If you’re looking for a side dish that’s bound to steal the spotlight at picnics, potlucks, or family barbecues, let me introduce you to my absolute favorite: Deviled Egg Pasta Salad. This dish brilliantly marries two classics—the creamy richness of deviled eggs and the irresistible comfort of pasta salad—into one crave-worthy bowl. It’s packed with flavor from tangy mustards, crunchy veggies, and a dreamy dressing that coats every noodle, making it equally at home on a summer buffet or your cozy weeknight table. Trust me, once you try this, you’ll never look at either deviled eggs or pasta salad the same way again.
Ingredients You’ll Need
This Deviled Egg Pasta Salad comes together with simple, everyday ingredients, but each one brings something special to the party. From the tender macaroni to classic deviled egg flavors and colorful veggies, every element works in harmony for a dish that bursts with flavor and comfort.
- Elbow macaroni (8 ounces): Small pasta shapes like elbow macaroni let the creamy dressing cling to every bite for maximum flavor.
- Hard-boiled eggs (6, peeled and chopped): The star of the show! Chopped eggs give the salad its signature texture and deviled egg taste.
- Mayonnaise (½ cup): This provides the luscious base for the dressing—use good-quality mayo for best results.
- Yellow mustard (1 tablespoon): Brings that classic deviled egg tang and yellow color everyone knows and loves.
- Dijon mustard (1 tablespoon): Adds a subtle spice and depth that balances the yellow mustard perfectly.
- Apple cider vinegar (2 teaspoons): Just a splash gives the dressing brightness and a little zip.
- Paprika (¼ teaspoon, plus more for garnish): Infuses smokiness and a hint of color—don’t forget extra for the finishing touch.
- Garlic powder (¼ teaspoon): Enhances the savory notes without overpowering the other flavors.
- Sugar (1 teaspoon): Just a touch rounds out the acidity and sharpness of the mustards and vinegar.
- Red onion (⅓ cup, finely diced): Adds crunch, color, and a pleasing sharpness to each bite.
- Celery (⅓ cup, finely diced): Classic in pasta salads, celery brings freshness and crunch.
- Salt and black pepper (to taste): Essential for seasoning, so don’t be shy with the tasting spoon.
- Fresh chives or parsley (chopped, for garnish): Optional but highly recommended for a pop of color and herby freshness!
How to Make Deviled Egg Pasta Salad
Step 1: Cook the Pasta
Start by boiling your elbow macaroni (or your favorite small pasta shape) in a big pot of salted water. Follow the package instructions for a perfectly al dente texture—soft with just the right amount of bite. Once cooked, drain it well, then rinse under cold water to stop the cooking process and keep the pasta from sticking together. Set the noodles aside while you prep the rest.
Step 2: Prepare the Creamy Dressing
In a large mixing bowl, add mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, paprika, garlic powder, sugar, salt, and black pepper. Whisk until you have a smooth, creamy mixture. This is the magical base that gives Deviled Egg Pasta Salad its unique tang and luscious texture, so taste and adjust the seasoning now if you like.
Step 3: Add the Crunchy Veggies
Next, stir in the finely diced red onion and celery. These colorful veggies aren’t just for looks—their crunch and subtle flavor keep each forkful interesting and balance out the rich dressing. If you’re a pickle enthusiast, now’s a great time to fold in some chopped pickles or sweet relish for an extra punch!
Step 4: Mix in the Eggs and Pasta
Add in your chopped hard-boiled eggs and cooled pasta. Using a spatula or large spoon, gently fold everything together until all the noodles and eggs are coated in that glorious dressing. Take care here—you want to keep some nice chunky pieces of egg for those classic deviled-egg vibes.
Step 5: Chill and Finish
Pop the bowl in the fridge for at least 1 hour before serving. This resting time allows the flavors to meld together and gives the salad its signature creaminess. Just before serving, give it a gentle stir and a taste—add more salt and pepper if needed. Sprinkle a dash of paprika and a shower of fresh chives or parsley over the top to make your Deviled Egg Pasta Salad picture-perfect.
How to Serve Deviled Egg Pasta Salad
Garnishes
The finishing touches can elevate Deviled Egg Pasta Salad from everyday to extraordinary. Besides a generous sprinkle of paprika for that deviled egg look, a handful of chopped chives or parsley adds color and a garden-fresh touch. For a playful spin, try scattering on a few sliced green onions or a fan of extra egg slices on top.
Side Dishes
This pasta salad is the ultimate team player when it comes to side dishes. It pairs perfectly with grilled meats like barbecue chicken or burgers, but also shines alongside veggie kabobs and roasted corn. For a classic picnic plate, serve it with baked beans and watermelon—simple, satisfying, and oh so summery.
Creative Ways to Present
Deviled Egg Pasta Salad isn’t just delicious, it’s endlessly versatile in how you serve it. For potlucks, heap it into a big, colorful serving bowl and let guests dive in. Want something cute? Spoon individual portions into mason jars or small cups for easy serving at showers or parties. Or, fill crispy lettuce leaves with a scoop for a fresh, handheld bite!
Make Ahead and Storage
Storing Leftovers
Leftover Deviled Egg Pasta Salad keeps beautifully in the refrigerator for up to 3 days. Simply transfer it to an airtight container to keep the flavors fresh and the texture just right. Give it a gentle stir before serving again, as the dressing can settle a bit.
Freezing
While many salads survive a trip to the freezer, this one is best enjoyed fresh! The mayo-based dressing and eggs can separate and become grainy after freezing and thawing, so I recommend making only as much as you’ll enjoy within a few days.
Reheating
Deviled Egg Pasta Salad is meant to be served chilled or at cool room temperature, so there’s no need (or benefit) to reheating it. If it’s been in the fridge, just let it sit out for 10–15 minutes before serving to take off the chill and enhance the flavors.
FAQs
Can I use a different type Side Dish
Absolutely! While elbow macaroni is classic for Deviled Egg Pasta Salad, shell pasta, rotini, or even penne all work well. Just stick with small shapes that can grab plenty of dressing in their nooks and crannies.
How can I make this lighter or healthier?
For a lighter version, swap out half (or more) of the mayonnaise for plain Greek yogurt. You’ll still have all the creaminess with more protein and less fat, plus a lovely tang.
What’s the best way to cook hard-boiled eggs for this recipe?
Start your eggs in cold water, bring to a boil, then turn off the heat and let them sit, covered, for 10–12 minutes. Cool in an ice bath for easy peeling and perfectly creamy yolks every time.
Can I make Deviled Egg Pasta Salad ahead of time?
Yes, in fact it tastes even better after a few hours in the fridge! Just wait to garnish until just before serving for the freshest look and brightest flavors.
Is this recipe suitable for picnics and outdoor events?
This salad is a picnic superstar, but be sure to keep it chilled in a cooler or over ice since it contains eggs and mayonnaise. If outdoors for a long time, try to serve within a couple of hours for food safety.
Final Thoughts
If you’re craving a dish that’s creamy, nostalgic, and a total crowd-pleaser, give this Deviled Egg Pasta Salad a try. It’s wildly simple, deeply satisfying, and absolutely destined to become a staple at your gatherings. Don’t be surprised if it disappears fast—everyone loves a creative spin on the classics!
Print
Deviled Egg Pasta Salad Recipe
- Total Time: 25 minutes (plus chill time)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Creamy and flavorful, this Deviled Egg Pasta Salad is a delightful twist on the classic deviled eggs. Loaded with pasta, hard-boiled eggs, and a tangy dressing, it’s perfect for picnics, potlucks, or as a side dish for any occasion.
Ingredients
Main Ingredients:
- 8 ounces elbow macaroni (or small pasta of choice)
- 6 hard-boiled eggs, peeled and chopped
Dressing:
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- ¼ teaspoon paprika (plus more for garnish)
- ¼ teaspoon garlic powder
- 1 teaspoon sugar
Add-Ins:
- ⅓ cup finely diced red onion
- ⅓ cup finely diced celery
- Salt and black pepper to taste
- Chopped fresh chives or parsley for garnish (optional)
Instructions
- Cook the Pasta: Cook pasta until al dente, drain, rinse, and set aside.
- Prepare the Dressing: In a large bowl, whisk together mayonnaise, mustards, apple cider vinegar, paprika, garlic powder, sugar, salt, and pepper until smooth.
- Combine Ingredients: Stir in red onion, celery, chopped eggs, and cooked pasta. Mix gently to coat evenly.
- Chill and Serve: Refrigerate for at least 1 hour before serving. Garnish with paprika and herbs if desired.
Notes
- For extra flavor, consider adding chopped pickles or pickle relish.
- For a lighter version, use Greek yogurt to replace half of the mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 160mg
