Name: Creamy Deviled Egg Macaroni Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups elbow macaroni; 6 large hard-boiled eggs; 3/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1/4 cup finely chopped red onion; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon chopped fresh parsley (optional)

Creamy Deviled Egg Macaroni Salad takes everything you love about classic deviled eggs and folds it into a rich, tangy pasta salad. With its irresistible blend of creamy mayo, sharp mustard, crunchy bits of onion, and a hint of paprika, this dish is a crowd-pleasing mash-up of two nostalgic favorites. It’s bold, satisfying, and perfectly portable.

Whether you’re prepping for a cookout, potluck, or just need a tasty side to go with dinner, this salad delivers maximum flavor with minimal effort. The combination of tender macaroni and zesty egg mixture creates a uniquely comforting bite, while the garnish of paprika and fresh herbs adds a pop of color and depth.

Why You’ll Love This Creamy Deviled Egg Macaroni Salad

This salad is summer’s best friend. It’s a no-fuss side that keeps well and tastes even better after the flavors have had time to meld. The creamy texture, tangy bite, and nostalgic deviled egg flavor make it a standout on any table. Plus, it’s easy to double if you’re feeding a crowd.

What Kind of Mayo Should I Use?

For authentic deviled egg flavor, stick with a high-quality, full-fat mayonnaise. Duke’s and Hellmann’s are reliable choices with a classic tang that won’t overpower the eggs. If you’re watching calories, a good light mayo can work too, though it will be a touch less rich.

Ingredients for the Creamy Deviled Egg Macaroni Salad

Each ingredient plays an important role in bringing deviled egg magic into macaroni form:

Elbow Macaroni: The pasta base that holds onto all the creamy dressing.
Hard-Boiled Eggs: The heart of the dish; chopped and mashed into the dressing and folded in for chunky texture.
Mayonnaise: Adds creaminess and mimics the traditional deviled egg filling.
Dijon Mustard: For that sharp, tangy kick that defines deviled eggs.
Apple Cider Vinegar: Brightens the flavor and adds a light acidic note.
Red Onion: Adds crunch and a little zing.
Paprika: Sprinkled on top for warmth and color.
Salt and Pepper: Essential seasoning to bring it all together.
Fresh Parsley (optional): Adds freshness and visual appeal.

How To Make the Creamy Deviled Egg Macaroni Salad

Step 1: Boil the Pasta

Cook the elbow macaroni in salted water according to package directions until just tender. Drain and rinse with cool water. Set aside.

Step 2: Prep the Eggs

Peel and chop your hard-boiled eggs. Set some slices aside for garnish, if you’d like. Mash the rest into a chunky texture.

Step 3: Make the Dressing

In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.

Step 4: Combine Ingredients

Add the cooled macaroni, mashed eggs, and chopped red onion to the dressing. Stir gently until everything is evenly coated.

Step 5: Chill and Serve

Cover and refrigerate for at least 1 hour to let the flavors meld. Just before serving, sprinkle with paprika and chopped parsley for a pop of color.

How to Serve and Store This Creamy Deviled Egg Macaroni Salad

This dish is perfect cold and makes an excellent addition to picnics, barbecues, or family gatherings. It feeds about 6 to 8 people generously. Store leftovers in an airtight container in the fridge for up to 3 days. Give it a stir before serving again, and add a touch of mayo if it has dried out a bit.