If you love the creamy tangy goodness of deviled eggs and the satisfying chew of pasta, then this Deviled Egg Pasta Salad Recipe is going to become your newest obsession. This delightful dish takes classic deviled egg flavors and transforms them into a vibrant, colorful pasta salad that’s perfect for warm-weather gatherings, potlucks, or anytime you want a comforting yet refreshing side. The combination of perfectly cooked pasta, chopped hard-boiled eggs, and a zesty, mustard-forward dressing makes every bite burst with flavor and texture. It’s an absolute crowd-pleaser that feels nostalgic yet refreshingly modern.
Ingredients You’ll Need
The beauty of this Deviled Egg Pasta Salad Recipe lies in its simplicity. Each ingredient is essential, offering a balance of creamy, tangy, crunchy, and savory notes that come together effortlessly to excite your palate.
- 8 oz elbow macaroni (or small pasta shape): The perfect pasta base to hold onto every bit of that luscious dressing.
- 6 hard-boiled eggs (peeled and chopped): Adds the classic deviled egg texture and protein-packed richness.
- ½ cup mayonnaise: Gives the salad its creamy, silky texture.
- 2 tablespoons Dijon mustard: Provides a sharp, slightly spicy kick that wakes up your taste buds.
- 1 tablespoon yellow mustard: Offers a mellow tang and a splash of classic mustard flavor.
- 1 tablespoon apple cider vinegar: Brightens the entire dish with a gentle acidic punch.
- ½ teaspoon paprika (plus more for garnish): Adds smoky warmth and beautiful color.
- ½ teaspoon garlic powder: Infuses a subtle savory depth without overpowering the other flavors.
- Salt and black pepper to taste: Essential seasonings to bring harmony to all the ingredients.
- ¼ cup diced celery: Brings crunch and freshness that contrasts the creamy dressing.
- ¼ cup diced red onion: Delivers a pop of sharpness and vibrant purple color.
- 2 tablespoons chopped dill pickles or relish: Contributes tangy, briny notes that tie the flavors together beautifully.
- Chopped chives or parsley for garnish (optional): Adds a pop of green and mild oniony or herbaceous freshness.
How to Make Deviled Egg Pasta Salad Recipe
Step 1: Cook the Pasta
Start by cooking the elbow macaroni according to the package instructions until it’s al dente. This ensures the pasta is tender but still has a little bite to hold up well in the salad. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process—this also cools the pasta perfectly to prevent it from getting mushy when combined with the dressing.
Step 2: Whisk Together the Dressing
In a large mixing bowl, combine the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, paprika, garlic powder, salt, and black pepper. Whisk these ingredients together until you have a smooth, creamy dressing. This blend is the heart of the salad, balancing creamy, tangy, and smoky flavors.
Step 3: Add the Mix-Ins
Fold in the chopped hard-boiled eggs, diced celery, red onion, and dill pickles or relish. These ingredients bring exciting textures and bursts of flavor that make the salad more than just pasta and dressing.
Step 4: Combine Pasta and Dressing
Gently stir the cooled pasta into the egg and dressing mixture, ensuring every piece is evenly coated. This step requires a delicate touch to keep the eggs from breaking up too much while thoroughly combining all the flavors.
Step 5: Chill and Garnish
Taste your salad and adjust the seasoning if needed. Cover it up and chill for at least 1 hour to let the flavors meld together so every forkful is harmonious and satisfying. Just before serving, sprinkle extra paprika and chopped chives or parsley for an inviting final touch.
How to Serve Deviled Egg Pasta Salad Recipe
Garnishes
To elevate your Deviled Egg Pasta Salad Recipe at the table, sprinkle it with a little extra paprika to bring a pop of color and a hint of smoky flavor. Freshly chopped chives or parsley add a lovely bright green color and a fresh, mild herbaceous note that balances the creamy richness wonderfully.
Side Dishes
This salad pairs beautifully with classic BBQ fare like grilled chicken, ribs, or burgers, making it a fantastic picnic or potluck companion. It also complements lighter options such as crisp green salads, fresh fruit platters, or baked beans. Its creamy tang makes it a versatile side that can stand up to bold flavors or provide relief from rich entrees.
Creative Ways to Present
For a fun twist, serve this Deviled Egg Pasta Salad Recipe in small mason jars for individual portions at gatherings. You can also scoop it into hollowed-out bell peppers for a colorful bite-sized treat or layer it in a trifle dish with fresh herbs and crunchy toppings for a stunning presentation that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Deviled Egg Pasta Salad Recipe in an airtight container in the refrigerator. It stays delicious for up to 3 days, making it a great make-ahead dish for busy days or meal prep. The flavors actually deepens after sitting overnight, so leftovers taste even better.
Freezing
Because of the mayonnaise and egg content, freezing is not recommended for this salad. The texture of the dressing and eggs can become grainy or watery once thawed, so it’s best enjoyed fresh from the fridge.
Reheating
This salad is best served cold or at room temperature. If you prefer it slightly warmer, just let it sit out for 10-15 minutes before serving. Heating up the pasta salad in the microwave or on the stove is not advised as it can ruin the creamy texture and fresh flavors.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional and perfect for holding the dressing, you can use small shapes like shells, rotini, or penne. Just make sure to cook them al dente so they don’t get mushy in the salad.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the mayonnaise for a dairy-free or vegan mayo to make it friendly for those avoiding dairy. The flavor and texture will remain creamy and delicious.
How far in advance can I make the salad?
You can prepare the Deviled Egg Pasta Salad Recipe up to one day ahead of serving. Chilling allows the flavors to meld beautifully, so it’s actually better when made a few hours in advance or the day before.
Can I add other vegetables to the salad?
Definitely! Feel free to toss in diced bell peppers, shredded carrots, or even some sweet peas to add extra color, texture, and nutrition without overpowering the classic deviled egg flavor.
What’s the best way to hard boil eggs for this recipe?
For perfect hard-boiled eggs, place eggs in a pot with cold water covering them by an inch. Bring to a boil, then turn off the heat and cover for 10-12 minutes. Cool immediately in ice water to prevent overcooking and make peeling easier.
Final Thoughts
This Deviled Egg Pasta Salad Recipe is a true gem for any occasion where you want to combine classic flavors with a little twist. It’s easy to whip up, bursting with flavor, and keeps well, making it a star at BBQs, potlucks, or simple family dinners. I promise once you’ve tried this creamy, tangy, and crunchy salad, it will become a favorite you’ll want to make again and again. So grab those ingredients, start cooking, and get ready to impress with one bowl of pure comfort and joy.
Print
Deviled Egg Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Deviled Egg Pasta Salad is a creamy, flavorful side dish that combines tender elbow macaroni with a zesty deviled egg-inspired dressing. Perfect for picnics, BBQs, or potlucks, this salad features chopped hard-boiled eggs, tangy mustards, crisp celery, red onion, and dill pickles, all tossed together and chilled to meld the flavors beautifully.
Ingredients
Pasta
- 8 oz elbow macaroni (or small pasta shape)
Deviled Egg Dressing
- 6 hard-boiled eggs, peeled and chopped
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon paprika (plus more for garnish)
- ½ teaspoon garlic powder
- Salt and black pepper to taste
Add-ins
- ¼ cup diced celery
- ¼ cup diced red onion
- 2 tablespoons chopped dill pickles or relish
- Chopped chives or parsley for garnish (optional)
Instructions
- Cook the pasta: Prepare the elbow macaroni according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.
- Make the dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, paprika, garlic powder, salt, and black pepper until the mixture is smooth and well combined.
- Add the egg and vegetables: Stir the chopped hard-boiled eggs, diced celery, red onion, and chopped dill pickles into the dressing, mixing gently to distribute evenly without breaking up the eggs too much.
- Combine with pasta: Gently fold the cooled pasta into the egg and dressing mixture until the pasta is evenly coated with the creamy deviled egg dressing.
- Chill and serve: Taste the salad and adjust seasoning if necessary. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, garnish with additional paprika and chopped chives or parsley if desired.
Notes
- For extra deviled egg flavor, mash some of the egg yolks into the dressing before mixing.
- This salad is an excellent make-ahead side dish for barbecues, potlucks, and picnics.
