If you have backyard chickens, you know the struggle of suddenly having more eggs than you know what to do with. I actually created this Deviled Egg Macaroni Salad specifically as a way to use up our abundance of fresh eggs, but it quickly became a favorite side dish in its own right.
I wanted this to genuinely taste like a deviled egg in pasta form, which meant paying attention to the dressing. One of my favorite tweaks was using whole grain seeded mustard along with the classic Dijon. It adds a really fun texture and a great tangy pop that elevates the whole bowl.
Why you’re going to love this salad…
-
Two Classics in One: It isn’t just macaroni salad with a few eggs thrown in. Thanks to dill pickle juice, two kinds of mustard, and a dash of hot sauce, it genuinely tastes like a deviled egg in pasta form.
-
Flavor to the Core: Because you toss the macaroni with dressing while it’s still warm, every single noodle soaks up that tangy, savory flavor.
-
Never Dry: Holding back most of the dressing until the pasta cools means the final dish stays perfectly creamy, even after sitting in the fridge.
If you’re making this recipe for the first time, here are a few things worth knowing before you get started.
The Key Ingredients And Why I Use Them
To make this salad genuinely taste like a deviled egg, every ingredient serves a specific purpose, whether it’s adding flavor, texture, or the perfect creamy finish.
-
Elbow Macaroni: Classic for a reason! The little tubes and exterior ridges act like tiny traps, catching and holding onto all that rich dressing so every bite is perfectly coated.
-
Hard-Boiled Eggs: The star of the show. Not only do they give this side dish a fantastic boost of protein, but mashing a couple of the yolks directly into the dressing makes it feel rich and creamy like a true deviled egg.
-
Whole Grain Seeded Mustard: While the Dijon brings the classic tang, whole grain mustard is my secret weapon. The little mustard seeds add a really fun, unexpected pop of texture.
-
Celery & Scallions: This is where we venture away from deviled egg into salad territory. The rich creamy dressing is great, but it needs a little crunch to help bring it to life. The finely diced celery and sliced scallions cut through the richness and add a fresh, crisp bite.
-
Dill Pickle Juice: In my personal opinion you can’t have a proper deviled egg without that dill pickle tang. Using pickle juice instead of plain vinegar in the dressing brings a briny depth that ties the whole bowl together.
- Onion Powder: I don’t know why, but I absolutely love onion powder in my deviled eggs and egg salads. It adds a subtle savory note that just seems to perfectly complement the eggs without overpowering them
-
Hot Sauce:Â I wasn’t sure about this addition initially because I don’t add hot sauce to my deviled eggs, but the dressing was missing “something” until I added it. Just a teaspoon really balanced the richness the egg yolk creates, without adding heat.
-
Paprika: Finally, a sprinkle of paprika on top creates that classic look and subtle sweetness.
Making the Perfect Hard-Boiled Eggs
Getting the perfect hard boiled egg with a beautiful yellow yolk really isn’t that hard. It just requires a few simple techniques and a little attention to detail. Here’s what I do…
-
Use slightly older eggs: Eggs that are at least a week old work better than fresh ones. As eggs age, the pH inside the egg changes, making the membrane less likely to cling tightly to the shell. This makes them much easier to peel.
-
Start with boiling water: Bring your water to a boil before adding the eggs. This gives you full control over the cooking time and helps prevent that gross-looking greenish-gray outer yolk.
-
Set a timer: Don’t overcook them! I recommend 10 minutes for creamy yet firm yolks, and 12 minutes for fully solid yolks. For this recipe, the 10-minute egg works best.
-
Use an ice bath: Move the eggs directly from the boiling water into an ice water bath and leave them for 15 minutes. This stops the cooking process immediately.
-
Peel under running water: Peel the eggs under cool running water. The water seeps in between the egg white and the thin membrane attached to the shell, acting as a gentle wedge. It also washes away stubborn pieces of shell and helps keep the egg white firm so you don’t accidentally tear it.
Hard Boiled Egg Troubleshooting
Hard to Peel
- The Cause: You started the eggs in cold water, or the eggs are too fresh. Starting eggs in cold water gives the egg white more time to bond with the inner membrane, making peeling more difficult.
- The Fix: Always drop cold eggs straight into boiling water. Use eggs bought a week ago rather than farm-fresh ones.
Green or Gray Ring Around Yolk
- The Cause: The eggs are overcooked. Iron in the yolk reacted with sulfur in the white because of high heat.
- The Fix: Shorten your cook time to 10–12 minutes. Immediately shock the eggs in an ice bath for 15 minutes to stop the cooking.
Cracked Shells During Cooking
- The Cause: Eggs were dropped too hard, or thermal shock from aggressive boiling cracked them.
- The Fix: Lower eggs gently with a slotted spoon. Reduce heat to a gentle simmer instead of a violent boil.Â
Flat Spot on the Egg
- The Cause: Air pockets naturally form inside eggs as they age.
- The Fix: There’s nothing wrong with the egg. If you’re garnishing the salad, simply turn the flat side down or chop that egg into the salad instead
Rubbery Whites
- The Cause: The eggs cooked too long or the water stayed at a hard boil.
- The Fix: Keep the water at a gentle simmer, not a rolling boil, after adding the eggs.
Don’t get too hung up on perfect-looking eggs. If one tears while you’re peeling it, just chop it into the salad and save the prettier ones for the garnish.
Dress the Pasta While It’s Still Warm
For the best flavor, don’t wait for the macaroni to cool before dressing it. Toss the hot pasta with one-third of the dressing so the noodles absorb the flavors as they cool.
Once the pasta reaches room temperature, fold in the remaining dressing, eggs, and vegetables. This two-step method ensures the pasta is flavorful all the way through, but the salad stays perfectly creamy.
How to Garnish with Deviled Eggs
If you want to be a little fancy or “presentation” is something you strive for, save an egg or two to make deviled eggs to top the salad instead of chopping all your eggs directly into the pasta.
-
Prep the filling: Save a few perfect egg halves. Scoop their yolks into a small bowl and mash them with a spoonful or two of your prepared dressing until smooth and creamy.
-
Fill the whites: Pipe or spoon this yolk mixture back into the empty egg whites. (You can leave them as halves or carefully cut them into quarters for mini deviled eggs).
-
Garnish: Arrange the filled eggs on top of the salad and sprinkle with paprika.
(Note: This is strictly for presentation. If you prefer to skip the extra step, or if your eggs tear while peeling, just chop all of them and mix them straight into the salad.)
Pasta Substitutions
While elbow macaroni is the classic choice for this type of salad, you can easily swap it out based on what you have in your pantry.
Small shells, ditalini, or cavatappi work beautifully. The most important thing is to use a short pasta with plenty of nooks and crannies to catch and hold onto that thick, creamy dressing.
Make-Ahead & Storage Tips
Macaroni salad is notoriously better on the second day once the flavors have had time to meld! However, cooked pasta acts like a sponge in the fridge and can soak up moisture over time.
-
If making a day in advance: You might find the salad looks a little less creamy the next day. Right before serving, simply stir in a splash of pickle juice or an extra tablespoon of mayonnaise to easily revive the creamy texture.
-
Storage: Keep leftovers stored in an airtight container in the refrigerator for up to 3-4 days.
Deviled Egg Macaroni Salad
Ingredients
Dressing
- 1 cup (225 g) mayonnaise
- 2 Tbsp (30 g) Dijon mustard
- â…“ cup + 1 Tbsp (100 g) whole grain seeded mustard
- 5 tsp (25 g) dill pickle juice
- 1 tsp hot sauce
- ½ tsp paprika
- 1 tsp freshly ground black pepper
- ½ tsp white pepper
- ½ tsp onion powder
- 2 tsp kosher salt
Salad
- 1 lb (454 g) elbow macaroni
- 8 large eggs hard-boiled
- 5 celery stalks about 275 g, finely diced
- 4 scallions about 60 g, thinly sliced
Instructions
- Bring a pot of water to a rolling boil. Carefully lower in 8 eggs and boil for exactly 10 minutes. Immediately transfer the eggs to an ice water bath and let them sit for 15 minutes.
- Peel the cooled eggs. Set aside 2 yolks in a medium bowl for the dressing. Coarsely chop all the remaining eggs and empty egg whites, then set them aside in the fridge.
- Bring a large pot of generously salted water to a boil. Cook the macaroni until al dente according to the package directions.
- While the pasta is cooking, make the dressing. Mash the 2 reserved egg yolks in your medium bowl with a fork until crumbly.
- Add the mayonnaise, Dijon mustard, whole grain mustard, dill pickle juice, hot sauce, paprika, black pepper, white pepper, onion powder, and kosher salt.
- Whisk everything together until smooth and completely combined.
- Drain the cooked pasta well and transfer it to a large mixing bowl.
- While the macaroni is still warm, pour about one-third of the dressing over the noodles and toss until evenly coated.
- Let the pasta sit and cool for about 15 to 20 minutes, giving it a stir once or twice.
- While the pasta is cooling, dice your celery and thinly slice your scallions.
- Once the pasta has cooled to room temperature, fold in the chopped eggs, diced celery, and sliced scallions.
- Pour the remaining two-thirds of the dressing over the salad and gently fold until everything is mixed and beautifully creamy.
- Cover and refrigerate for at least 2 hours so the flavors can meld. Just before serving, top with the optional deviled eggs and a light sprinkle of paprika.