This creamy egg pasta salad recipe is packed with fresh vegetables, protein and is gluten free! Great for BBQs, potlucks, or parties – a crowd-pleaser summer side dish everyone will love.
This egg macaroni salad recipe is incredibly cost-efficient, and easy to make ahead or meal prep. Serve along side grilled burgers, hot dogs, and fresh corn on the cob.
This delicious deviled egg pasta salad is a creamy and mouth-watering appetizer, potluck dish, or salad to bring to a summer BBQ. Its a combination of two of my favorite summer dishes: deviled eggs and pasta salad! Put them together and you have a super yummy Midwestern Fusion salad everyone at the table will love.
This Egg Pasta Salad Recipe Is:
- Tangy
- Creamy
- Packed with Protein
- Crunchy
- Sweet
- Delicious
- Great for entertaining!
- Easy to make ahead
- Vegetarian, dairy free, and gluten free!
This macaroni egg salad is also incredibly cost efficient. A box of macaroni pasta is about $1, and a dozen eggs runs about $2, and the rest of the ingredients are fridge or pantry staples. I always keep celery and onion in my fridge, so I can make this delicious pasta salad anytime!
30 Minute Side Dishes for Entertaining
This deviled egg macaroni salad is what I call an Easy Entertaining Recipe – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those last-minute potluck invites, or when you just want a healthy home cooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Just as fast as grabbing a quick prepared side dish from the store (and way more impressive too)! If you’re heading to a party, potluck, or BBQ, check out my list of top host gifts for summer entertaining for that next-level gift your host will love!
What’s In This Egg Macaroni Salad?
- Macaroni Noodles: to make this gluten free, these awesome GF macaroni pasta noodles work perfect in this recipe. If you aren’t gluten free, then you can use normal macaroni, whole wheat, or a veggie pasta.
- Hardboiled eggs: my recipe for PERFECT hardboiled eggs every time (easy peel) is on my site at the link here.
- Classic Mayonnaise: I like to use this classic mayo to keep this recipe plant-based, but you can use whatever mayo that you would normally use in recipes. If you don’t normally like mayo, try my homemade dairy-free version… it’s creamy but still plant based.
- Celery: for a savory flavor and crunch
- Onion: a bold taste, but if you don’t like onions you can skip
- Mustard: I used normal prepared yellow mustard, but you can jazz it up with a whole grain or Dijon instead.
- Relish: to give the dish a little sweetness! I like this Chicago style relish which has a nice crunch… and as a Chicagoan myself, I love the bright green color of this relish in my mac salad!
- Smoked Paprika: give an additional depth of flavor to this dish, and a beautiful red color
- Chives: to make this pasta salad extra #fancy
Make Ahead Macaroni Salad Recipes
This egg macaroni salad is a fantastic and simple recipe to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking. I like to prep one (or a few) of these ahead of time, and freeze some for later. Having ready cooked meals in the fridge or freezer is a great way to enjoy home cooked meals when you don’t have time in the kitchen. Freezing ingredients is also a great way to use up food that may be expiring soon. Check out all my make ahead meals on The Herbeevore for some inspo to help you prep, keep, heat, and heat!
How Do I Make This Pasta Salad with Eggs Recipe?
- Cook macaroni according to package instructions. Drain, rinse, and set aside to cool.
- In a large bowl, add the hardboiled eggs. With a fork, mash the eggs a few times each to break them up into smaller pieces.
- Add the celery, onion, mayonnaise, mustard, and relish. Stir well to combine, ensuring the dressing evenly coats the eggs and veggies.
- Taste and add salt and pepper if desired. Sprinkle the top with paprika and chopped chives.
Other Easy Egg Recipes You’ll Love!
Easy Peel Hard Boiled Eggs, Perfect Every Time! (Keto, Low Carb, Vegetarian)
Everything Bagel Egg Salad Sandwich Recipe (Vegetarian, Keto)
BBQ Deviled Eggs Recipe (Vegetarian, Gluten Free)
Sheet Pan Breakfast Root Vegetable Hash & Eggs (Vegetarian, Whole30, Paleo)
Get the Same Ingredients for This Egg Macaroni Pasta Salad Recipe:
As always, if you make this vegetarian deviled egg pasta salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Egg Pasta Salad
Ingredients
- 16 ounce box macaroni noodles use gluten free if needed
- 6 hardboiled eggs peeled and rinsed
- 1/2 cup mayonnaise
- 1/2 cup chopped celery
- 1/4 cup sweet onion
- 1 tablespoon yellow mustard
- 1 tablespoon sweet relish
- Himalayan Sea Salt and Pepper to Taste
- Paprika
- Chives
Instructions
- Cook macaroni according to package instructions. Drain, rinse, and set aside to cool.
- In a large bowl, add the hardboiled eggs. With a fork, mash the eggs a few times each to break them up into smaller pieces.
- Add the celery, onion, mayonnaise, mustard, and relish. Stir well to combine, ensuring the dressing evenly coats the eggs and veggies.
- Taste and add salt and pepper if desired. Sprinkle the top with paprika and chopped chives.
Notes
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I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
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Love pasta salad and this one is great
This sounds good! How do you think this would work without the tofu and tamari? Obviously it would be different, but my little guy can’t have soy, so I’m wondering if there might be a good way to sub that, or just leave it out…