Skip to Content

Deviled Egg Macaroni Pasta Salad

Deviled egg pasta salad with macaroni. Light on the mayo and big on flavor, this dish is a hit at cookouts or summer gatherings! Also a great way to use leftover hard boiled eggs.

Deviled Egg Pasta Salad

We talked egg salad, and now we're talking egg salad pasta!

You can call this either egg salad macaroni or deviled egg pasta salad. Depends on how you mix it up.

And I literally mean “how you mix it up” not just what you decide to call it that day.

Prep Method 1:

The first time I made it, I just mashed the hard boiled eggs together with everything. I was calling it “deviled egg” salad even though I didn't devil the egg. (Taking the yolk out and mix it with mayo or other ingredients.)

So that was technically the egg salad macaroni pasta.

Deconstructed egg salad macaroni with yogurt, pasta, eggs, celery, onion and mustard.

Deviled Egg Salad Macaroni Pasta

It worked okay, but I wanted to try it the real deviled egg way –  separate the egg whites from the egg yolks, and mix the yolks with the other liquid ingredients (mayo, greek yogurt, mustard).

Notice I said greek yogurt! Just like in both egg salads I have posted before, I limit my use of mayonnaise. I DID try to use ONLY greek yogurt in the first batch, and it was just missing that little bit of flavor.

So I caved and used a little bit of mayo along with the greek yogurt. If you're a fan, you can adjust those amounts as desired.

Prep Method 2:

Round 2, with egg whites separated:

Deconstructed deviled egg pasta salad with macaroni, celery, onion, egg white and deviled egg mixture..

It ends up being just a bit creamier!

To “devil” the pasta (I don't really know that I'm using that correctly), mix the egg yolk with the mayo, greek yogurt and mustard in a small bowl. Chop up the egg whites and mix those in separately.

No matter which way you make it, it has the same ingredients and mostly same taste. Just a matter of how well the ingredients mix in together!

Mix-ins:

I like a lot of crunch with my egg salad, so personally I think celery and red onion are really important here.

Top with a bunch of paprika and chives, and refrigerate!

You CAN serve right after preparing, but salads like this are always a little better after the flavors have a little time to marinate.

After refrigerating, you may need to add a little more mayo and/or greek yogurt to freshen it up before serving again. Leftover pasta tends to get dry.

Egg Salad Macaroni Pasta

Deviled Egg Pasta Salad with macaroni and lots of paprika.

I brought this to a cookout and it was a big hit! This is great as a side or to bring to a party, but let's be honest – this was my dinner several nights in a row.

 

Other Hard-Boiled Egg Recipes:

Yield: 8 cups

Deviled Egg Pasta Salad

Egg Salad Macaroni Pasta

Deviled egg pasta salad with macaroni noodles. Light on the mayo and big on flavor, this dish is a hit at cookouts or summer gatherings! Great way to use leftover hard boiled eggs.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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, chopped (see notes)
  • 2 ribs celery, chopped
  • 1 tablespoon fresh chives
  • 1/2 teaspoon paprika, more as desired
  • sea salt, to taste

Instructions

  1. Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in large bowl. 
  2. Cut the hard boiled eggs in half and remove the yolks, and place the yolks in a small bowl. Chop the whites and add to the pasta bowl.
  3. Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise and mustard.
  4. Add the chopped onion and celery to the pasta bowl, and stir in egg yolk mixture until combined.
  5. Top with fresh chives, paprika and salt as desired. Can be eaten immediately, but best served after being chilled in refrigerator for at least 1 hour.

Notes

*If saving leftovers for later, pasta may dry out a little. This can be fixed by mixing in a little more mayonnaise (or greek yogurt). I also top with more paprika before serving leftovers also!

I used a small red onion, but depending on the size of your red onion you may choose to use only 1/2, as some readers have found the onion overpowering.

Nutrition Information:

Yield:

8

Serving Size:

1 cup

Amount Per Serving: Calories: 195Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 153mgSodium: 231mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 10g

Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.

Did you make this recipe?

I'd love to see! Tag @trialandeater on Instagram and hashtag it #trialandeater . Want more recipe and meal ideas? Click here to add your name to the list for our exclusive emails!

Recommended and useful items for this deviled egg macaroni pasta salad:

  • Egg Masher & Large Bamboo Salad Bowl: Both are available in the Trial and Eater amazon store!

Deviled egg pasta salad with macaroni. Light on the mayo and big on flavor, this dish is a hit at cookouts or summer gatherings! Great way to use leftover hard boiled eggs.

 

Dill Pickle Egg Salad - serve as a side or eat as a meal! Light on the mayo and big on the crunch!
Previous
Dill Pickle Egg Salad
Pineapple Acai Smoothie Bowl or Boat. Lots of tropical fruit vibes and a handful of greens make this smoothie a refreshing treat! Superfoods + optional protein.
Next
Pineapple Acai Smoothie Bowl

This site uses Akismet to reduce spam. Learn how your comment data is processed.

LINDA Edmiston

Friday 28th of August 2020

I love this recipe. I substituted green onions for the red, added a clove of fresh grated garlic and went heavy on the mustard. Yum!! Also, once when I made this the grocery store (Covid) didn’t have regular macaroni, but they did have precooked macaroni. It was just fine and saved me that step.

Kelly

Friday 28th of August 2020

So glad to hear you love this, your modifications sound delicious too!

Jo

Monday 6th of July 2020

Both red and green peppers, chopped small, are great in egg salad and in deviled eggs.

Stef

Sunday 5th of July 2020

I would almost go regular yellow mustard!!!

Katie

Thursday 21st of May 2020

How long do you think this can be refrigerated for? Do you think you can make 1-2 days in advance? Or save leftovers fir a few days?

Frank

Wednesday 17th of June 2020

@Kelly, I make this all the time and it is good for three days in the fridge . But I never lasts that long . We make this by the 5 gallon bucket full .

Kelly

Friday 22nd of May 2020

You definitely can make it a day or two in advance, the biggest issue is that the pasta will dry out - so have more greek yogurt and/or mayonnaise on hand to freshen it up right before serving.

Justine langlois

Tuesday 12th of May 2020

I made this and it turned out great. I added a little extra mayo and yogurt.