Looking for a side dish that combines two all-time favorites? This Deviled Egg Pasta Salad is the creamy, tangy fusion of traditional deviled eggs and classic macaroni salad — and it’s bound to become a staple at your picnics, potlucks, and barbecues.
With tender pasta, perfectly cooked eggs, a rich and zesty dressing, and just the right touch of crunch, this salad is comforting, flavorful, and easy to make ahead. It’s everything you love about deviled eggs — the mustard, the creaminess, the seasoning — turned into a hearty and satisfying pasta dish that can feed a crowd or serve as a meal all on its own.
Serve it chilled, garnished with paprika and green onions, and watch it disappear in minutes!
🛒 Ingredients
- 8 ounces elbow macaroni (about 2 cups dry)
- 6 large eggs
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard (optional for extra tang)
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons sweet pickle relish (optional but recommended)
- ½ cup celery, finely diced
- ¼ cup red onion, finely diced
- Paprika, for garnish
- Chopped green onions or chives, for garnish
👩🍳 Instructions
- Cook the pasta
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain, rinse under cold water, and set aside. - Boil the eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Drain, cool under cold water, and peel. - Chop the eggs
Slice the eggs in half. Separate the yolks into a bowl and mash them with a fork. Chop the egg whites and set aside. - Make the dressing
To the mashed yolks, add mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, pepper, and sweet relish. Stir until smooth and creamy. - Assemble the salad
In a large mixing bowl, combine the cooked pasta, chopped egg whites, celery, and red onion. Pour in the dressing and stir gently to coat everything evenly. - Chill and serve
Refrigerate for at least 1 hour to allow the flavors to meld. Just before serving, sprinkle with paprika and top with chopped green onions or chives.
🍽 Nutrition Information (per serving – serves 6)
- Calories: 310
- Protein: 10g
- Carbohydrates: 28g
- Fat: 18g
- Saturated Fat: 3g
- Sugar: 3g
- Fiber: 1g
- Sodium: 360mg
Nutrition may vary slightly depending on ingredients used.
✅ Tips & Tricks
- Make ahead: This salad tastes even better the next day — perfect for prepping before a party or picnic.
- Want more tang? Add a splash more vinegar or extra Dijon mustard to intensify the deviled egg flavor.
- For extra creaminess: Stir in a tablespoon of sour cream or Greek yogurt.
- Add-ins: Try diced pickles, bacon bits, or shredded cheddar for a fun twist.
- Egg texture: Chop the egg whites finely if you want a smoother consistency; leave them chunkier for texture.
🍴 Serving Suggestions
Serve this salad as a side for:
- BBQ ribs or pulled pork
- Grilled burgers or hot dogs
- Fried chicken
- Sandwich platters
Or enjoy it as a light lunch with a side of toast or crackers!
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