This easy Deviled Egg Macaroni Salad with BACON is filled with a tangy, creamy sauce, hard-boiled eggs, and celery for the perfect BBQ side dish!
This is the perfect summer pasta salad recipe and pairs well with other sides like Boursin Twice Baked Potatoes. There are SO MANY variations for deviled eggs, this easy summer pasta salad recipe covers the basics, and there are a few different ways to make it for the adventurists out there.
My kids eat hard-boiled eggs with vigor, so it's no wonder that they love deviled egg pasta salad. This is easy to whip up, and it tastes even better the next day in my opinion. It's a fun easter side salad, a twist on a classic just like homeade easy Deviled Potatoes.
It's delicious paired with super easy Cranberry Chicken Pecan Salad Sandwiches.
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⭐️ Why You'll LOVE Deviled Egg pasta Salad
- The BEST way to use leftover eggs from Easter!
- Easy to make for potlucks, holidays, and BBQ'S.
- Simple ingredients - Most of the ingredients for the are pantry staples.
- Better the next day! After it marinates in the fridge, the flavors blend together and it's even MORE yummy.
- No fussy piping filling back into eggs. Just chop and dump!
- Easy to make ahead - You can boil the eggs and pasta ahead of time and chill in the fridge to make this even quicker to put together later!
🛒 Key Ingredients
It's a simple list of ingredients for the deviled egg pasta salad/creamy sauce that goes on top.
- Pasta - macaroni is used here but any small to medium variety such as elbow, shells, penne, or bowtie work well.
- Celery - gives texture and crunch to the salad, can be left out but is definitely better with it in!
- Purple and Green Onion - for a lovely pop of flavor and color.
- Eggs - you can use pre-boiled eggs from the grocery store to make it even quicker to make.
- Mayonnaise - Good quality brands such as Hellmans.
- Sour Cream - or plain Greek yogurt for a higher protein option.
- Yellow Mustard - adds flavor, color, and acidity, can be substituted with dijon.
- Vinegar - for acidity and a pop of flavor.
- Lemon Juice - fresh is best! Zest use is optional.
🧑🍳 Instructions
You can make the eggs and pasta the day before or earlier in the day to make this a super quick pasta salad to put together.
TIP: Cook the eggs and pasta at the same time to make it easier and more time-efficient, and start prepping the other ingredients while they are cooking.
Step 1. Boil the eggs for 10 minutes, and immediately place them in an ice bath until completely chilled, about 5 minutes. Peel eggs and chop them into small diced pieces.
Step 2. To start the sauce, combine the mayonnaise and sour cream, then add the spices: salt, garlic powder, onion powder, paprika and ground pepper.
Step 3. Add in the vinegar and lemon juice and stir until smooth and creamy.
Step 4. Combine the pasta, celery, purple onion, and chopped eggs in a serving bowl and pour the creamy sauce into the pasta salad mixture. Carefully mix them together.
Garnish optionally with chopped green onions or delicious cooked bacon.
TIP: Eat fresh or the next day for the best taste. It's better the next day after the flavors have had time to marinate together!
🆒 Variations
- Pasta - I use macaroni noodles but another small pasta variety such as shells, bowtie, ditalini, or rotini would work well.
- Greek Yogurt - can be used in place of the sour cream for a little protein and tangy flavor.
- Add PICKLES. Sweet, Dill, Bread and Butter, they're all delicious! Just chop about ⅓ cup and stir them in!
- Add chopped olives. Green or black are my favorite, but kalamata would also be delicious!
- Want it spicy? Add a chopped fresh jalapeño for a bit more heat and spice.
- Dijon Mustard can be swapped in for yellow mustard.
❄️ How to Store
Refrigerate: Store in an airtight container for up to 3 days. Give it a good mix before serving.
I do not recommend freezing, the consistency of the noodles and sauce could become soggy and grainy. No one wants that!
✅ Top Tips
- Prepare ingredients ahead - I like to boil my eggs and cook and chill pasta earlier in the day or the day before I use them. You can also chop the vegetables and refrigerate until ready to assemble the salad.
- Rinse Pasta! Make sure after cooking the pasta to rinse it with cold water. This stops the cooking process and it gets it ready to mix with the other ingredients.
- Peeling the Eggs – To stop the cooking process of the boiled eggs, place them in an ice bath. This helps to easily peel the eggs.
- Let The Salad Rest - After mixing up the salad, chill it in the fridge for a couple of hours for the best taste. This allows for the ingredients to marinate together.
❓Frequently Asked Questions
This is a side dish MADE for gatherings and bbq's. Any grilled meat like Creamy Pepperjack Stuffed Chicken Breast or Mushroom Stuffed Meatloaf would be delicious.
Chopped bell peppers, rotisserie chicken, fresh broccoli, diced tomatoes, jalapeños, pepperoncini, or cheese cubes.
8 oz. Is about 2 cups of dry pasta (small variety).
More Easy Side Salads
Need more ideas for side salads for a bbq or side dish for a potluck? I got you covered!
📝 Printable Recipe
Deviled Egg Macaroni Salad
Ingredients
- 8 oz dry macaroni pasta
- 6 eggs
- 1 cup chopped celery
- ¼ cup chopped purple onion
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 Tablespoons yellow mustard
- 2 Tablespoons white vinegar
- 2 Tablespoons fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 Tablespoons chopped green onion (optional)
- ½ cup chopped bacon pieces (optional)
Instructions
- Cook pasta according to package instructions, then drain an rinse in cold water immediately to stop the cooking process and cool the noodles down.
- Boil eggs for 12-15 minutes, then place immediately in ice bath for 5 minutes to cool down. Peel eggs, then dice into small pieces.
- While the noodles and eggs are cooking and cooling, chop celery and purple onions.
- Make the sauce by combining mayonnaise, sour cream, mustard, vinegar, lemon juice, and all spices in a bowl. Mix well.
- Assemble the pasta salad by mixing together the pasta, celery, and purple onions. Then add in the sauce and gently stir until well mixed.
- Optional: top with chopped green onions and bacon. Refrigerate until ready to serve.
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