This easy deviled egg macaroni salad is irresistibly rich, tangy, creamy and is infused with that unmistakable deviled egg taste. Loaded with chopped eggs, crisp celery and sweet relish, every bite is coated in a luscious, zesty deviled-egg style dressing. This is one of those old-fashioned comfort food recipes that always disappears fast.
Recipe Essentials
- 🍽️ Course: Side Dish / Salad
- ⏱️ Cooking Time: 20 minutes plus chilling time
- 🍴 Servings: 10 servings
- 🧄 Flavor Profile: Creamy, tangy, savory, slightly sweet, classic deviled egg flavor
- 🍚 Best Served With: BBQ chicken, burgers, sandwiches, ham, fried chicken, picnic favorites
- 🧊 Make Ahead?: Yes, this salad tastes even better after chilling
Summarize and Save This Content On
The creamy dressing, tender macaroni, crunchy celery, and plenty of eggs combine for a great dish that will satisfy everyone's tastebuds. It's the perfect addition to potlucks, BBQs, Easter spreads or cozy family dinners.
This was inspired by my creamy cucumber salad and broccoli crunch salad on this site, and pairs well with my butterfly chicken drumsticks recipe.
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Why You Will Love This Recipe
- Classic comfort food flavor: It tastes like deviled eggs and macaroni salad combined in one creamy, satisfying bowl
- Perfect for gatherings: This make-ahead friendly recipe needs a little time in the fridge and makes a big batch, so it's ideal for potlucks, holidays, and cookouts
- Budget-friendly ingredients: Everything in this family favorite salad is simple, affordable, and easy to find
Ingredients
You only need a handful of pantry and fridge staples to make this creamy deviled egg macaroni salad happen.
- Macaroni pasta: The hearty base of the salad that holds all the creamy dressing and mix-ins while giving structure and bite. Small shells, small rotini or ditalini work well if you do not have macaroni.
- Sweet relish: Adds a subtle sweetness and tangy pop that balances the richness of the mayonnaise and eggs. Use dill pickles instead of sweet relish for a sharper flavor.
- Mayonnaise: Creates the creamy, classic deviled egg-style dressing that coats every bite smoothly. Swap mayo for Miracle Whip if you prefer a sweeter, tangier dressing.
- Red wine vinegar: Provides acidity to keep the salad from tasting heavy.
- Dijon mustard: Adds depth, slight tang, and that signature deviled egg flavor to the dressing. Yellow mustard or our jalapeno mustard will work in s pinch.
- Celery: Gives a fresh crunch and texture contrast to the soft pasta and eggs.
- Hard-boiled eggs: The star ingredient that makes this "deviled egg" style that adds richness, protein, and classic flavor.
- Paprika: Adds a mild smoky flavor and classic deviled egg garnish appeal. Try smoked paprika for a more smokey touch.
- Green onion: Provides a light, fresh onion flavor and a pop of color for garnish. Finely diced red onion if you like more onion flavor.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Add bacon: Crumbled bacon makes this salad even more savory and crowd-pleasing.
- Mix in cheddar cheese: Small cubes or shredded cheddar add richness and extra flavor.
- Make it spicy: Stir in a little avocado hot sauce, jalapeno hot sauce or cayenne for some heat.
How to Make Deviled Egg Macaroni Salad
This recipe is easy to make and comes together in a few simple steps. Once your eggs are boiled and your pasta is cooked, all that's left is mixing, garnishing, and chilling.
Step 1: Prepare Pasta and Start Salad.
In a large non-stick pot, cook the pasta according to package instructions. Drain and set aside.
At the same time make your deviled eggs.
While they're both cooking prepare your mayo mixture and dice celery. In a medium bowl, combine the sweet relish, mayonnaise, sugar, red wine vinegar, and Dijon until smooth. Taste and adjust flavors if necessary. Set aside.
In a large bowl, mix the pasta with the celery, salt, and pepper.
Step 2: Add Sliced Eggs. Then slice 8 of your hard-boiled eggs over the bowl into the pasta mixture. Combine well with the pasta.
Step 3: Add Mayo Mixture. Add the mayonnaise dressing to the pasta egg mixture and fold it in well until completely incorporated.
Step 4: Decorate Salad. Slice the remaining 3 eggs and place them over the salad. Sprinkle with paprika and green onion.
Recipe Tips
- Storage: Stored in an airtight container, it will keep well in the refrigerator for up to 4 days.
- Make Ahead: This salad is great for making ahead. In fact, the flavor gets even better after it chills for a few hours in the refrigerator.
- Do not overcook the pasta: Slightly firm pasta holds up better after mixing and chilling.
- Stir the dressing separately: Mixing it first helps distribute the relish, mustard, and vinegar evenly.
- Add dressing gradually if desired: This lets you control exactly how creamy you want the final salad.
- Chill before serving: The flavor improves after the salad has had time to rest in the refrigerator.
- Taste before serving: Pasta can absorb seasoning as it sits, so check salt and pepper again before serving.
If you love recipes like this, you may also enjoy my Mediterranean rice salad and cold asparagus salad. My pizza pasta salad is really good too.
Serving Suggestions
- Serve with burgers: The creamy salad is a perfect match for grilled cheese hamburger with bacon, the best cowboy burger and bourbon burger.
- Pair with beef ribs: The cool creamy texture balances bold, sticky barbecue sauce
- Pair with air fried chicken: Crunchy chicken like our hot honey chicken tenders and creamy macaroni salad are always a winning combo.
- Enjoy with pulled pork sandwiches: The tangy dressing balances rich barbecue beautifully.
- Serve with baked honey mustard ham: This salad feels especially at home on Easter and holiday tables.
- Serve alongside crock pot hot dogs or baked chili dogs: It makes a simple dinner feel complete
- Use it on a brunch buffet: It works surprisingly well with asparagus quiche, french onion grilled cheese and fresh fruit
- Serve with buffalo chicken sandwiches: It turns a lunch into something special.
Recipe FAQs
The sugar balances the tang from the vinegar and mustard and helps give the salad that classic sweet-savory macaroni salad taste.
Definitely. If you love eggs, feel free to add even more chopped hard-boiled eggs to make it extra rich and hearty.
Pasta can absorb some of the dressing as it sits. Stir in a little extra mayonnaise before serving if you want it creamier.
Yes, this is an excellent potluck recipe because it serves a crowd, can be made ahead, and has flavors that most people already love.
More Pasta Salad Recipes
Do you like creamy, hearty pasta salads? Here some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Deviled Egg Macaroni Salad
Equipment
Ingredients
- 1 box (16 oz) macaroni pasta
- 2 tablespoons sweet relish
- 1 cup mayonnaise
- 2 tablespoons sugar
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoons salt
- ½ teaspoons pepper
- 1 stalk celery diced
- 11 large eggs hard-boiled, cooled and peeled (divided)
- 1 teaspoon paprika
- 2 teaspoons green onion sliced
Instructions
- In a large non-stick pot, cook the pasta according to package instructions. Don't forget to salt the pasta water for better flavor. Drain and set aside to totally cool.
- At the same time as pasta is cooking make your deviled eggs and give them time to totally cool.
- While they're both cooking prepare your mayo mixture and dice celery. In a medium bowl, combine the sweet relish, mayonnaise, sugar, red wine vinegar, and Dijon until smooth. Taste and adjust flavors if necessary. Set aside.
- In a large bowl, mix the pasta with the celery, salt, and pepper.
- Then slice 8 of your hard-boiled eggs over the bowl into the pasta mixture. Combine well with the pasta.
- Add the mayonnaise dressing to the pasta egg mixture and fold it in well until completely incorporated.
- Slice the remaining 3 eggs and place them over the salad. Sprinkle with paprika and green onion.
- Chill for at least 30 minutes before serving so flavors can meld together. Serve and enjoy!
Notes
- Storage: Stored in an airtight container, it will keep well in the refrigerator for up to 4 days.
- Make Ahead: This salad is great for making ahead. In fact, the flavor gets even better after it chills for a few hours in the refrigerator.
- Do not overcook the pasta: Slightly firm pasta holds up better after mixing and chilling.
- Stir the dressing separately: Mixing it first helps distribute the relish, mustard, and vinegar evenly.
- Add dressing gradually if desired: This lets you control exactly how creamy you want the final salad.
- Chill before serving: The flavor improves after the salad has had time to rest in the refrigerator.
- Taste before serving: Pasta can absorb seasoning as it sits, so check salt and pepper again before serving.
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