Deviled Egg Macaroni Salad

Table of Contents

Deviled Egg Macaroni Salad – A Creamy, Crowd-Pleasing Recipe

There are few dishes that can turn a simple meal into a memory, and this Deviled Egg Macaroni Salad is one of them. Creamy, tangy, and loaded with flavor, it combines the nostalgic comfort of deviled eggs with the hearty satisfaction of pasta salad. It’s the kind of recipe that feels like it’s been passed down from generation to generation—perfect for potlucks, picnics, family barbecues, or just an easy weeknight side. Every bite delivers the richness of mayonnaise and mustard, the crunch of celery, and the subtle brininess of olives, all tied together with tender pasta and perfectly cooked eggs.

Why You’ll Love This

Classic with a twist – It’s like enjoying deviled eggs and pasta salad at the same time.
Crowd-pleaser – Ideal for gatherings, this dish vanishes fast.
Balanced textures – Creamy dressing, tender pasta, and a little crunch in every bite.
Make-ahead friendly – Tastes even better after chilling overnight.
Comfort food appeal – Familiar, flavorful, and always satisfying.

A Story Worth Sharing

When I first made this salad for a summer cookout, I wasn’t sure how it would be received. My father-in-law, who usually insists he doesn’t like pasta salads, took a cautious scoop. Minutes later, he went back for seconds—then thirds. By the end of the day, he was asking if I’d make it again for the next family gathering. That’s when I knew this wasn’t just another side dish.

What Makes It Special

Hard-boiled eggs – The heart of this recipe, giving it that deviled egg richness.
Mustard and relish – A zesty tang that cuts through the creaminess.
Fresh dill – Bright, herby notes that keep it light and flavorful.
Black olives & pimientos – A pop of color and savory brininess.
Celery – Fresh crunch for perfect balance.

Making It Happen

Start by cooking the macaroni until it’s just tender, then rinse it under cool water so it doesn’t stick together. While that’s cooling, prepare your hard-boiled eggs until the yolks are golden and the whites are firm. Slice them and set aside.

In a large mixing bowl, whisk together mayonnaise, sour cream, mustard, and relish until smooth and creamy. This is the flavorful base that makes the pasta salad shine. Add in the celery, olives, pimientos, dill, paprika, and season with salt and pepper. Toss in the cooled pasta, making sure each piece is coated in the dressing. Finally, fold in the eggs gently so they stay chunky but don’t break apart. Garnish with green onions, and let the salad chill in the refrigerator until it’s ready to serve.

You Must Know

Cool pasta completely – Warm pasta absorbs too much dressing and turns gummy.
Use real mayo – Best Foods or Hellman’s give the richest flavor.
Don’t skip the chill – At least 2 hours in the fridge deepens the flavor.
Slice eggs last – They hold shape better when mixed in at the end.

Serving Ideas

This Deviled Egg Macaroni Salad pairs perfectly with grilled chicken, ribs, or burgers. It’s also great next to fried chicken or barbecue pulled pork. For drinks, serve with iced tea, lemonade, or even a crisp glass of white wine for a summer gathering.

Make It Different

Healthier swap – Use Greek yogurt instead of sour cream.
Low-carb option – Try cauliflower florets in place of pasta.
Extra flavor – Add crumbled bacon for a smoky touch.
Spicy twist – Stir in a bit of hot sauce or diced jalapeños.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold, so no reheating is needed. If it looks a little dry after chilling, stir in an extra spoonful of mayo or sour cream before serving.

Success Tips

Cook pasta just until al dente—it will soften as it sits in the dressing.
Taste and adjust seasoning before chilling; flavors intensify as it rests.
Make it a day ahead for potlucks—overnight chilling makes it even better.

Frequently Asked Questions

1. Can I make this ahead of time?
Yes! It actually tastes better the next day after the flavors meld together.

2. What’s the best pasta to use?
Small shapes like salad macaroni or ditalini work best because they hold the dressing well.

3. Can I use dill pickles instead of relish?
Absolutely. Finely chop them and use the same measurement.

4. How do I keep the eggs from crumbling?
Fold them in gently at the very end with a spatula.

5. Is this recipe gluten-free?
Not as written, but you can swap the pasta for a gluten-free version.