Deviled Egg Macaroni Pasta Salad Recipe
There’s something about a good pasta salad that feels nostalgic, right? This deviled egg macaroni pasta salad is one of those dishes that instantly transports me back to sunny backyard barbecues and family potlucks. It’s creamy, tangy, and packed with the comforting flavors of deviled eggs—but in pasta salad form. Plus, it’s one of those recipes that gets even better as it sits, which makes it a perfect make-ahead dish. If you’re a fan of deviled eggs and love the simplicity of a classic macaroni salad, this recipe is about to become your new go-to.
A little personal story to set the mood
The first time I made this recipe, it was actually a last-minute addition to a summer picnic spread. I had hard-boiled eggs in the fridge and a half-empty box of macaroni, so I thought, why not combine the two? As I was mixing everything together, my kitchen filled with the familiar aroma of mustard and paprika—classic deviled egg vibes. When I finally brought the dish to the table, everyone kept asking for the recipe, and my bowl was the first to be scraped clean. That’s when I knew this wasn’t just a happy accident; it was the kind of recipe that sticks with you.
What makes deviled egg pasta salad so special?
This recipe is the best of both worlds. You’ve got the creamy, tangy richness of deviled eggs paired with the heartiness of macaroni pasta. The addition of Greek yogurt keeps things lighter and adds a slight tang, while the paprika and fresh chives brighten it all up. It’s the perfect side dish for picnics, potlucks, or even a weekday lunch because it’s satisfying without being too heavy.
Where did this idea come from?
Deviled eggs themselves have a long history, dating back to ancient Rome, where boiled eggs were often seasoned with sauces. Over time, this evolved into the classic American deviled egg we know today, typically spiced with mustard, mayo, and paprika. Combining these iconic flavors with pasta is a more modern twist, giving you a dish that’s both familiar and fresh. And really, who doesn’t love a salad that involves both carbs and eggs?
Let’s talk ingredients: the stars of the show
- Macaroni pasta: This is the base of your salad, giving it texture and substance. Any small pasta shape works, but elbow macaroni is a classic for its chew and ability to hold onto the creamy dressing.
- Hard-boiled eggs: The yolks bring richness and flavor, while the chopped whites add protein and texture. You could swap eggs for a vegan alternative, but honestly, they’re what makes this dish shine.
- Greek yogurt: Lightens up the dressing while keeping it creamy. If you’re out of Greek yogurt, sour cream is a good substitute.
- Mayonnaise: Adds richness and smoothness to the dressing. You can use avocado mayo for a healthier twist.
- Dijon mustard: A key flavor that ties everything together. If you prefer a sweeter touch, swap it for honey mustard.
- Red onion: Brings a sharp bite. If raw onion is too strong for you, soak it in cold water for 10 minutes before adding it to the salad.
- Celery: Adds crunch and freshness. You could also use diced cucumber or bell peppers if celery isn’t your favorite.
- Chives and paprika: These add the finishing touch, with chives giving a pop of color and mild onion flavor, and paprika adding that signature deviled egg flair.

Kitchen gear: what you need
You don’t need fancy tools for this one, which is part of its charm. A good pot for boiling your pasta, a mixing bowl large enough to toss everything together, and a small bowl for mashing the egg yolks are all you really need. If you have a potato masher, it can make quick work of the yolks, but a regular fork works just as well. Don’t forget a sharp knife for chopping the onions, celery, and eggs.
Step-by-step: how to make it (and what I learned along the way)
- Cook the pasta: Start by boiling your macaroni in salted water, following the package instructions (usually 8–10 minutes). Drain it well and rinse it with cool water to stop the cooking process. Pro tip: Don’t overcook the pasta! Slightly firm (al dente) pasta holds up better in the salad.
- Prepare the eggs: Slice the hard-boiled eggs in half and gently scoop out the yolks into a small bowl. Chop the egg whites and add them to a large mixing bowl with the cooked pasta.
- Make the dressing: Mash the egg yolks with a fork until they’re crumbly. Stir in the Greek yogurt, mayo, and Dijon mustard until smooth and creamy. This mixture is the heart of your salad—it’s where all the deviled egg flavor comes from.
- Mix it all together: Add the diced onion and chopped celery to the bowl with the pasta and egg whites. Pour the yolk mixture over the top and gently toss everything together until well-coated. Taste and adjust with salt as needed.
- Garnish and chill: Sprinkle fresh chives and paprika over the top, then cover the salad and chill it in the fridge for at least an hour. Trust me, the flavors meld beautifully as it sits, so don’t skip this step.
- Serve and enjoy: Give it a quick stir before serving, and if it looks a little dry, stir in a dollop of mayo or yogurt to refresh it.

Fun ways to customize this recipe
- Make it gluten-free: Use your favorite gluten-free pasta. Chickpea or lentil pasta also adds extra protein.
- Go vegan: Swap the eggs for tofu and use vegan mayo and yogurt. Crumbled silken tofu works surprisingly well as an egg replacement.
- Add some heat: A pinch of cayenne or a dash of hot sauce in the dressing adds a spicy kick.
- Seasonal twists: Add fresh peas or diced cherry tomatoes in the summer, or roasted red peppers for a smoky fall vibe.
- International flair: Add a tablespoon of curry powder for an Indian-inspired version, or mix in some capers and lemon zest for Mediterranean vibes.
How to serve it up like a pro
Serve this salad in a large bowl, garnished with extra chives and a dusting of paprika for that pop of color. It pairs beautifully with grilled chicken, burgers, or even a simple green salad. If you’re hosting, you can plate individual servings on lettuce leaves for a pretty presentation. Want to make it even more picnic-friendly? Pack it into mason jars for single servings that are as cute as they are convenient.
Drinks that pair like a dream
This pasta salad is creamy and rich, so you’ll want something refreshing to balance it out. A crisp white wine like Sauvignon Blanc or Pinot Grigio works beautifully, as does an ice-cold glass of lemonade. If you’re into cocktails, a light gin and tonic or a sparkling spritzer is a great match.
Storing and reheating tips
Store leftovers in an airtight container in the fridge for up to three days. If the pasta absorbs too much of the dressing and gets dry, stir in a bit of mayo or yogurt to bring it back to life. This dish is best served cold, so no need to worry about reheating. Just give it a good stir before serving.
Scaling up or down
This recipe makes about 4–6 servings, but it’s super easy to adjust. If you’re making it for a crowd, just double or triple everything (but maybe make the pasta in batches so it doesn’t get sticky). For a smaller portion, halve the ingredients—but trust me, you’ll want leftovers.
Troubleshooting: common issues
- If the salad tastes bland, add more salt, mustard, or paprika. Sometimes it just needs a little extra kick.
- If it’s too dry, stir in a splash of milk, a dollop of mayo, or a squeeze of lemon juice.
- If your onions are overpowering, soak them in cold water before adding them to mellow the flavor.
Ready to dive in?
I hope this deviled egg macaroni pasta salad becomes a staple in your recipe box like it has in mine. It’s versatile, easy, and always a crowd-pleaser. Plus, it’s the perfect excuse to combine two of life’s greatest food loves: pasta and deviled eggs. 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 better the next day as the flavors meld together.
2. Can I use a different type of pasta?
Yes, any small pasta shape like shells or rotini works well.
3. What can I use instead of Greek yogurt?
Sour cream or even more mayo works as a substitute.
4. How long does it last in the fridge?
Up to three days in an airtight container.
5. Can I add other veggies?
Sure! Diced bell peppers, peas, or cucumbers are great additions.

Deviled Egg Macaroni Pasta Salad Recipe
Creamy deviled egg macaroni pasta salad with Greek yogurt, paprika, and chives. Perfect for picnics and potlucks!
- Total Time: 20 minutes
- Yield: 4-6 1x
Ingredients
- 8 oz. macaroni pasta, (about 2 1/2 cups uncooked, 1/2 pound)
- 6 hard boiled eggs
- 1/2 cup plain greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 small red onion, diced (see notes)
- 2 celery ribs, chopped
- 1–2 tablespoons chopped fresh chives
- 1/2 teaspoon paprika, more as desired
- sea salt, to taste
Instructions
- Cook the pasta: Start by boiling your macaroni in salted water, following the package instructions (usually 8–10 minutes). Drain it well and rinse it with cool water to stop the cooking process. Pro tip: Don’t overcook the pasta! Slightly firm (al dente) pasta holds up better in the salad.
- Prepare the eggs: Slice the hard-boiled eggs in half and gently scoop out the yolks into a small bowl. Chop the egg whites and add them to a large mixing bowl with the cooked pasta.
- Make the dressing: Mash the egg yolks with a fork until they’re crumbly. Stir in the Greek yogurt, mayo, and Dijon mustard until smooth and creamy. This mixture is the heart of your salad—it’s where all the deviled egg flavor comes from.
- Mix it all together: Add the diced onion and chopped celery to the bowl with the pasta and egg whites. Pour the yolk mixture over the top and gently toss everything together until well-coated. Taste and adjust with salt as needed.
- Garnish and chill: Sprinkle fresh chives and paprika over the top, then cover the salad and chill it in the fridge for at least an hour. Trust me, the flavors meld beautifully as it sits, so don’t skip this step.
- Serve and enjoy: Give it a quick stir before serving, and if it looks a little dry, stir in a dollop of mayo or yogurt to refresh it.
Notes
How to serve it up like a pro
Serve this salad in a large bowl, garnished with extra chives and a dusting of paprika for that pop of color. It pairs beautifully with grilled chicken, burgers, or even a simple green salad. If you’re hosting, you can plate individual servings on lettuce leaves for a pretty presentation. Want to make it even more picnic-friendly? Pack it into mason jars for single servings that are as cute as they are convenient.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner