Deviled eggs and macaroni salad are two of my favorite foods on planet Earth, so one sunny day I combined both in one big heapin’ bowl and this deviled egg macaroni salad came to be. And then I had a scoop. And another. And another. And seven more after that.

I’m pretty picky about macaroni salad, and this version has everything I’m looking for and nothing I’m not. It’s full of tangy, crunchy bits like pickles, celery, and bell pepper, plus chopped hard-boiled eggs and a creamy, mustardy dressing that tastes just like a deviled egg. In fact, if you like deviled egg recipes, try this! I have a sneaking suspicion you’ll love it.

Can you make deviled egg macaroni salad ahead of time?

Yes! This salad tastes even better after it has chilled in the fridge for a few hours, and you can make it up to a day ahead. Store it in an airtight container in the refrigerator, and be sure to give it a good stir before serving.

Leftover deviled egg macaroni salad will keep for up to three days in the refrigerator. If it seems a little dry, stir in a splash of milk to loosen it up, since the pasta may soak up some of the dressing as it sits.

How long can deviled egg macaroni salad sit out?

A pasta salad with mayonnaise like this shouldn’t sit out for longer than two hours—or one hour if it’s 90 degrees Fahrenheit outside or hotter. The salad is best served nice and cold, so keep it in your fridge (or ice chest if you’re taking it to a picnic) until just before serving.