Dinner

Deviled Egg Macaroni Salad Recipe

ByNaomi Fletcher February 3, 2026February 3, 2026

Introduction

Deviled Egg Macaroni Salad is a creamy, tangy twist on a classic pasta salad, combining the rich flavors of deviled eggs with tender macaroni and crisp vegetables. Perfect for picnics, potlucks, or a simple weeknight meal, this dish is both satisfying and easy to prepare.

The image shows a close-up of creamy macaroni and cheese in a white bowl placed on a white marbled surface. The macaroni pasta is covered in a smooth, pale yellow cheese sauce, with some of the cheese appearing slightly glossy and thick. On top, there is a sprinkling of fine reddish-brown seasoning and small pieces of chopped green herbs scattered evenly for contrast. The macaroni is well coated and the bowl is filled to the edge, making the dish look rich and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni
6 large eggs
½ cup mayonnaise
1 tbsp yellow mustard
1 tbsp apple cider vinegar
½ tsp paprika (plus extra for garnish)
1 tsp sugar
Salt and black pepper to taste
½ cup finely chopped celery
¼ cup chopped red onion
¼ cup chopped dill pickles or sweet relish
1 tbsp chopped fresh chives or green onions (optional)
2 tablespoons fresh parsley, finely chopped

Instructions

Step 1: Cook the elbow macaroni in salted boiling water until al dente, then drain and set aside to cool slightly.
Step 2: Place the eggs in cold water and bring to a boil. Remove from heat and let them sit, covered, for 10-12 minutes. Transfer to ice water to cool, then peel and chop.
Step 3: In a mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, paprika, sugar, salt, and black pepper until smooth.
Step 4: Fold the chopped eggs into the dressing along with the chopped celery, red onion, and pickles or relish.
Step 5: Gently mix in the cooked macaroni until everything is evenly combined.
Step 6: Chill the salad in the refrigerator for at least one hour to let the flavors meld. Before serving, garnish with extra paprika and fresh parsley.

Tips & Variations

Use sweet relish instead of chopped dill pickles for a milder, sweeter flavor.
For extra crunch, add chopped celery seeds or finely diced bell peppers.
If you prefer a lighter salad, substitute half of the mayonnaise with Greek yogurt.
Make it a day ahead to enhance the flavor, but add fresh herbs just before serving.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. If the salad thickens after chilling, you can loosen it with a splash of milk or extra mayonnaise.

How to Serve

A close-up of creamy macaroni and cheese served in a white bowl on a white marbled surface. The dish has a thick layer of smooth, cheesy sauce that coats the small elbow pasta, creating a shiny, soft texture. On top, there is a light dusting of red paprika powder and small pieces of fresh green herbs scattered evenly, adding a pop of color and texture contrast. The macaroni is tightly packed and looks rich and warm. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like rotini or shells work well and will hold the dressing nicely.

Is it necessary to chill the salad before serving?

Chilling helps the flavors blend and improves the texture, but if you’re short on time, you can serve it immediately, although the taste will be more distinct.