Deviled Egg Macaroni Pasta Salad Recipe

There’s something about combining the creamy decadence of deviled eggs with the nostalgic comfort of macaroni salad that feels like summer in a bowl. This deviled egg macaroni pasta salad is the ultimate mashup—rich, tangy, and packed with flavor. Whether you’re planning a picnic, hosting a backyard BBQ, or meal-prepping for the week, this dish always steals the spotlight. And let’s be honest: it’s a recipe that will have people asking, “Can I get that recipe?” (which is both flattering and satisfying).

this RECIPE

I still remember the first time I made this. It was a potluck picnic at the park, and I was determined to bring something that wasn’t your standard bag of chips or grocery store cookies. I wanted something homemade, something that felt special but wasn’t a total kitchen marathon. I had some leftover hard-boiled eggs from earlier in the week and a box of macaroni staring at me from the pantry. The result? A creamy, tangy salad that got polished off before I even had a second serving. It was like discovering that two of my favorite things—deviled eggs and pasta salad—were meant to be together all along.

How deviled eggs and pasta salad became the dream team

Deviled eggs have been a crowd-pleaser since their first recorded appearance in ancient Rome (though back then, they were simply seasoned eggs served as a starter). Fast forward to modern times, and the concept of deviled eggs—a creamy, yolk-based filling with bold seasonings—has become a classic staple at picnics and parties. Pair that with pasta salad, a dish that rose to fame in 20th-century America, and you’ve got a match made in side-dish heaven. This fusion takes the creamy filling of deviled eggs and uses it as a luscious coating for tender pasta, with crunchy veggies adding texture to every bite.

Let’s talk ingredients: why each one matters

The beauty of this recipe lies in its simplicity, but each ingredient plays its part.

• Macaroni pasta: The base of the salad. Its small, tubular shape holds the creamy dressing beautifully. You can swap it with small shells or even bowtie pasta if you’re feeling adventurous. For a healthier twist, try whole wheat or gluten-free pasta.
• Hard-boiled eggs: The star of the show. The yolks create that signature creamy dressing, while the whites add protein and texture. Use farm-fresh eggs if you can—they make a difference in flavor.
• Plain Greek yogurt: A lighter alternative to using all mayo, it adds creaminess with a subtle tang. If you’re out of yogurt, sour cream works too.
• Mayonnaise: For that rich, classic flavor. I like to use full-fat mayo for the best taste, but light mayo is fine if you’re watching calories.
• Dijon mustard: Adds just the right kick and tang. If you don’t have Dijon, yellow mustard works in a pinch (though it’s less nuanced).
• Red onion: Adds sharpness and a pop of color. If raw onion feels too bold, you can soak it in cold water for 10 minutes to mellow the flavor.
• Celery: For crunch and freshness. If celery isn’t your thing, you can substitute it with diced cucumber or even bell pepper.
• Chives: Fresh and herbaceous, these add a subtle oniony flavor. If you don’t have chives, parsley works as a nice alternative.
• Paprika: The smoky, slightly sweet finishing touch. Smoked paprika adds even more depth if you have it on hand.
• Sea salt: Brings all the flavors together. Start light and adjust to taste.

Kitchen gear: what you need (and what you can skip)

No fancy gadgets are required here—just the basics. You’ll need a large pot for cooking the pasta, a colander for draining it, and a sharp knife for chopping the veggies and eggs. A small bowl will come in handy for mashing the yolks, and a sturdy mixing spoon or spatula will help bring everything together. If you’ve got a fine mesh strainer, you can use it to rinse your pasta quickly (and avoid soggy noodles). And don’t forget a serving bowl—preferably one that’s picnic-ready!

Step-by-step: making the perfect deviled egg pasta salad

1. Cook the pasta: Start by boiling your macaroni in salted water. It should take about 8-10 minutes, but keep an eye on it—nobody likes mushy pasta! Once cooked, drain and rinse under cold water to stop the cooking process. Toss it in a large bowl.
2. Prep the eggs: Slice your hard-boiled eggs in half and gently pop out the yolks into a small bowl. Chop the egg whites and toss them into the pasta.
3. Make the dressing: Mash the egg yolks with a fork until smooth. Stir in the Greek yogurt, mayo, and Dijon mustard until creamy. If it feels a bit thick, you can add a splash of milk or water to loosen it up.
4. Mix it all together: Add the diced red onion, celery, and your creamy yolk mixture to the bowl of pasta and egg whites. Stir gently but thoroughly, ensuring every piece of pasta is coated.
5. Season and garnish: Sprinkle on the paprika and chives, and season with sea salt to taste. Adjust the creaminess by adding more mayo or yogurt if needed.
6. Chill: While you can eat this right away, it tastes even better after chilling for at least an hour in the fridge. It gives the flavors time to meld.

Variations and adaptations to try

• Vegan version: Use plant-based mayo and Greek yogurt, and skip the eggs. Add a sprinkle of black salt (kala namak) for an eggy flavor.
• Gluten-free: Swap the macaroni for gluten-free pasta. Chickpea or lentil pasta works wonderfully for added protein.
• Spicy kick: Add a dash of hot sauce or a pinch of cayenne to the yolk mixture for a little heat.
• Seasonal twists: In the summer, toss in fresh sweet corn or diced tomatoes. In the fall, roasted butternut squash or sweet potatoes can add a hearty touch.
• International flair: Add a tablespoon of curry powder for an Indian-inspired version, or stir in chopped pickles and dill for a Scandinavian vibe.

Serving and presentation ideas

For a potluck or picnic, serve this salad in a big, colorful bowl with an extra sprinkle of paprika and a few whole chives on top for garnish. If you’re hosting a dinner, try serving it in individual ramekins or mason jars for a cute, portion-controlled presentation. Pair it with grilled chicken, burgers, or even a simple green salad for a complete meal.

What to drink with this creamy dish?

I love pairing this with something light and refreshing. A crisp white wine like Sauvignon Blanc or Pinot Grigio works beautifully. For non-alcoholic options, try sparkling lemonade or an iced herbal tea with citrus. And if you’re at a BBQ, you can’t go wrong with an ice-cold beer—preferably a pale ale or pilsner.

Storage and reheating tips

This salad keeps well in an airtight container in the fridge for up to three days. If it starts to dry out, just stir in a little extra mayo or yogurt before serving. Avoid freezing this one—the creamy dressing doesn’t thaw well. When serving leftovers, let it sit out for 10-15 minutes to take off the chill.

Scaling the recipe for a crowd

Need more salad for a big gathering? Simply double or triple the recipe. Just keep in mind that the dressing thickens as it sits, so have extra yogurt or mayo on hand to adjust the consistency. When halving the recipe, the same principles apply—taste and adjust as you go.

Troubleshooting tips

If your salad feels too dry, add a splash of milk or a dollop of mayo to bring it back to life. Too tangy? A pinch of sugar can balance things out. And if your pasta clumps together, rinse it again briefly and toss it with a tiny bit of olive oil before mixing.

Give it a try!

This deviled egg macaroni pasta salad is as fun to make as it is to eat. Whether you’re recreating it for a family picnic or testing out one of the variations, it’s a recipe that begs for your personal touch. Don’t be surprised if it becomes your go-to summer side dish—mine certainly has!

FAQs

1. Can I use Miracle Whip instead of mayo?
Yes, but keep in mind Miracle Whip is sweeter than mayo, so the flavor profile will be slightly different.

2. How can I make the eggs easier to peel?
Use older eggs and plunge them into an ice bath right after boiling. The shells should slide off more easily.

3. Can I add cheese?
Absolutely! Cubed cheddar or crumbled feta would be delicious additions.

4. How do I avoid soggy pasta?
Make sure to cook the pasta al dente and rinse it well under cold water to stop the cooking process.

5. What other herbs can I use?
Dill, parsley, or green onions would all work wonderfully.

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