Deviled egg pasta salad is the ultimate mashup of two classic summer favorites: creamy deviled eggs and chilled pasta salad. This simple and satisfying side is a hit at cookouts, potlucks, and family gatherings. Ready in just 35 minutes, it delivers a bowl full of tangy, savory pasta perfection that complements everything from grilled meats to deli sandwiches. Whether you’re preparing for a summer picnic or looking for a quick weekday side, deviled egg pasta salad delivers both nostalgia and flavor in every bite.
Why You’ll Love This Deviled Egg Pasta Salad
If you’re a fan of deviled eggs, this recipe will become a new favorite. It transforms the creamy, zesty filling of deviled eggs into a hearty pasta dish that’s both rich and refreshing. With a subtle kick from paprika and cayenne, every bite is full of flavor and comfort. It’s also incredibly flexible and can be made ahead, making it a go-to for busy schedules or meal prep.
Ingredients
- 6 hardboiled eggs
- 8 ounces ditalini, small penne, or elbow macaroni
- 3/4 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon white vinegar or fresh lemon juice
- 1 clove garlic, finely minced or crushed into a paste
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons red onion, finely chopped
- 2 tablespoons green onions, thinly sliced
- 1/4 cup cooked and crumbled bacon (optional)
Step-by-Step: How to Make Deviled Egg Pasta Salad
- Boil the Pasta: Cook the pasta according to package directions. Salt the water generously. Once done, drain and rinse with cold water to quickly cool and stop the cooking.
- Prep the Eggs: While the pasta cooks, peel the hardboiled eggs. Separate yolks from whites. Chop the whites and set aside.
- Make the Dressing: Press the yolks through a fine mesh strainer into a mixing bowl for a fluffy texture. Add mayonnaise, Dijon mustard, vinegar or lemon juice, garlic, salt, paprika, and cayenne. Whisk until smooth.
- Combine: Add the cooled pasta to the dressing and stir until evenly coated. Fold in egg whites, red onion, and green onions. If desired, mix in the crumbled bacon.
- Garnish and Chill: Top with extra paprika and green onions if you like. Serve right away or chill in the fridge until ready to serve.
Helpful Tips
- Use a mesh strainer for ultra-smooth egg yolks.
- Season the pasta water well to build flavor.
- Let pasta cool completely before mixing to prevent greasy texture.
- Season to taste just before serving, especially if chilled for a few hours.
- Chill in advance for even better flavor as the ingredients meld together.
Substitutions and Variations
- Mayonnaise: Try Greek yogurt or sour cream for a lighter option.
- Pasta: Swap in any small pasta shape, like rotini or mini shells.
- Mustard: Yellow mustard offers a gentler flavor; spicy brown adds boldness.
- Mix-ins: Celery, pickles, or relish bring extra texture and tang.
- Meatless: Omit bacon or use plant-based alternatives for a vegetarian version.
Storage Instructions
Keep deviled egg pasta salad in a sealed container in the fridge for up to three days. Stir before serving, and if the mixture seems dry, refresh it with a spoonful of mayo or a splash of lemon juice. To ensure safety, don’t leave it out at room temperature for over two hours.
Nutritional Information
- Calories: 310 kcal
- Carbohydrates: 22g
- Protein: 9g
- Fat: 20g
- Saturated Fat: 4g
- Cholesterol: 149mg
- Sodium: 214mg
- Potassium: 110mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 280 IU
- Vitamin C: 1mg
- Calcium: 28mg
- Iron: 1mg
Serving Suggestions
Serve this deviled egg pasta salad alongside grilled chicken, barbecue ribs, or juicy burgers. It’s a great complement to picnic fare and potluck spreads. For a lighter option, enjoy it with leafy greens and chilled lemonade. You can even scoop it into lettuce wraps or serve with crackers for a fun appetizer twist.
Frequently Asked Questions About Deviled Egg Pasta Salad
Can I make deviled egg pasta salad ahead of time? Yes! In fact, it’s better after a few hours in the fridge as the flavors have more time to meld.
How do I prevent the pasta salad from drying out? Make sure the pasta is completely cool before mixing, and add a touch more mayo or lemon juice before serving if needed.
Can I use store-bought hardboiled eggs? Absolutely. Store-bought hardboiled eggs are a great time-saver.
What kind of pasta works best? Small shapes like ditalini, elbow macaroni, or small penne are ideal for even coating and easier bites.
Is it spicy? It has a mild kick from the cayenne and smoked paprika, but it’s easy to adjust the heat to your preference.
Final Thoughts
Thank you so much for trying out this deviled egg pasta salad recipe. It’s one of those feel-good dishes that brings comfort and flavor to every table. I love how it blends the creamy tang of deviled eggs with the heartiness of pasta—it’s simple, satisfying, and always a hit. Whether you’re making it for a sunny outdoor picnic or a cozy weeknight dinner, I hope this salad brings as much joy to your kitchen as it does to mine. Happy cooking, and thank you for being a part of this food-loving community!
Print
Deviled Egg Pasta Salad
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Deviled Egg Pasta Salad is a creamy, tangy side dish that combines everything you love about deviled eggs with tender pasta. Perfect for potlucks, BBQs, and family dinners. Quick, crowd-pleasing, and always a hit—make this easy recipe today!
Ingredients
6 hardboiled eggs
8 ounces ditalini, small penne, or elbow macaroni
3/4 cup mayonnaise
1 1/2 tablespoons Dijon mustard
1 teaspoon white vinegar or fresh lemon juice
1 clove garlic, minced or crushed to paste
1/2 teaspoon kosher salt (adjust to taste)
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons red onion, finely chopped
2 tablespoons green onions, sliced
1/4 cup cooked and crumbled bacon (optional)
Instructions
- Boil the Pasta: Cook the pasta according to package directions. Salt the water generously. Once done, drain and rinse with cold water to quickly cool and stop the cooking.
- Prep the Eggs: While the pasta cooks, peel the hardboiled eggs. Separate yolks from whites. Chop the whites and set aside.
- Make the Dressing: Press the yolks through a fine mesh strainer into a mixing bowl for a fluffy texture. Add mayonnaise, Dijon mustard, vinegar or lemon juice, garlic, salt, paprika, and cayenne. Whisk until smooth.
- Combine: Add the cooled pasta to the dressing and stir until evenly coated. Fold in egg whites, red onion, and green onions. If desired, mix in the crumbled bacon.
- Garnish and Chill: Top with extra paprika and green onions if you like. Serve right away or chill in the fridge until ready to serve.
Notes
For smooth, creamy yolks, press them through a fine strainer. Let the pasta cool fully before mixing to avoid a greasy texture. Taste and adjust seasoning before serving, especially after chilling. This salad is even better when made a few hours ahead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boil, Mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Carbohydrates: 22g
- Protein: 9g