Creamy, tangy, and loaded with flavor, this Deviled Egg Pasta Salad is the ultimate side dish for your next picnic or barbecue. It takes the bold, irresistible flavor of deviled eggs and combines it with perfectly cooked pasta, creating a satisfying dish that’s both nostalgic and refreshing.
Each bite delivers a smooth and savory blend of mustard, mayonnaise, and paprika wrapped around tender macaroni and topped with chopped eggs. Whether served chilled on a hot day or alongside grilled favorites, this salad stands out as a comfort-food classic with a twist.
Ingredients for this Deviled Egg Pasta Salad Recipe
- 8 oz elbow macaroni
- 6 hard-boiled eggs, peeled
- 1/2 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp paprika (plus more for garnish)
- Salt and pepper, to taste
- Optional: diced celery, chopped red onion, cherry tomatoes, fresh parsley
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Step 2: Prepare the Eggs
Slice the hard-boiled eggs in half. Remove yolks and place them in a mixing bowl. Chop the egg whites and set aside.
Step 3: Make the Dressing
Mash the egg yolks with a fork until crumbly. Add mayonnaise, mustard, apple cider vinegar, garlic powder, onion powder, paprika, salt, and pepper. Stir until smooth and creamy.
Step 4: Combine
In a large mixing bowl, combine the cooled pasta, chopped egg whites, and dressing. Stir well to coat evenly.
Step 5: Garnish and Chill
Gently fold in any optional ingredients like diced celery, chopped onion, or tomatoes. Transfer the salad to a serving bowl, garnish with extra paprika and chopped parsley. Chill for at least one hour before serving to allow flavors to meld.
Frequently Asked Questions
How far in advance can I make Deviled Egg Pasta Salad?
You can make it up to a day ahead. Just be sure to store it in the fridge and give it a good stir before serving.
Can I use a different type of pasta?
Yes, feel free to substitute elbow macaroni with rotini, shells, or bowtie pasta.
What if I don’t like mayonnaise?
You can swap it with Greek yogurt or a mix of sour cream and Greek yogurt for a tangier taste.
How do I make it spicier?
Add a dash of hot sauce, cayenne pepper, or diced jalapeños to the dressing for a kick.
Can I add protein to make it a meal?
Absolutely. Add diced ham, shredded chicken, or even canned tuna to make it more filling.
Is this gluten-free?
Not as written, but you can use gluten-free pasta to make it suitable for a gluten-free diet.
Deviled Egg Pasta Salad Recipe
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
- Category: Side Dish
Description
This Deviled Egg Pasta Salad is a creamy, tangy, and utterly irresistible side dish perfect for summer barbecues, potlucks, or easy dinners. Inspired by the classic deviled egg flavor, this easy recipe blends chopped hard-boiled eggs with a zippy mustard-mayo dressing and tender macaroni pasta. If you’re looking for quick picnic food ideas or a chilled comfort dish for warmer months, this pasta salad checks every box. It also works great as a quick lunch or make-ahead meal idea.
With its silky texture and bursts of spice from paprika, this dish brings back comforting memories while offering something refreshingly new. A delightful twist on two classics, this is one you’ll come back to whenever you’re in need of an easy dinner or summer side.
Ingredients
8 oz elbow macaroni
6 hard-boiled eggs, peeled
1/2 cup mayonnaise
1 tbsp yellow mustard
1 tbsp apple cider vinegar
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp paprika (plus more for garnish)
Salt and pepper, to taste
Optional: diced celery, chopped red onion, cherry tomatoes, fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni until al dente, drain, and rinse with cold water.
- Slice hard-boiled eggs. Separate yolks and whites. Mash yolks in a bowl.
- Add mayo, mustard, vinegar, garlic powder, onion powder, paprika, salt, and pepper to yolks. Mix into a smooth dressing.
- Chop egg whites. Combine with cooled pasta and dressing in a large bowl.
- Fold in optional veggies if desired. Garnish with paprika and parsley.
- Chill for 1 hour before serving.