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side view shot of a serving spoon resting in a bowl of deviled egg macaroni salad
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4.55 from 112 votes

Deviled Egg Macaroni Salad

This Deviled Egg Macaroni Salad tastes just like deviled eggs, super creamy and loaded with celery, olives, pickles and red onion. Quick, delicious and ready in only 30 minutes!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Salad
Cuisine: American
Keyword: deviled eggs, macaroni salad, pasta salad
Servings: 8
Calories: 451kcal


  • 8 large eggs hard boiled
  • 12 oz elbow macaroni uncooked
  • 1/4 tsp salt
  • 1/4 tsp black pepper ground
  • 2 tbsp Dijon mustard
  • 1 cup mayonnaise
  • 3 medium dill pickles chopped
  • 1/2 medium red onion chopped
  • 2 ribs celery chopped
  • 1/2 cup black olives sliced
  • 1/2 tsp smoked paprika
  • 1 tbsp chives chopped


  • Peel the eggs and cut them in half to remove the egg yolks. Transfer all the egg yolks to a bowl, and chop up the egg whites and set aside.
  • Cook the macaroni according to the package instructions. Drain the water and rinse with cold water. I do this to cool the pasta a bit. Set aside.
  • Mash up the egg yolks with a fork, then season with salt and pepper. Add more salt and pepper as per your taste. Add the mustard and mayonnaise to the egg yolks and stir everything together until well combined.
  • Add the macaroni to a large bowl, then add the egg yolk mixture, the chopped egg whites, pickles, onion, celery, olives and paprika. Stir well until combined. Taste for seasoning and adjust as necessary.
  • Garnish with more paprika and chives. 



To get perfect hard boiled eggs all the time, add your eggs eggs to a saucepan, cover with at least 2 inches of cold water. Bring the water to a full boiling, you should see big boiling bubbles, turn off the heat and cover the pot. Keep the saucepan on the burner for about 10 to 12 minutes. At this point I like to run cold water over the eggs and peel them under the tap, this way it's easy to peel the eggs and you get perfectly peeled eggs every single time.
Adding a bit of salt or vinegar to your water for the eggs, will prevent the eggs from cracking while cooking.
Store leftovers in an airtight container in the fridge for up to 5 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 451kcal | Carbohydrates: 34g | Protein: 13g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 222mg | Sodium: 729mg | Potassium: 242mg | Fiber: 2g | Sugar: 2g | Vitamin A: 525IU | Vitamin C: 1.2mg | Calcium: 65mg | Iron: 1.8mg