If you love deviled eggs, wait until you try this Deviled Egg Pasta Salad. It's got that same creamy, tangy, paprika-dusted flavor you crave, but stretched into a big, satisfying bowl of pasta that feeds a crowd. I first made this for a backyard cookout when I had a dozen hard-boiled eggs left over and zero appetite for another plain egg salad sandwich. One bowl in, and my whole family was asking for the recipe.
The dressing is simple to throw together, the ingredients are basic pantry staples, and it chills beautifully overnight, which makes it one of those rare dishes that actually gets better the next day. Whether you're headed to a potluck, a picnic, or just want something cold and filling on a hot afternoon, this deviled egg macaroni salad is going to be your new go-to. If you're already planning your menu, you might also love my Korean Beef Bowl Recipe, Pan Seared Ribeye Steak with Garlic Butter, Honey Feta Chicken, Garlic Parmesan Bread Bites, Greek-Style Grilled Chicken With Lemon, and Cajun Honey Butter Salmon to round out the spread.
Why You'll Love This Deviled Egg Pasta Salad
This deviled egg macaroni salad earns its place on the table every single time. Here's why people keep coming back for seconds.
It tastes exactly like the deviled eggs everyone fights over at parties, just in a heartier, shareable form. The creamy mustard-mayo dressing is sharp and tangy, the mashed yolks make it rich and smooth, and the dill pickle and celery add just enough crunch to keep every bite interesting.
It's a true make-ahead dish. You actually need to chill it before serving, so there's no last-minute scramble. It travels well, holds up in the fridge for days, and scales easily if you need to double the batch.
Jump to:
- Why You'll Love This Deviled Egg Pasta Salad
- Ingredients for Deviled Egg Macaroni Salad
- How to Make Deviled Egg Pasta Salad
- Substitutions for This Deviled Egg Macaroni Salad
- Equipment You'll Need
- How to Store Deviled Egg Macaroni Salad
- Expert Tips for the Best Deviled Egg Macaroni Salad
- FAQ
- Related
- Pairing
- Deviled Egg Pasta Salad
Ingredients for Deviled Egg Macaroni Salad
Here's everything you'll need to make this deviled egg macaroni salad, plus a quick note on what each one brings to the bowl.
Ditalini pasta (8 ounces): These tiny tube-shaped pieces hold the dressing beautifully and keep the texture in line with a classic deviled egg macaroni salad. Any small pasta works here.
Hard-boiled eggs (6, cooled and peeled): The star of the show. The whites get chopped and folded into the salad, and the yolks go straight into the dressing for that signature deviled egg richness.
Mayonnaise (¾ cup): The creamy backbone of the dressing. It keeps everything rich and smooth.
White vinegar (3 tablespoons): Adds the tangy brightness that makes this deviled egg macaroni salad taste fresh instead of heavy.
Dijon mustard (1 teaspoon): Brings a gentle sharpness and a little depth. Yellow mustard works just as well if that's what you have.
Horseradish (¼ teaspoon, optional): A small but mighty addition that adds a very subtle kick in the background.
Salt (½ teaspoon) and pepper (¼ teaspoon): Basic seasoning that ties everything together.
Paprika (¼ teaspoon): Adds a soft, smoky warmth and gives the dressing that classic deviled egg color.
Celery (¼ cup, finely chopped): Crisp and cool, it gives the salad a satisfying crunch in every bite.
Dill pickle (¼ cup, finely chopped): Tangy, briny, and absolutely essential. Don't skip this.
Green onions (2, finely chopped, plus extra for garnish): Fresh and mild, they balance the richness of the dressing.
Paprika for garnish (optional): A little dusting on top makes this deviled egg macaroni salad look as good as it tastes.
See recipe card for quantities.
How to Make Deviled Egg Pasta Salad
This section keeps things short and simple so you can get it in the fridge fast.
Cook the pasta: Prepare the ditalini pasta according to package directions. Drain and rinse thoroughly with cold water, then drain again. This step is important, so don't skip it. Transfer to a large mixing bowl.
Prepare the eggs: Cut the hard-boiled eggs in half. Separate the whites from the yolks. Chop the egg whites into small pieces and add them directly to the bowl with the pasta.
Make the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, horseradish if you're using it, paprika, salt, and pepper until smooth.
Mash the yolks: Add the egg yolks to the dressing bowl and mash them in with a fork until they're mostly smooth. The dressing will have a slightly textured look from the yolks, and that's completely normal. It's what gives this deviled egg macaroni salad its character.
Combine the salad: Add the chopped celery, dill pickle, and green onions to the pasta bowl. Pour the dressing over everything and gently fold with a spatula until every piece of pasta is coated and the mix-ins are evenly distributed.
Garnish and refrigerate: Sprinkle paprika and extra green onions over the top. Cover the bowl and refrigerate for at least 2 hours before serving. This rest time lets the flavors settle and the dressing thicken up nicely.
Substitutions for This Deviled Egg Macaroni Salad
This deviled egg macaroni salad is flexible. Here are some easy swaps if you need them.
Pasta: Ditalini is ideal, but elbow macaroni, shells, or small rotini all work well. Elbow macaroni is a classic choice for deviled egg macaroni salad and gives it that old-fashioned feel.
Mustard: Yellow mustard can replace Dijon for a milder, more traditional flavor.
Vinegar: Apple cider vinegar works .
Pickles: Sweet pickle relish can replace dill pickle if you prefer a slightly sweeter version.
Horseradish: Totally optional. Leave it out if you want a milder salad.
Mayo: A mix of half mayo and half sour cream creates a slightly lighter, tangier dressing.
Equipment You'll Need
Measuring spoons
Large mixing bowl
Silicone spatula
Measuring cups
How to Store Deviled Egg Macaroni Salad
Store any leftover deviled egg macaroni salad in an airtight container in the refrigerator. It keeps well for up to 3 to 4 days. Give it a gentle stir before serving, and if the dressing has soaked in too much, a small spoonful of mayo stirred back in will bring it back to life.
This deviled egg macaroni salad does not freeze well because the mayo-based dressing breaks down and becomes watery when thawed. Keep it refrigerated and enjoy it fresh.
Expert Tips for the Best Deviled Egg Macaroni Salad
Rinse your pasta with cold water right after draining. This stops the cooking process and keeps the pasta from absorbing too much dressing before it chills.
Don't skip the 2-hour refrigeration time. The deviled egg macaroni salad needs that time for the dressing to settle into the pasta and the flavors to come together properly.
Mash the yolks very well. The smoother they are, the creamier and more even the dressing will be throughout the whole salad.
Taste and adjust before serving. After chilling, the salad may need a pinch more salt or a splash of vinegar to wake up the flavors.
Make it the night before if you can. Overnight deviled egg macaroni salad is genuinely even better than same-day, because the pasta has more time to soak up all that tangy dressing.
FAQ
What is in deviled egg salad?
Classic deviled egg salad includes hard-boiled eggs, mayonnaise, mustard, vinegar, and seasoning. This deviled egg macaroni salad version adds pasta, celery, dill pickle, and green onions to turn it into a full side dish.
What is the secret ingredient in deviled eggs?
Many cooks swear by a small amount of horseradish for that extra little kick in the background. It doesn't overpower anything, it just makes the flavor feel more layered and interesting. It's the quiet secret behind a really good deviled egg macaroni salad dressing.
What are the 5 ingredients in macaroni salad?
A basic macaroni salad typically comes together with pasta, mayonnaise, mustard, celery, and some kind of acid like vinegar or pickle juice. This deviled egg macaroni salad builds on that base with hard-boiled eggs and extra flavor layers.
What are the ingredients in egg pasta salad?
Egg pasta salad usually includes pasta, chopped hard-boiled eggs, a creamy dressing made from mayo and mustard, and crunchy mix-ins like celery or pickles. This deviled egg macaroni salad takes that combination and adds the full deviled egg flavor profile, including mashed yolks, paprika, and vinegar.
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Deviled Egg Pasta Salad
Ingredients
Equipment
Method
- Cook pasta according to package instructions. Drain well, rinse with cold water, and place in a large bowl.
- Cut the hard-boiled eggs in half, separate the whites from the yolks. Chop the whites and add to the pasta.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, white wine vinegar, horseradish, paprika, salt, and pepper.
- Mash the egg yolks with a fork and stir them into the dressing. The texture may be slightly lumpy, but this will blend well with the pasta.
- Add celery, dill pickle, and green onions to the pasta bowl.
- Pour the dressing over the pasta mixture and gently fold everything together until the pasta is well coated.
- Garnish with green onions and a sprinkle of paprika.
- Cover the bowl and refrigerate for at least 2 hours before serving.
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