This Deviled Egg Macaroni Salad is a mash up of two family favorites. My mom’s delicious macaroni salad and my grandmother’s deviled eggs. Growing up, they were always a must. The stars of every family gathering because they are impossibly creamy, tangy, and just the right amount of indulgent flavor.
If you are looking for even more tempting pasta salads, try my tri color pasta salad and my pasta bacon ranch salad.
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Why this Deviled Egg Macaroni Salad Recipe is a Keeper
It’s perfect for summer barbecues, potlucks, or even just as a comforting side dish for a casual weekday dinner.
- Comfort Food Classic: It’s a familiar and beloved dish that evokes feelings of home, potlucks, and summer gatherings. The combination of creamy macaroni salad with the rich flavor of deviled eggs is undeniably satisfying.
- Two-in-One Delight: It cleverly combines two classic dishes into one, offering a more substantial and flavorful salad option than either on its own.
- Crowd-Pleaser: It’s generally a hit at gatherings, appealing to a wide range of palates. Top with a little smoked paprika for color.
Why is my Pasta Salad Watery?
Pasta is porous and absorbs liquid. When you initially dress the pasta salad, the pasta soaks up the dressing. However, if the pasta isn’t adequately cooled or if it’s overcooked, it can then release excess water or moisture as it cools and sits, leading to a watery bottom.
Pro Tip for Delicious Pasta Salad
Don’t Overcook the Macaroni: Cook it al dente (slightly firm to the bite) to prevent it from becoming mushy in the salad.
Salad Ingredient Notes and Variation Suggestions
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Eggs: You can use more or less eggs for the salad. You can also slice some to decorate the top of your salad.
- VARIATION: List ways to change up the ingredients to make the recipe more flexible.
- Elbow Macaroni: I love the elbow macaroni for this recipe. Especially the ones with the grooves to grab all the delicious dressing.
- Vegetables: One small red onion and celery to add crunch.
- Mayonnaise: The creamy base that binds everything together.
- VARIATION: In place of mayo, you can use greek yogurt if you like.
- VARIATION: Add a Kick: Hot Sauce: Add a few dashes of your favorite hot sauce to the dressing for a kick.A pinch of cayenne pepper in the yolk mixture adds subtle heat. Finely diced jalapeño (seeds removed for less heat) can add flavor and a bit of texture.
- Pickles: You can chop up pickles or use a pickle relish for the salad.
How to Make Deviled Egg Macaroni Salad
Whether you’re making this for a backyard get-together or just because you need a taste of something familiar, I promise it’ll bring you the same kind of joy that it has brought me.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Eggs and Macaroni: First, cook your eggs and prepare your pasta according to package instructions. Next, peel the eggs.
- Chop the Egg whites: Slice the eggs, remove the egg yolks and chop the whites. Then mince the red onion and celery. Set aside.
- Combine: Mash the egg yolks in a large mixing bowl, add the mayonnaise, mustard and seasonings, stirring well to combine. Add the macaroni and stir to coat completely, followed by the red onion and celery.
4. Chill: Refrigerate for 1 hour, or until ready to serve.
Prep Ahead Suggestions for Deviled Egg Pasta Salad
- Cook the Macaroni: Cook the macaroni according to package directions, drain it well, and rinse with cold water to stop the cooking process. Toss it lightly with a little oil or mayonnaise to prevent sticking. Store in an airtight container in the refrigerator for up to 2 days.
- Hard-Boil and Prepare the Eggs: Hard-boil the eggs, peel them, and separate the yolks from the whites.
How to Store and Use Leftover Deviled Egg Salad
- Storing: Chill in the Fridge: This perfect side dish must always be stored in the refrigerator. The eggs and mayonnaise-based dressing are highly perishable. Airtight Container: Transfer any leftover salad to an airtight container. This prevents it from absorbing odors from other foods in the fridge and helps maintain its freshness and prevents drying out.
- Using Leftovers: Add to a Green Salad: Combine a scoop of deviled egg macaroni salad with fresh mixed greens, cherry tomatoes, and other veggies for a more substantial salad. You might not even need extra dressing.
Common Questions About This Delicious Deviled Egg Macaroni Salad Recipe
It is generally not recommended to freeze deviled egg macaroni salad.
Bring Water to a Rolling Boil: Fill your saucepan with enough water to cover the eggs by at least 1 inch. Bring this water to a full, rolling boil over high heat.
Pro Tip: Some people add a teaspoon of baking soda to the water, as it’s believed to help loosen the shell. You can also add a splash of vinegar to help prevent cracks if an egg does break.
Gently Add Eggs to Boiling Water: Using a slotted spoon or tongs, carefully lower the eggs into the vigorously boiling water. Don’t overcrowd the pot; cook them in a single layer.
Reduce Heat and Simmer
Once all eggs are in, reduce the heat to a gentle simmer (where the water is still bubbling, but not furiously). Maintain this simmer for the recommended cooking time.
Cook for the Right Amount of Time: The cooking time depends on the size of your eggs and your desired yolk consistency: Large Eggs: 6-7 minutes.
Prepare an Ice Bath (Crucial Step!): While the eggs are cooking, fill a large bowl with ice and cold water.
Transfer Eggs to Ice Bath Immediately: As soon as the cooking time is up, use your slotted spoon to quickly transfer the eggs from the hot water directly into the ice bath. This stops the cooking process immediately and helps the egg whites contract, making them easier to peel. Let the eggs sit in the ice bath for at least 5-10 minutes, or until they are completely cool. The colder they are, the easier they will peel.
When stored properly in the refrigerator, deviled egg macaroni salad is generally safe to eat for 3 to 5 days.
Expert Tips for Making Hard Boil Eggs Pasta Salad
- Cool Ingredients Completely: Make sure the cooked macaroni and hard-boiled eggs are fully cooled before assembling the salad. Warm ingredients can cause the mayonnaise to separate and the salad to spoil faster.
- Taste and Adjust Seasoning: Before serving, taste the salad and adjust the seasoning (salt and pepper, mustard, vinegar) to your liking.
- Fold Ingredients Gently: When you make this recipe combining the ingredients, fold them in gently to avoid breaking up the macaroni and egg whites too much.
- Chill Thoroughly: Allow the deviled egg pasta salad to chill in the refrigerator for at least 30 minutes to an hour before serving to allow the flavors to meld and the salad to cool down.
- Garnish for Appeal: Before serving, you can garnish with a sprinkle of paprika, chopped fresh herbs (like dill or parsley), or a few extra slices of chopped egg for visual appeal.
- Consider Serving Temperature: This salad is best served chilled. Avoid leaving it at room temperature for extended periods, especially during warm weather. So be careful during your potluck.
- Add a Touch of Acidity: A little bit of vinegar (white, apple cider, or even pickle juice) or lemon juice in the dressing can brighten the flavors and cut through the richness of the mayonnaise.
- Serve this macaroni deviled egg salad recipe with: Steakhouse Burger, Grilled Asian Corn, and Fruit Salsa
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Deviled Egg Macaroni Salad
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Ingredients
- 6 Eggs
- 8 ounces Elbow Macaroni, uncooked
- 1 Small Red Onion, minced
- 2 stalks Celery, minced
- 1 cup Mayonnaise
- 2 teaspoons Yellow Mustard, or to taste
- 1 teaspoons Paprika, or to taste
- ¼ teaspoon Salt and Pepper, or to taste
Instructions
- Boil a pot of water and carefully add the eggs, using a slotted spoon.
- Boil the eggs for 8 minutes, then remove to a bowl of ice water to stop the cooking process.
- Meanwhile, prepare the pasta according to package directions. Drain and rinse when done.
- When the eggs are cool enough to the touch, peel and discard the shells.
- Slice the eggs in half and remove the yolks to a medium-sized bowl. Set aside.
- Chop up the egg whites, then mince the red onion and celery. Set aside.
- To the bowl with the egg yolks, add the mayonnaise, mustard and seasonings, stirring well to combine.
- Add the macaroni and stir to coat completely, followed by the red onion and celery.
- Adjust the texture with additional mayonnaise, if needed.
- Refrigerate for 1 hour, or until ready to serve.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.