If you love the zesty kick of classic deviled eggs and the comfort of creamy pasta salad, then Deviled Egg Pasta Salad is about to become your new obsession. This dish marries the velvety richness of hard-boiled eggs and a tangy, paprika-kissed dressing with tender noodles, crunchy veggies, and loads of flavor in every bite. Whether served at a summer picnic or as a star player at your next family gathering, Deviled Egg Pasta Salad is always a crowd-pleaser you’ll want to make again and again.

Deviled Egg Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long shopping list for show-stopping results. These simple, approachable ingredients combine effortlessly, each lending their own magic to create a salad that’s creamy, tangy, crunchy, and just the right balance of savory and sweet.

Pasta (8 oz elbow macaroni or small pasta shells): Pick a shape that cradles all that creamy dressing; elbows or small shells are perfect.
Hard-boiled eggs (6, peeled and chopped): The star ingredient, giving rich texture and that signature deviled egg flavor.
Mayonnaise (1/2 cup): Provides the luscious, creamy backbone for the salad.
Yellow mustard (2 tablespoons): Brings zippy brightness and the essential deviled flavor everyone loves.
Apple cider vinegar (1 tablespoon): A splash of tang rounds out the flavor and keeps things light.
Sugar (1 teaspoon): Just a hint to balance the savory and tangy notes without making things sweet.
Paprika (1/2 teaspoon, plus more for garnish): Adds smoky depth and that classic deviled egg accent. Don’t forget extra for that pretty sprinkle on top!
Garlic powder (1/4 teaspoon): Savory, mellow garlic boosts the overall flavor without overpowering.
Onion powder (1/4 teaspoon): Helps build those deep, crave-able flavors in the dressing.
Salt and black pepper (to taste): Essential for seasoning everything just right.
Finely chopped celery (1/3 cup): Adds refreshing crunch and a pop of green.
Finely chopped red onion (1/4 cup): Gives a tiny bite and beautiful color without being overpowering.
Dill pickles or relish (2 tablespoons, chopped): Brightens every bite with a punch of tangy flavor.
Fresh parsley (1 tablespoon, optional): For an herbal finishing touch and lovely flecks of green.

How to Make Deviled Egg Pasta Salad

Step 1: Cook the Pasta

Begin by boiling your pasta according to the package instructions until it’s just al dente. You want the noodles to be tender but still have a little bite—the perfect base for your luscious dressing. Once cooked, drain well and rinse under cold water to stop the cooking process and keep everything delightfully cool for mixing.

Step 2: Make the Creamy Deviled Dressing

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, paprika, garlic powder, onion powder, salt, and pepper. Take a moment to savor that savory, tangy aroma—this is what transforms ordinary pasta salad into an unforgettable Deviled Egg Pasta Salad sensation.

Step 3: Combine Eggs, Veggies, and Pasta

Add your chopped hard-boiled eggs right into the bowl with the dressing. Next, toss in the celery, red onion, dill pickles or relish, and finally, the cooled pasta. Gently fold everything together, taking care to coat each piece in that golden, flavorful dressing. The eggs may break up a bit, creating that signature creamy texture.

Step 4: Taste and Adjust

This is where the magic happens! Taste your salad and see if it needs a touch more salt, an extra grind of black pepper, or a bit more mustard for extra zing. Remember: a tiny tweak can take your Deviled Egg Pasta Salad from delicious to truly irresistible.

Step 5: Chill

Cover the bowl and chill your salad in the refrigerator for at least one hour. This rest time lets all those flavors mingle and marry, resulting in a pasta salad that’s perfectly creamy, well-seasoned, and irresistible cold.

Step 6: Garnish and Serve

When you’re ready to serve, give the salad a gentle stir. Sprinkle generously with paprika for that deviled egg look and flavor, and scatter on chopped fresh parsley if you like. Your Deviled Egg Pasta Salad is ready to steal the spotlight!

How to Serve Deviled Egg Pasta Salad

Garnishes

Top your salad with a dusting of paprika for the classic deviled egg vibe and, if you’re feeling fancy, a smattering of fresh parsley or chives. For extra flair, try sliced hard-boiled eggs arranged on top—they always wow guests and make the dish feel extra special.

Side Dishes

This salad plays well with grilled meats, veggie kabobs, or as the superstar alongside picnic favorites like fried chicken, baked beans, or a crisp green salad. It even shines with simple sandwich lunches, adding classic comfort to any meal.

Creative Ways to Present

You can serve Deviled Egg Pasta Salad in a large bowl for easy scooping at potlucks or portion it into individual cups for grab-and-go gatherings. Try stuffing it in lettuce cups for a fun bite-sized twist or add it to a sandwich for a bold and satisfying lunch option.

Make Ahead and Storage

Storing Leftovers

Store any leftover Deviled Egg Pasta Salad in an airtight container in the refrigerator. It keeps well for up to three days and actually gets even more flavorful as it sits, making it the best make-ahead companion for busy weeks or gatherings.

Freezing

While you can technically freeze this salad, the texture of the eggs, mayo, and pasta may change in the freezer, often becoming watery when defrosted. For the best flavor and texture, enjoy fresh or chilled from the fridge, rather than frozen and thawed.

Reheating

This salad is meant to be served cold or at room temperature, so reheating isn’t necessary. If it’s been in the fridge for a day or two, just give it a good stir and let it sit out for about 20 minutes before serving to take the chill off and make those flavors pop.

FAQs

Can I use a different kind of pasta?

Absolutely! While elbow macaroni or small shells are traditional for Deviled Egg Pasta Salad, you can use rotini, penne, or even fusilli. Just choose a short shape that holds onto the dressing and goodies.

How can I make this lighter?

For a lighter version, swap some or all of the mayonnaise with Greek yogurt. You’ll still get that creamy, tangy vibe with less fat and more protein, but keep an eye on seasoning—Greek yogurt is a bit tangier and will need a pinch more salt to balance things out.

Is it safe to make Deviled Egg Pasta Salad ahead of time?

Yes, in fact, this dish gets better as it sits! You can make it up to a day in advance. Just keep it refrigerated in a covered container, and give it a quick stir before serving to refresh the texture.

What can I add for extra flavor?

Feel free to get creative! A splash of hot sauce or spoonful of Dijon mustard amps up the flavor, or toss in capers, extra pickles, or even a dash of smoked paprika. Crumbled crispy bacon is another crowd-pleasing addition.

Can I make this egg-free?

If you have an egg allergy or just want to experiment, you can replace the eggs with cooked chickpeas or white beans for a protein boost and similar creamy texture. Just note that it won’t have the classic deviled egg flavor, but it will still be a delightful cold pasta salad.

Final Thoughts

If you’re searching for a dish that brings comfort, zing, and a whole lot of personality, you can’t go wrong with Deviled Egg Pasta Salad. I hope you’ll give it a try and share it with those you love—it’s bound to earn a permanent spot in your picnic, potluck, and weekday lunch lineup!

Deviled Egg Pasta Salad Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 25 minutes (plus chilling time)
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Deviled Egg Pasta Salad is a creamy and flavorful pasta salad that combines the classic flavors of deviled eggs with pasta for a delightful side dish perfect for potlucks, picnics, or any gathering.

Ingredients

Scale

Pasta:

8 oz elbow macaroni or small pasta shells

Dressing:

6 hard-boiled eggs, peeled and chopped
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon paprika (plus more for garnish)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and black pepper to taste

Add-Ins:

1/3 cup finely chopped celery
1/4 cup finely chopped red onion
2 tablespoons chopped dill pickles or relish
1 tablespoon chopped fresh parsley (optional)

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Instructions

Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
Prepare the Dressing: In a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, paprika, garlic powder, onion powder, salt, and black pepper until smooth.
Combine Ingredients: Add the chopped eggs, celery, red onion, pickles or relish, and cooled pasta to the dressing. Gently stir to combine, ensuring everything is evenly coated.
Chill and Serve: Taste and adjust seasoning if needed. Chill the salad in the refrigerator for at least 1 hour before serving. Garnish with paprika and parsley if desired.

Notes

For extra flavor, consider adding a spoonful of Dijon mustard or a dash of hot sauce.
This salad is ideal for potlucks, picnics, or as a make-ahead side dish.
To lighten the dish, use Greek yogurt as a substitution for mayonnaise.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American