Deviled Egg Macaroni Salad

All of the flavor of beloved deviled eggs with less pressure to make them look perfect. This deviled egg pasta salad is perfect for picnics, BBQs or just because.

Deviled eggs are always so delicious, but making them for a crowd can be a real chore. This deviled egg macaroni salad is a perfect way to stretch the flavor and make a fun side dish out of it.

There are even a few tips for making it extra quick and easy!

MiMi originally made this pasta salad in the very early days of the blog. I figured it was past time to update the pictures and reshare it with you.

As MiMi and Pops’ chicken flock grows they have found themselves with an abundance of eggs. That used to mean we got a dozen to take home most weeks.

Right now there is more of an obligation to take at least a couple dozen… or else! Little Dude usually gets a dozen or two of quail eggs as well.

We do go through a fair number of eggs at our house between baking and breakfast, so there are no complaints. Even still, we occasionally find ourselves with a glut of eggs.

With 4 dozen eggs in the fridge the other day, I figured I had better get using them before the next set found its way there to join them.

My guys are always ready for deviled eggs, but I have to be in the right mood to make them. Something about knowing that’s what they are destined for automatically makes hard boiled eggs harder to peel.

So I generally end up making deviled egg inspired dishes instead. We love deviled egg dip and deviled egg potato salad is one of our favorites.

This time I thought I would revisit this pasta salad. I’m glad I did because it reminded me about MiMi’s tip of using a baking rack to dice the eggs.

It makes that mundane part of the recipe quick and fun! So the recipe is ready before you know it.

My husband is usually pasta salad adverse. Something about cold pasta blah blah blabbedy blah.

I’m not saying he piled his plate high, but he was able to dig up some compliments and even got a bit for seconds. So I’d say that’s a win!

Now I’ll share Mimi’s original post, then I’ll share a few extra tips with you.

Tips for making hard boiled eggs:

Using older eggs makes them easier to peel. Going straight drom the nesting box to the pan will make for difficult hard boiled eggs.

Making hard boiled eggs in the instant pot is quick and easy.  Put the rack on the bottom of the instant pot and pour in a cup of water. 

Add a dozen eggs (or however many you’d like) and pressure cook them on high pressure for 5 minutes. Let pressure naturally release for 5 minutes, then do a quick release. Place eggs in a bowl of ice water for 5 minutes and voila… the eggs are ready!

Using a baking rack with square holes is a super quick and easy way to chop the eggs.

Tips for making pasta salad:

Give your pasta a chance to cool before adding the dressing. Warm pasta will absorb some of the moisture which might be great for oil based dressings but can result in a dry creamy pasta salad.

If the pasta salad does get a little dry, pickle juice is a great way to add both moisture and flavor without a bunch of calories.

Creamy pasta salads should be kept cold. Refrigerate them until you are ready to serve.

If it will be out for a while put the serving bowl in a larger bowl with some ice in it to keep it cool. Not only will it keep it refreshing, but it improve your food safety.

Pasta salads are forgiving, so have fun with it! Add whatever sounds good to you and don’t get too uptight about making it perfect.

For more great side dish ideas for potlucks, carry-in’s and BBQs, check out our picnic salad recipes. There is something in there for everyone!