Deviled Egg Pasta Salad
If you love deviled eggs and can’t resist a good pasta salad, then this Deviled Egg Pasta Salad will win your heart just like it did mine. The first time I made it, I was actually trying to use up leftover boiled eggs, and I thought, why not blend my two favorites into one? What came out of my kitchen was rich, creamy, tangy, and utterly addictive. It didn’t even make it to the fridge because we polished it off warm, straight from the bowl.
I’ve made this recipe dozens of times since then. It’s become one of those dishes I crave before summer BBQs, neighborhood potlucks, or even just a random Tuesday when I want something comforting yet zesty. The creamy dressing clings beautifully to the pasta, and the paprika-dusted eggs bring that nostalgic deviled egg flavor we all know and love. Add a few bursts of freshness like cherry tomatoes or chopped pickles, and every bite has texture, flavor, and a little surprise.
What I love most about this recipe is how it sparks conversation. Someone always asks for the recipe, and I love seeing people’s eyes light up when they realize it tastes just like a deviled egg… but better, because pasta. It’s one of those dishes that makes you feel like a culinary genius even though it’s surprisingly easy to make.
Why You’ll Love This Deviled Egg Pasta Salad
This salad is rich and creamy, but with just enough tang from the mustard and vinegar to keep things interesting. The eggs bring protein, while the pasta gives it that satisfying, carby base we all love in a good side dish. The balance between the soft yolks, al dente noodles, and creamy dressing is pure comfort food magic.
It’s the perfect picnic or potluck dish because it travels well and tastes even better after it chills for a few hours. It also pairs wonderfully with grilled meats, fresh greens, or even a crisp white wine. If you’re a fan of old-school deviled eggs but want something a bit heartier, this recipe is calling your name.
How to Make the Deviled Egg Pasta Salad
Step 1: Cook the Pasta
Begin by boiling a pot of salted water. Add your favorite short pasta—I love using elbow macaroni for that classic touch—and cook until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta.
Step 2: Prep the Eggs
Hard boil the eggs and peel them once cooled. Chop most of them, but reserve a couple to slice and use as a garnish on top. The yolks add richness, and the whites give texture in every bite.
Step 3: Make the Dressing
In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, a touch of sugar, salt, pepper, and a hint of smoked paprika. This creamy, tangy mix is the flavor base of your salad.
Step 4: Combine Everything
Fold the chopped eggs and cooled pasta into the dressing. Mix gently until everything is well coated. You can add extras like finely chopped celery, red onion, or even sweet relish for more crunch and flavor.
Step 5: Chill and Serve
Let the salad rest in the fridge for at least an hour before serving. This helps the flavors meld beautifully. Before serving, garnish with the sliced eggs, a dusting of paprika, and maybe a sprinkle of fresh herbs like parsley or chives.
Recipe Variations and Possible Substitutions
To make this recipe a little lighter, you can use Greek yogurt in place of some or all of the mayonnaise. It will still be creamy but with a tangier kick and more protein.
If you want a bit more bite, swap yellow mustard with Dijon or spicy brown mustard. Both offer an elevated twist while staying true to the deviled egg inspiration.
For added crunch, stir in chopped pickles, diced bell peppers, or celery. You can even mix in a handful of shredded cheddar cheese or crumbled bacon if you’re leaning into indulgence.
Gluten-free? No problem. Just use your favorite gluten-free pasta and keep everything else the same.
Vegetarian-friendly as it is, this salad is also easy to turn into a full meal with a bit of chopped chicken or even flaked tuna.
Serving and Pairing Suggestions
Deviled Egg Pasta Salad is incredibly versatile, which makes it a dream side dish for nearly any occasion. I love serving it alongside grilled meats like BBQ chicken or juicy burgers. It adds a creamy balance to anything smoky or spicy. During cooler months, I’ve even served it next to a bowl of creamy tomato soup or roasted vegetable soup for a cozy, satisfying lunch.
When entertaining, I usually serve this pasta salad with fresh greens tossed in a simple vinaigrette. The acidity of the greens complements the richness of the eggs and mayo perfectly. A sliced baguette or buttery crackers on the side adds crunch and makes it feel like a complete meal.
For drinks, try pairing it with iced tea, sparkling lemonade, or a crisp white wine like Sauvignon Blanc. The zippy acidity helps cut through the creamy texture of the salad and refreshes your palate with each bite.
Storage and Reheating Tips
This salad stores beautifully. Just scoop any leftovers into an airtight container and refrigerate for up to 3 days. The flavor actually improves overnight, so it’s a great make-ahead dish.
If the salad dries out a bit in the fridge, stir in a spoonful of mayo or a splash of milk to revive the creamy consistency before serving. I don’t recommend freezing this recipe, as the texture of the pasta and eggs can become unpleasant after thawing.
Since this dish contains mayo and eggs, always keep it chilled until serving. Especially during outdoor gatherings, use a chilled bowl or place the serving dish over a bed of ice.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Absolutely. In fact, it’s even better when made a few hours in advance. It gives the flavors time to meld and deepen.
What kind of mustard works best?
Classic yellow mustard gives the most traditional deviled egg flavor, but Dijon or spicy brown mustard can offer a more complex taste.
How do I keep the pasta from getting mushy?
Make sure to cook the pasta until just al dente, then rinse it in cold water immediately to stop the cooking process.
Can I use store-bought boiled eggs?
Yes, pre-cooked boiled eggs save time and work great in this recipe. Just make sure they’re fresh and peel easily.
Is this recipe safe for outdoor picnics?
Yes, but keep it well chilled. Use a cooler or serve it in a bowl over ice to maintain food safety.
Related Recipes You’ll Like
If you enjoyed the creamy comfort of this Deviled Egg Pasta Salad, you might fall in love with some of my other favorites too. Check out this Easy Chicken Fried Rice for a quick, savory weeknight meal that comes together in no time. For soup lovers, the Creamy Kielbasa Gnocchi Soup is hearty, flavorful, and perfect for a chilly day.
And if you’re into unique savory-sweet bites, don’t miss the Peanut Butter Cornflake Cookies. They’re an easy, no-bake treat with serious nostalgia.
Save and Share This Recipe for Later
This Deviled Egg Pasta Salad is the kind of recipe you’ll want to return to again and again. Don’t forget to pin it to your favorite Pinterest board so it’s just a click away when you need it. Whether you’re prepping for a backyard BBQ or a casual weeknight dinner, this salad delivers every single time.
I also love seeing how you make these dishes your own. If you try this recipe, share it on social media and tag me—it’s such a joy to see your versions! And if you found it delicious, don’t keep it a secret—send it to a friend, or bookmark it for your next gathering.
Deviled Egg Pasta Salad
Deviled Egg Pasta Salad is a creamy, tangy, and satisfying dish that combines the nostalgic flavor of deviled eggs with the hearty texture of pasta. This comfort-food favorite is perfect for BBQs, potlucks, or meal prep. The recipe uses simple pantry staples like mayo, mustard, and vinegar to create a luscious dressing that coats al dente macaroni and chopped boiled eggs. It’s an easy-to-make crowd-pleaser packed with protein, customizable add-ins, and bold deviled egg flavor in every bite.
Ingredients
- 8 oz elbow macaroni
- 6 large eggs
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (plus more for garnish)
- 1/4 cup diced red onion (optional)
- 1/4 cup chopped celery (optional)
- 1/4 cup sweet pickle relish (optional)
- Fresh parsley or chives, for garnish
Instructions
- Boil pasta in salted water until al dente. Drain and rinse under cold water.
- Hard boil the eggs, cool, peel, and chop them. Set aside a few slices for garnish.
- In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, pepper, and paprika.
- Add the cooled pasta and chopped eggs into the bowl. Fold gently to combine.
- Stir in red onion, celery, or relish if using.
- Chill the salad for at least 1 hour.
- Before serving, garnish with reserved egg slices, a sprinkle of paprika, and herbs.
Notes
- For lighter texture, sub half the mayo with Greek yogurt.
- Dijon or spicy mustard can be used instead of yellow mustard.
- Store leftovers in the fridge for up to 3 days.
- Best served chilled; not suitable for freezing.
