There’s something deeply nostalgic about a bowl of deviled egg macaroni salad — the bright tang of mustard, the creaminess of mayonnaise, and the soft bite of macaroni all mixed with buttery hard-cooked yolks. I first made this for a church potluck and watched it disappear faster than the fried chicken. It’s picnic-food comfort: spoonable, a little tangy, and unmistakably Southern in spirit.
This recipe is exactly the kind of thing I make when I want something that feeds a crowd without fuss. The first time I mixed the chopped egg yolks into the dressing, I worried it might be too rich — but after a good stir the dressing becomes velvety and the salad gains depth, the way deviled eggs do. You’ll notice little flavor flips as it chills: the mustard brightens, the relish adds a sweet-sour spark, and the smoked paprika on top gives it that faint, warm perfume that makes people comment.
Ingredients
Below I list everything you’ll need. I include the original measurements I use, but I’ll also give notes on swaps and fresh-ingredient tips so you can tweak it without losing what makes this salad sing.
- Elbow macaroni – 3 cups uncooked; the classic short tube holds the dressing well and gives a pleasing chew.
- Eggs – 10 large, hard-boiled and peeled; they add both texture and the deviled-yolk richness when chopped and folded in.
- Onion – 1 small, finely chopped; provides a bit of bite. I prefer yellow or sweet onion for milder flavor.
- Celery – 1 cup, diced; contributes crunch and freshness. If you don’t like celery, substitute finely chopped crunchy apple.
- Mayonnaise – 1 cup (I usually use Duke’s or a tangy full-fat mayo); the base of the dressing that makes the salad creamy.
- Sweet pickle relish – 1/3 cup; gives a sweet-sour pop. You can use dill relish if you prefer less sweetness, or chopped sweet pickles for texture.
- Yellow mustard – 1/3 cup; for that deviled-egg tang. Use a good quality bright yellow mustard or try a part Dijon for a subtler mustard heat.
- Smoked paprika – 1 teaspoon; I sprinkle some in the dressing and a little on top for color and warmth.
- Salt – 1 teaspoon; season carefully — mayo and pickles add salt too, so taste as you go.
- Black pepper – 1/4 teaspoon; freshly cracked if possible for the best aroma.
Instructions
I keep the method simple because this is a dish that benefits from good timing and a few small tricks. Below are clear, tested steps plus notes on what to watch for while you cook.
- Cook the macaroni: Bring a large pot of salted water to a boil and add the elbow macaroni. Cook according to package directions until al dente — usually about 7–9 minutes depending on the brand. Don’t overcook; the pasta will continue to soften as it chills and will become mushy if you cook it too long.Tip: I salt the water like the sea — it’s the only chance to season the pasta itself. Drain and rinse briefly under cool running water to stop the cooking and to cool it for mixing. Shake off excess water well; you don’t want a watery salad.
- Hard-boil the eggs: While the pasta cooks, place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil, lower the heat, and simmer for 9–12 minutes depending on how firm you like the yolks. Transfer immediately to an ice bath for at least 5 minutes — this stops the cooking and helps the shells slip off.When peeled, chop 8 of the eggs (whites and yolks together) into bite-sized pieces and set aside. Reserve 2 eggs to mash the yolks into the dressing (see next step) and to slice for garnish if you like.
- Make the deviled-style dressing: In a mixing bowl, scoop out the yolks from the two reserved eggs and mash them with a fork. Add the mayonnaise, yellow mustard, sweet pickle relish, smoked paprika, salt, and pepper. Mix until smooth and glossy. The mashed yolk gives the dressing that unmistakable deviled-egg flavor and a slightly thicker body than mayo alone.Troubleshooting: If the dressing seems too thick, a teaspoon or two of milk or the starchy pasta cooking water thinned reduces viscosity without watering down flavor. If it tastes flat, a pinch more salt usually fixes it — a touch of acidity (a squeeze of lemon or a splash of vinegar) can brighten it too.
- Combine everything: In a large bowl, combine the drained macaroni, chopped eggs, chopped onion, and diced celery. Pour the deviled-yolk dressing over the top and fold gently with a spatula until everything is evenly coated. Taste and adjust seasoning, adding more salt, pepper, or relish if you want more zip.Sensory notes: The mixture should be creamy and slightly chunky from the eggs and celery. The smell at this point is mustard-forward with a warm paprika note. If you smell raw onion too aggressively, let it rest in the fridge for a bit — chilling smooths that edge out.
- Chill before serving: Cover and refrigerate for several hours, ideally 3–4 hours or overnight. The flavors mellow and meld as it chills; you’ll find it tastes better the next day. Before serving, give it one last stir and sprinkle an extra pinch of smoked paprika and a few sliced egg halves or chopped chives on top for color.Serving cue: This salad is best cold, spoonable rather than crisp. If you prefer crunch, add extra celery at the last minute so it stays bright.
Nutritional Information (Estimated)
Below are approximate nutrition figures per serving based on the recipe yield of about 10 servings. These are estimates to help you plan; exact values will vary with brands and substitutions. I’m giving estimated ranges rather than precise invented numbers to be honest about variability.
- Calories – roughly 200–320 kcal per serving, depending on how generous you are with mayonnaise and whether you use full-fat or light mayo.
- Protein – about 7–11 g per serving, primarily from the eggs and pasta.
- Fat – roughly 12–22 g per serving; mostly from the mayonnaise and egg yolks. Using light mayo or partly Greek yogurt reduces this.
- Carbohydrates – around 15–30 g per serving, coming from the pasta and small amounts from relish/onion.
Health notes: Eggs are an excellent, complete protein and provide choline, while whole-grain pasta adds fiber if you choose it. For a lighter version, swap half the mayo for plain Greek yogurt, use light mayo, or increase the ratio of eggs-to-macaroni to boost protein and reduce carbs.
Creative Variations
I love playing with this base. Over the years I’ve tested twists that keep the soul of the salad but add new dimensions. Below are options that worked in my kitchen.
- Bacon and chive – Crisp up some bacon and fold it in for smoky crunch; finish with lots of chopped chives.
- Pickle-forward – Swap in chopped sweet pickles instead of relish for texture, or use dill relish and add capers for briney tang.
- Herby fresh – Fold in parsley, dill, or tarragon for a fresher profile that cuts the richness.
- Gluten-free – Use a gluten-free elbow or small-shell pasta and cook according to package directions; results are nearly identical.
- Vegan-ish – Replace eggs with firm tofu scrambled and blended with a little kala namak (for eggy sulfur notes) and use vegan mayo for a plant-based version. It won’t be identical, but it’s a solid alternative.
- Spicy deviled – Add a tablespoon of Sriracha or a chopped pickled jalapeño to the dressing for heat; balance with a touch more mayo if needed.
For another way to enjoy deviled-egg flavors, try our deviled egg potato salad, which uses seasoned yolks to boost flavor in a similar, crowd-pleasing way.
If you want a bolder twist, our Zesty Mexican macaroni salad shows how spices and peppers can transform a classic macaroni salad — a great inspiration for a spicy deviled-egg version.
Serving Suggestions
This salad is designed to be a star side at casual gatherings. Here are some real-life pairings and presentation tips that have worked for me.
- At a BBQ – Serve chilled in a wide, shallow bowl so guests can spoon easily. It pairs beautifully with grilled pork chops, smoked chicken, or a tray of BBQ sliders.
- Picnic-ready – Transfer to a tight-lid container and keep on ice — the salad is sturdy in a cooler and tastes great alongside sliced melon and lemonade.
- Family dinner – Plate it with roasted chicken, green beans, and cornbread for a satisfying weeknight spread.
- Garnish ideas – Sliced egg halves, a sprinkle of smoked paprika, chopped chives, or crumbled bacon make the bowl look finished and inviting.
Balance the richness of the deviled egg macaroni salad by serving it alongside a light creamy cucumber salad at picnics or BBQs.
For a bright, complementary side, serve your macaroni salad with a zesty lemon dill potato salad that cuts through the creaminess.
Tips for Perfecting Hard-Boiled Eggs
Perfect hard-boiled eggs are the backbone of this salad. Here’s the method I use almost every time, with troubleshooting notes from actual kitchen experience.
- Use eggs that are a few days old – Very fresh eggs are harder to peel. Eggs that have sat in the fridge for 4–7 days usually peel more cleanly.
- Start in cold water – Place eggs in a single layer and cover with cold water. Bring to a gentle boil, then lower to a simmer. Rapid rolling boils can crack shells prematurely.
- Timing – Simmer 9–12 minutes for fully set yolks. I do 10 minutes for reliably creamy-but-firm yolks in my altitude and pan size.
- Ice bath – Transfer to ice water for at least 5 minutes. This stops the cooking, prevents the green ring around yolks, and makes peeling easier.
- Peeling trick – Crack all over and roll gently, then peel under cool running water to help the membrane separate from the white.
- If a yolk looks green – It’s overcooked, not dangerous. Reduce cooking time slightly next time and ensure a rapid ice bath.
User Stories and Comments
I asked friends and family to try this at different gatherings, and a few little stories stuck with me:
- “At my nephew’s graduation picnic, this was the first dish gone. People kept coming back for ‘just one more scoop’ — a real compliment,” wrote my friend Sarah. She increased the celery for crunch and added a handful of parsley.
- “I made this with gluten-free pasta and my vegan sister loved it,” said Elise, who subbed silken tofu blended with a pinch of black salt and vegan mayo. She noted it wasn’t identical but hit the same nostalgic notes.
- “My aunt always adds chopped dill pickles; I do the same now when I want more tang,” commented Mark, who serves it with smoked sausage slices.
I’d love to hear your stories too — what swap did you try? Did you add crispy shallots or smoked paprika? Leave a comment below sharing your twist or a photo of your bowl; it’s always the best part when readers share what worked for them.
FAQ
- How long will deviled egg macaroni salad keep in the refrigerator? Stored in an airtight container, it will keep 3–4 days in the fridge because it contains eggs and mayonnaise. Discard if it develops an off smell or slimy texture.
- Can I make this salad ahead of time? Yes — making it a few hours or the day before helps the flavors meld. If you want to keep the texture crisp, add celery or other crunchy ingredients just before serving.
- Can I use a different pasta or make this gluten-free? Absolutely. Any short pasta (shells, rotini, or small bow ties) works well. For gluten-free, use a gluten-free elbow or alternative pasta and cook according to package directions.
- How can I make a lighter version of this salad? Swap part or all of the mayonnaise for plain Greek yogurt or use light mayonnaise, reduce the amount used, and choose whole-grain pasta to boost fiber while keeping flavor.
- What’s the best way to make easy-to-peel hard-boiled eggs? Use eggs that are a few days old, start them in cold water, bring to a gentle boil, then simmer 9–12 minutes. Immediately transfer to an ice bath for 5–10 minutes — the rapid cool helps the shell come off cleanly.
Conclusion
Deviled egg macaroni salad is one of those reliable dishes that feels like home. It’s easy to make, wonderful for feeding a crowd, and forgiving enough to adapt. From my experience, the secret is not in a single ingredient but in timing: cook the pasta al dente, cool the eggs properly, and chill the assembled salad so the flavors meld. Do that and you’ll have a creamy, slightly tangy salad that people ask for again.
Try this at your next picnic or holiday table — and if you put your own spin on it (bacon? jalapeños? dill?), come back and tell me how it turned out. I read every comment and love hearing about the little kitchen discoveries people make with this recipe.
Deviled Egg Macaroni Salad
Ingredients
Method
- Cook macaroni according to package directions and drain.3 cups elbow macaroni
- In a large bowl combine cooked macaroni along with chopped egg, chopped onion, diced celery, mayonnaise, sweet pickle relish, mustard, smoked paprika, salt and pepper.10 eggs, 1 small onion, 1 cup celery, 1 cup mayonnaise, 1/3 cup sweet pickle relish, 1/3 cup yellow mustard, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/4 teaspoon black pepper
- Mix well with spoon. Refrigerate for several hours before serving.