Home Side Dishes Deviled Egg Pasta Salad

Deviled Egg Pasta Salad

This creamy and tangy deviled egg pasta salad is a total game-changer.

It’s a mashup of two classics, and the result is nothing short of incredible. I love it!

Between the mayo, Dijon mustard, and hard-boiled eggs, you get all the yumminess of traditional deviled eggs.

But then, it’s loaded up with tender elbow pasta, celery, red onion, and dill pickles. Better yet, it’s easy to make and guaranteed to please!

Homemade deviled egg pasta salad with paprika, celery and onions
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Why You’ll Love This Deviled Egg Pasta Salad

As much as I love deviled eggs, they’re kind of time-consuming to make. And they’re not super filling, either.

Enter deviled egg pasta salad. Here’s why you’ll love it:

True Crowd-Pleaser: This creamy, flavorful pasta salad is a guaranteed hit at summer cookouts, picnics, and gatherings.

Totally Customizable: The basic recipe can be easily customized with olives, bacon, or veggies to make it your own.

Leftover Lifesaver: It’s the perfect way to use up leftover hard-boiled eggs from special occasions in a delicious and creative way.

Texture Sensation: The combination of creamy dressing, tender pasta, crunchy celery and onion, and chunky eggs is to die for.

Ingredients

You only need a few kitchen staples to make this tasty pasta salad:

  • Elbow Macaroni: The perfect pasta shape for capturing creamy dressing and tasty mix-ins in every bite.
  • Hard Boiled Eggs: You’ll need to make these ahead so they have time to cool.
  • Mayonnaise and Dijon Mustard: Thick and creamy, they form the tangy base of the dressing.
  • White Vinegar: It brightens up the dressing with clean acidity.
  • Sugar: Just a pinch to add a subtle sweetness.
  • Salt, Black Pepper, and Paprika: Salt and pepper are the ultimate seasoning duo for any dish. While paprika lends a subtle smoky flavor and a pop of color to liven things up.
  • Celery, Red Onion, and Dill Pickles: A crunchy trifecta to bring extra texture and flavor.
  • Fresh Chives: Sprinkled on top for a fresh finish.
Overhead view of mixed dressing of yolks, mayonnaise and dijon mustard
Overhead view of a glass bowl of elbow macaroni pasta

How to Make Deviled Egg Pasta Salad

As mentioned, you’ll need to make the hard-boiled eggs ahead so they can cool. Otherwise, the salad will be warm.

Once you have them ready, you can throw this pasta salad together in a few easy steps:

1. BOIL the macaroni in salted water until al dente. Then drain, rinse with cold water, and set aside.

2. COOK, cool, and then peel the hard-boiled eggs. Separate the yolks from the whites, chop the whites, and mash the yolks until crumbly.

3. WHISK the mashed yolks with the mayonnaise, Dijon mustard, vinegar, sugar, salt, pepper, and paprika until smooth and creamy.

4. COMBINE the cooked macaroni, chopped egg whites, celery, red onion, and pickles in a bowl. Pour the dressing over the top and stir gently to coat evenly.

5. CHILL the salad in a serving bowl for at least 1 hour before serving. Enjoy!

A bowl of deviled egg pasta salad with red onions, paprika and chives

Tips For the Best Deviled Egg Pasta Salad

This salad is super easy to make. But these tips take it to the next level.

  • Don’t overcook the pasta! Boil the pasta just until al dente. It will soften when chilled.
  • Give it a shock. Rinse the cooked pasta under cold water to stop the cooking process. This keeps it from getting mushy.
  • Aim for yolk perfection. Press the egg yolks through a fine mesh sieve or pulse them in a food processor for a smooth, lump-free dressing.
  • Quality is key. Choose a high-quality, full-fat mayonnaise for the richest flavor and creamiest texture. Or use Greek yogurt for a lighter option.
  • Let it chill. Refrigerate the finished pasta salad for at least an hour (2-4 hours is best), to allow the flavors to meld.
  • Get creative! Top the salad with sliced green onions, crispy bacon bits, or anything else you think would be tasty.
  • Make it nice and creamy. If the salad seems dry after chilling, stir in a little extra mayo or yogurt.
Creamy and tangy homemade deviled egg macaroni pasta salad with chopped egg whites and spices

How to Store

You can make this salad up to a day ahead if you like. That way, it’s ready for the party with minimal day-of prep.

And whether you made it ahead or just have leftovers, follow these steps to keep it fresh:

To Store: Transfer leftovers to an airtight container and keep in the refrigerator for 3-4 days. Add extra mayo for serving.

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Note: I don’t recommend freezing deviled egg pasta salad. The creamy dressing won’t thaw well, and the pasta will become mushy.

More Pasta Salad Recipes You’ll Love

Greek Pasta Salad
Bacon Ranch Pasta Salad
BLT Pasta Salad
Dill Pickle Pasta Salad

Deviled Egg Pasta Salad

Course: Side DishCuisine: American
Servings

8

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

338

kcal

This creamy and tangy deviled egg pasta salad is a total game-changer. It’s a mashup of two classics, and the result is nothing short of incredible.

Ingredients

  • 8 ounces elbow macaroni, uncooked

  • 6 large hard-boiled eggs

  • 1 cup mayonnaise

  • 2 tablespoons Dijon mustard

  • 1 tablespoon white vinegar

  • 1/2 teaspoon sugar

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon paprika, plus more for garnish

  • 1/3 cup finely diced celery

  • 1/3 cup finely diced red onion

  • 1/4 cup finely diced dill pickles

  • 2 tablespoons chopped fresh chives

Instructions

  • Cook the elbow macaroni in a large pot of well-salted boiling water according to package directions until al dente. Drain and rinse under cold water until cooled. Set aside.
  • Peel the hard-boiled eggs and carefully separate the yolks from the whites. Chop the egg whites and set aside. Place the yolks in a bowl and mash with a fork until crumbly.
  • To the mashed yolks, add the mayonnaise, Dijon mustard, vinegar, sugar, salt, pepper, and paprika. Whisk until smooth and creamy.
  • In a large bowl, combine the cooked and cooled macaroni, chopped egg whites, celery, red onion, and pickles. Pour the dressing over top and gently stir until everything is evenly coated.
  • Transfer to a serving bowl and garnish with additional paprika and chopped chives. Chill for at least 1 hour before serving.

Notes

  • Press the egg yolks through a fine mesh sieve or pulse them in a food processor for a smooth, lump-free dressing.
  • Refrigerate the finished pasta salad for at least an hour (2-4 hours is best), to allow the flavors to meld.
Deviled Egg Pasta Salad

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Deviled Egg Pasta Salad”

  1. My mom has been making this for years. It is incredible and better the next day. Add some tiger seasoning to kick it up a notch.

    Reply

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