If you love the rich creaminess of deviled eggs combined with the satisfying bite of pasta, then this Deviled Egg Pasta Salad Recipe is going to become your new favorite go-to dish for picnics, potlucks, or simply a delightful side for dinner. It takes the classic flavors of deviled eggs and transforms them into a hearty, refreshing pasta salad that’s bursting with flavor, texture, and a touch of tangy goodness. Whether you’re a deviled egg fanatic or just looking for a fresh twist on pasta salad, this recipe delivers that perfectly balanced, crowd-pleasing taste that everyone will rave about.
Ingredients You’ll Need
The magic of this Deviled Egg Pasta Salad Recipe starts with a handful of simple, fresh ingredients that come together harmoniously. Each one plays a vital role—whether it’s the creamy eggs, the crunchy celery, or that hint of tang from the pickles, these ingredients create a symphony of flavors and textures that make the dish shine.
- 8 large eggs: These are the star of the salad, providing creaminess and richness that mimic classic deviled eggs.
- 8 oz elbow macaroni or small pasta of choice: Small pasta shapes hold onto the dressing perfectly, making every bite satisfying.
- ½ cup mayonnaise: Adds luscious creaminess and binds the salad together beautifully.
- 1 tbsp Dijon mustard: Brings a subtle kick and depth of flavor to the dressing.
- 1 tbsp apple cider vinegar: Adds tanginess that brightens the whole salad.
- ½ tsp paprika (plus more for garnish): Offers a smoky warmth, enhancing the classic deviled egg flavor.
- ½ tsp salt: Balances the flavors and enhances all the ingredients.
- ¼ tsp black pepper: Adds a mild spiciness for depth.
- ¼ cup chopped celery: Provides a refreshing crunch to contrast the creamy dressing.
- ¼ cup chopped red onion: Adds a sharp, aromatic bite that wakes up the palate.
- 2 tbsp chopped pickles or pickle relish: Infuses tang and a bit of sweetness, an essential flavor booster.
- 1 tbsp chopped fresh chives (optional): A fresh herb note to finish the dish with a lively, green pop of color.
How to Make Deviled Egg Pasta Salad Recipe
Step 1: Boil the Eggs
Start by gently placing your eggs into a saucepan filled with water, making sure they’re covered by about an inch. Bring the water to a rolling boil, then take the pan off the heat and cover it with a lid. Let the eggs steep for exactly 10 minutes so they cook perfectly. Next, transfer them into an ice bath to stop the cooking and ensure easy peeling. Once cooled, peel and chop the eggs into bite-sized pieces—this adds the perfect creamy texture reminiscent of classic deviled eggs.
Step 2: Cook the Pasta
While the eggs are cooking, bring a large pot of salted water to a boil and cook the elbow macaroni or your choice of small pasta until just al dente, meaning still firm to the bite. Drain the pasta, then rinse it under cold water to cool it down quickly and prevent it from sticking together. Set it aside and let it fully drain so you keep that ideal fluffy texture, which will soak up the dressing beautifully.
Step 3: Make the Dressing
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper. Whisk everything together until the mixture is smooth and creamy. This delicious dressing forms the backbone of the salad, giving it that unmistakable tangy, smoky, and creamy flavor that echoes the filling of deviled eggs—truly the heart and soul of the recipe.
Step 4: Assemble the Salad
Now, it’s time for the fun part—tossing everything together! Add the cooked pasta, chopped eggs, crunchy celery, zesty red onion, and tangy pickles into the bowl with your dressing. Carefully fold all the ingredients together so every bit gets coated without breaking up the eggs too much. The result is a beautiful medley of creamy, crunchy, and savory flavors in one bowl.
Step 5: Chill & Serve
Cover the bowl with plastic wrap or a tight-fitting lid and refrigerate for at least 30 minutes before serving. This chilling time lets the flavors meld and intensify, making the salad even tastier. Just before bringing it to the table, garnish with a sprinkle of paprika and some fresh chopped chives for that extra burst of color and flavor.
How to Serve Deviled Egg Pasta Salad Recipe
Garnishes
Adding garnishes is a wonderful way to elevate the dish visually and flavor-wise. A light dusting of paprika on top not only adds a pop of color but also reinforces that classic smoky-sweet flair. Fresh chives scattered on the surface introduce a delicate oniony brightness that complements the creamy salad perfectly. You might even try a few whole pickle slices or additional celery sticks on the side for texture and presentation.
Side Dishes
This Deviled Egg Pasta Salad Recipe pairs beautifully with grilled meats like BBQ chicken or pork chops, adding a cool, rich contrast to smoky dishes. It’s also fantastic alongside fresh green salads or cornbread for a complete comforting meal. Whether you’re hosting a backyard cookout or looking for a hearty salad to bring to a potluck, this pasta salad fits right in as a satisfying and delicious side.
Creative Ways to Present
For a fun twist, serve the salad in halved, hollowed-out tomatoes or cucumbers for individual portions that wow guests. You can also layer it in a clear trifle bowl with lettuce and bacon bits for a gorgeous layered salad display. Another idea is to serve the salad atop crispy lettuce leaves for a crunchy lettuce wrap experience that adds freshness and an extra crunch to each bite.
Make Ahead and Storage
Storing Leftovers
Leftover Deviled Egg Pasta Salad Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Because of the mayonnaise and fresh ingredients, it’s best enjoyed within this window to maintain its creamy texture and fresh flavors. Give it a gentle stir before serving again to redistribute the dressing evenly.
Freezing
Freezing this pasta salad is generally not recommended. The mayonnaise-based dressing and chopped eggs tend to separate and become watery once thawed, which affects the texture and flavor. For the best taste, make the salad fresh or store leftovers refrigerated rather than frozen.
Reheating
This Deviled Egg Pasta Salad Recipe is best served cold or at room temperature, so reheating isn’t necessary. If you prefer, you can take it out of the fridge about 15 minutes before serving to let it warm slightly, but avoid microwaving as it can alter the texture of the eggs and mayonnaise.
FAQs
Can I use different pasta shapes in this Deviled Egg Pasta Salad Recipe?
Absolutely! While elbow macaroni is traditional and holds dressing well, small pasta shapes like shells, rotini, or ditalini also work beautifully. Just choose a size that’s easy to eat in salad form.
What can I substitute for mayonnaise?
If you’re looking for a lighter or dairy-free option, Greek yogurt or a vegan mayo substitute can work in this salad. Keep in mind these swaps might slightly change the tang and creaminess but still deliver great taste.
How do I make sure the eggs are perfectly cooked?
Following the 10-minute steeping in hot water method after boiling ensures hard-cooked eggs with creamy yolks that aren’t overcooked or rubbery. An ice bath right after cooking makes peeling much easier.
Can this recipe be made ahead for a party?
Yes! In fact, it’s ideal to make the salad a few hours in advance or even the night before. This resting time lets all the flavors really meld together and enhances the overall taste experience.
Is there a way to add extra protein to this salad?
You could add chopped cooked bacon, diced ham, or even some cooked, shredded chicken to boost protein content without compromising the dish’s classic flavors.
Final Thoughts
There’s something so comforting and satisfying about this Deviled Egg Pasta Salad Recipe that makes it a standout at any meal or gathering. It’s the perfect blend of nostalgia and novelty, creamy yet crunchy, tangy yet smooth—a dish to keep in your culinary rotation for warm-weather cookouts or whenever you need a delicious, crowd-pleasing salad. I can’t wait for you to try it and make it your own!
Print
Deviled Egg Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This Deviled Egg Pasta Salad is a creamy, tangy, and satisfying dish that combines perfectly cooked elbow macaroni with classic deviled egg flavors. Enhanced with crisp celery, sharp red onion, and tangy pickles, all tossed in a zesty dressing made from mayonnaise, Dijon mustard, and apple cider vinegar, this salad is ideal for potlucks, picnics, or a refreshing side dish to any meal.
Ingredients
Eggs & Pasta
- 8 large eggs
- 8 oz elbow macaroni or small pasta of choice
Dressing
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- ½ tsp paprika (plus more for garnish)
- ½ tsp salt
- ¼ tsp black pepper
Salad Mix-ins
- ¼ cup chopped celery
- ¼ cup chopped red onion
- 2 tbsp chopped pickles or pickle relish
- 1 tbsp chopped fresh chives (optional)
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover them with cold water. Bring water to a rolling boil, then remove the pan from heat and cover it. Let the eggs sit covered for 10 minutes. Afterwards, transfer the eggs to an ice bath to cool, making them easier to peel. Once cooled, peel and chop the eggs into small pieces.
- Cook the pasta: Boil the pasta in salted water according to the package instructions until al dente, usually about 7-9 minutes. Drain the pasta and rinse under cold water to stop further cooking and cool it down. Set aside.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper until smooth and well combined.
- Assemble the salad: Add the cooked and cooled pasta, chopped eggs, chopped celery, red onion, and pickles or pickle relish into the bowl with the dressing. Toss gently but thoroughly to make sure everything is evenly coated with the dressing.
- Chill & serve: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld together and the salad to chill. Before serving, garnish with an extra sprinkle of paprika and fresh chopped chives if desired. Serve cold.
Notes
- Use fresh eggs and ensure they are fully cooked for best texture.
- Adjust the amount of mayonnaise and mustard to taste for a creamier or tangier salad.
- For a lower-calorie option, substitute mayonnaise with Greek yogurt.
- The salad can be prepared a day ahead and stored in the refrigerator, making it perfect for meal prepping.
- Add chopped crispy bacon or cheddar cheese for an extra flavor boost.
- Use gluten-free pasta if you require a gluten-free version.
