg. I like to taste the dressing at this point and adjust the seasonings if needed—you may want a touch more salt or a pinch more paprika depending on your preference.
• Add the cooled macaroni from Step 2, chopped eggs from Step 1, diced onion, and diced celery to the dressing bowl. Using a large spoon or spatula, gently fold all ingredients together until the pasta and vegetables are evenly coated with the creamy dressing. Be careful not to overmix, which can break up the eggs into smaller pieces than desired.