Get ready to fall in love with Deviled Egg Pasta Salad, a dish that merges two picnic legends into one show-stopping bowl! Creamy, tangy, and packed with the savory goodness of hard-boiled eggs, this salad is more than the sum of its parts. Perfect for summer gatherings, quick lunches, or as a make-ahead side, it’s a guaranteed crowd-pleaser that delivers big flavor with every bite.
Ingredients You’ll Need
This Deviled Egg Pasta Salad keeps things refreshingly simple, but each ingredient brings something special to the table. From tender pasta to crisp veggies and that signature deviled egg kick, every component is chosen to make each mouthful crave-worthy.
- Elbow macaroni (8 ounces): The classic base, perfectly sized to scoop up all that creamy dressing.
- Hard-boiled eggs (6 large, peeled): The hero ingredient, adding richness and that unmistakable deviled flavor.
- Mayonnaise (1/2 cup): Provides the salad’s creamy backdrop and ties everything together.
- Yellow mustard (1 tablespoon): Gives the dressing a subtle tang and sunshine-yellow color.
- Apple cider vinegar (2 teaspoons): Brings bright acidity and a hint of sweetness.
- Sugar (1 teaspoon): Just a touch to balance the savory and tangy flavors.
- Paprika (1/2 teaspoon, plus more for garnish): Adds gentle warmth and classic deviled egg flair.
- Garlic powder (1/4 teaspoon): For a savory depth that makes the dressing irresistible.
- Salt and black pepper, to taste: Essential for perfect seasoning.
- Red onion (1/4 cup, finely chopped): Adds color, crunch, and a slight bite.
- Celery (1/4 cup, finely chopped): Gives a crisp, refreshing crunch in every forkful.
- Fresh chives (1 tablespoon, chopped, optional): For a pop of green and a mild, oniony finish.
How to Make Deviled Egg Pasta Salad
Step 1: Cook the Pasta
Begin by boiling the elbow macaroni according to the package instructions, aiming for a perfect al dente texture. Once cooked, drain the pasta and rinse it under cold water to cool it down quickly and stop the cooking process. Let it sit and dry a bit while you prep the other ingredients.
Step 2: Prepare the Deviled Egg Dressing
Peel your hard-boiled eggs and separate the yolks from four of them. In a large mixing bowl, add those yolks along with the mayonnaise, yellow mustard, apple cider vinegar, sugar, paprika, garlic powder, salt, and pepper. Mash and mix everything together until it’s smooth, ultra-creamy, and sunset-yellow—the secret sauce for this irresistible salad!
Step 3: Chop the Eggs and Veggies
Chop the reserved egg whites from the first four eggs, plus the remaining two whole eggs, into bite-sized pieces. Do the same for the red onion and celery, making sure everything is uniform so you get a bit of everything in every forkful.
Step 4: Combine and Toss
Add the cooled pasta, chopped egg whites, whole eggs, red onion, and celery to the bowl of deviled egg dressing. Gently fold everything together with a spatula or big spoon until each piece of pasta and egg is lavishly coated. Taste and adjust the seasoning if needed.
Step 5: Chill and Serve
Cover the salad and let it chill in the fridge for at least an hour—this step is crucial for the flavors to meld and deepen. Right before serving, sprinkle over extra paprika and a generous shower of fresh chives, if you like, for color and a little fresh bite. Your Deviled Egg Pasta Salad is now ready to wow!
How to Serve Deviled Egg Pasta Salad
Garnishes
To make your Deviled Egg Pasta Salad as stunning as it is delicious, garnish it with a dusting of paprika for that familiar deviled egg finish. A scatter of finely chopped fresh chives (or even parsley) adds color and a fresh touch. For an extra-special flair, you can top with a few sliced eggs or a swirl of mustard before serving.
Side Dishes
This salad is versatile enough to accompany just about anything at your table. It pairs beautifully with grilled chicken, burgers, barbecue ribs, or simple veggie skewers. If you’re hosting a potluck or summer picnic, it makes a creamy counterpoint to crunchy slaws or sweet watermelon slices.
Creative Ways to Present
Try serving Deviled Egg Pasta Salad in individual mason jars for grab-and-go picnics, or nestle a scoop inside crisp lettuce cups for an easy handheld appetizer. You can also mound it atop a platter lined with leafy greens and ringed with sliced radishes and extra egg wedges—absolutely gorgeous for a buffet spread.
Make Ahead and Storage
Storing Leftovers
To keep your Deviled Egg Pasta Salad tasting fresh, transfer leftovers to an airtight container and refrigerate. It will hold up beautifully for up to three days. Give it a gentle stir before serving, as the dressing may thicken as it chills.
Freezing
While freezing is technically possible, it isn’t recommended for this pasta salad. The creamy mayo-based dressing doesn’t freeze and thaw well, often resulting in a separated or watery texture once defrosted. For best flavors and results, stick with refrigerating only.
Reheating
This dish is best enjoyed cold or at room temperature, so no reheating is required! Simply remove the salad from the fridge about 20 minutes before serving to take the chill off, and it’s ready to shine alongside your favorite mains.
FAQs
Can I use a different type Side Dish
Absolutely! While elbow macaroni gives you that classic feel, small shells, rotini, or even penne all work very well. Just be sure to cook your pasta until al dente so it holds up to the creamy dressing.
What are the best ways to hard-boil eggs for this salad?
Start your eggs in cold water, then bring to a gentle boil and simmer for 10-12 minutes. Immediately transfer them to an ice bath to stop the cooking and make peeling a breeze.
Can I make Deviled Egg Pasta Salad ahead of time?
Yes! This recipe is terrific for making ahead, as chilling gives the flavors time to meld. Prepare up to a day in advance and keep refrigerated until ready to serve—just stir before eating.
How do I give this salad more of a “deviled” kick?
If you like your deviled eggs on the zesty side, add a splash of pickle juice, a pinch of cayenne, or swap in Dijon mustard for even more tang. You can also toss in some chopped dill pickles or a handful of sliced green olives.
Is it possible to lighten up the recipe?
Certainly! Substitute Greek yogurt for half the mayonnaise or opt for a lighter mayo altogether. You’ll still have a creamy Deviled Egg Pasta Salad with fewer calories but loads of flavor.
Final Thoughts
If you love classic comfort with a twist, you owe it to yourself to try Deviled Egg Pasta Salad. With its bold, welcoming flavors and irresistible creaminess, it’s sure to find a permanent spot in your summer recipe rotation. Gather your ingredients, mix up a batch, and let the rave reviews roll in!
Print
Deviled Egg Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus chilling time)
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Creamy and flavorful, this Deviled Egg Pasta Salad is a delightful twist on a classic dish. Perfect for picnics, potlucks, or as a side for any meal, this recipe combines the beloved flavors of deviled eggs with a pasta salad for a unique and delicious result.
Ingredients
For the Pasta Salad:
- 8 ounces elbow macaroni
- 6 large hard-boiled eggs (peeled)
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon paprika (plus more for garnish)
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain and rinse with cold water, then set aside.
- Prepare the dressing: In a large bowl, mash the yolks from 4 of the hard-boiled eggs with the mayonnaise, mustard, vinegar, sugar, paprika, garlic powder, salt, and pepper until smooth and creamy.
- Combine ingredients: Chop the remaining egg whites and the other 2 whole eggs, then gently fold them into the dressing along with the cooled pasta, red onion, and celery. Stir until everything is evenly coated.
- Chill and serve: Cover and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with extra paprika and chopped chives, if using.
Notes
- For a tangier flavor, substitute Dijon mustard for yellow mustard.
- You can also add chopped pickles or a splash of pickle juice for extra zest.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 190mg
