Name: Deviled Egg Macaroni Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups elbow macaroni pasta (dry); 4 large hard-boiled eggs; 1/4 cup chopped green onions; 1/4 cup chopped celery; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon paprika; Fresh parsley for garnish (optional)

Jump to Recipe

If you’re on the lookout for a nostalgic yet fresh dish that brings together creamy, tangy, and hearty flavors all in one bowl, this Deviled Egg Macaroni Pasta Salad is a total game changer. Bursting with tender elbow macaroni and perfectly chopped hard-boiled eggs, every bite offers that classic deviled egg zest combined with the satisfying chew of pasta. It’s the ideal cold salad to brighten up any picnic, potluck, or weeknight dinner, and trust me, once you try this recipe, it’ll become one of your favorite comfort foods to whip up again and again.

Deviled Egg Macaroni Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

Keeping the ingredient list simple is what makes this Deviled Egg Macaroni Pasta Salad such a breeze to prepare, but don’t be fooled — each component plays a crucial role in building that balanced harmony of flavor and texture.

2 cups elbow macaroni pasta (dry): The perfect bite-sized pasta that holds the dressing and adds a satisfying chew.
4 large hard-boiled eggs: The star of the show, adding creaminess and that quintessential deviled egg flavor.
1/2 cup mayonnaise: This brings the creamy base that ties every ingredient together smoothly.
1 tablespoon Dijon mustard: Adds a subtle sharpness and depth, enhancing the classic deviled egg taste.
1 tablespoon apple cider vinegar: Introduces a tang that cuts through the richness to keep the salad lively.
1/2 teaspoon salt: Essential for balancing and bringing out all the individual flavors.
1/4 teaspoon black pepper: A gentle kick of warmth and spice.
1/4 cup chopped green onions: Freshness and a mild oniony crunch brighten every mouthful.
1/4 cup chopped celery: Adds wonderful crunch and a crisp contrast to the creamy elements.
1/4 teaspoon paprika (for garnish): This subtle smoky flavor and vibrant color finish off the look and taste beautifully.
Fresh parsley for garnish (optional): A pop of green that adds freshness and visual appeal.

How to Make Deviled Egg Macaroni Pasta Salad

Step 1: Cook the Pasta to Perfection

Start by boiling a large pot of salted water — this is crucial to season the pasta as it cooks. Toss in your elbow macaroni and cook until just al dente, usually 8 to 10 minutes depending on your pasta. Once done, drain thoroughly and rinse under cold water to stop the cooking process and cool it down — this keeps your salad from turning mushy.

Step 2: Prepare the Hard-Boiled Eggs

While your pasta is cooking, peel those hard-boiled eggs and chop them into small, uniform pieces. These chunks of egg are what give your pasta salad that irresistible deviled egg charm, so aim for consistency so they distribute evenly throughout the dish.

Step 3: Whisk Together the Dressing

In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Whisk everything together until smooth and creamy. This dressing is the heart of the Deviled Egg Macaroni Pasta Salad and perfectly balances tangy, creamy, and savory notes.

Step 4: Combine and Fold Ingredients

Add the cooled macaroni, chopped eggs, green onions, and celery to your bowl with the dressing. Using a gentle folding motion, combine everything thoroughly without breaking up the egg pieces too much. This ensures every morsel is evenly coated and bursting with flavor.

Step 5: Let the Flavors Marry

Cover the salad and refrigerate it for at least 30 minutes. This resting time is magical because it lets all the flavors meld and seep into the pasta and eggs, making this Deviled Egg Macaroni Pasta Salad taste even better with time.

Step 6: Final Touches Before Serving

Just before serving, sprinkle a light dusting of paprika over the top for that classic deviled egg flair. If you like, add chopped fresh parsley for a touch of color and freshness. Now you’re ready to enjoy!

How to Serve Deviled Egg Macaroni Pasta Salad

Garnishes

Simple is often best when it comes to garnishes. A sprinkle of paprika adds a warm color and subtle smoky taste that screams classic deviled egg vibes. Fresh parsley, finely chopped green onions, or even a few capers can elevate the salad’s look and flavor beautifully.

Side Dishes

This pasta salad pairs wonderfully with grilled meats, BBQ chicken, or even a fresh garden salad. It’s a crowd-pleaser at picnic tables and potlucks since it complements so many main courses without overpowering them.

Creative Ways to Present

For a fun twist, serve the Deviled Egg Macaroni Pasta Salad in hollowed-out bell peppers or cucumber boats for individual portions. You could also layer it in a glass trifle dish with some crisp lettuce for visual appeal and extra crunch.

Make Ahead and Storage

Storing Leftovers

This salad keeps wonderfully in the fridge for up to three days in an airtight container. The flavors deepen even more after sitting overnight, making it an excellent make-ahead side dish.

Freezing

Because of the mayonnaise and eggs, freezing this Deviled Egg Macaroni Pasta Salad isn’t recommended — the texture tends to become watery and lose its creamy smoothness when thawed.

Reheating

This salad is best enjoyed cold or at room temperature, so reheating is not advised. If needed, just take it out of the fridge about 20 minutes before serving for the best taste experience.

FAQs

Can I use a different type of pasta?

Absolutely! While elbow macaroni is traditional and holds this salad well, you can substitute with small shells, rotini, or mini penne for a different texture and look.

How do I hard boil eggs perfectly every time?

Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, turn off the heat and cover the pot, letting the eggs sit for about 10-12 minutes. Then cool immediately in ice water to stop cooking and make peeling easier.

Is there a lighter way to prepare this salad?

Yes, you can substitute part or all of the mayonnaise with Greek yogurt for a tangier and lower-calorie option, but it will change the texture slightly.

Can I add other vegetables?

Definitely! Diced bell peppers, shredded carrots, or even corn can add extra flavor, color, and crunch. Just keep the balance so it doesn’t overpower the deviled egg taste.

What’s the best way to make this salad for a potluck?

Prepare the salad a day ahead and refrigerate. Just before serving, give it a gentle stir, garnish with paprika and parsley, and keep chilled until it’s time to eat — this keeps the salad tasting fresh and delicious.

Final Thoughts

There’s something truly comforting about this Deviled Egg Macaroni Pasta Salad that makes it a must-have in your recipe collection. It’s perfectly creamy, tangy, and delightfully easy to make, bringing all the warm feelings of classic deviled eggs woven into a fresh pasta salad. Give it a try at your next gathering or simply for a cozy dinner — I promise it’ll become a go-to favorite before you know it!

Deviled Egg Macaroni Pasta Salad Recipe

★★★★★

5 from 9 reviews

Author: Sophie
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Low Salt

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Description

This Deviled Egg Macaroni Pasta Salad combines tender elbow macaroni with creamy, tangy dressing and chopped hard-boiled eggs, reminiscent of classic deviled eggs. Enhanced with Dijon mustard, apple cider vinegar, and fresh vegetables like celery and green onions, it’s a perfect, flavorful side dish for picnics, potlucks, or family dinners.

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, usually about 8 to 10 minutes. Drain the pasta in a colander and rinse under cold water to cool it down. Set aside.
Prepare the eggs: While the pasta is cooking, peel the hard-boiled eggs and chop them into small pieces to incorporate seamlessly into the salad.
Make the dressing: In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Whisk the ingredients together until the mixture is smooth and creamy.
Combine ingredients: Add the cooled macaroni, chopped eggs, green onions, and celery to the bowl with the dressing. Gently fold the ingredients together using a spoon until everything is well-coated and evenly mixed.
Chill and meld flavors: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
Garnish and serve: Before serving, sprinkle the top with paprika for a subtle smoky finish and add fresh parsley if desired for a pop of color and freshness.

Notes

For best results, use freshly hard-boiled eggs that have been chilled properly.
Chilling the salad allows the flavors to blend better and improves the overall taste.
You can substitute mayonnaise with Greek yogurt for a lighter version.
Feel free to add other crunchy vegetables like finely diced bell peppers or pickles for extra texture.
This salad keeps well in the refrigerator for up to 2 days; stir well before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling, Mixing
Cuisine: American