If you love the classic flavors of deviled eggs and creamy pasta salad, you are in for an absolute treat! Deviled Egg Pasta Salad combines the best of both worlds—tender pasta coated in a rich, tangy, deviled egg-inspired dressing, loaded with hard-boiled eggs and crisp veggies. It’s the ultimate crowd-pleaser for potlucks, family gatherings, or even just as a quick, make-ahead lunch. The moment you taste it, you’ll understand why this dish always vanishes first at every gathering!
Ingredients You’ll Need
This Deviled Egg Pasta Salad keeps things delightfully simple, but every ingredient brings something special to the table—texture, flavor, or a pop of color. Here’s what you’ll need, along with exactly why each item matters:
- Elbow macaroni (8 ounces): The classic base that creates the perfect bite-sized canvas for all that creamy, tangy dressing.
- Hard-boiled eggs (6 large): The star of the show, adding creaminess and rich, savory flavor to every forkful.
- Mayonnaise (1/2 cup): Lends that signature creamy mouthfeel and helps bind the salad together beautifully.
- Sour cream (1/4 cup): Brings extra tang and a refreshing lightness to balance the richness.
- Yellow mustard (1 tablespoon): Gives classic deviled egg zing that’s recognizable and comforting.
- Dijon mustard (2 teaspoons): Adds a subtle punch and gourmet twist to deepen the flavor.
- White vinegar (1 tablespoon): Provides the perfect acidic note that wakes up the whole salad.
- Red onion (1/4 cup, finely chopped): Offers a sharp, crunchy contrast that keeps every bite interesting.
- Celery (1/4 cup, chopped): Contributes a satisfying crunch and fresh flavor throughout the salad.
- Dill pickles or relish (1/4 cup, chopped): Delivers that classic tangy-sweet zip everyone loves in deviled eggs.
- Garlic powder (1/2 teaspoon): Adds savory depth for well-rounded flavor.
- Paprika (1/2 teaspoon, plus more for garnish): Provides smoky sweetness and that signature bright finish.
- Salt and pepper (to taste): Essential for dialing in the perfect flavors.
- Chopped chives or parsley (optional, for garnish): A sprinkle of green brings a fresh look and herby aroma.
How to Make Deviled Egg Pasta Salad
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add your pasta and cook until al dente, following the package instructions—usually around 8 to 10 minutes. Once the noodles reach that tender, chewy perfection, drain thoroughly and rinse under cold water. This stops the cooking process and chills the pasta, helping the salad hold together without getting mushy.
Step 2: Whisk Together the Dressing
In a spacious mixing bowl, whisk together the mayonnaise, sour cream, both mustards, white vinegar, garlic powder, paprika, salt, and pepper. Whipping the dressing until completely smooth creates that creamy, luxurious base every great Deviled Egg Pasta Salad needs. Don’t skimp on the two types of mustard—they make all the difference!
Step 3: Prep and Add the Mix-Ins
As your pasta cools, chop the hard-boiled eggs into generous pieces (feel free to mash one of them straight into the dressing for even more richness). Fold in the onions, celery, and chopped pickle or relish. These crisp bites and tangy flavors complement the eggs and creamy dressing perfectly.
Step 4: Combine Everything
Add the cooled pasta to your bowl of dressing and mix-ins. Gently fold everything together until every noodle and egg is beautifully coated. Taste and adjust with a little more salt, pepper, or vinegar if you like it a bit zingier. Cover the bowl, pop it in the fridge, and let the flavors mingle for at least one hour (even longer is better) before serving.
Step 5: Final Touches
Before you serve, give your Deviled Egg Pasta Salad a quick stir and transfer it to a serving dish if you’d like. Sprinkle extra paprika and your favorite fresh herbs over the top for a signature pop of color and freshness. Your creamy, nostalgic, and irresistible salad is ready to enjoy!
How to Serve Deviled Egg Pasta Salad
Garnishes
I love to finish my bowl with a dusting of vibrant paprika and a handful of chopped fresh chives or parsley. Not only do they look gorgeous, but they also add a beautiful, earthy lift that balances the creaminess of your Deviled Egg Pasta Salad. If you’re a pickle lover, tuck a few extra slices around the platter for a little extra flair.
Side Dishes
This salad is perfectly delicious as a standalone lunch, but it shines even brighter alongside classic picnic fare. Pair it with grilled smoky meats, crunchy fried chicken, or a colorful vegetable tray. It’s equally fantastic with buttery corn on the cob and juicy watermelon wedges. The creamy, tangy flavors complement just about any summer main course, making it an easy win at any gathering.
Creative Ways to Present
For a playful twist, try scooping your Deviled Egg Pasta Salad into individual cups or lettuce leaves for a party-ready finger food. Or spoon it into halved sweet bell peppers for a pop of color. You can also arrange it family-style on a large platter with extra boiled eggs, pickle spears, and fresh veggies for everyone to dig into. Let your creativity (and appetite) lead the way!
Make Ahead and Storage
Storing Leftovers
Leftover Deviled Egg Pasta Salad keeps beautifully. Store it in an airtight container in the refrigerator, and it will stay fresh and delicious for up to 3 days. The flavors actually deepen over time, making your next lunch or snack even more irresistible. If the salad thickens up in the fridge, just stir in a splash of milk or a bit more mayonnaise to revive its creamy texture before serving.
Freezing
Freezing isn’t recommended for Deviled Egg Pasta Salad, as the creamy dressing can separate and the eggs may turn rubbery during thawing. For best results, enjoy this salad freshly made or chilled from the fridge. If you want to prep part of it ahead, you can cook the pasta and eggs in advance and assemble the salad a day or two before serving.
Reheating
This salad shines when served cold or at cool room temperature, so there’s no need to reheat it. If you want to take the chill off after pulling it from the fridge, simply let it sit on the counter for 10–15 minutes, then stir well before serving. Avoid microwaving, as the mayonnaise-based dressing can separate when warmed.
FAQs
Can I use a different type Salad
Absolutely! Small pasta shapes like shells, rotini, or ditalini work just as well. The key is to use a noodle that holds the dressing and fits easily on your fork for the ultimate bite.
Can I make Deviled Egg Pasta Salad in advance?
Yes, in fact, the flavors meld and improve after a few hours in the fridge. You can make the salad up to one day ahead. Just hold off on garnishing with fresh herbs or extra paprika until right before serving for the best presentation.
What can I use instead of mayonnaise?
If you prefer not to use mayonnaise, Greek yogurt or a blend of Greek yogurt and a little olive oil is a great substitution. It adds protein and tang while keeping the salad creamy and fresh.
How do I make it more flavorful?
For a flavor boost, try adding a dash of hot sauce, a spoonful of sweet relish, or some crumbled cooked bacon. A pinch more paprika or a squirt of lemon juice can also brighten up your Deviled Egg Pasta Salad.
Is this recipe vegetarian?
Yes, this simple salad is vegetarian as written. It’s full of protein and flavor from eggs and makes a hearty, satisfying meal all on its own. For more variety, feel free to toss in extra veggies or even a handful of shredded cheese.
Final Thoughts
Deviled Egg Pasta Salad isn’t just a side—it’s the surprise hit your table has been waiting for. Its irresistible combination of creamy eggs, tangy pickles, perfectly cooked pasta, and aromatic spices never fails to delight. Give it a try, and don’t be surprised when you’re asked to bring it to every future gathering—you’ll suddenly be everyone’s favorite potluck guest!
Print
Deviled Egg Pasta Salad Recipe
- Total Time: 25 minutes (plus chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Deviled Egg Pasta Salad is a creamy and flavorful twist on traditional pasta salad, featuring hard-boiled eggs, crunchy vegetables, and a tangy dressing reminiscent of deviled eggs.
Ingredients
Main Ingredients:
- 8 ounces elbow macaroni (or small pasta of choice)
- 6 large hard-boiled eggs, peeled and chopped
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon yellow mustard
- 2 teaspoons Dijon mustard
- 1 tablespoon white vinegar
Add-Ins:
- 1/4 cup finely chopped red onion
- 1/4 cup chopped celery
- 1/4 cup chopped dill pickles or relish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (plus more for garnish)
- Salt and pepper to taste
- Chopped chives or parsley for garnish (optional)
Instructions
- Cook the Pasta: Boil pasta until al dente, then rinse with cold water.
- Prepare Dressing: Whisk together mayonnaise, sour cream, mustards, vinegar, spices, salt, and pepper.
- Combine: Mix pasta, eggs, vegetables, and dressing gently in a bowl.
- Chill: Refrigerate for at least 1 hour before serving. Garnish with paprika and herbs.
Notes
- This salad is best when made ahead for enhanced flavor.
- For extra creaminess, consider mashing one egg into the dressing.
- Additional variations include adding bacon or cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg
