If you love deviled eggs and you’re a sucker for pasta salad, this recipe will blow your mind. It’s a mash-up of two picnic favorites, and it’s creamy, tangy, and perfectly satisfying. Whether you’re whipping this up for a family barbecue, a potluck, or just to snack on during the week, you’ll find yourself coming back for seconds (and thirds). This dish has everything—a velvety dressing, tender macaroni, a hint of spice, and crunchy veggies. Bonus? It’s easy to make and even easier to love.

I first made this recipe for a summer family reunion a few years ago, and let’s just say it was an instant hit. My aunt, who’s notorious for her deviled eggs, insisted on “supervising” my attempt to recreate her famous filling in pasta salad form. By the time the bowl hit the buffet table, we had polished off half of it while “taste-testing.” That creamy dressing and soft macaroni, mixed with crunchy celery and a touch of paprika—it’s impossible to resist. Now it’s a must-have at every summer gathering, but honestly, I’ll make it any time of year because it’s just that good.

A little backstory: Deviled eggs meet pasta salad

Deviled eggs have been a staple at parties and picnics since the 18th century, though their roots trace back to ancient Rome. The term “deviled” came about in the 19th century, referring to spicy or zesty foods. Pairing that bold, creamy filling with macaroni is a genius move, blending the classic flavors of deviled eggs with the versatility of pasta salad. Over the years, this combo has gained popularity as a crowd-pleaser, especially in the U.S. It’s comfort food with a zingy twist, and every bite feels like a party in your mouth.

Let’s talk ingredients: The stars of the show

Macaroni pasta: The foundation of this salad, macaroni soaks up the creamy dressing like a champ. You can swap it with other short pastas like rotini or penne if you’re in a pinch. Cook it just until al dente, so it holds its shape in the salad.
Hard-boiled eggs: The heart of the recipe, these bring richness and that signature deviled egg flavor. Pro tip: Use eggs that are a few days old—they’re easier to peel!
Plain Greek yogurt: This lightens up the dressing without sacrificing creaminess. If you prefer, you can use sour cream or stick to all mayo for a richer taste.
Mayonnaise: The classic base for any deviled egg filling, mayo adds that luscious texture.
Dijon mustard: For that zesty tang that makes deviled eggs so irresistible. If you don’t have Dijon, a little yellow mustard works too.
Red onion: Adds a sharp, crunchy bite. If raw onion is too strong for you, soak it in cold water for 10 minutes to mellow the flavor.
Celery: Brings crunch and freshness to balance the creamy dressing. Look for crisp, firm stalks.
Fresh chives: These add a mild oniony flavor and a pop of color. Parsley works too if you’re out of chives.
Paprika: The smoky, slightly sweet finish ties everything together. A sprinkle of smoked paprika can take it to the next level.
Sea salt: Just enough to bring out the flavors without overpowering them.

Kitchen gear: What you’ll need

You don’t need any fancy tools for this recipe, which makes it even better. Here’s what I recommend:

A large pot: To cook your pasta to perfection.
A mixing bowl: For combining everything without spilling all over your counter.
A small bowl: To mash the egg yolks into a creamy dressing.
A colander: For draining the pasta.
A fork: Perfect for mashing the yolks (no fancy gadgets required).
A sharp knife: For chopping the veggies and eggs.

Step-by-step: Making deviled egg macaroni pasta salad

Cook the macaroni: Bring a large pot of salted water to a boil and cook the macaroni for 8–10 minutes (or follow the package instructions). You want it al dente—not mushy. Drain it, rinse under cold water to stop the cooking, and set it aside in a large bowl.
Prep the eggs: Slice the hard-boiled eggs in half and gently scoop out the yolks. Place the yolks in a small bowl and chop the egg whites into bite-sized pieces. Toss the whites into the bowl with the pasta.
Make the dressing: Use a fork to mash the egg yolks until smooth. Stir in the Greek yogurt, mayonnaise, and Dijon mustard until it forms a creamy mixture. Give it a quick taste test and adjust the mustard or mayo to your liking.
Combine everything: Add the chopped red onion and celery to the pasta bowl. Pour the egg yolk dressing over the top and gently stir everything together until evenly coated.
Add the finishing touches: Sprinkle in the fresh chives, paprika, and a pinch of sea salt. Stir gently to combine.
Chill and serve: This salad tastes best after chilling for at least an hour, so the flavors meld together. If you’re short on time, you can eat it right away, but trust me, it’s worth the wait.

Variations: Make it your own

Vegan version: Swap the eggs for crumbled tofu, use vegan mayo, and a touch of turmeric for that signature yellow color.
Low-carb twist: Replace the macaroni with cauliflower florets for a keto-friendly version.
Add some protein: Toss in diced ham, crumbled bacon, or shredded chicken to make it a full meal.
Spicy kick: Add a dash of hot sauce or some chopped jalapeños for heat.
Seasonal swap: Mix in roasted veggies like asparagus or bell peppers for a seasonal touch.

Serving ideas: Presentation is everything

For a party, serve this salad in a pretty glass bowl so the layers of pasta and veggies show through. Garnish with a few extra chives and a sprinkle of paprika on top. If it’s a casual family dinner, serve it alongside grilled chicken or burgers. For an easy weeknight meal, just pile it onto your plate and dig in.

Pair it with the perfect drink

This salad pairs beautifully with crisp, refreshing drinks. A glass of chilled white wine like Sauvignon Blanc or Pinot Grigio is a great choice. If you’re more into beer, a light lager or wheat beer works wonderfully. For a non-alcoholic option, try sparkling water with a twist of lemon or lime—it’s simple and refreshing.

Storing and reheating tips

This salad keeps well in the fridge for 3–4 days, making it perfect for meal prep. Store it in an airtight container to keep it fresh. If it dries out a bit, stir in a tablespoon of mayo or yogurt to revive the creaminess. Since it contains eggs and dairy, it’s best not to leave it out at room temperature for more than two hours.

Scaling the recipe: Big crowd? No problem

To double the recipe, simply use a full pound of macaroni and double all the ingredients. Just make sure you’ve got a big enough mixing bowl! For smaller portions, halve the recipe, but keep the proportions of the dressing ingredients the same for that perfect creamy consistency.

Potential issues (and how to avoid them)

Too dry? Add a little more mayo or yogurt to loosen it up.
Overcooked pasta? Rinse it under cold water immediately to stop the cooking.
Dressing too tangy? Add a pinch of sugar to balance the flavors.

Time to give it a try!

This deviled egg macaroni pasta salad is the kind of recipe you’ll want to make again and again. It’s creamy, tangy, and has just the right amount of crunch. Plus, it’s so easy to customize! Whether you’re packing it for lunch, bringing it to a potluck, or enjoying it as a side dish, it’s guaranteed to impress. Give it a try, and don’t forget to make it your own.

FAQs

1. Can I make this ahead of time?
Absolutely! In fact, it tastes even better the next day after the flavors have had time to meld together.

2. What’s the best way to peel hard-boiled eggs?
Use slightly older eggs and chill them in ice water after boiling. The shells will come off much easier!

3. Can I use a different type of pasta?
Sure! Rotini, penne, or small shells work great. Just stick to a short pasta shape for the best texture.

4. Is there a substitute for Greek yogurt?
You can use sour cream, or just increase the amount of mayo if you prefer.

5. How can I make it less tangy?
Cut back on the mustard or add a touch of sugar to balance the flavors.

Deviled Egg Macaroni Pasta Salad Recipe