Two favorite salads got mashed together into something totally new : Deviled Egg Macaroni Pasta Salad. It’s creamy , it’s tangy , and it’s kinda fun to eat. You get the soft egg bits mixed with chewy pasta—and that unexpected twist makes it a hit at picnics , barbecues , or just a weeknight meal.
This salad’s big draw is how easy it is to whip up and how well it feeds a crowd . You just boil pasta , chop eggs , mix a simple dressing , and you’re done . Whether it’s Fourth of July cookouts or family dinners , everyone digs in—and no one minds when there’s leftovers in the fridge for days .
What is Deviled Egg Macaroni Pasta Salad?
Deviled Egg Macaroni Pasta Salad joins two classics : deviled eggs and macaroni salad . Deviled eggs start with hard-boiled eggs that are split in half , then the yolks are mashed with mayo , mustard , vinegar , and spice . Macaroni salad is elbow macaroni tossed in a creamy mix , often with celery , onions , and peppers . When you stir chopped eggs and that zesty yolk mix into the pasta , you get a little bit of both worlds—old new school style.
Ingredients for Deviled Egg Macaroni Pasta Salad
- Pasta : About 3 cups cooked elbow macaroni (or shells , cavatappi—whatever you got ).
- Dressing : ½ cup mayonnaise , 1 tablespoon mustard , a splash of vinegar , pinch of salt and pepper.
- Eggs : 4–5 hard-boiled eggs , finely chopped.
- Veggies : Diced celery , onion , and bell pepper for crunch and color.
- Garnish : A dusting of paprika or fresh herbs if you want to fancy it up .
Directions for Making Deviled Egg Macaroni Pasta Salad
Step 1 : Cook the Pasta
Fill a pot with water , add salt , bring to a boil . Toss in macaroni and cook till al dente . Drain and rinse under cold water so it stops cooking .
Step 2 : Prep the Eggs
Place eggs in a pot of cold water . Bring to a boil , then cover and remove from heat . Wait 12 minutes , then dunk them in ice water . Peel and chop . In a bowl , mash yolks with mayo , mustard , vinegar , salt , and pepper until smooth .
Step 3 : Mix Everything
In a big bowl , stir pasta together with the yolk spread . Fold in chopped egg whites and veggies . Taste and add more salt or pepper if it seems bland .
Step 4 : Chill Before Serving
Cover and chill for at least an hour so flavors blend . Serve cold with a sprinkle of paprika .
Variations and Substitutions
Healthier Version
Swap Greek yogurt for mayo and use whole-grain pasta . Still creamy , but a bit lighter .
Vegan Option
Try vegan mayo and crumble tofu instead of eggs . Season the tofu like deviled yolk and you’re set .
Spicy Kick
Add diced jalapeños , a dash of hot sauce , or even sriracha . Perfect for those who like it fiery .
Herbs & Spices
Mix in fresh dill , chives , or garlic powder . Little tweaks can change it up big time .
Tips for the Perfect Pasta Salad
- Don’t overcook the pasta . Al dente holds up best in salads .
- Salt the boiling water ; it seasons from the inside out .
- Balance the creamy dressing with crunchy veggies .
- Serve chilled . Store left-overs in a sealed container and eat within 3–5 days .
Serving Suggestions
This pasta salad is awesome next to grilled chicken , ribs , burgers , or sandwiches . You can serve it cold or let it sit at room temp for a bit—either way it’s delicious . For looks , use a bright bowl and top with parsley or extra paprika .
Nutritional Information
You get protein from the eggs , carbs from the pasta , and vitamins from the veggies . It’s rich , so watch your portion sizes if you’re counting calories .
FAQs
What can I use instead of mayo?
Greek yogurt , avocado , or vegan mayo all work . Each gives a different twist .
Can I make it ahead?
Yes . Make it a day before and keep it chilled in a tight container .
How long does it last?
About 3–5 days in the fridge . Check smell and taste before eating old portions .
Can I add bacon or cheese?
Sure thing ! Crumbled bacon or shredded cheese is tasty . Just watch the salt .
Conclusion
Deviled Egg Macaroni Pasta Salad is that perfect mix of familiar and new . It brings smiles , and you can tweak it to fit your taste . Give it a try at your next get-together and see how fast it disappears .
Deviled Egg Macaroni Pasta Salad
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 2 cups elbow macaroni uncooked
- 6 large eggs
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ½ cup celery diced
- ½ cup green onion sliced
- ½ cup sweet pickle relish
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente, about 8-10 minutes. Drain in a colander and rinse under cold water to cool. Set aside.
- While the pasta is cooking, fill a pot with water and add the eggs. Bring to a boil, then cover and remove from heat. Let the eggs sit in hot water for 12 minutes. Transfer the eggs to an ice bath for about 5 minutes to cool. Peel and chop the eggs into small pieces.
- In a mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, black pepper, and paprika. Whisk until well combined.
- In a large mixing bowl, combine the cooled macaroni, chopped eggs, diced celery, sliced green onion, and sweet pickle relish.
- Pour the dressing over the pasta mixture and stir gently until everything is evenly coated.
- Cover the pasta salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
