Summer potlucks, backyard barbecues, and lazy weekend lunches call for bright, creamy, and comforting sides. This Deviled Egg Macaroni Salad delivers everything you want in a crowd-pleasing dish: tender elbow macaroni, rich hard-boiled eggs, tangy pickles, and a smooth, slightly spicy dressing that echoes classic deviled egg flavors. It’s easy to make, adaptable, and the sort of recipe you’ll come back to again and again.

Before we dive into the step-by-step method, here’s a quick glance at what you’ll need. The ingredient list is simple and pantry-friendly, and the technique is forgiving—perfect for cooks of all levels who want big flavor without fuss.

Ingredients

8 ounces elbow macaroni
6 large eggs, hard-boiled
1 cup mayonnaise
2 tablespoons yellow mustard
Salt and pepper to taste
1/4 cup dill pickle, chopped
1/4 cup red onion, finely chopped
2 tablespoons celery, finely chopped
1 teaspoon paprika

Why this Deviled Egg Macaroni Salad works

This salad combines two beloved comfort classics—macaroni salad and deviled eggs—into one cohesive, flavorful dish. The elbow macaroni provides the perfect texture: tubular shapes that cradle the creamy dressing and capture little bits of chopped egg, pickle, and veg. The hard-boiled eggs are both mixed in and folded gently to offer soft curds that mimic the filling of deviled eggs. A touch of mustard and the bright bite of dill pickles keep the richness from feeling heavy, while paprika adds that familiar smoky color and aroma.

Make-ahead tips and variations

Deviled Egg Macaroni Salad is an excellent make-ahead option. Prepare it a few hours before serving and let it chill in the refrigerator to let the flavors meld. If you’re making it a day in advance, hold back a little mayonnaise and add it before serving if the salad seems dry. For a lighter version, substitute part of the mayonnaise with plain yogurt or a plant-based mayo. If you like more crunch, add chopped dill or sweet pickles, or sprinkle extra paprika and a few snips of fresh chives on top just before serving.

Equipment

Large pot for boiling pasta
Medium saucepan for eggs (optional; you can use the same pot as pasta if timing permits)
Large mixing bowl
Colander
Mixing spoon or spatula
Measuring cups and spoons

Step-by-step instructions

Follow these clear, numbered steps to make this Deviled Egg Macaroni Salad. The directions have been rewritten to be easy to follow while keeping the same ingredient quantities and the original order of operations.

Cook the elbow macaroni: Bring a large pot of salted water to a rolling boil. Add 8 ounces elbow macaroni and cook according to the package instructions until al dente—tender but still slightly firm to the bite. This usually takes about 7–9 minutes depending on your pasta. Once cooked, drain the pasta in a colander and rinse briefly under cool water to stop the cooking and to cool the noodles for the salad. Shake off excess water and transfer the macaroni to a large mixing bowl.
Prepare the hard-boiled eggs: While the pasta is cooking (or beforehand), place 6 large eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a gentle boil over medium-high heat. Once the water reaches a full boil, turn off the heat, cover the pan, and let the eggs sit for 9–12 minutes depending on how firm you like the yolks—9 minutes yields slightly creamier yolks, 12 minutes gives fully set yolks. After the resting time, drain the hot water and transfer the eggs to a bowl of ice water or run under cold water until completely cool. Peel the eggs and set aside.
Chop the eggs and vegetables: Slice or roughly chop the peeled eggs. You want a mix of small chunks and a few slightly larger pieces so the salad has a pleasing texture and distribution of egg. Finely chop 1/4 cup red onion and 2 tablespoons celery, and measure out 1/4 cup chopped dill pickles. Add the chopped eggs, onion, celery, and pickles to the bowl with the cooled macaroni.
Make the dressing: In a small bowl or measuring cup, combine 1 cup mayonnaise and 2 tablespoons yellow mustard. Season with salt and pepper to taste. Whisk or stir until the mixture is smooth and well combined. The dressing should be creamy and tangy—the mustard provides that classic deviled egg flavor without overpowering the other ingredients.
Toss everything together: Pour the dressing over the macaroni, eggs, and chopped vegetables. Using a large spoon or spatula, gently fold the mixture until all ingredients are evenly coated. Be careful not to overmix; you want the egg pieces to remain slightly chunky rather than turning into a uniform paste. Taste and adjust seasoning with additional salt and pepper if needed.
Finish with paprika and chill: Sprinkle 1 teaspoon paprika over the salad and fold lightly to distribute some of the color and flavor. For best results, cover the bowl and refrigerate the Deviled Egg Macaroni Salad for at least 30 minutes to an hour to let the flavors meld. Chill longer—several hours or overnight—for even better flavor development. Before serving, give the salad a gentle stir and re-season if necessary.

Serving suggestions

This Deviled Egg Macaroni Salad is versatile and pairs well with a variety of mains. Serve it alongside grilled chicken, roasted vegetables, or a bold green salad for contrast. It’s also a great side for sandwiches or as part of a buffet. For a picnic, pack the salad in an insulated container and add a sprinkle of extra paprika or fresh herbs just before serving.

Storage

Store leftover Deviled Egg Macaroni Salad in an airtight container in the refrigerator for up to 3–4 days. Because it contains mayonnaise and eggs, keep it chilled and discard if it has been left at room temperature for more than two hours. If the salad seems a bit dry when you reheat or serve it later, fold in a tablespoon or two of mayonnaise to restore creaminess.

Flavor tweaks and additions

For extra tang, add a teaspoon of apple cider vinegar or a squeeze of lemon juice to the dressing.
Stir in chopped fresh herbs like dill, parsley, or chives for brightness.
For a touch of heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing.
To increase crunch, fold in finely chopped bell pepper or a handful of toasted sunflower seeds.
If you prefer a creamier texture, mash a few of the chopped egg yolks into the dressing before combining with the macaroni.

Frequently asked questions

Can I use a different type of pasta? Yes. Small shapes like shells, rotini, or small bow ties all work well because they capture the dressing. Keep the total pasta amount to 8 ounces to maintain the balance of ingredients.

How do I get perfectly cooked hard-boiled eggs? Use the method above—bring to a boil, turn off the heat, cover, and let sit for 9–12 minutes—then shock in ice water. This yields tender whites and well-set yolks without the green ring.

Can I make this dairy-free or lighter? Absolutely. Substitute some or all of the mayonnaise with plain yogurt or a plant-based mayo for a lighter version. The texture will change slightly, but the overall flavor should remain balanced.

Notes on ingredients

This recipe uses straightforward, easily sourced ingredients. The proportions are designed to create a creamy, tang-forward salad where the eggs and macaroni are the stars. Stick to the specified amounts for the best texture: 8 ounces of elbow macaroni provides the right pasta-to-dressing ratio, and 6 large eggs ensure noticeable pockets of egg throughout. The 1 cup of mayonnaise and 2 tablespoons of yellow mustard form the backbone of the dressing; they create the classic deviled egg flavor without overpowering the other components. Finally, keep the paprika for finishing—that small visual and aromatic touch makes the salad feel complete.

Final thoughts

Deviled Egg Macaroni Salad is the kind of recipe that makes people smile: familiar, comforting, and just playful enough to feel new. It’s easy to scale, simple to adapt, and endlessly snackable. Whether you’re serving a crowd or meal-prepping for the week, this salad delivers creamy, tangy, and satisfying bites that are sure to be a hit.

Ready to make it? Gather your 8 ounces elbow macaroni, 6 large eggs, and the rest of the ingredients, and follow the step-by-step directions above. You’ll have a bright, flavorful Deviled Egg Macaroni Salad that tastes like a classic with a clever twist.