There's something magical about the creamy tang of deviled eggs meeting the comforting bite of macaroni. This Deviled Egg Macaroni Pasta Salad brings the best of both worlds into one crave-worthy bowl. It’s creamy, zesty, and packed with flavor, making it the ultimate side dish for potlucks, BBQs, or just a weekday lunch.

I first whipped this up after an Easter egg surplus left me with more hard-boiled eggs than I knew what to do with. One bite, and it became an instant family classic—requested at every cookout and picnic since.

This recipe is quick to make, easy to prep ahead, and wildly customizable based on what’s in your fridge. Let’s dive into why you’ll want to make it on repeat.

Why You’ll Love This Deviled Egg Macaroni Pasta Salad

Get ready to meet your new go-to pasta salad. Whether you’re hosting a summer barbecue or meal-prepping for the week, this dish delivers big flavor with little effort.

It’s the best of two favorites. Imagine the creamy, tangy zip of deviled eggs combined with the soft chew of classic macaroni salad. This mash-up hits all the right notes — and your guests won’t stop talking about it.

Quick and simple to prepare. You only need about 30 minutes from start to finish. While the pasta boils, you can prep the eggs and mix the dressing. Easy, efficient, and perfect for busy days.

Perfect for parties or picnics. It travels well and tastes even better after a few hours in the fridge, making it ideal for gatherings and outdoor meals. No more stressing about what to bring to the potluck.

Budget-friendly with pantry staples. This recipe uses everyday ingredients—pasta, eggs, mayo, mustard, and seasonings. You likely already have most of what you need on hand.

One forkful and you’ll see: this salad checks all the boxes. Next up, let’s look at what you’ll need to make it.

Ingredients Notes

The beauty of this recipe lies in its simplicity. Each ingredient has a specific role in building that signature deviled egg flavor while keeping the salad light, creamy, and balanced.

Elbow macaroni is the classic choice here. Its small, tubular shape holds onto the dressing perfectly without overwhelming the delicate egg flavor. You can also use shells or rotini if that’s what you have on hand.

Hard-boiled eggs are the star. I recommend using eggs that are a few days old before boiling—they’re easier to peel. Chop them finely for even distribution, but be sure to reserve a couple of yolks to mash into the dressing for that true deviled egg feel.

Mayonnaise forms the creamy base. Use full-fat for the best flavor and texture, though a good-quality light mayo can work if you’re watching calories. Avoid Miracle Whip—it’s too sweet for this application.

Yellow mustard and Dijon mustard bring the tangy, zesty punch. The yellow mustard mimics traditional deviled eggs, while a touch of Dijon adds a grown-up twist. Together, they elevate the dressing without overpowering it.

Sweet pickle relish adds just the right pop of sweetness and crunch. It’s a small touch that really rounds out the flavor. You can also use chopped bread-and-butter pickles if that’s what’s available.

You’ll also want a large mixing bowl, sharp knife, and a pot for boiling pasta. A rubber spatula helps to gently fold everything together without breaking up the eggs too much.

How To Make This Deviled Egg Macaroni Pasta Salad

Creating this dish is straightforward and totally beginner-friendly. Here’s how to bring it together seamlessly.

Start by boiling your pasta. Bring a large pot of salted water to a rolling boil and cook the elbow macaroni according to the package directions. Drain it well, then rinse with cold water to stop the cooking and cool the pasta.

While the pasta cooks, prepare your eggs. Peel and chop them into small pieces. For extra deviled egg flavor, set aside two yolks to mash separately with the dressing.

Now it’s time to build the dressing. In a large bowl, combine mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, a splash of vinegar, paprika, salt, and pepper. Mash in the reserved yolks to thicken and enrich the mixture. Stir until smooth and creamy.

Add the chopped eggs and cooled macaroni to the bowl. Gently fold everything together with a spatula, making sure the dressing coats every bite. Be gentle—nobody likes a mushy pasta salad.

Cover and refrigerate the salad for at least 1 hour before serving. This gives the flavors time to meld and the texture to firm up. Right before serving, you can sprinkle extra paprika or chopped chives on top for a little color.

From start to finish, you’re looking at about 30 minutes of hands-on time plus an hour of chilling. The result? A creamy, tangy, crowd-pleasing side that vanishes fast.

Storage Options

This pasta salad stores beautifully, making it ideal for prepping ahead.

In the fridge, store leftovers in an airtight container for up to 4 days. The flavors actually improve after the first day, so don’t be afraid to make it in advance.

If the salad seems a bit dry after sitting, stir in a spoonful of mayo or a splash of milk before serving to loosen it up.

Freezing is not recommended due to the egg and mayo content, which can turn grainy or watery once thawed.

To reheat (if serving warm, though it's usually eaten cold), microwave individual portions for 15–20 seconds—just enough to take the chill off without overheating the mayo.

Variations and Substitutions

One of the best things about this recipe? It’s a blank canvas for your creativity.

If you prefer a bit of heat, try adding a few dashes of hot sauce or a spoonful of horseradish to the dressing. It gives the salad a spicy kick that pairs beautifully with the creamy base.

For extra crunch and flavor, mix in diced celery, chopped red onion, or minced dill pickles. These add texture and freshness without overpowering the deviled egg theme.

You can swap the elbow macaroni for cauliflower florets or chickpea pasta to make the recipe gluten-free or lower-carb. Just be sure to adjust the cook time accordingly.

Add some protein to turn this side dish into a main event—chopped ham, bacon bits, or even tuna are great choices that won’t clash with the flavor profile.

Not a fan of mayo? Substitute with Greek yogurt or a blend of yogurt and sour cream for a tangy, lighter version. It’s still creamy but with a slight protein boost.

Don’t be afraid to play around! This salad welcomes tweaks and substitutions, so make it your own and have fun with the flavors.