Deviled Egg Pasta Salad is my idea of a true crowd-pleaser: a creamy, tangy blend of chopped hard-boiled eggs, tender pasta, and a punchy dressing inspired by classic deviled eggs. This dish brings together everything we love about picnic fare—comfort, bright flavors, and just the right amount of nostalgia. It’s fantastic year-round, whether you’re throwing a backyard cookout or looking to jazz up your weekday lunch. And because it’s so simple to put together yet delivers such a pay-off in taste, you’ll find yourself coming back to this Deviled Egg Pasta Salad again and again.

Deviled Egg Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

Every component in this Deviled Egg Pasta Salad is both accessible and important, combining to create a salad that’s creamy, flavorful, and just the right amount of zippy. Here’s a breakdown so you know exactly why each ingredient matters!

Elbow macaroni or small shells (8 oz): Their nooks catch the dressing and eggs perfectly, making every bite satisfying.
Hard-boiled eggs (6, peeled and chopped): The star of the show, lending creamy richness and that signature deviled egg flavor.
Mayonnaise (1/2 cup): The essential creamy base for the dressing, tying all the flavors together.
Yellow mustard (2 tablespoons): Adds a tangy kick and that deviled flavor we crave.
Apple cider vinegar (1 tablespoon): A bright splash to cut through the richness.
Sugar (1 teaspoon): Just enough to balance the acidity and spice.
Garlic powder (1/2 teaspoon): Delivers subtle depth without overpowering the other flavors.
Onion powder (1/2 teaspoon): Boosts savory notes and amplifies the overall taste.
Paprika (1/4 teaspoon, plus more for garnish): For color and a mild smoky warmth on your salad and for sprinkling on top.
Salt (1/2 teaspoon): Essential for seasoning the entire salad.
Black pepper (1/4 teaspoon): A little sharpness to round things out.
Celery, finely chopped (1/3 cup): Fresh crunch and classic salad flavor.
Red onion, finely chopped (1/4 cup): A sweet, pungent bite that perks up every forkful.
Fresh chives or parsley, chopped (2 tablespoons, optional): These herbs make your Deviled Egg Pasta Salad look as fresh as it tastes.

How to Make Deviled Egg Pasta Salad

Step 1: Cook and Cool the Pasta

Begin by boiling your chosen pasta shapes according to the package directions until they reach that perfect al dente texture—they should be soft but not mushy. Once cooked, drain the pasta and rinse it thoroughly under cold water. This step not only stops the cooking process but also ensures your salad will be cool, light, and won’t become gummy later.

Step 2: Prepare the Dressing

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, garlic powder, onion powder, paprika, salt, and pepper. You’re looking for a smooth, cohesive dressing that smells just like deviled eggs at a family potluck—bright, tangy, and a little bit creamy. If you want a bolder deviled egg flavor, feel free to mash one or two eggs directly into this dressing!

Step 3: Assemble the Salad

Fold the cooled pasta, chopped hard-boiled eggs, celery, and red onion into the dressing. Gently toss everything together until the salad is evenly coated. Try not to stir too aggressively so the eggs hold their shape, but don’t stress if some get a little mashed—it all adds to the classic deviled egg vibe.

Step 4: Chill

For Deviled Egg Pasta Salad, chilled is best. Cover your bowl and let the salad rest in the refrigerator for at least one hour. This lets the flavors mingle and the dressing thicken slightly, so every forkful is as flavorful as can be.

Step 5: Finish and Garnish

Just before serving, sprinkle the top with a dusting of extra paprika and a generous handful of chopped chives or parsley, if you like. These pops of color add the finishing touch that makes your Deviled Egg Pasta Salad stand out, and they make the whole dish feel even more inviting.

How to Serve Deviled Egg Pasta Salad

Garnishes

For an irresistible, classic finish, generously dust your salad with paprika right before serving. A sprinkling of fresh chopped parsley or chives adds brightness both in flavor and appearance—guests will be drawn in before their first bite! For extra flair, add a few egg slices or a decorative swirl of mustard on top.

Side Dishes

This Deviled Egg Pasta Salad pairs beautifully with grilled chicken, BBQ ribs, veggie skewers, or a juicy burger. For lighter meals, serve it with crisp green salads or fresh fruit. Since it’s rich and full of flavor, you only need simple sides to create a memorable spread.

Creative Ways to Present

Show off your Deviled Egg Pasta Salad in a clear trifle bowl so layers of pasta and colorful garnishes can shine through, or scoop it into individual jars for a fun, portable picnic presentation. For a playful touch at parties, serve small portions in lettuce cups or top crostini with a spoonful for a unique appetizer twist.

Make Ahead and Storage

Storing Leftovers

Leftover Deviled Egg Pasta Salad keeps well in the refrigerator for up to three days. Store it in an airtight container to maintain freshness and prevent the dressing from drying out. Be sure to give everything a gentle stir before serving again, as the dressing can settle a bit overnight.

Freezing

This isn’t a salad made for the freezer; the eggs and creamy dressing don’t thaw well and can separate or become watery after freezing. You’re much better off making it fresh or up to a day in advance and storing it chilled in the fridge.

Reheating

Deviled Egg Pasta Salad is meant to be enjoyed cold or at room temperature; reheating isn’t recommended, as it could affect the texture of the eggs and mayonnaise-based dressing. If you’re packing it for lunch, an ice pack in your bag is all you really need.

FAQs

Can I use a different type Salad

Absolutely! While elbow macaroni or small shells work best because they trap lots of dressing, feel free to use rotini, farfalle, or even penne. Just remember to adjust cooking time for your chosen shape and always cool the pasta thoroughly.

Is it possible to lighten up the dressing?

Yes, you can swap in light mayonnaise or even plain Greek yogurt for some or all of the mayo. Just note that the salad’s signature creaminess might be a bit less pronounced—taste and adjust as you go!

Can I add other mix-ins to this salad?

Definitely! Chopped pickles, a sprinkle of bacon, shredded cheese, or diced bell pepper all make delicious additions. The base recipe is flexible, so you can tailor your Deviled Egg Pasta Salad to suit your cravings or whatever you have on hand.

How far in advance can I make Deviled Egg Pasta Salad?

This salad tastes great when made up to 24 hours ahead. In fact, chilling it ahead of time gives the flavors a chance to meld. Just save your garnish and fresh herbs until just before serving for the best presentation.

Is Deviled Egg Pasta Salad gluten-free?

As written, the recipe isn’t gluten-free due to the regular wheat pasta. However, simply swap in your favorite gluten-free pasta and you’ll have a gluten-free version everyone can enjoy.

Final Thoughts

If you’ve never had Deviled Egg Pasta Salad, you’re in for something truly special. It’s cozy, simple, and always a hit whenever I share it. Give it a try for your next gathering, and don’t be surprised when it disappears faster than you expect!

Deviled Egg Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 22 reviews

Author: Emma
Total Time: 1 hour 25 minutes (includes chilling time)
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Deviled Egg Pasta Salad is a creamy and flavorful twist on traditional pasta salad, combining the beloved flavors of deviled eggs with tender pasta. It’s a perfect side dish for picnics, potlucks, or any gathering.

Ingredients

Scale

Pasta Salad:

8 oz elbow macaroni or small shells
6 hard-boiled eggs (peeled and chopped)
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika (plus more for garnish)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup celery (finely chopped)
1/4 cup red onion (finely chopped)
2 tablespoons chopped fresh chives or parsley (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
Prepare the Dressing: In a large bowl, whisk together the mayonnaise, mustard, vinegar, sugar, garlic powder, onion powder, paprika, salt, and pepper until smooth.
Combine Ingredients: Add the cooked pasta, chopped hard-boiled eggs, celery, and red onion. Gently stir until everything is evenly coated in the dressing.
Chill and Serve: Chill in the refrigerator for at least 1 hour before serving. Sprinkle with additional paprika and fresh herbs if desired.

Notes

You can mash 1–2 of the eggs into the dressing for a creamier texture and more deviled egg flavor.
This salad is perfect for potlucks and can be made up to a day in advance.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook (after pasta and eggs are cooked)
Cuisine: American