Fast and Easy Deviled Egg Salad Recipe with Macaroni

This twist on deviled eggs turns the classic appetizer into a creamy and delicious pasta salad side dish with all the flavor of deviled eggs!

With its roots in Ancient Rome, deviled eggs are hard boiled eggs sliced in half and stuffed with spicy seasonings like mustard, pepper, and onions (that's the "deviled" part). My mom used to serve them as an appetizer at parties, or next to the salads on a holiday buffet.

I love the flavor of deviled eggs, but making them can be a little tricky. You have to be very careful not to damage the eggs when you peel them and remove the yolks, because you want them to look good for serving. You have to put the filling into an extruder with a tip if you want to make it look pretty. Then you have to fill each egg individually, and if you're making a lot, it's quite time consuming. On the other hand, deviled egg salad has all the classic flavor of deviled eggs, and is fast and easy to prepare with none of the fuss!

Table of Contents

• Why You'll Love This Easy Recipe
• Deviled Egg Salad Ingredients
• How to Hard Boil Eggs
• Five Easy Steps To Make Deviled Egg Salad
• Fast and Easy Deviled Egg Salad Recipe with Macaroni

Why You'll Love This Easy Recipe

• It's fast and simple to prepare, and packed with flavor.
• You can make it a day ahead and store it in the refrigerator.
• It's crowd-pleasing at picnics and potlucks.
• It makes a perfect side dish for holidays.
• You can easily increase the recipe for large gatherings.

Deviled Egg Salad Ingredients

• Eggs
  Hard-boiled eggs are the key ingredient and star of this dish, offering a creamy texture and mild flavor. If you’re out of eggs or prefer a plant-based option, try firm tofu seasoned with a bit of turmeric and kala namak for an “eggy” taste.
• Mayonnaise
  Mayonnaise brings richness and moisture to the salad, helping bind all the ingredients together with a silky finish. In this recipe I prefer light mayonnaise which has about half the calories and fat than regular mayonnaise. For a lighter or allergy-friendly alternative, you can swap in plain Greek yogurt or a vegan mayo substitute.
• Macaroni Pasta
  Elbow macaroni noodles provide a soft, chewy texture that absorbs the creamy sauce and flavorful seasonings well. Feel free to substitute with rotini or ditalani, or a similar gluten-free option if you'd like.
• Mustard
  A little mustard adds a gentle tang and a kick that lifts the flavors, making the salad more exciting than plain egg. Dijon is classic here, but spicy brown mustard or yellow mustard can be substituted depending on your preference.
• Pickle Relish and Pickle Juice
  This ingredient adds a delightful crunch and a burst of acidity that complements the creamy eggs perfectly. I prefer sweet pickle relish and dill pickle juice, but use your favorites. If you don't have pickle relish, you can use finely chopped olives or chop your own sweet or dill pickles for a briny punch.
• Red Onion
  Red onion provides a bit of heat and added crunch while providing a pop of color. Shallots, leeks, yellow or green onions can be substituted if red onions aren't handy.
• Seasonings
  Paprika, garlic powder, kosher salt, and black pepper round out the flavors, with garlic powder adding a bold savory flavor, and paprika adding subtle warmth and color. I prefer the flavor of smoked paprika, but regular paprika works fine, too. Feel free to experiment with a dash of cayenne pepper or other hot sauce if you like things more adventurous.
• Green Onions (Optional)
  Garnish with sliced green onions and a dash of paprika for added color and crunch. You can also garnish with fresh chives or chopped parsley if desired.

How to Hard Boil Eggs

This is the method I use to prepare hard-cooked eggs, and I get great results every single time. I always use large or extra large eggs, and I cook one more egg than I need in case one doesn't turn out. There always seems to be a rogue egg!

1. Place eggs in a single layer in a saucepan, and cover with one inch of water (use cold water.)
2. Bring to a boil on stove top over medium-high heat. When eggs come to a rolling boil, cover with a tight fitting lid and turn off the heat. Let sit for 10-12 minutes. Ten minutes will provide a moist cooked yolk, and 12 will be firmer. (I let mine sit for 12 minutes.)
3. Using a slotted spoon, immediately transfer eggs to an ice bath (a bowl filled with cold water and plenty of ice.) Allow to cool completely for 15-20 minutes before peeling eggs.
4. Peel eggs by tapping them on the counter, then rolling until there are small cracks in the shell. Peel the egg shells off under cold running water.

Five Easy Steps To Make Deviled Egg Salad

1. While eggs are cooling in ice water bath, cook the macaroni noodles according to package directions. Drain, then rinse in cold water.
2. Peel the cooled eggs and chop into small pieces.
3. Add drained macaroni, chopped eggs, and all remaining ingredients to a large mixing bowl, and gently fold together using a large spoon. Season with additional salt and pepper to taste, if necessary.
4. Cover tightly and chill in refrigerator for 30 minutes or longer.
5. Before serving, garnish with a few shakes of additional paprika and sprinkle with a few sliced green onions, chopped parley or fresh chives on the top if desired.

We hope you enjoy this fun twist on deviled eggs. It's egg salad, macaroni salad, and deviled eggs all rolled into one. Please give it a try and let us know your thoughts!

Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected].