If you love the creamy, tangy flavor of deviled eggs, you’re going to fall head-over-heels for this Deviled Egg Macaroni Salad. This dish combines two classic favorites into one delicious, crowd-pleasing side that’s perfect for picnics, cookouts, meal prep, and family gatherings.
Unlike traditional pasta salads that can feel heavy or overly rich, this version is lightened up with a smart mix of Greek yogurt and light mayo, bringing all the flavor without the guilt. Chopped pickles, celery, and a zippy mustard-vinegar combo add texture and punch, giving each bite a satisfying balance of creamy and crunchy.
Looking for a bright veggie side to serve alongside? Try this fresh and zesty Corn and Tomato Salad — it’s a summer essential.
Deviled Egg Macaroni Salad: Creamy, Tangy & Perfect for Summer Parties
- Total Time: 1 hr 45 mins
- Yield: 8 servings 1x
Description
This Deviled Egg Macaroni Salad is the best of both worlds — creamy, zesty, and packed with eggy flavor, all in an easy-to-make pasta salad form.
Ingredients
8 large eggs
8 oz elbow macaroni
½ cup plain Greek yogurt
⅓ cup light mayo
2 tbsp mustard
1 tbsp white vinegar
1 tsp hot sauce
½ tsp paprika
½ tsp salt
¼ tsp pepper
½ cup celery
⅓ cup chopped dill pickles
1 tsp chopped chives
Instructions
Boil eggs & pasta, then cool.
Mash yolks with yogurt, mayo, mustard, vinegar, hot sauce, and seasonings.
Stir in chopped egg whites, celery, pickles, and pasta.
Mix well, top with paprika and chives, and chill before serving.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Side Dish
- Method: Boiled + Mixed
- Cuisine: American
Nutrition
- Calories: 206
- Sodium: 251mg
- Fat: 8g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 11g
Why You’ll Love Deviled Egg Macaroni Salad
Classic Flavor, Easier Prep
No need to fuss with peeling perfect deviled eggs. This Deviled Egg Macaroni Salad gives you all the beloved flavors in an easier-to-make form. You’ll simply boil, mash, mix, and toss — done!
Lighter, Healthier Ingredients
With nonfat Greek yogurt and light mayo, this recipe clocks in at just 206 calories per ⅔ cup serving. It’s filling, high in protein, and still creamy and indulgent.
Ingredients You’ll Need
Core Ingredients
- 8 large eggs
- 8 oz uncooked elbow macaroni
- ½ cup plain nonfat Greek yogurt
- ⅓ cup light mayonnaise
- 2 tbsp mustard (yellow or Dijon)
- 1 tbsp white vinegar
- 1 tsp hot sauce
- ½ tsp paprika (plus more for garnish)
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup chopped celery
- ⅓ cup chopped dill pickles
- 1 tsp chopped chives (for garnish)
Step-by-Step Instructions
- Hard-Boil the Eggs
Place eggs in a pot and cover with water. Bring to a boil, then turn off heat, cover, and let sit for 12 minutes. Transfer to ice water, then peel under cold water. - Cook the Pasta
While eggs rest, boil pasta until al dente. Drain and rinse with cold water. - Make the Deviled Egg Dressing
Slice boiled eggs in half, separate yolks and whites. Mash yolks and mix with yogurt, mayo, mustard, vinegar, hot sauce, paprika, salt, and pepper. - Assemble the Salad
Chop egg whites and stir into the yolk mixture with celery, pickles, and pasta. Mix until well coated. - Chill & Garnish
Sprinkle with paprika and chives. Chill for at least 1 hour before serving (recommended).
How Long Can Macaroni Salad Sit Out of the Fridge?
(FAQ 1)
Macaroni salad should not sit out for more than 2 hours at room temperature (or 1 hour if it’s over 90°F outside). After that, bacteria can multiply rapidly.
To keep your Deviled Egg Macaroni Salad safe:
- Use a cooler or ice packs when serving outside
- Keep it chilled until ready to serve
- Refrigerate leftovers immediately
What Happens If You Put Too Much Mayo in Deviled Eggs?
(FAQ 2)
Too much mayo can make the texture runny and overpower the flavor. The best Deviled Egg Macaroni Salad strikes a balance by using:
- Greek yogurt to lighten and thicken
- Light mayo for that classic flavor
- Proper ratios (½ cup yogurt + ⅓ cup mayo for 8 eggs)
This combo gives creaminess without over-saturation.
5 Mistakes to Avoid in Pasta Salad
(FAQ 3)
- Overcooking the pasta – Keep it firm to avoid mushy texture
- Not seasoning while hot – Salt early for better absorption
- Overdressing – Less is more; start small and add as needed
- Skipping acidity – Vinegar or lemon juice brightens the dish
- Serving warm – Always chill for at least an hour
These tips will help your Deviled Egg Macaroni Salad turn out perfect every time.
How Long Does Deviled Egg Filling Last in the Fridge?
(FAQ 4)
Deviled egg filling can last up to 3 days in the refrigerator if stored in an airtight container. This applies to the egg-mayo-mustard mixture used in this salad as well.
For best results:
- Don’t leave the salad at room temp for too long
- Stir before serving if it separates slightly
Make-Ahead Tips & Storage
Make-Ahead
This Deviled Egg Macaroni Salad is even better after it chills! Make it up to 24 hours ahead and store covered in the fridge.
Leftovers
- Store in airtight container for 3–4 days
- Stir before serving
- Add fresh chives or paprika to refresh flavor
Pair it with Avocado BLT Pasta Salad for a complete cookout table.
Variations and Add-Ins
- Add diced red onion, green bell pepper, or shredded carrots
- Sprinkle with crumbled bacon for salty crunch
- Swap pickles for sweet relish if preferred
- Add a touch of curry powder or smoked paprika for extra flavor
Craving a full picnic spread? Don’t miss our comforting Mac and Cheese: The Ultimate Guide to Creamy Cheesy Comfort Food.
Conclusion
This Deviled Egg Macaroni Salad is a creamy, zippy, and satisfying twist on two picnic classics. With just a handful of affordable ingredients, you can whip up a delicious, high-protein salad that’s perfect for gatherings, lunches, or easy dinners.
From the first bite, the balance of creamy yolk-based dressing, chewy pasta, and crunchy veggies shines through — and the fact that it’s lightened up makes it even better.
👉 For more crowd-pleasing, summer-ready salads, follow us on Pinterest!
