• Home
  • About Me
  • Contact Me
  • Blog
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Carrie’s Experimental Kitchen

  • Home
  • Recipe Index
  • Ethnic Cuisines
    • Asian
    • French
    • German
    • Irish
    • Italian
    • Mediterranean
    • Mexican
    • Portuguese
  • Testimonials
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Shop
  • Recipe Index
  • About Me
  • Contact Me
×
Home » Recipes » Salad Recipes

May 15, 2022 · Leave a Comment

Deviled Egg Macaroni Salad

Salad Recipes

1684 shares
  • Share
  • Tweet
  • Email
  • Threads
  • Bluesky
Jump to Recipe -
Deviled Egg Macaroni Salad in white bowl with spoon and name on photo.
A photo of Deviled Egg macaroni Salad with description.
A collage photo of Deviled Egg Macaroni Salad

This macaroni salad tastes just like deviled eggs with a creamy Dijon mustard, paprika and mayonnaise dressing. 

Deviled Egg Macaroni Salad in a white serving bowl.

Deviled eggs and macaroni salad are Summertime staples at picnics and gatherings so why not combine the two? There is just something about grilling season and serving a burger with salad for dinner; especially on hot nights. 

Many people add eggs to their macaroni salad. I however, never usually do. 

Instead I add a bunch of chopped veggies for an extra crunch. This Deviled Egg Macaroni Salad was deliciously creamy and would make a tasty addition to any menu.

This salad yields 6 cups (or 12 half-cup servings), but you can use the servings adjuster in the recipe card to make for a crowd. 

What are Deviled Eggs?

Deviled eggs are eggs that have been hard boiled, shelled, cut in half, and filled with a paste; usually from the egg yolks, mustard and mayonnaise. 

There are many different flavor combinations like shared in this 32 Ways to Make Deviled Eggs post. 

A closeup of deviled egg macaroni salad in a bowl.

How do make Hard Boil Eggs?

To prevent cracking, remove eggs from refrigeration about 30 minutes prior to boiling. Place eggs in a saucepan and cover with cold water.

Bring the water to a boil;  then allow to simmer for approximately 6 minutes. Allow the eggs to rest for 1 minute; then cool the eggs down in cold water until they're cool and can be peeled. 

Eggs will be done if you can spin them on their vertical axis. If they fall to the side, they’re not done. Hard boiled eggs will last in the refrigerator for 7 days. 

Equipment Needed

To make this Deviled Egg Macaroni Salad, you'll need the following: 

  • Large Pot (or Pasta Pot)
  • Colander
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Small Bowl
  • Whisk
  • Serving Bowl

Creamy Deviled Egg Macaroni Salad in a white bowl.

Ingredients Needed

For this recipe you'll need the following ingredients: 

Macaroni Pasta: You can also use similar size pasta like gemelli, ditalini or shells. 

Hard Boiled Eggs: See above for how to make hard boiled eggs. 

Mayonnaise: We've been a Hellmann's mayonnaise family for generations and prefer the taste in my salads; however, you can use whichever brand you prefer.

Mustard: I made this salad with Dijon mustard; however, I've made deviled eggs with spicy brown mustard and even wasabi paste in my egg salad. Any type will work, but the flavor may vary slightly. 

Celery: I like a little crunch in my macaroni salad so I added some celery. You can also add chopped peppers, cucumbers, tomatoes and/or onions. 

Sweet Paprika: In the 1970's, deviled eggs always had some paprika sprinkled on top as a garnish. You can use a bit to sprinkle on top of this macaroni salad before serving too. 

Deviled Egg Macaroni Salad in a bowl with serving spoon.

How do you make Deviled Egg Macaroni Salad?

Start by adding water and a few dashes of salt to a medium pot and bring to a boil over high heat. Add the macaroni and stir occasionally until cooked through; approximately 8-10 minutes. 

Drain the water from the macaroni in a colander; then rinse under cold water to stop the cooking process and cool down the pasta. Add the drained pasta to a large mixing bowl. 

Next, peel the eggs, rinse off any remaining shells; then dice and add to the pasta along with the chopped celery. In a small bowl, combine the mayonnaise and mustard; then whisk until blended.

Pour into the pasta; then mix until all of the macaroni is coated. Place the salad in a serving bowl, garnish with paprika; then refrigerate for at least 2 hours before serving. 

Shelf Life

Macaroni salad has a shelf life of 3-5 days if stored tightly in the refrigerator. You can make this salad the day before to allow for a few extra days for the leftovers once served. 

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

Deviled Egg Macaroni Salad in white bowl with spoon and name on photo.

More Pasta Salad Recipes

  • Dill Macaroni Salad
  • Tricolor Supreme Pasta Salad
  • Tuna Macaroni Salad {Gluten Free}
  • Bacon Ranch Pasta Salad

SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!

Deviled Egg Macaroni Salad in a bowl with serving spoon.

Deviled Egg Macaroni Salad

Carrie's Experimental Kitchen
This macaroni salad tastes just like deviled eggs with a creamy Dijon mustard, paprika and mayonnaise dressing. 
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Resting Time 2 hours hrs
Total Time 2 hours hrs 30 minutes mins
Course Salads
Cuisine American
Servings 12

Equipment

  • Large Pot (or pasta pot)
  • Colander
  • Mixing Bowl
  • Chef Knife
  • Cutting Board
  • Small Bowl
  • Whisk
  • serving bowl

Ingredients
  

  • 2 cups macaroni
  • 4 hard boiled eggs
  • ½ cup diced celery
  • 1 cup mayonnaise
  • ¼ cup dijon mustard
  • sweet paprika (garnish)

Instructions
 

  • Start by adding water and a few dashes of salt to a large pot and bring to a boil over high heat.
  • Add the macaroni and stir occasionally until cooked through; approximately 8-10 minutes.
  • Drain the water from the macaroni in a colander; then rinse under cold water to stop the cooking process and cool down the pasta. Add the drained pasta to a large mixing bowl.
  • Peel the eggs, rinse off any remaining shells; then dice and add to the pasta along with the chopped celery.
  • In a small bowl, combine the mayonnaise and mustard; then whisk until blended. Pour into the pasta; then mix until all of the macaroni is coated.
  • Place the salad in a serving bowl, garnish with paprika; then refrigerate for at least 2 hours before serving.

Notes

Please read the entire post for additional instructions and/or substitutions. 

Nutrition

Calories: 221kcalCarbohydrates: 14gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 70mgSodium: 201mgPotassium: 82mgFiber: 1gSugar: 1gVitamin A: 121IUVitamin C: 0.2mgCalcium: 18mgIron: 1mg
Keyword eggs, pasta
Tried this recipe?Let us know how it was!

CONNECT WITH ME ON SOCIAL MEDIA

FACEBOOK | X | PINTEREST | INSTAGRAM

More Salad Recipes

  • chicken salad made with bacon and ranch dressing
    Bacon Ranch Chicken Salad
  • a spoon in a bowl of asian coleslaw
    Creamy Asian Style Coleslaw
  • a bowl of mexican style corn salad
    Mexican-Style Corn Salad
  • a white bowl filled with buffalo style chicken salad
    Buffalo-Style Chicken Salad
Previous Post: « Sun Dried Tomato Turkey Burgers
Next Post: 26 BBQ Sauces, Marinades and Brines »

Reader Interactions

Leave a ReplyCancel reply

Primary Sidebar

Welcome

Not sure what to make for dinner? The ingredients for a quick and easy family-friendly home cooked meal are right in front of you. Join me as experiment with new recipes sourced by local, fresh ingredients. Enjoy!

Stay up to date

Categories

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  • Privacy Policy
  • Terms & Conditions
  • Contact

Copyright © 2025 · Carrie's Experimental Kitchen