I really hope you enjoy this Deviled Egg Macaroni Salad recipe. If you do, please let me know in the comments below. I LOVE reading your comments ❤.
WHY YOU WILL LOVE THIS RECIPE
I worked a long time to come up with this incredibly delicious deviled egg macaroni salad recipe. It’s just so good, I don’t even know what to say ✨.
I mean, everything works so well together. That rich creamy egg yolk, mayo, sweet pickle relish and Dijon mustard dressing mixing with tender macaroni, crispy veggies and soft egg whites… And to add to the deliciousness? Meaty bits of bacon (takes it to the next level!).
This deviled egg pasta is crazy good.
There’s a perfect balance of everything in this deviled egg pasta salad recipe. It’s creamy, crispy, tangy, sweet and meaty. Delicious!
This is such a great dish, it makes the perfect side dish or appetizer for a crowd. You can serve it at a party or large gathering and everyone will love it to bits and pieces 🤩.
Or hey, have this delicious pasta salad on its own as a main dish for some delicious coziness, it’s all up to you.
That egg flavor, scrumptious bacon and creamy dressing… This dish is EVERYTHING and I just know you’ll love it. But hey, here are a few more reasons why you’ll absolutely adore this recipe (it’s a winner, I’m telling you!) –
- This deviled egg pasta salad is so filling. It makes the perfect side dish but hey, you can have it as a main dish too. You’ll feel full and happy for a long time!
- And if you’re craving deviled eggs but don’t want to go through all that effort, go ahead and make this easy version! Ah, mixing deviled eggs with pasta salad and adding some bacon on top ❤.
- It also tastes so good cold. This makes it perfect to take to a picnic, potluck or serve it at a party. I love food that doesn’t need to be warmed, makes things so easy.
- And this deviled egg pasta salad with bacon has the most simple main ingredients. You can add or remove whatever ingredients you prefer too, thanks to this recipe being so versatile. This easy deviled egg macaroni salad with bacon uses simple ingredients but is SO high on flavor ❤. It’s super easy to make too (such an easy cooking process)!
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INGREDIENTS & SUBSTITUTIONS FOR THIS DEVILED EGG MACARONI SALAD RECIPE
For exact ingredient measurements and the full recipe, please scroll down to the Recipe Card.
To make this deviled egg pasta salad you need:
- Elbow macaroni- I use elbow macaroni here and cook it until al dente. I usually prefer elbow macaroni in most of my pasta salad with mayo recipes. Those tender elbow macaroni noodles are perfect in this deviled egg pasta salad too. Those small shells hold that creamy sauce, giving you bursts of flavor with every bite! You can also use ditalini, farfalle, rotini, medium or small shells or small penne.
- Eggs- Hard-boiled eggs are the star of the show in this great dish, they’re one of the main ingredients here. I suggest you use medium to large-sized eggs to make sure your egg salad is filled with the most delicious egg flavor. Hard-boiled eggs are important so the eggs don’t break apart. We smoosh those hard-boiled egg yolks in with the mayo in this delicious pasta salad to make the most incredible egg flavored creamy dressing ❤.
- Bacon- The other star of the show, takes this egg salad bacon dish to the next level! But okay, every ingredient is the star of the show here. Those small pieces of bacon add the most incredible meatiness and satisfying crunch to this macaroni and egg salad. You can use any type of bacon you prefer ❤.
- Red onion- Chopped red onion adds a delicious onion-y flavor that cuts through our creamy dressing giving us the most incredible mixture of flavors ever in this macaroni salad with egg! You can use yellow onion or whatever type of onion you prefer, even scallions. If you don’t have yellow onion or any other type of onion, you can use onion powder as well. You won’t get that fresh crunch but you’ll get the flavor!
- Celery- Some crisp celery adds a nice fresh flavor here. I’ve used two celery ribs but you can use three or as many as you prefer if you prefer a stronger celery flavor.
- Mayonnaise- Ooh some good old delicious mayonnaise. Rich mayo is the base of our creamy dressing and adds the most incredible flavor ever! You can substitute with eggless mayo, Greek yogurt and/or maybe sour cream here. You can also use half cup mayonnaise and the rest Greek yogurt or sour cream too!
- Dijon mustard- The instense sharp and tangy flavor of Dijon mustard works wonders here. It adds the right amount of oomph without overpowering the sauce. You can also use yellow mustard, ground mustard or even honey mustard here (honey mustard will add a sweet tangy flavor).
- Sweet pickle relish- Sweet pickle relish will take this pasta salad to the next level with its sweet and tangy flavors. I adore it here. You can also use dill relish with a little sugar (if you prefer a little sweet here), chopped dill pickles for a deviled egg macaroni salad with pickles and a little sugar (if you prefer just a little sweet flavor) or chopped sweet pickles.
- Garlic powder- A little garlic powder adds some garlicky goodness to our creamy dressing. You can also use about 4 cloves of garlic smashed and minced.
- Paprika- A very slight touch of warm and sweet peppery heat. Paprika is also a common ingredient in deviled eggs. We use it in our creamy dressing as well as sprinkle some over our final egg salad!
- Salt and pepper- Classic seasonings!
Optional:
- Green onions (freshly chop just the green part), a little more paprika and a few more bacon bits- To garnish this deviled egg salad with pasta over the finished dish!
Once again, for exact ingredient measurements and the full recipe, please scroll down to the Recipe Card.
HOW TO MAKE DEVILED EGG MACARONI SALAD [Step-by-Step Instructions with Photos]
Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips and tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤.
STEP 1: GET THE PASTA READY
Go ahead and bring a large pot of water to a boil (*Pro-tip: salt the water well!).
Add your elbow macaroni noodles to the boiling water and cook until al dente.
You can start boiling your eggs too while the pasta is boiling (I explain how in the next step!).
Once your noodles are al dente, drain those tender elbow macaroni noodles and set them aside.
STEP 2: BOIL YOUR EGGS & COOK THE BACON
*NOTE – While the pasta and eggs are boiling; you can go ahead and chop your red onion and celery. Keep your chopped onions and celery on the side.
Hey you, if you know how to hard-boil your eggs, you can skip this step. Just boil your eggs and make the bacon.
Time to boil our eggs!
This is the best way in my opinion to get some nice hard-cooked eggs. It’s a pretty easy cooking process!
Now, take a pot or saucepan deep enough to boil your eggs in.
Carefully add your room temperature eggs to the pot and fill water until it reaches one inch above the eggs.
Remove the eggs…
And now boil that pot of water over high heat.
Wait for the water to reach a rolling boil.
Once the water is boiling well, *gently* add the eggs to the boiling water with a spoon. Dropping them in may crack them.
Now reduce the heat to medium high and let the eggs boil for about 12 minutes (set a timer if you can!). We want some nice hard-boiled eggs.
While the eggs are boiling, at the 10 minute mark, get an ice bath ready. Place some ice cubes in a large bowl of water. Fill the water until it’s half full.
Once 12 minutes are up, switch off the heat, take the eggs out and add them to the ice bath immediately. This stops the eggs from cooking more.
Let the hard-boiled eggs cool in the cold water for at least 10 minutes.
Meanwhile, go ahead and cut your bacon slices into small 1 inch squares…
And cook your bacon into delicious bacon bits.* Reserve some bacon bits on the side for garnish!
STEP 3: PEEL THE EGGS
Once you’re done making the bacon and your eggs have been in the cold water for at least 10 minutes, start peeling them.
Gently take each egg and crack it on a flat surface and roll it, then start peeling it in cold water or under running water. You can peel your eggs however you like!
Don’t worry if your eggs don’t peel perfectly. We’ll be chopping them up anyway 😉.
STEP 4: MAKE THE CREAMY DRESSING
Slice each egg lengthwise into two halves.
Scoop out the hard-boiled egg yolks and add them to a bowl.
Keep the egg whites on the side and reserve 4 egg white halves from them to top our egg salad with later!
Now pass the hard-boiled egg yolks through a strainer into a large bowl (a large bowl you want to serve this salad in so you don’t need to scrape the dressing out from another bowl!).
You can also use a spatula to squish your egg yolks in the bowl but I prefer straining them through a strainer giving us some fine powdery egg yolk bits!
Now to the egg yolks, add mayonnaise, Dijon mustard, sweet pickle relish, garlic powder, a teaspoon paprika, pepper and half teaspoon salt.
Mix everything really well with the help of a whisk, wooden spoon or spatula.
You can give it a try and add whatever you prefer extra. Remember though that we’ll be adding in bacon, veggies, egg whites and pasta later so the flavor may change a little!
Keep the large bowl of creamy egg yolk Dijon mustard dressing aside.
Now completely optional but remember the 4 egg halves we set aside? Take them and slice them lengthwise once again to get 8 thin egg white halves/quarters.
Scoop a little egg yolk dressing onto them with the help of a spoon. Keep aside to top our salad with in the end!
STEP 5: MIX ALL THE VEGGIES AND EGG WHITES
Chop your egg whites now. I love medium-ish bits, not too small. I like my egg whites with a bite in them but you can chop your egg whites as big or small as you like.
Now take another large mixing bowl and add in your chopped egg whites.
Now add your chopped celery, chopped red onion and bacon bits to the same large mixing bowl.
Mix well.
STEP 6: WE’RE DONE, MIX EVERYTHING TOGETHER 💃🏻!
Add the cooked and cooled al dente pasta to the large mixing bowl with egg yolk dressing in it and mix well.
Now add the egg white and chopped onions & celery mixture to the large bowl too!
Gently toss until everything is mixed super well together.
Top with the eight deviled egg halves we made earlier (if you made them too!), some chopped green onions (only the green part), paprika and remaining bacon we set aside earlier!
And your deviled egg pasta salad is ready 😍!
Now optional, go ahead and chill the deviled egg pasta salad for at least an hour (I love it warm as well as cold!).
Take a bite though, you’ve done an amazing job with this deviled egg macaroni salad with bacon and mayo ❤. Be proud!
Hey you, I really hope you love this Deviled Egg Macaroni Salad as much as I do!
If you do, I would appreciate a star rating SO much (you can rate this recipe right below or from the Recipe Card 💖).
Once again, for exact ingredient measurements and the full recipe, please scroll down to the Recipe Card.
Also, if you have any questions about this recipe, make sure to check out our FAQs section below to maybe find your answer there, or leave a comment and I will try to get back to you as soon as possible, I promise 😊.
The BEST Deviled Egg Macaroni Salad with Bacon Recipe
Ingredients
To make this Deviled Egg Macaroni Salad we need:
- 16 oz or 4 cups or 453 gms elbow macaroni (can substitute with ditalini, farfalle, rotini, medium or small shells or small penne)
- 8 large eggs at room temperature (optionally keep two hard boiled eggs aside just for serving)
- 8 slices of bacon cut into small 1 inch squares (can use any type of bacon), optionally keep some on the side to garnish
- 1 small or 115 gms red onion chopped (can substitute with white or yellow onion or with 1/2 tbsp onion powder if you don’t have onions!)
- 2 ribs celery finely chopped or diced (can use 3 if you like more celery)
- 1¾ cups or 385 gms mayonnaise
- 2¼ tbsp Dijon mustard (can substitute with yellow mustard, ground mustard or honey mustard)
- 4 tbsp sweet pickle relish (can substitute with dill relish with a little sugar if you prefer a little sweetness, chopped dill pickles or chopped sweet pickles)
- 1½ tsp garlic powder (can substitute with 4 cloves of smashed and minced garlic)
- 1½ tsp paprika keep some to garnish in the finished dish
- ½ tsp salt or according to taste
- ½ tsp pepper
Optional (for garnishing):
- some freshly chopped green onion just the top green part
- some previously cooked bacon
- some paprika
( Note- Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips & tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤ )
Instructions
- GET THE PASTA READYBring a large pot of water to a boil (*make sure you salt the water well!). Add 16 oz or 4 cups or 453 gms elbow macaroni noodles to the boiling water and cook until al dente.You can also start boiling room temperature 8 large eggs while the pasta is boling (I explain how in the next step!).Then, drain those al dente tender elbow macaroni noodles and set them aside.
- BOIL YOUR EGGS & COOK THE BACON* NOTE – While the pasta and eggs are boiling, you can chop 1 small or 115 gms red onion and 2 ribs celery.If you know how to hard-boil your eggs, you can skip this step and boil your eggs and cook the bacon.Let's boil room temperature eggs now.This is the best way in my opinion to get some nice hard-cooked eggs.Take a pot or saucepan deep enough to boil 8 large eggs in.Carefully add your room temperature eggs to the pot and fill water until it reaches one inch above the level of the eggs. Then remove the eggs and boil that pot of water over high heat and wait for the water to reach a rolling boil.Once the water comes to a boil, gently add the eggs to the boiling water with a spoon so they don’t crack.Reduce the heat to medium high and let the eggs boil for about 12 minutes (set a timer if you can!). We want some delicious hard-boiled eggs.After about 10 minutes of the eggs boiling, get an ice bath ready. Fill water into a large bowl until it’s 1/2 full and throw in a few ice cubes.Switch off the heat once 12 minutes are up and transfer the eggs to the ice bath immediately. This stops the eggs from cooking more.Leave the hard-boiled eggs in the cold water for at least 10 minutes. You can cook your 8 slices of bacon while the eggs cool, make sure to cut them into small 1 inch squares first.* Reserve some bacon bits on the side for garnishing in the end!
- PEEL THE EGGSOnce you’re done making the bacon and your eggs have been in the cold water for at least 10 minutes, start peeling them.Take each egg and crack it on a flat surface, then roll it and start peeling it in cold water or under running water. You can peel your eggs however you like!Don’t worry if your eggs don’t peel perfectly. We’ll be chopping them up anyway 😉.
- MAKE THE CREAMY DRESSINGSlice each egg lengthwise into two halves.Scoop out the hard-boiled egg yolks and add them to a bowl.Keep the egg whites on the side (completely optional but from these, cut 4 egg white halves into further 8 halves or quarters and set them aside for garnishing later! You can refer to the instruction photos in the post above to check this out)And now pass the hard-boiled egg yolks through a strainer into a large bowl you will be serving this salad in (so you don’t need to scrape the dressing out from another bowl).You can use a spatula to squish your egg yolks too but I prefer straining them through a strainer giving us some fine powdery egg yolk bits!Now to the egg yolks, add 1¾ cups or 385 gms mayonnaise, 2¼ tbsp Dijon mustard, 4 tbsp sweet pickle relish, 1½ tsp garlic powder, 1½ tsp paprika, ½ tsp salt and ½ tsp pepper.Mix everything well.Keep the large bowl of creamy egg yolk Dijon mustard dressing aside.Now remember the 8 egg white halves we set aside? Take them and scoop a little egg yolk dressing onto them with the help of a spoon. Keep on the side to top our salad with at the end.
- MIX ALL THE VEGGIES AND EGG WHITESChop your egg whites now. I love medium-ish bits, not too small but you can chop your egg whites as big or small as you like.Take another large mixing bowl and add in your chopped egg whites.Now add in your chopped celery, chopped red onion and bacon bits to the large mixing bowl. Mix well.
- WE’RE DONE, MIX EVERYTHING TOGETHER 💃🏻!Add the cooled al dente pasta to the large mixing bowl with egg yolk dressing in it and mix well.Now add the egg white and chopped onions mixture to the large bowl too! Gently toss until everything is well mixed together.Top with the eight deviled egg halves/quarters we made earlier, some freshly chopped green onion (only the green part), some paprika and some previously cooked bacon we set aside earlier!And your deviled egg pasta salad is ready!Now optional but you can chill the deviled egg pasta salad for at least an hour in the refrigerator so all those flavors develop (I love it warm as well as cold!).Take a bite though, you’ve done an amazing job ❤.Now that you’ve reached the end of the instructions and have probably tried this dish, can you please leave a rating and comment below letting me know how you liked it? I take EVERY comment seriously and it’ll make my day!
Notes ✍🏼
- You can use ditalini, farfalle, rotini, medium or small shells or small penne instead of elbow macaroni here.
- Make sure your eggs are hard-boiled. Hard boiled eggs for salad are important! We want our egg yolks to be almost powdery and the egg whites to be firm.
- If you have a preferred method to boil your eggs, follow it. There’s not just one best way to boil eggs.
- Peel your eggs under cold water in the ice bath or under running water. Also make sure to rinse them in some cold water once they’re peeled so there are no small pieces of egg shell stuck to them.
- Give your creamy egg yolk dressing a taste before adding everything in. If you want more tang, add more sweet pickle relish. Want a creamier dressing? Add more mayo! Feel a little sweetness will help? Add a pinch of sugar!
- Please use a large mixing bowl to toss everything together in. This dish is for a large crowd and we don’t want everything falling out when you try tossing things together!
- To store this creamy macaroni with eggs, cover the serving bowl with a plastic wrap or store it in an airtight container. It will stay good for about 4 days.
Nutritional Information (per serving)
The nutritional information given here is only an estimate.
Please read our full Nutrition Information Disclaimer to learn more.Did you make this recipe?
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You can share your stories with this recipe in the comments below too whether this is the first time you’re trying this recipe or if you’ve already had it multiple times before, I would love to hear all about it!
Can you prepare this deviled egg salad pasta dish in advance?
I think this is one of the best dishes you can prepare in advance!
Go ahead and make the entire dish, wrap it up with plastic wrap or store it in an airtight container in the refrigerator. It’ll taste delicious refrigerated thanks to all the flavors mixing together.
Serve it the next day. It’ll taste delish! You can also add some mayo or milk along with a little sweet pickle relish and mix well before serving if you like!
FUN SERVING SUGGESTIONS
This deviled egg pasta salad recipe is delicious with all those hard-cooked eggs, creamy dressing, crunchy veggies and meaty bacon. It really is one of the best dishes ever, perfect in so many ways ❤.
And I love it when a recipe is as yum as this because it makes serving it so much fun. That’s because it’s so good, it can literally go with everything out there.
Here are some different ways you can serve this delicious deviled egg macaroni salad:
- A great way to serve this macaroni salad with bacon and eggs is nice and cold. Go ahead and wrap the large serving bowl with plastic wrap, refrigerate it for at least an hour and then serve. Then go ahead and enjoy that cold salad ❤. This gives all those flavors time to develop and mix together.
- This pasta, deviled eggs and bacon recipe is so rich and creamy. This makes it work as the perfect side dish with burgers, hot dogs, grilled and barbecued meats too. It’s the perfect summer side dish on those hot summer days!
- It works as a great main dish for summer as well as winter or fall. Load it up with lots of bacon and enjoy ❤.
- This deviled egg macaroni pasta salad recipe is the perfect dish to take to a potluck, picnic or party too thanks to it tasting incredible when cold. Just make sure you pack it well so it stays cold and enjoy!
- Or pair it up with some delicious fried chicken! That crispy chicken along with this creamy salad makes for the perfect pair. Check out my Best Fried Chicken Breast Recipe for a crispy pan fried chicken that’ll work well here. Or even top it up with some crispy chicken like I’ve done in my Easy Fried Chicken Salad Recipe.
- Or make a deviled egg sandwich! Skip out on the pasta and add the egg whites, bacon and veggies to the creamy dressing. Then make sandwiches out of it using regular bread or even croissants! You can make lettuce cups with it too.
- Go ahead and serve it at a party or on game day along with other appetizers. Make sure you load your egg and pasta salad with loads of green onion, bacon and paprika to make it look pretty and delish!
- Or just use this old fashioned macaroni salad with egg as a side dish for any of your main meals… It tastes delicious, is so filling and will go well with practically anything ❤.
- Serving this simple deviled egg macaroni salad with bacon on a hot day? Go ahead and make my Easy 5-Ingredient Oreo Iced Coffee Recipe or my Enchanting Iced Blue Latte Recipe (made with Butterfly Pea flowers) along with it for a refreshing touch!
TIPS TO MAKE THE BEST DEVILED EGG MACARONI SALAD EVERY SINGLE TIME
This is an easy and delicious pasta salad! That’s why it’s the perfect side dish to make for a party.
You’ll get delicious results every single time. It’s truly one of the best pasta and deviled egg recipes out there ❤.
Here are a few cooking tips + general tips to keep in mind when making this gorgeous dish-
- You can use ditalini, farfalle, rotini, medium or small shells or small penne instead of elbow macaroni in this delicious deviled egg macaroni salad.
- Please make sure your eggs are hard-boiled. Hard boiled eggs in macaroni salad are important! We want our egg yolks to be almost powdery so they mix in well with the dressing and don’t clump up. We want the egg whites to be firm too so they don’t all break apart in this bacon and egg pasta salad.
- I prefer boiling my eggs the way I mentioned in this egg pasta salad recipe. I feel it’s a great way and it gives me awesome hard boiled eggs every single time. It’s an easy cooking process too. If you have a preferred method though, you can always use it. There’s not just one best way to boil eggs.
- You can also boil your eggs in an air fryer or instant pot. Boiling eggs in an air fryer or instant pot is something I learned about recently and I’m super amazed it’s possible!
- Always add your eggs to an ice bath immediately. This helps make the peeling process easier and will stop them from cooking further.
- Peel your eggs under cold water in the ice bath or under running water. This is one of the best cooking tips ever. It helps get the shell off easily and makes sure no shell pieces are stuck to the egg either.
- Once you’re done peeling your hard-boiled eggs, make sure you rinse them in some cold water so there are no small pieces of egg shell stuck to them.
- Give your creamy egg yolk dressing a taste before adding everything in. This is a very forgiving recipe. If you want more tang, add more sweet pickle relish. Want a creamier dressing? Add more mayo! Feel a little sweetness will help? Add a pinch of sugar. Want it to be saltier? Add an extra teaspoon salt.
- When making this deviled egg macaroni pasta salad, make sure you use a large mixing bowl to toss everything together in. That’s because this dish is for a large crowd and we don’t want everything falling out while you try tossing things together!
- Please follow my recipe as given and mix the egg whites towards the end or they’ll mush with all the tossing and mixing.
- I love this deviled eggs pasta salad cold as well as fresh and warm. It’s up to you how you want to have this deviled egg salad recipe!
- Refrigerating this old fashioned deviled egg macaroni salad with bacon for a while lets all those flavors mix together and develop further. Just wrap your serving bowl with plastic wrap and refrigerate for at least an hour before serving if you want to have this macaroni salad with egg cold. This makes it a great make ahead option too!
- To store this pasta salad with egg, cover the serving bowl with a plastic wrap or store it in an airtight container. It will stay good for about 4 days.
RECIPE & DIET VARIATIONS YOU CAN TRY
This deviled egg macaroni salad is delicious. It makes the perfect side dish and an amazingly filling main dish too. I mean, deviled eggs and salad? How delish!
What I really love about this macaroni deviled egg salad recipe is how much you can add to it and remove from it. The best part? You’ll almost always get delicious results!
It’s the best macaroni salad ever ❤!
Here are a few variations you can try with this deviled eggs macaroni salad-
- The small pieces of bacon taste so good in this dish but you can add other meat too such as maybe chicken chunks or tuna!
- Go ahead and add your favorite herbs to this macaroni and egg salad recipe such as dill or parsley or literally whatever you feel will go well here!
- Love spice? Add in some hot sauce to your creamy dressing to add a kick of heat 🔥 or maybe even a teaspoon paprika. You can add some cayenne pepper too instead of a teaspoon paprika!
- You can always add a cup mayonnaise and the rest Greek yogurt or sour cream for a tangy touch when making this macaroni salad recipe with egg! You can also make this macaroni salad recipe with eggs even creamier, just add more mayo (1/4 cup mayonnaise or as much as you like!).
- Want a low calorie diet option and are keeping a check on your daily values? For a low calorie diet option of this creamy pasta salad, use Greek yogurt and/or light mayonnaise instead of regular mayonnaise.
- Make this deviled eggs pasta yours. Add chopped nuts or even different veggies like black olives (black olives are a popular choice!), carrots or bell pepper. You can also make a delicious deviled egg potato salad (just add some boiled potato chunks for a potato salad) or make a creamy broccoli salad (add some steamed broccoli for a broccoli salad!). Make it all yours!
- You can add a tang of flavor to your egg salad with some apple cider vinegar, white vinegar, lemon juice or pickle juice. Apple cider vinger, white vinegar or pickle juice will add a scrumptiously tangy flavor to our creamy dressing! You can also add some chopped baby dill pickles. Baby dill pickles will give your egg salad a delish tart flavor, yum (a delicious deviled egg pasta salad with pickles)!
- Slice your egg whites as you like. I love the bite of egg whites in this macaroni deviled egg salad so I keep the egg whites between small to medium sized!
- You can also boil your eggs in an air fryer or instant pot. Boiling eggs in an air fryer or instant pot is something I learned about recently and I’m so fascinated it’s possible!
- Experiment with this deviled eggs macaroni salad recipe. Use a different type of mustard, onion or even pasta! Maybe add in some cheddar cheese, mozzarella cheese balls or even feta? Perhaps play around with seasoning and add celery salt or cajun seasoning. I feel celery salt can work really well here!
- You can use gluten free elbow macaroni or any other gluten free small pasta to make this bacon and egg macaroni salad recipe gluten free!
Note- If you think you have an ingredient that you feel is suitable as a substitute for a certain ingredient in this recipe, according to your dietary preference, you can use it and let us know how it works as a substitute in the comments below. I’ll then add it in as an adaptation suggestion here. This will help so many others with the same diet preference as yours.
Frequently Asked Questions (FAQs)
I love using elbow macaroni in this deviled egg macaroni salad.
Those tender elbow macaroni noodles are perfect here in my opinion. They hold that creamy sauce, giving you bursts of flavor with every bite!
You can also use ditalini, farfalle, rotini, medium or small shells or small penne.
This deviled egg pasta salad doesn’t really dry up thanks to all that creamy sauce but it can if you store it uncovered for a long time.
To prevent this deviled egg pasta salad from drying out, make sure you cover it well in the fridge with a plastic wrap or store it in an airtight container. Also, make sure you have it within 4 days.
If your pasta has turned dry, go ahead and add some mayonnaise and mix well to add moisture back to the dish!
This is a really simple recipe. The only mistake you can make is not boiling your eggs well. Please make sure you use hard boiled eggs only!
Go ahead and store this delicious egg and macaroni salad in an airtight container or in a bowl wrapped well with plastic wrap. Then keep it in the refrigerator. It’ll stay good for about 4 days.
❤❤❤
Hey you, I really hope you love this Deviled Egg Macaroni Salad as much as I do!
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Added boiled chopped potatoes too and chunks of chicken instead of bacon. Great recipe.
That sounds delicious, Vera ❤! Thank you so much for the comment.