Creamy Deviled Egg Macaroni: 5 Reasons to Love This Dish

December 30, 2025

Creamy Deviled Egg Macaroni has always been a staple at my summer gatherings. I remember the first time I tried it at a family picnic; the blend of creamy goodness with a hint of tang from the deviled eggs was unforgettable. This dish combines two potluck favorites into one delicious salad that’s perfect for BBQs, picnics, and casual dinners. With tender pasta, a rich dressing, and crunchy veggies, this creamy deviled egg pasta salad is easy to make and even easier to love. The memory of laughter and warmth fills my heart every time I prepare this dish. Let’s get cooking!

Why You’ll Love This Creamy Deviled Egg Macaroni

Quick to prepare, taking only 25 minutes.
Perfect for gatherings, making it a crowd-pleaser.
Rich flavors with creamy dressing elevate any meal.
Budget-friendly, using simple ingredients.
Family-friendly; even kids enjoy this macaroni salad.
Great as a side or main dish, versatile for any occasion.
Includes the nostalgic taste of deviled eggs.
This Deviled Egg Macaroni Salad Recipe is easy to customize!

Ingredients for Creamy Deviled Egg Macaroni

Here’s everything you need for this delicious salad:

2 cups elbow macaroni – the base of this comfort dish.
6 large hard-boiled eggs – provides creaminess and protein.
1 cup mayonnaise – adds richness to the dressing.
2 tablespoons yellow mustard – gives a tangy flavor.
2 tablespoons dill pickle relish – adds a crunchy texture.
1 stalk celery, finely chopped – for freshness and crunch.
2 tablespoons red onion, finely chopped – adds a bit of zing.
1 teaspoon white vinegar – enhances the flavors.
1 teaspoon sugar – balances the tanginess.
0.5 teaspoon salt – for seasoning.
0.5 teaspoon black pepper – for a bit of kick.
Paprika, for garnish (optional) – for color and flavor.

How to Make Creamy Deviled Egg Macaroni

Step 1: Boil the macaroni in salted water until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking.
Step 2: Peel and chop the hard-boiled eggs. Set aside the yolks of 3 eggs for the dressing.
Step 3: In a bowl, mash the 3 yolks with 1 cup mayonnaise, 2 tablespoons yellow mustard, 2 tablespoons dill pickle relish, 1 teaspoon white vinegar, 1 teaspoon sugar, 0.5 teaspoon salt, and 0.5 teaspoon black pepper until smooth and creamy.
Step 4: In a large mixing bowl, combine the cooked macaroni, chopped egg whites, remaining chopped eggs, 1 stalk celery, and 2 tablespoons red onion.
Step 5: Pour the deviled egg dressing over the mixture and stir until everything is well coated and combined.
Step 6: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Step 7: Garnish with paprika just before serving, if desired, for an extra pop of color.

Delicious Creamy Deviled Egg Macaroni Salad in a white bowl, garnished with paprika and fresh dill, ready to serve at a summer gathering

Pro Tips for the Best Creamy Deviled Egg Macaroni

These tricks guarantee success every time:

Use fresh ingredients for the best flavor.
Chill the salad for at least an hour; it tastes better when the flavors meld.
Try adding diced bell peppers for extra crunch and color.

What’s the secret to perfect Creamy Deviled Egg Macaroni?

The secret lies in the balance of the creamy dressing and the crunch from the veggies. I learned that mashing the yolks with the dressing creates a smoother texture that binds everything beautifully.

Can I make Creamy Deviled Egg Macaroni ahead of time?

Absolutely! You can prepare it a day ahead and store it in the fridge. Just give it a good stir before serving.

How do I avoid common mistakes with Creamy Deviled Egg Macaroni?

Avoid overcooking the macaroni; it should be just al dente. Also, be careful not to drown the pasta in too much dressing; you want a creamy coating, not a soup!

Close-up of Creamy Deviled Egg Macaroni Salad in a serving bowl, showing the rich texture of the dressing and chopped eggs

Best Ways to Serve Creamy Deviled Egg Macaroni

This salad pairs wonderfully with grilled meats or can be served as a standalone dish. For a refreshing meal, enjoy it alongside a crisp green salad or some fresh fruit. You can even serve it in lettuce wraps for a low-carb option!

Nutrition Facts for Creamy Deviled Egg Macaroni

Per serving (recipe makes 6 servings):

Calories: 320
Protein: 7g
Fat: 24g
Carbohydrates: 20g
Fiber: 1g
Sugar: 1g
Sodium: 480mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Creamy Deviled Egg Macaroni

To store, place any leftovers in an airtight container and refrigerate for up to 3-4 days. You can also freeze it for up to 3 months. When reheating, do so gently in the microwave, adding a little more mayonnaise if it seems dry.

Frequently Asked Questions About Creamy Deviled Egg Macaroni

What is Deviled Egg Macaroni?

It is a salad combining elbow macaroni and a creamy dressing made from deviled eggs, offering a unique twist on traditional macaroni salad.

What are the benefits of Deviled Egg Pasta?

This dish is rich in protein and can be customized with various veggies, making it a nutritious choice for gatherings.

How can I customize Creamy Deviled Egg Macaroni?

You can add ingredients like bacon bits, green onions, or even avocado for a unique take on this classic dish.

Variations of Creamy Deviled Egg Macaroni You Can Try

For a twist, consider adding a spicy kick with jalapeños or using Greek yogurt instead of mayonnaise for a lighter option. You can also experiment with different types of pasta or add herbs for extra flavor. For more pasta recipes, check out our collection. If you’re looking for other crowd-pleasing sides, our Rotel Ranch Dip is always a hit!

Creamy Deviled Egg Macaroni: 5 Reasons to Love This Dish

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Author: Fenna Saul
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This creamy deviled egg macaroni salad combines two potluck classics into one irresistible dish. With tender pasta, tangy deviled egg dressing, and crunchy veggies, it’s the perfect summer side dish.

Ingredients

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2 cups elbow macaroni
6 large hard-boiled eggs
1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons dill pickle relish
1 stalk celery, finely chopped
2 tablespoons red onion, finely chopped
1 teaspoon white vinegar
1 teaspoon sugar
0.5 teaspoon salt
0.5 teaspoon black pepper
Paprika, for garnish (optional)

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Instructions

Boil macaroni in salted water until al dente. Drain and rinse under cold water.
Peel and chop the eggs. Set aside the yolks of 3 eggs.
In a bowl, mash the 3 yolks with mayonnaise, mustard, relish, vinegar, sugar, salt, and pepper until smooth.
In a large bowl, combine pasta, egg whites, chopped eggs, celery, and red onion.
Pour the deviled egg dressing over and stir until well coated.
Cover and refrigerate for at least 1 hour before serving.
Garnish with paprika before serving, if desired.