Deviled Egg Macaroni Salad Recipe

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Rich, creamy, and packed with flavor, this Deviled Egg Macaroni Salad is a southern-style picnic staple with a twist. It combines the tangy punch of classic deviled eggs with the comforting heartiness of macaroni salad. Each bite brings you the creamy texture of mayo-mustard dressing, the gentle crunch of pickles, and the savory delight of perfectly cooked elbow pasta.

It’s a dish that stands strong at backyard barbecues, potlucks, and family get-togethers. Whether served as a side to grilled meats or enjoyed solo, this salad delivers a nostalgic taste that balances comfort and spice. Plus, it comes together quickly with simple pantry ingredients, making it an easy go-to for last-minute gatherings.

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Ingredients for this Deviled Egg Macaroni Salad

• 2 cups elbow macaroni, uncooked
• 6 hard-boiled eggs, peeled
• ½ cup mayonnaise
• 1 tbsp yellow mustard
• 2 tbsp sweet pickle relish
• ¼ cup finely chopped red onion
• ½ tsp garlic powder
• ½ tsp smoked paprika (plus more for garnish)
• Salt and black pepper, to taste
• Fresh parsley, for garnish (optional)

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Step 1: Cook the Pasta

Boil a pot of salted water and cook the elbow macaroni until al dente, about 8-9 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.

Step 2: Prepare the Eggs

Chop 4 of the hard-boiled eggs and add them to a large mixing bowl. Slice the remaining 2 eggs into rounds or halves to use for topping later.

Step 3: Mix the Dressing

In a separate bowl, combine mayonnaise, yellow mustard, sweet pickle relish, chopped red onion, garlic powder, smoked paprika, salt, and pepper. Mix until smooth and creamy.

Step 4: Combine the Salad

Add the cooled macaroni and chopped eggs to the dressing. Stir gently until all the pasta is well coated and everything is evenly mixed.

Step 5: Garnish and Chill

Transfer the salad to a serving bowl. Top with the reserved egg slices and a light sprinkle of smoked paprika. Add a few sprigs of fresh parsley if desired. Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.

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Frequently Asked Questions

How far in advance can I make this salad?

You can make it up to 24 hours in advance. Just store it in the fridge and stir before serving.

Can I use different pasta shapes?

Yes! Small shells, rotini, or ditalini work well as substitutes for elbow macaroni.

Is there a way to make it lighter?

Try using Greek yogurt in place of some or all of the mayonnaise for a lighter version.

What can I use instead of pickle relish?

Diced dill pickles or chopped bread and butter pickles make great alternatives.

Can I add more ingredients?

Absolutely. Crumbled bacon, diced celery, or shredded cheddar are all great additions.

How can I make it spicy?

Add a pinch of cayenne pepper or a splash of hot sauce to the dressing for a kick.

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