When deviled eggs meet creamy macaroni salad, the result is an irresistible fusion that’s perfect for picnics, cookouts, and potlucks. This dish takes everything you love about deviled eggs—the tang, the richness, the flavor—and blends it into a pasta salad that’s lighter, easy to make, and travels well. Whether you’re looking for a make-ahead side dish for a BBQ or a simple lunch that doesn’t skimp on taste, Deviled Egg Macaroni Salad delivers every time.
Looking for inspiration? Try our Old-Fashioned Cream of Tomato Soup as a warm pairing idea.
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What Makes Deviled Egg Macaroni Salad So Popular?
A nostalgic twist on two American classics
It’s no surprise this salad earns rave reviews—it’s a mashup of two beloved classics: deviled eggs and creamy pasta salad. Both are mainstays at summer gatherings across the U.S., and together they create a rich, yet refreshing side that feels familiar and new at once.
Why it’s a crowd-pleaser at picnics and cookouts
This salad is designed to shine at outdoor events. It’s easy to prep in advance, holds up well in a cooler, and has a flavor profile that appeals to all ages. The balance of tangy mustard, creamy mayo, and subtle crunch from celery and pickles makes it a universal hit.
Healthier upgrades for modern taste buds
Unlike traditional versions that use loads of mayonnaise, this recipe balances flavor and health by blending plain Greek yogurt with light mayo. The result is a creamy dressing that still feels indulgent but cuts unnecessary calories—perfect for anyone watching their macros or WW points.
Don’t miss our Cajun Potato Soup Recipe if you want to add a spicy soup option to your meal rotation.
Essential Ingredients You’ll Need
Core ingredients that deliver flavor and texture
The heart of a great deviled egg macaroni salad lies in its ingredients. Here’s what you’ll need for a classic version:
| Ingredient | Purpose |
|---|---|
| Elbow Macaroni | Holds the dressing and mixes easily |
| Hard-Boiled Eggs | Adds richness and protein |
| Greek Yogurt & Mayo | Provides creamy texture and tang |
| Mustard | Boosts flavor with a zesty kick |
| Vinegar | Adds acidity to balance richness |
| Paprika | Gives a warm, smoky depth |
| Salt & Pepper | Essential seasoning |
Optional mix-ins and smart substitutions
If you’re looking to personalize your salad, here are some great options:
- Chopped dill pickles for tangy crunch
- Celery for freshness and texture
- Chives or green onions for mild bite
- Crumbled bacon for added savoriness
- Hot sauce for a touch of heat
- Swap elbow macaroni for small shells or rotini if you prefer
For a creative twist, discover great ideas like our Pickled Banana Peppers—a spicy-tangy flavor bomb that complements any egg-based dish.
What type of pasta works best?
Elbow macaroni is a top choice for this recipe because of its size, texture, and sauce-holding curves. But don’t feel limited—orecchiette, shells, or radiatore also work well. Just be sure to cook them al dente so they don’t turn mushy when mixed with the creamy dressing.
Check out our Sun-Dried Tomato Pasta Recipe if you’re looking to branch out from traditional pasta salads.
Step-by-Step Guide to Making Deviled Egg Macaroni Salad
Boiling the perfect eggs for texture
Start with large eggs and place them in a pot with cold water—make sure the water covers the eggs by about an inch. Bring to a boil over high heat, then immediately cover and remove from heat. Let the eggs sit for 12 minutes, then transfer them to an ice bath to stop cooking and make peeling easier. Once cooled, peel them under running water for the cleanest results.
Wondering what else to do with boiled eggs? Don’t miss our Thanksgiving Appetizer Deviled Eggs for a flavorful twist.
Cooking pasta to the right consistency
While the eggs are boiling, cook 8 oz of elbow macaroni according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process and keep it from getting gummy. Let it cool completely—this prevents the dressing from soaking in too fast.
Making the creamy deviled egg dressing
Once the eggs are peeled, slice them in half and remove the yolks. Place yolks in a mixing bowl and mash them with a fork until smooth. Stir in:
- ½ cup plain nonfat Greek yogurt
- ⅓ cup light mayonnaise
- 2 tbsp mustard (Dijon or yellow)
- 1 tbsp white vinegar
- 1 tsp hot sauce
- ½ tsp paprika
- Salt and pepper to taste
Chop the egg whites and add them to the bowl with ½ cup chopped celery and ⅓ cup chopped dill pickles. Finally, stir in the cooled pasta and mix until everything is evenly coated.
Looking for creamy ideas? Check out our Creamy Broccoli Cheese Soup Recipe for a hearty pairing.
Tips for Serving, Storing, and Prepping Ahead
How long can you store it in the fridge?
Properly stored in an airtight container, deviled egg macaroni salad lasts up to 3 days in the refrigerator. The flavors actually improve after a few hours, so it’s ideal for make-ahead planning. Be sure to give it a gentle stir before serving to refresh the dressing.
Can you freeze macaroni egg salad?
Short answer: not recommended. Freezing affects the texture of the eggs, pasta, and dressing, leading to a watery or grainy result once thawed. For best taste and appearance, enjoy this salad fresh or refrigerated only.
Make-ahead ideas for stress-free hosting
Hard-boil your eggs and cook your pasta up to 2 days in advance. Store them separately and combine everything the morning of your event. You can also prep the dressing and store it in a sealed jar to shake and pour when you’re ready to mix.
Don’t miss our Easy Pickled Okra Recipe as a unique, tangy companion on the table.
Flavor Variations and Add-Ins You’ll Love
Smoky, spicy, or crunchy—customize it your way
This dish is super versatile. Want to add more punch? Try mixing in:
- Crumbled crispy bacon for smokiness
- Chopped jalapeños for heat
- Sweet relish instead of dill pickles for a tangy-sweet finish
- Red onions or chives for bite
Looking for crunch? Try tossing in diced bell peppers, cucumbers, or even toasted sunflower seeds for a surprise texture boost.
Protein options to make it a full meal
To turn this salad into a main dish, add:
- Shredded rotisserie chicken
- Tuna or flaked salmon
- Crumbled tofu (for a vegetarian option)
- Or even diced cooked ham or turkey
These ingredients not only boost the protein content but also make this dish perfect for lunch meal prep.
Low-carb and dairy-free adjustments
On a low-carb plan? Swap elbow macaroni with chickpea pasta or spiralized zucchini. For dairy-free diners, replace Greek yogurt with unsweetened almond yogurt or a mayo-only blend. Be sure to check that your mustard and hot sauce are compliant with your dietary needs.
Want more veggie-forward flavor ideas? Learn more about our Zucchini Cornbread Casserole Recipe for a wholesome baked option.
Frequently Asked Questions About Deviled Egg Macaroni Salad
What is the difference between macaroni salad and pasta salad?
While both are cold pasta dishes, macaroni salad typically features a creamy, mayo-based dressing, often with eggs, celery, and pickles. Pasta salad usually leans toward a vinaigrette dressing and includes more vegetables, cheese, or meat. Deviled egg macaroni salad fits squarely into the creamy category but stands out thanks to its deviled egg-inspired flavor.
Can you make deviled egg pasta salad the night before?
Absolutely! In fact, making it ahead allows the flavors to meld beautifully. Prepare the salad, cover it, and refrigerate overnight. Just give it a quick stir before serving, and sprinkle on fresh chives or a pinch of paprika to freshen up the look.
Why is my macaroni salad dry?
Macaroni can absorb the dressing over time. To fix this, add a little extra Greek yogurt or mayo right before serving. Rinsing the pasta well after cooking and chilling it fully before mixing also helps prevent dryness.
Is deviled egg macaroni salad healthy?
This version is lightened up by using plain nonfat Greek yogurt and light mayo, which cuts calories and adds protein. With each 2/3 cup serving clocking in at 206 calories and 4 WW Points, it’s a satisfying and balanced choice for those watching their intake.
Final Thoughts on Making the Best Deviled Egg Macaroni Salad
Deviled egg macaroni salad is the ultimate crowd-pleasing side dish that’s as nostalgic as it is refreshing. With simple ingredients, an easy make-ahead method, and endless ways to customize it, this salad belongs at every summer table. Whether you’re headed to a backyard BBQ or prepping lunch for the week, this creamy, tangy, protein-packed dish always hits the mark.
Discover great ideas like our Better Than Sex Fruit Salad Recipe to round out your summer menu with another craveable favorite.
PrintDeviled Egg Macaroni Salad
Deviled Egg Macaroni Salad is a creamy, tangy, lightened-up summer side dish combining the nostalgic flavor of deviled eggs with the heartiness of pasta salad—perfect for BBQs, picnics, and meal prep.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes (includes chilling)
- Yield: 8 (2/3 cup) servings
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 8 large eggs
- 8 oz uncooked elbow macaroni
- 1/2 cup plain nonfat Greek yogurt
- 1/3 cup light mayonnaise
- 2 tablespoons mustard (your preferred type)
- 1 tablespoon white vinegar
- 1 teaspoon hot sauce
- 1/2 teaspoon paprika (plus more for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped celery
- 1/3 cup chopped dill pickles
- 1 teaspoon chopped chives
Instructions
- Place eggs in a large pot and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath until cold. Peel under cold running water.
- Meanwhile, cook macaroni to al dente according to package directions. Drain and rinse with cold water. Let cool completely.
- Slice peeled eggs in half. Scoop yolks into a large mixing bowl and mash with a fork.
- To the yolks, add yogurt, mayonnaise, mustard, vinegar, hot sauce, paprika, salt, and pepper. Stir until smooth and well mixed.
- Chop egg whites and add to the bowl along with celery, pickles, and pasta. Stir to combine evenly.
- Top with extra paprika and chopped chives. Chill for at least 1 hour or serve immediately.
Notes
- Chilling improves flavor—make ahead if possible.
- Use other pasta shapes like shells or rotini if desired.
- Sub in sweet relish or bacon for different flavor profiles.
- Store leftovers in the fridge for up to 3 days.
- Not suitable for freezing due to texture changes.
