Deviled Egg Pasta Salad

Deviled eggs are a favorite comfort food for many, and when combined with pasta salad, they become the ultimate party dish or family meal. This deviled egg pasta salad brings the best of both worlds, mixing creamy eggs with tender pasta and a zesty dressing that everyone will love. It’s a perfect dish for picnics, barbecues, or even a simple weeknight dinner.

This recipe has the combination of two beloved dishes: deviled eggs and pasta salad. The rich and creamy texture of the eggs paired with the soft pasta makes each bite a delicious mouthful of comfort.

The addition of crunchy veggies and tangy seasonings creates layers of flavor that make it stand out from your usual pasta salad. Plus, it’s super easy to make and doesn’t require hours of cooking.

Whether I’m preparing a quick weeknight meal or a side dish for a family gathering, this recipe always hits the spot. It’s the perfect mix of simple ingredients that come together to create a satisfying and filling dish. If you’re looking for a way to bring something new to the table, this deviled egg pasta salad is sure to impress!

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What is Deviled Egg Pasta Salad?

Deviled egg pasta salad is a fun and flavorful twist on the classic pasta salad. It combines all the delicious ingredients of deviled eggs — creamy yolks, mustard, mayonnaise, and a hint of vinegar — with pasta and crunchy vegetables.

The result is a rich and creamy salad that’s perfect as a side dish or a light main meal. It’s the kind of dish that’s as comforting as deviled eggs but with the added bonus of filling pasta and fresh veggies.

While traditional pasta salads might have a mayo-based dressing, this one takes it up a notch by including the same flavors you’d find in deviled eggs. It’s more than just a pasta salad; it’s a comforting, rich, and satisfying dish that can easily be the star of any meal.

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Why You’ll Love It

• It’s a crowd-pleaser: Whether you’re feeding a family or hosting a gathering, this dish is sure to impress. It combines the flavors of deviled eggs with pasta, making it a unique and tasty treat for everyone!
• Quick & easy to make: No need to spend hours in the kitchen! With just a few simple ingredients, you can make this delicious salad in less than 30 minutes.
• Perfect for meal prep: This pasta salad keeps well in the fridge, so you can make it ahead of time and enjoy it throughout the week. It’s a great make-ahead dish for lunches or picnics.
• Kid-friendly: With its creamy texture and familiar flavors, this dish is a hit with kids. It’s a great way to get them to enjoy veggies and eggs in a fun and tasty way!
• Customizable: You can add or swap ingredients to suit your taste. Want a little extra crunch? Throw in some pickles or bacon bits. Prefer a healthier option? Add more veggies like cucumber or tomatoes. The choice is yours!

Ingredients

For the Pasta Salad:

• 2 cups elbow macaroni (or any small pasta)
• 6 large eggs
• 1 cup celery, finely chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup sweet pickles or relish, chopped

For the Dressing:

• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp white vinegar
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste

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Ingredient Notes

• Pasta: I love using elbow macaroni because it’s small and has a perfect bite, but feel free to use other small pasta shapes like rotini or shell pasta.
• Eggs: I recommend hard-boiling them (about 10-12 minutes) for the best deviled egg flavor in the salad.
• Mayonnaise: You can use regular mayo for a creamy texture, but I also love using a lighter version or even Greek yogurt for a healthier twist. Greek yogurt adds a bit of tang!
• Mustard: Dijon mustard gives a nice kick to the dressing. I wouldn’t swap it out for yellow mustard, as Dijon adds a unique depth of flavor.
• Pickles/Relish: Sweet pickles or pickle relish add a touch of sweetness that balances the richness of the eggs and mayo. You can swap for dill pickles if you prefer a tangier flavor!
• Seasonings: Don’t skip the paprika and garlic powder! The paprika gives the salad a nice color and subtle smokiness, while the garlic powder adds extra flavor without being too strong.

Kitchen Tools Needed

• Large pot – For boiling the pasta and eggs. A 6-quart pot works well for both, so you don’t have to use multiple pots.
• Strainer or colander – To drain the pasta once it’s cooked. A fine-mesh strainer is great for rinsing off the pasta under cold water to stop it from cooking further.
• Medium bowl – For mixing the dressing. It’s spacious enough to hold all the ingredients and let you whisk them together.
• Large mixing bowl – This is where you’ll toss everything together, including the pasta, eggs, veggies, and dressing. A 4-quart bowl should be big enough.
• Egg timer or timer – To make sure your eggs are perfectly boiled. Overcooking them can make the yolks dry, so use a timer to keep track!
• Sharp knife – For chopping the eggs, celery, and onions. A good chef’s knife makes chopping fast and easy.
• Measuring spoons and cups – For accurately measuring the mayo, mustard, vinegar, and spices. I use my trusty set of stainless steel measuring spoons from OXO — it’s easy to clean and super durable!

Instructions

Step 1: Boil the Pasta and Eggs

• Fill a large pot with water and bring it to a boil over medium-high heat.
• Add the elbow macaroni to the boiling water and cook according to the package instructions, usually about 8-10 minutes. Stir occasionally to prevent the pasta from sticking.
• While the pasta cooks, place the eggs in a separate pot and cover them with water.
• Bring the eggs to a boil over high heat, then reduce the heat to medium and let them cook for 10-12 minutes.
• Once both the pasta and eggs are cooked, drain the pasta in a strainer and rinse with cold water to stop the cooking process. Set aside.
• Remove the eggs from the pot, place them in a bowl of ice water (or run under cold water), and let them cool for about 5 minutes.

Pro tip: To avoid overcooking the eggs, use a timer! The 10-12 minutes should give you perfectly hard-boiled eggs with a creamy yolk center.

Step 2: Prep the Ingredients

• While the eggs and pasta cool, finely chop the celery, red onion, and pickles (or relish) into small pieces. Set aside.
• Peel the hard-boiled eggs and cut them into quarters. Then, chop them into small chunks — just big enough to get a nice bite but small enough to mix into the pasta easily.

Pro tip: I like to use a serrated knife to chop eggs because it helps prevent crushing the yolks, keeping the pieces nice and neat!

Step 3: Make the Dressing

• In a medium bowl, combine the mayonnaise, Dijon mustard, white vinegar, paprika, garlic powder, and a pinch of salt and pepper.
• Whisk everything together until smooth. Taste the dressing and adjust seasoning if needed — add more mustard for tang or more paprika for flavor.

Don’t be afraid to taste the dressing as you go. The balance of flavors is key to making this pasta salad truly delicious!

Step 4: Assemble the Pasta Salad

• In a large mixing bowl, combine the cooled pasta, chopped eggs, celery, onion, and pickles.
• Pour the dressing over the pasta mixture and gently stir everything together until it’s well-coated. Make sure the pasta and eggs are evenly mixed with the creamy dressing.

Pro tip: Be gentle when stirring! You don’t want to mash the eggs too much — just toss everything carefully to keep the texture nice.

Step 5: Chill and Serve

• Once everything is mixed, cover the bowl and refrigerate the pasta salad for at least 30 minutes. This helps the flavors meld together and makes it extra refreshing.
• Serve chilled and enjoy! It’s the perfect dish for a summer barbecue or any time you want a creamy, flavorful salad.

If you’re in a rush, you can serve it right away, but letting it chill for a little while makes the flavors pop. Trust me, it’s worth the wait!

Tips and Tricks for Success

• Chill for Maximum Flavor: I always recommend letting this pasta salad sit in the fridge for at least 30 minutes before serving. The flavors come together, and the salad becomes even more delicious after it’s had time to chill. Plus, it’s the perfect make-ahead dish for busy days!
• Don’t Overcook the Eggs: It’s easy to get distracted, but overcooking the eggs can make them dry and crumbly, which affects the creaminess of your salad. Set a timer for 10-12 minutes, and you’ll have perfectly cooked eggs with a soft, golden yolk.
• Play with Veggies: If you’re not a fan of celery or onions, feel free to swap in other veggies. I’ve made this with crunchy cucumbers, bell peppers, and even peas! Just make sure to chop them small enough so they blend well with the pasta and eggs.
• Adjust the Dressing: If you like a tangier flavor, add more mustard or a bit of pickle juice to the dressing. For a richer taste, you can add a little sour cream or Greek yogurt to the mayo. I love experimenting with this to suit different tastes!
• Keep It Light (or Not!): If you’re looking to lighten things up, swap out regular mayo for light mayo or Greek yogurt. But, if you’re in the mood for something indulgent, go ahead and use full-fat mayo for a creamier texture — no judgment here!

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Ingredient Substitutions and Variations

• Pasta: If elbow macaroni isn’t your thing, try using penne, rotini, or even bowtie pasta. I’ve used rotini before, and the spirals hold onto the dressing beautifully!
• Eggs: If you’re not a fan of hard-boiled eggs or just want to try something different, you can substitute with cubed chicken or bacon bits for a meaty version. You could even add some shredded cheese for an extra creamy bite.
• Veggies: Not a fan of celery or red onions? You can replace them with other crunchy veggies like chopped carrots, cucumbers, or even bell peppers. You could even throw in some corn or peas for added sweetness and color.
• Pickles: If you don’t have sweet pickles or relish, you can use dill pickles for a tangy twist. For something more unique, try using jarred banana peppers or chopped olives for extra flavor!
• Dressing: For a more zesty dressing, add a little lemon juice or Dijon vinaigrette. Alternatively, a touch of ranch dressing can make it even creamier and richer if you’re looking for a different spin on the flavor.

Serving Suggestions

• As a side dish at a barbecue: This deviled egg pasta salad is the perfect complement to grilled meats like burgers, hot dogs, or BBQ chicken. It’s light but filling, so it balances out the smoky flavors of the grilled foods.
• With a green salad: I love serving this pasta salad with a simple, crisp green salad — something with fresh lettuce, cucumbers, and a tangy vinaigrette. The salad cuts through the creaminess of the pasta and adds a refreshing crunch.
• With grilled vegetables: If you’re grilling veggies like zucchini, bell peppers, or asparagus, this pasta salad makes a great side dish. The savory, smoky flavors of the grilled veggies pair so well with the creamy, rich pasta salad.
• As a light main dish: For a light yet satisfying meal, serve this pasta salad on its own, especially if you add some extra protein like grilled chicken or even bacon bits. It’s filling without being too heavy.
• For picnics or potlucks: This pasta salad is perfect for outdoor gatherings. It’s easy to pack, doesn’t require reheating, and can be made ahead of time, making it the ideal dish to bring to a picnic or potluck.

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Storage and Reheating Instructions

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The pasta salad keeps well, and the flavors continue to meld as it sits. Just be sure to give it a good stir before serving again.
• Reheating: While pasta salad is best served chilled, if you prefer it warm, you can gently reheat individual portions in the microwave. Just be sure to heat it in short intervals to avoid overcooking the ingredients.

I love eating this pasta salad cold, straight from the fridge. The cold salad tastes so refreshing, and the flavors feel even more vibrant the next day!

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Yes! I recommend making it a few hours ahead or even the night before. The flavors get even better after sitting in the fridge, so it’s a great make-ahead dish for busy days or gatherings.

Can I use a different pasta for this recipe?

Absolutely! While I love elbow macaroni, you can use any small pasta shape, like rotini, penne, or even shells. Just make sure to cook it al dente so it holds up well in the salad.

Is there a way to make this recipe healthier?

For a lighter version, swap the mayonnaise for Greek yogurt or use a reduced-fat mayo. You can also add more veggies like cucumber or spinach to make it even fresher and lighter.

Can I freeze deviled egg pasta salad?

I wouldn’t recommend freezing this pasta salad. The texture of the pasta and eggs can change once frozen and thawed, so it’s best enjoyed fresh or stored in the fridge for a few days.

Can I add protein to this salad?

Definitely! You can easily add grilled chicken, bacon, or even tuna for extra protein. It’s a great way to make the dish more filling if you want to serve it as a main meal.

What should I serve this pasta salad with?

This pasta salad pairs beautifully with grilled meats, like BBQ chicken or burgers. You can also serve it alongside a light green salad for a balanced, refreshing meal.

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I’d love to hear how this turns out for you! Let me know in the comments — do you add any special ingredients to your pasta salad or have a favorite twist?