If you love the classic flavors of deviled eggs, then this Deviled Egg Pasta Salad is about to become your new favorite dish! Creamy, tangy, and packed with that signature deviled egg flavor, this pasta salad takes all the goodness of a deviled egg and combines it with tender pasta for a dish that’s a total crowd-pleaser. It’s the perfect balance of creamy, savory, and a little bit tangy, making it a delightful side or even a light main course. Trust me, once you try this, you’ll be hooked!
Why You’ll Love Deviled Egg Pasta Salad
Full of Flavor
This pasta salad is like taking your classic deviled egg recipe and transforming it into something new and exciting! The combination of hard-boiled eggs, mayo, mustard, and relish gives it that deviled egg flavor, but with the heartiness of pasta to make it even more satisfying.
Super Creamy
The dressing is rich and creamy, making each bite feel indulgent. The creamy texture from the mayo, combined with a touch of mustard and vinegar, brings that perfect tangy kick.
Perfect for All Occasions
Whether you’re prepping for a picnic, BBQ, potluck, or even just a weeknight dinner, this salad is perfect for any occasion. It’s easy to prepare, and everyone will be asking for the recipe.
Simple and Quick
It doesn’t require a lot of ingredients or time to prepare. The simplicity makes it a stress-free dish to whip up, and it’s just as tasty as it is easy!
Ingredients
Elbow Macaroni Pasta
The pasta serves as the base of the salad, providing a neutral yet satisfying bite to carry all the creamy, tangy deviled egg goodness.
Hard-Boiled Eggs
Hard-boiled eggs are the key to the classic deviled egg flavor. They bring that rich, creamy texture that we all know and love.
Mayonnaise
For that signature creamy texture, mayonnaise is a must. It helps bind everything together and gives the pasta salad that rich, smooth consistency.
Dijon Mustard
A touch of Dijon mustard gives this salad a little zing and flavor depth that mimics the mustard typically found in deviled eggs.
White Vinegar
A splash of vinegar adds a little acidity to balance the richness of the mayo and gives the salad a slightly tangy kick.
Sweet Pickle Relish
For a bit of sweetness and a subtle crunch, sweet pickle relish is added, giving this pasta salad the perfect touch of sweetness that balances the other flavors.
Celery
Celery adds a delightful crunch to the salad, complementing the creaminess of the dressing and providing a fresh contrast to the richness of the eggs.
Onion Powder and Garlic Powder
These spices add that little extra flavor that elevates the dressing and brings out the savory notes of the eggs.
Salt and Pepper
To taste, salt and pepper bring the dish together, ensuring that all the flavors are well-seasoned and balanced.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Nutrition Facts
Servings: 6
Calories per serving: ~350 kcal
Protein: 8g
Fat: 25g
Carbohydrates: 22g
Fiber: 2g
Sugar: 5g
Preparation Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Instructions
Step 1: Boil the Pasta
Cook the elbow macaroni according to the package instructions until al dente. Drain the pasta, rinse it with cold water to stop the cooking process, and set it aside to cool completely.
Step 2: Boil the Eggs
While the pasta is cooking, hard-boil the eggs. Place the eggs in a pot, cover them with water, and bring to a boil. Once the water boils, turn off the heat and let the eggs sit for about 10-12 minutes. Afterward, peel and chop the eggs into small pieces.
Step 3: Make the Dressing
In a large bowl, combine the mayonnaise, Dijon mustard, white vinegar, pickle relish, onion powder, garlic powder, salt, and pepper. Mix well until the dressing is smooth and creamy.
Step 4: Combine Ingredients
Add the cooled pasta and chopped hard-boiled eggs to the dressing. Gently toss everything together until the pasta and eggs are evenly coated with the dressing.
Step 5: Add the Celery
Stir in the chopped celery for a refreshing crunch and mix until it’s well-distributed throughout the salad.
Step 6: Chill and Serve
Cover the pasta salad and refrigerate it for at least an hour to allow the flavors to meld together. Serve cold and enjoy!
How to Serve Deviled Egg Pasta Salad
Perfect for Picnics
This pasta salad is perfect for outdoor gatherings, picnics, and BBQs. It’s easy to transport and holds up well, making it an excellent addition to any spread.
Serve with Grilled Meats
Pair this salad with grilled chicken, burgers, or hot dogs for a well-rounded meal. The creaminess of the salad pairs beautifully with smoky grilled meats.
As a Side Dish
Serve this pasta salad alongside other summer favorites like coleslaw, potato salad, or baked beans for a full-on BBQ feast.
Additional Tips
- Add Bacon: If you’re a fan of bacon, crispy bacon crumbles make a fantastic addition to this pasta salad for a savory, smoky flavor.
- Use Greek Yogurt: If you want to lighten up the recipe a bit, swap out half of the mayo for Greek yogurt for extra creaminess and a little tang.
- Make It Spicy: For a little heat, add a dash of hot sauce or some diced jalapeños to the salad.
- Make It Ahead: This pasta salad actually tastes better the longer it sits! Make it the night before and let it chill overnight to let the flavors develop even more.
FAQ Section
Q1: Can I use a different type of pasta?
A1: Absolutely! While elbow macaroni is traditional, you can use any short pasta like penne, rotini, or shell pasta.
Q2: Can I make this in advance?
A2: Yes! This pasta salad is perfect for making ahead. It actually gets better after sitting in the fridge for a few hours or overnight.
Q3: How do I store leftovers?
A3: Store any leftover pasta salad in an airtight container in the fridge for up to 3-4 days. Just give it a good stir before serving.
Q4: Can I freeze this pasta salad?
A4: It’s not recommended to freeze pasta salad as the texture of the pasta and mayo-based dressing can change. It’s best served fresh or stored in the fridge for a few days.
Q5: Can I add other vegetables?
A5: Yes! You can customize this pasta salad with other veggies like bell peppers, red onion, or even peas. Just make sure they’re chopped small enough to mix well with the pasta.
Conclusion
This Deviled Egg Pasta Salad is a creamy, tangy, and incredibly flavorful twist on the classic deviled egg. It’s the perfect dish for any occasion, whether you’re serving it at a BBQ, picnic, or as a side to a family dinner. Simple to make, and so delicious, this recipe is sure to become a favorite in your collection. Enjoy!
Print
Deviled Egg Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This Deviled Egg Pasta Salad is a creamy, tangy, and flavorful side dish that combines the richness of deviled eggs with pasta. Perfect for summer picnics, BBQs, or potlucks!
Ingredients
For the Pasta Salad:
- 1 lb (450g) elbow macaroni or rotini pasta (or your favorite pasta)
- 6 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 teaspoon paprika (optional, for garnish)
- 2 tablespoons fresh chives or parsley, chopped (optional for garnish)
For the Salad Add-ins:
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup pickles or sweet relish, chopped (optional)
- 1/2 cup frozen peas (optional)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and rinse under cold water to cool it down. Set aside.
- Prepare the Deviled Egg Mixture:
- While the pasta is cooling, place the hard-boiled eggs in a bowl and mash them with a fork until they’re mostly broken up but still slightly chunky.
- In a separate bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, and sugar. Stir to combine until smooth.
- Add the mayonnaise mixture to the mashed eggs and stir to combine. Season with salt and pepper to taste.
- Assemble the Pasta Salad:
- In a large mixing bowl, combine the cooled pasta, chopped celery, red onion, and pickles or relish (if using).
- Gently fold the deviled egg mixture into the pasta and vegetable mixture. Make sure the pasta is well-coated with the creamy deviled egg dressing.
- Chill and Serve:
- Cover the pasta salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Before serving, garnish with a sprinkle of paprika and freshly chopped chives or parsley for extra color and flavor.
Notes
- Egg Options: You can adjust the number of eggs depending on how creamy you want the pasta salad. For a richer flavor, you can add extra eggs.
- Vegetable Variations: Feel free to add or substitute other vegetables such as diced bell peppers, cucumbers, or green onions for added crunch and freshness.
- Make Ahead: This pasta salad can be made ahead and stored in the refrigerator for up to 3 days. The flavors improve after sitting for a while!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad, Picnic Food
- Method: Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 290 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 130mg