Name: Deviled Egg Macaroni Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 8 oz elbow macaroni; 6 hard-boiled eggs, peeled; ½ cup mayonnaise; 1 tbsp yellow mustard; 1 tbsp apple cider vinegar; 1 tsp sugar; ½ tsp paprika, plus more for garnish; ¼ cup dill pickle relish; ¼ cup finely chopped red onion; ¼ cup chopped celery; Salt and pepper to taste; Optional: chopped chives or parsley for garnish

Why You’ll Love This Recipe

I love making this recipe because it’s a crowd-pleaser that feels both nostalgic and unique. It brings the comfort of familiar flavors with a little twist. The creamy texture, bold tang, and crunch from celery or onion make every bite feel balanced and full of flavor. Plus, it’s quick to throw together and easy to double for larger gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni, cooked and cooled
Hard-boiled eggs
Mayonnaise
Yellow mustard
Dijon mustard
Apple cider vinegar
Sweet pickle relish
Celery, finely chopped
Red onion, finely chopped
Paprika (for garnish)
Salt and pepper to taste

directions

I start by boiling the macaroni according to the package instructions until al dente. Then I drain and let it cool completely.
While the pasta cools, I peel and chop the hard-boiled eggs. I like to keep some yolks aside to mash separately for a more deviled flavor.
In a large bowl, I mix mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, and sweet relish. Then I stir in the mashed yolks for that signature deviled egg base.
I add the chopped whites, celery, and red onion to the bowl.
Once the macaroni is cooled, I mix it in gently with the rest of the ingredients until everything is evenly coated.
I season with salt and pepper, then garnish with a sprinkle of paprika before serving or chilling.

Servings and timing

This recipe makes about 6 to 8 servings. It takes roughly 10 minutes to prep and 10 minutes to cook, plus about 30 minutes of chilling time if I want to serve it cold.

Variations

Sometimes I switch things up by using dill relish instead of sweet, or adding a dash of hot sauce or cayenne for heat. I’ve also stirred in chopped bacon or olives for extra layers of flavor. For a lighter version, I’ve used Greek yogurt or a mix of yogurt and mayo.

storage/reheating

I store the salad in an airtight container in the fridge for up to 3 days. I give it a good stir before serving again, and if it looks a little dry, I mix in a spoonful of mayo. I don’t reheat this dish—it’s best served cold or at room temperature.

FAQs

How far in advance can I make this?

I usually make it up to a day in advance. The flavors meld nicely overnight, making it taste even better the next day.

Can I use store-bought boiled eggs?

Yes, I’ve used pre-boiled eggs to save time and it works just fine. I just make sure they’re fresh and peeled well.

What pasta shape works best?

Elbow macaroni is my go-to, but I’ve also used small shells or rotini. I prefer small shapes that hold the dressing well.

Is this recipe gluten-free?

Not by default, but I can use gluten-free pasta to make it gluten-free. Just watch the cook time on the package.

Can I freeze Deviled Egg Macaroni Salad?

I don’t recommend freezing it. The texture of the eggs and mayonnaise changes too much after thawing.

Conclusion

This Deviled Egg Macaroni Salad is a perfect blend of creamy, tangy, and hearty. I find it’s one of those dishes that disappears quickly at gatherings and always brings a bit of comfort with it. Whether I’m making it ahead for a busy weekend or adding it to a summer cookout, it’s a go-to favorite.