Creamy, nostalgic, and packed with bold flavors, Deviled Egg Pasta Salad is the ultimate mash-up of two beloved classics. It’s the perfect picnic or potluck side dish that disappears fast.
Loaded with tender elbow macaroni, chopped hard-boiled eggs, and a rich deviled-egg-style dressing, this salad brings tangy, creamy goodness to every bite.
The Stars of This Deviled Egg Pasta Salad
- Elbow macaroni – The classic shape for pasta salads, it holds onto the creamy dressing in every curve.
- Hard-boiled eggs – The heart of the dish, yolks are mashed into the dressing, while whites are chopped for texture.
- Mayonnaise – Provides the rich, creamy base for that signature deviled egg flavor.
- Dijon mustard – Adds a zesty sharpness and depth to the dressing.
- White vinegar – Balances the richness with a touch of brightness.
- Celery – Offers a crunchy contrast and freshness in every forkful.
- Red onion – Brings a subtle bite and beautiful color to the salad.
- Paprika – Sprinkled on top for a smoky finish and classic deviled egg flair.
Let’s Make It: How to Assemble This Deviled Delight
Start by boiling your elbow macaroni until just tender, then rinse it under cold water to stop the cooking. While the pasta cools, slice your hard-boiled eggs in half and separate the yolks.
Mash the yolks in a bowl and stir in mayonnaise, Dijon mustard, white vinegar, garlic powder, salt, paprika, and pepper until smooth and creamy. This transforms into your deviled-egg-inspired dressing.
In a large bowl, combine the pasta, chopped egg whites, finely diced celery, and red onion. Pour over the creamy yolk dressing and toss until every piece is coated.
Chill the salad for a few hours before serving to let the flavors meld. Top with sliced green onions and a dusting of paprika for a pretty finish.
Tips & Twists for the Best Deviled Egg Pasta Salad
For the creamiest texture, always use full-fat mayonnaise, though you can substitute with olive oil or avocado mayo for a lighter twist. The Dijon mustard gives the salad a refined tang, but yellow mustard works great for a more traditional flavor. Want a spicy kick? Swap in spicy brown or chipotle mustard.
If your salad seems a bit dry after chilling, stir in a splash of milk or an extra spoonful of mayo to bring back its luscious texture. And don’t skip the fridge time — a couple of hours in the cold truly deepens the flavor.
You can also change things up by using different pasta shapes like rotini, bow tie, or small shells. For extra crunch, consider mixing in chopped pickles or relish.
Storing This Salad for Later
Keep It Cool: Storing Deviled Egg Pasta Salad the Smart Way
Leftovers keep well in an airtight container in the fridge for up to 4 days. As pasta tends to absorb dressing over time, add a spoonful of mayo or a dash of milk when serving it later to refresh the texture.
This dish doesn’t freeze well due to the eggs and creamy base, so enjoy it fresh or within a few days for the best taste and consistency.
Deviled Egg Pasta Salad Recipe
Ingredients
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1½ cups mayonnaise
- 2 tablespoons white vinegar
- 2 tablespoons Dijon mustard
- ½ cup finely diced red onion
- 6 hard-boiled eggs
- 8 ounces elbow macaroni
- ½ cup finely diced celery
- sliced green onions and additional paprika for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil, then cook the elbow macaroni according to the instructions on the package. Once cooked, drain thoroughly and rinse under cold water to cool.
- Halve each hard-boiled egg lengthwise, removing the yolks into a small mixing bowl. Mash the yolks until smooth. Roughly chop the egg whites into chunks and set them aside.
- To the mashed yolks, incorporate the mayonnaise, Dijon mustard, white vinegar, garlic powder, kosher salt, paprika, and black pepper. Stir until the dressing becomes smooth and cohesive.
- In a large bowl, combine the cooled macaroni, chopped egg whites, diced celery, and red onion. Pour the prepared dressing over the top, then gently toss the mixture to ensure everything is evenly coated.
- You may serve immediately or cover the bowl and refrigerate for 2–4 hours for a well-chilled salad.
- Before serving, optionally garnish with sliced green onions and a light dusting of paprika. For a decorative touch, place a halved deviled egg on top.
