Deviled Egg Pasta Salad – A Creamy, Tangy Twist on a Classic Favorite! 🥚🍝
Looking for the ultimate crowd-pleasing side dish that’s perfect for picnics, cookouts, Easter brunches, and backyard barbecues? This Deviled Egg Pasta Salad is exactly what your table needs. It combines everything you love about creamy deviled eggs with the hearty texture of classic macaroni salad—all in one bowl. Loaded with chopped hard-boiled eggs, tender elbow macaroni, and a flavorful mayo-mustard dressing, this salad is rich, tangy, and totally satisfying. A touch of smoked paprika gives it that traditional deviled egg flavor, while fresh ingredients like red onion, celery, and green onion add crunch and brightness. Simple to make and even better the next day, this dish is destined to be a repeat request at every gathering!
Ingredients
To make this creamy and comforting salad, you’ll need:
- 6 large hard-boiled eggs, peeled and chopped
- 8 oz elbow macaroni pasta
- 1¼ cups mayonnaise (use full-fat for best texture)
- 2½ tablespoons yellow mustard
- 1 teaspoon kosher salt
- ¾ teaspoon smoked paprika (plus extra for garnish)
- ½ cup red onion, finely chopped
- 1 medium stalk celery, diced
- 1 green onion, thinly sliced
Optional Add-ins/Substitutions:
- Swap Greek yogurt for half the mayo for a lighter version
- Add chopped pickles or sweet relish for extra tang
- Use Dijon mustard for a spicier flavor profile
How to Make Deviled Egg Pasta Salad
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
2. Prepare the Eggs
While the pasta is cooking, peel and chop the hard-boiled eggs. Set aside a few egg slices for garnishing, if desired.
3. Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, kosher salt, and smoked paprika until smooth and creamy. This tangy, creamy base brings all the deviled egg flavors into the salad.
4. Combine the Ingredients
To the bowl of dressing, add the cooled pasta, chopped eggs, red onion, celery, and green onion. Stir gently until everything is well coated and evenly mixed.
5. Chill & Garnish
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Before serving, garnish with reserved egg slices, a sprinkle of smoked paprika, and additional green onions if desired.
Helpful Tips
For the best texture, don’t overcook the pasta—it should be just tender. Use a pastry cutter or egg slicer to get evenly chopped eggs. Chill thoroughly before serving so the flavors can develop. Make it ahead: This salad tastes even better the next day!
Serving Suggestions
This Deviled Egg Pasta Salad pairs beautifully with grilled chicken, burgers, BBQ ribs, or fried chicken. It’s an ideal side dish for Easter, spring picnics, family reunions, and summer potlucks. Serve chilled, straight from the fridge, and garnish with a dusting of paprika for that classic deviled egg look.
What Chefs Say About This Recipe
Ina Garten – “A comfort food classic with a twist—simple, creamy, and full of flavor.”
Ree Drummond – “The deviled egg inspiration is genius. It brings a nostalgic touch that makes this salad irresistible.”
Gordon Ramsay – “Surprisingly refined. The mustard and paprika give this dish real depth.”
Martha Stewart – “A perfect combination of creamy, tangy, and crunchy. Great for entertaining or casual lunches.”
Bobby Flay – “Deviled eggs and pasta salad? Yes, please. This one belongs at every cookout.”
10 Frequently Asked Questions (FAQs)
- Can I make this ahead of time? Yes! It’s even better the next day. Just give it a stir and refresh with a little mayo if needed before serving.
- How long does deviled egg pasta salad last in the fridge? Store in an airtight container for up to 3–4 days.
- Can I use a different type of pasta? Absolutely! Small shells, rotini, or penne work well too.
- Can I use Miracle Whip instead of mayonnaise? Yes, just be aware it’s sweeter and tangier than traditional mayo.
- Is this dish gluten-free? Not as written, but you can use gluten-free pasta to make it gluten-free.
- Can I add bacon or ham? Yes! Crumbled bacon or diced ham adds a savory punch.
- Can I make this dish spicy? Add a pinch of cayenne pepper or a chopped jalapeño for heat.
- How can I make it healthier? Use light mayo or substitute some of the mayo with Greek yogurt.
- Do I need to rinse the pasta? Yes, rinse under cold water after boiling to cool it quickly and stop cooking.
- Can I use pre-boiled eggs from the store? Yes, to save time. Just make sure they’re fresh and chopped evenly.
Nutritional Information (Per Serving – Approximate)
Calories: 360
Total Fat: 28g
Saturated Fat: 6g
Carbohydrates: 20g
Protein: 9g
Sugar: 2g
Fiber: 1g
Sodium: 380mg
Cholesterol: 145mg
Storage and Leftovers
Refrigerate: Store in an airtight container in the refrigerator for up to 3–4 days.
Do Not Freeze: Mayonnaise-based salads don’t freeze well, as the dressing may separate.
Serving Tip: Stir before serving if it has been sitting, and refresh with a spoonful of mayo if it looks dry.
Related Recipes You’ll Love
Strawberry Banana Pudding
Garlic Butter Chicken Balls with Creamy Parmesan Pasta
No-Bake Birthday Cake Delight
Deviled Egg Avocado Toasts
Conclusion
This Deviled Egg Pasta Salad brings together two timeless classics into one creamy, tangy, and totally crave-worthy dish. It’s the perfect combination of textures and flavors—soft pasta, creamy dressing, crisp veggies, and rich eggs. Ideal for holidays, BBQs, or an easy weekday side, this recipe is sure to become a staple in your kitchen. Don’t lose this one—it’s too good to forget!
Deviled Egg Pasta Salad – A Creamy, Tangy Twist on a Classic Favorite! 🥚🍝
Looking for the ultimate crowd-pleasing side dish that’s perfect for picnics, cookouts, Easter brunches, and backyard barbecues? This Deviled Egg Pasta Salad is exactly what your table needs. It combines everything you love about creamy deviled eggs with the hearty texture of classic macaroni salad—all in one bowl. Loaded with chopped hard-boiled eggs, tender elbow macaroni, and a flavorful mayo-mustard dressing, this salad is rich, tangy, and totally satisfying. A touch of smoked paprika gives it that traditional deviled egg flavor, while fresh ingredients like red onion, celery, and green onion add crunch and brightness. Simple to make and even better the next day, this dish is destined to be a repeat request at every gathering!
Ingredients
To make this creamy and comforting salad, you’ll need:
- 6 large hard-boiled eggs, peeled and chopped
- 8 oz elbow macaroni pasta
- 1¼ cups mayonnaise (use full-fat for best texture)
- 2½ tablespoons yellow mustard
- 1 teaspoon kosher salt
- ¾ teaspoon smoked paprika (plus extra for garnish)
- ½ cup red onion, finely chopped
- 1 medium stalk celery, diced
- 1 green onion, thinly sliced
Optional Add-ins/Substitutions:
- Swap Greek yogurt for half the mayo for a lighter version
- Add chopped pickles or sweet relish for extra tang
- Use Dijon mustard for a spicier flavor profile
How to Make Deviled Egg Pasta Salad
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
2. Prepare the Eggs
While the pasta is cooking, peel and chop the hard-boiled eggs. Set aside a few egg slices for garnishing, if desired.
3. Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, kosher salt, and smoked paprika until smooth and creamy. This tangy, creamy base brings all the deviled egg flavors into the salad.
4. Combine the Ingredients
To the bowl of dressing, add the cooled pasta, chopped eggs, red onion, celery, and green onion. Stir gently until everything is well coated and evenly mixed.
5. Chill & Garnish
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Before serving, garnish with reserved egg slices, a sprinkle of smoked paprika, and additional green onions if desired.
Helpful Tips
For the best texture, don’t overcook the pasta—it should be just tender. Use a pastry cutter or egg slicer to get evenly chopped eggs. Chill thoroughly before serving so the flavors can develop. Make it ahead: This salad tastes even better the next day!
Serving Suggestions
This Deviled Egg Pasta Salad pairs beautifully with grilled chicken, burgers, BBQ ribs, or fried chicken. It’s an ideal side dish for Easter, spring picnics, family reunions, and summer potlucks. Serve chilled, straight from the fridge, and garnish with a dusting of paprika for that classic deviled egg look.
What Chefs Say About This Recipe
Ina Garten – “A comfort food classic with a twist—simple, creamy, and full of flavor.”
Ree Drummond – “The deviled egg inspiration is genius. It brings a nostalgic touch that makes this salad irresistible.”
Gordon Ramsay – “Surprisingly refined. The mustard and paprika give this dish real depth.”
Martha Stewart – “A perfect combination of creamy, tangy, and crunchy. Great for entertaining or casual lunches.”
Bobby Flay – “Deviled eggs and pasta salad? Yes, please. This one belongs at every cookout.”
10 Frequently Asked Questions (FAQs)
- Can I make this ahead of time? Yes! It’s even better the next day. Just give it a stir and refresh with a little mayo if needed before serving.
- How long does deviled egg pasta salad last in the fridge? Store in an airtight container for up to 3–4 days.
- Can I use a different type of pasta? Absolutely! Small shells, rotini, or penne work well too.
- Can I use Miracle Whip instead of mayonnaise? Yes, just be aware it’s sweeter and tangier than traditional mayo.
- Is this dish gluten-free? Not as written, but you can use gluten-free pasta to make it gluten-free.
- Can I add bacon or ham? Yes! Crumbled bacon or diced ham adds a savory punch.
- Can I make this dish spicy? Add a pinch of cayenne pepper or a chopped jalapeño for heat.
- How can I make it healthier? Use light mayo or substitute some of the mayo with Greek yogurt.
- Do I need to rinse the pasta? Yes, rinse under cold water after boiling to cool it quickly and stop cooking.
- Can I use pre-boiled eggs from the store? Yes, to save time. Just make sure they’re fresh and chopped evenly.
Nutritional Information (Per Serving – Approximate)
Calories: 360
Total Fat: 28g
Saturated Fat: 6g
Carbohydrates: 20g
Protein: 9g
Sugar: 2g
Fiber: 1g
Sodium: 380mg
Cholesterol: 145mg
Storage and Leftovers
Refrigerate: Store in an airtight container in the refrigerator for up to 3–4 days.
Do Not Freeze: Mayonnaise-based salads don’t freeze well, as the dressing may separate.
Serving Tip: Stir before serving if it has been sitting, and refresh with a spoonful of mayo if it looks dry.
Related Recipes You’ll Love
Strawberry Banana Pudding
Garlic Butter Chicken Balls with Creamy Parmesan Pasta
No-Bake Birthday Cake Delight
Deviled Egg Avocado Toasts
Conclusion
This Deviled Egg Pasta Salad brings together two timeless classics into one creamy, tangy, and totally crave-worthy dish. It’s the perfect combination of textures and flavors—soft pasta, creamy dressing, crisp veggies, and rich eggs. Ideal for holidays, BBQs, or an easy weekday side, this recipe is sure to become a staple in your kitchen. Don’t lose this one—it’s too good to forget!
Deviled Egg Pasta Salad – A Creamy, Tangy Twist on a Classic Favorite! 🥚🍝
Looking for the ultimate crowd-pleasing side dish that’s perfect for picnics, cookouts, Easter brunches, and backyard barbecues? This Deviled Egg Pasta Salad is exactly what your table needs. It combines everything you love about creamy deviled eggs with the hearty texture of classic macaroni salad—all in one bowl. Loaded with chopped hard-boiled eggs, tender elbow macaroni, and a flavorful mayo-mustard dressing, this salad is rich, tangy, and totally satisfying. A touch of smoked paprika gives it that traditional deviled egg flavor, while fresh ingredients like red onion, celery, and green onion add crunch and brightness. Simple to make and even better the next day, this dish is destined to be a repeat request at every gathering!
Ingredients
To make this creamy and comforting salad, you’ll need:
- 6 large hard-boiled eggs, peeled and chopped
- 8 oz elbow macaroni pasta
- 1¼ cups mayonnaise (use full-fat for best texture)
- 2½ tablespoons yellow mustard
- 1 teaspoon kosher salt
- ¾ teaspoon smoked paprika (plus extra for garnish)
- ½ cup red onion, finely chopped
- 1 medium stalk celery, diced
- 1 green onion, thinly sliced
Optional Add-ins/Substitutions:
- Swap Greek yogurt for half the mayo for a lighter version
- Add chopped pickles or sweet relish for extra tang
- Use Dijon mustard for a spicier flavor profile
How to Make Deviled Egg Pasta Salad
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
2. Prepare the Eggs
While the pasta is cooking, peel and chop the hard-boiled eggs. Set aside a few egg slices for garnishing, if desired.
3. Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, kosher salt, and smoked paprika until smooth and creamy. This tangy, creamy base brings all the deviled egg flavors into the salad.
4. Combine the Ingredients
To the bowl of dressing, add the cooled pasta, chopped eggs, red onion, celery, and green onion. Stir gently until everything is well coated and evenly mixed.
5. Chill & Garnish
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Before serving, garnish with reserved egg slices, a sprinkle of smoked paprika, and additional green onions if desired.
Helpful Tips
For the best texture, don’t overcook the pasta—it should be just tender. Use a pastry cutter or egg slicer to get evenly chopped eggs. Chill thoroughly before serving so the flavors can develop. Make it ahead: This salad tastes even better the next day!
Serving Suggestions
This Deviled Egg Pasta Salad pairs beautifully with grilled chicken, burgers, BBQ ribs, or fried chicken. It’s an ideal side dish for Easter, spring picnics, family reunions, and summer potlucks. Serve chilled, straight from the fridge, and garnish with a dusting of paprika for that classic deviled egg look.
What Chefs Say About This Recipe
Ina Garten – “A comfort food classic with a twist—simple, creamy, and full of flavor.”
Ree Drummond – “The deviled egg inspiration is genius. It brings a nostalgic touch that makes this salad irresistible.”
Gordon Ramsay – “Surprisingly refined. The mustard and paprika give this dish real depth.”
Martha Stewart – “A perfect combination of creamy, tangy, and crunchy. Great for entertaining or casual lunches.”
Bobby Flay – “Deviled eggs and pasta salad? Yes, please. This one belongs at every cookout.”
10 Frequently Asked Questions (FAQs)
- Can I make this ahead of time? Yes! It’s even better the next day. Just give it a stir and refresh with a little mayo if needed before serving.
- How long does deviled egg pasta salad last in the fridge? Store in an airtight container for up to 3–4 days.
- Can I use a different type of pasta? Absolutely! Small shells, rotini, or penne work well too.
- Can I use Miracle Whip instead of mayonnaise? Yes, just be aware it’s sweeter and tangier than traditional mayo.
- Is this dish gluten-free? Not as written, but you can use gluten-free pasta to make it gluten-free.
- Can I add bacon or ham? Yes! Crumbled bacon or diced ham adds a savory punch.
- Can I make this dish spicy? Add a pinch of cayenne pepper or a chopped jalapeño for heat.
- How can I make it healthier? Use light mayo or substitute some of the mayo with Greek yogurt.
- Do I need to rinse the pasta? Yes, rinse under cold water after boiling to cool it quickly and stop cooking.
- Can I use pre-boiled eggs from the store? Yes, to save time. Just make sure they’re fresh and chopped evenly.
Nutritional Information (Per Serving – Approximate)
Calories: 360
Total Fat: 28g
Saturated Fat: 6g
Carbohydrates: 20g
Protein: 9g
Sugar: 2g
Fiber: 1g
Sodium: 380mg
Cholesterol: 145mg
Storage and Leftovers
Refrigerate: Store in an airtight container in the refrigerator for up to 3–4 days.
Do Not Freeze: Mayonnaise-based salads don’t freeze well, as the dressing may separate.
Serving Tip: Stir before serving if it has been sitting, and refresh with a spoonful of mayo if it looks dry.
Related Recipes You’ll Love
Strawberry Banana Pudding
Garlic Butter Chicken Balls with Creamy Parmesan Pasta
No-Bake Birthday Cake Delight
Deviled Egg Avocado Toasts
Conclusion
This Deviled Egg Pasta Salad brings together two timeless classics into one creamy, tangy, and totally crave-worthy dish. It’s the perfect combination of textures and flavors—soft pasta, creamy dressing, crisp veggies, and rich eggs. Ideal for holidays, BBQs, or an easy weekday side, this recipe is sure to become a staple in your kitchen. Don’t lose this one—it’s too good to forget!