Name: Creamy Deviled Egg Macaroni Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean-Inspired
Ingredients: For the Garlic Butter Shrimp:; 1 lb raw shrimp, peeled and deveined; 3 tablespoons butter; 3 cloves garlic, minced; 1 tablespoon lemon juice; Salt and black pepper to taste; 1/4 teaspoon crushed red pepper flakes (optional); Fresh parsley, chopped (for garnish); For the Broccoli Rice:; 4 cups broccoli florets; 1 tablespoon olive oil or butter; 1 clove garlic, minced (optional); Salt and black pepper to taste; 1 teaspoon lemon zest (optional)

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Creamy Deviled Egg Macaroni Salad is the ultimate mash-up of two classic comfort foods I love—deviled eggs and macaroni salad. This dish blends tender pasta, chopped hard-boiled eggs, and a rich, tangy dressing that’s smooth, creamy, and full of flavor. It’s the perfect side dish for cookouts, potlucks, or an easy weekday lunch I can whip up ahead of time.

Why You’ll Love This Recipe

I love how this salad takes the best parts of deviled eggs—the creamy, mustardy filling—and turns them into a bold, satisfying dressing for macaroni. The texture is perfectly balanced between soft pasta and chunky egg, and the flavor has just enough bite from mustard and vinegar to keep things interesting. It’s make-ahead friendly, super customizable, and always a hit at the table. Creamy Deviled Egg Macaroni Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni (or any small pasta)
Hard-boiled eggs, chopped
Mayonnaise
Yellow mustard
Dijon mustard (optional, for extra tang)
Apple cider vinegar or pickle juice
Celery, finely chopped
Red onion or green onions, finely chopped
Paprika (for garnish)
Salt
Black pepper

Directions

I cook the pasta according to package directions, then drain and rinse it under cold water to stop the cooking.
While the pasta cools, I chop the hard-boiled eggs and finely dice the celery and onion.
In a large bowl, I whisk together mayonnaise, mustard(s), vinegar or pickle juice, salt, and pepper until smooth.
I stir in the cooked pasta, eggs, celery, and onion, mixing gently to coat everything in the creamy dressing.
I refrigerate the salad for at least 1 hour to let the flavors come together. Right before serving, I sprinkle paprika on top for that classic deviled egg finish.

Servings and timing

This recipe makes about 6 servings.
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes

Variations

I sometimes mix in chopped dill pickles or relish for added crunch and tang.
For a little heat, I add a pinch of cayenne or use spicy brown mustard.
I’ve swapped elbow macaroni for small shells or rotini depending on what I have.
To lighten it up, I use half mayo and half Greek yogurt in the dressing.
I occasionally top it with chopped bacon or fresh chives for a savory twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
This salad tastes best after a few hours when the flavors have melded. I don’t recommend freezing it, as the texture of the pasta and eggs can change. I always give it a good stir before serving again and sometimes add a spoonful of mayo if it’s dried out a bit.

FAQs

Can I make this salad the day before?

Yes, and I actually prefer it that way. Letting it chill overnight really deepens the flavor.

What’s the best pasta for macaroni salad?

I usually go with elbow macaroni, but any small pasta like shells or ditalini works well.

Can I use store-bought hard-boiled eggs?

Definitely. I’ve used them when I’m short on time—they work just as well.

How do I keep the pasta from getting mushy?

I cook it just to al dente and rinse it under cold water right after draining to stop the cooking process.

Is there a way to make this dairy-free?

Yes, just make sure the mayo you use is dairy-free, and the rest of the ingredients are naturally dairy-free already.

Conclusion

Creamy Deviled Egg Macaroni Salad is the kind of comforting, flavorful dish I keep in my summer rotation—and honestly, I crave it year-round. It’s rich, creamy, tangy, and has just the right mix of texture and flavor to keep everyone coming back for seconds. Whether I serve it at a barbecue or pack it for lunch, this salad never disappoints.