Deviled Egg Pasta Salad Recipe

There’s something about deviled egg pasta salad that feels like the ultimate crowd-pleaser. It’s the perfect blend of creamy, tangy, and savory flavors—basically, everything you love about deviled eggs, but with a hearty twist thanks to the pasta. Whether you’re planning a summer BBQ, a potluck, or just a casual weeknight dinner, this dish never fails to deliver. It’s quick, easy, and endlessly customizable, which makes it a favorite in my house.

Deviled Egg Pasta Salad Recipe

I first stumbled upon this recipe during a family picnic years ago. I remember my aunt showing up with this giant bowl of pasta salad, and within minutes, everyone was raving about it. I’m not exaggerating when I say I went back for seconds (and maybe thirds) before even asking what was in it. The creamy dressing had just the right tangy kick, and the chopped egg whites added a unique texture I hadn’t tasted in a pasta salad before. When I finally asked for the recipe, she laughed and said, “It’s just deviled eggs, but make it pasta!” And just like that, a family favorite was born.

A little backstory: where deviled eggs meet pasta salad

Deviled eggs, as you might know, have been around forever—well, technically, since ancient Rome. They weren’t exactly the creamy, mustardy goodness we know today, but the concept of spiced, stuffed eggs has been a crowd favorite for centuries. Pair that with the more modern potluck hero that is pasta salad, and you’ve got a dish that’s both nostalgic and inventive. Over time, this combo has become a staple in Southern kitchens and beyond, where comfort food reigns supreme. It’s a dish that brings people together, and honestly, who doesn’t love that?

Let’s talk ingredients: the stars of the show

This recipe is built on simple, pantry-friendly ingredients that come together in the most magical way.

  • Ditalini pasta: This small, tubular pasta is ideal because it catches all the creamy dressing in its little openings. If you don’t have ditalini, elbow macaroni or small shells work just as well.
  • Hard-boiled eggs: They’re the heart of this dish, adding protein and that signature deviled egg flavor. Pro tip: Use eggs that are a few days old for easier peeling.
  • Mayonnaise: The creamy base of the dressing. For a lighter version, you can swap in half Greek yogurt.
  • Dijon mustard: Adds a tangy kick. If you’re out, yellow mustard will do in a pinch.
  • White wine vinegar: Brightens the flavors. Apple cider vinegar or lemon juice are great substitutes.
  • Horseradish (optional): Just a touch gives the dressing a subtle heat. Skip it if it’s not your thing.
  • Celery, dill pickle, and green onions: These add crunch, tang, and a pop of freshness. You can swap dill pickle with sweet relish for a milder flavor.
  • Paprika: Both in the dressing and as a garnish, it ties the dish together with a smoky, slightly sweet touch.
Deviled Egg Pasta Salad Recipe

Kitchen tools you’ll need

You won’t need much, but having the right tools can make this recipe a breeze. A good pasta pot is a must—one with a built-in strainer will save you from dirtying extra dishes. You’ll also need a cutting board and a sharp knife for all the chopping, and a whisk for the dressing. If you’re feeling fancy, a pastry blender or potato masher can make mashing the egg yolks even easier, but a fork works just fine too.

Step-by-step: how to make deviled egg pasta salad

  1. Cook the pasta
    Start by boiling the pasta according to the package directions. Make sure to salt your water generously—it’s your chance to season the pasta. Once cooked, drain and rinse with cold water to stop the cooking process. Let it sit in a colander while you prep the rest.
  2. Prep the eggs
    Peel your hard-boiled eggs and slice them in half. Separate the yolks from the whites. Chop the whites into small pieces and set them aside in a large mixing bowl. Mash the yolks with a fork until smooth.
  3. Make the dressing
    In a separate bowl, combine the mayonnaise, mustard, vinegar, paprika, horseradish (if using), salt, and pepper. Stir until well blended, then fold in the mashed yolks. Don’t worry if the mixture looks a little grainy; it’ll smooth out when mixed with the pasta.
  4. Assemble the salad
    To the bowl with the chopped egg whites, add the pasta, celery, dill pickle, and green onions. Pour the dressing over the top and gently toss until everything is evenly coated. Take your time here to avoid breaking up the eggs or pasta.
  5. Garnish and chill
    Sprinkle with additional paprika and green onions for a pop of color. Cover the bowl and refrigerate for at least an hour to let the flavors meld. Trust me, it’s worth the wait.
Deviled Egg Pasta Salad Recipe

Variations and adaptations

  • Make it gluten-free: Swap the pasta for your favorite gluten-free variety. Chickpea or lentil pasta works great here.
  • Go vegetarian (or not): This recipe is naturally vegetarian, but if you want to add a smoky twist, crumble in some cooked bacon.
  • Lighten it up: Replace half the mayo with plain Greek yogurt for a tangy, protein-packed version. You can also reduce the yolks if you’re watching cholesterol.
  • Seasonal swaps: In the summer, try adding fresh chopped herbs like dill or parsley. In the winter, roasted red peppers make a tasty addition.
  • International flair: Add a spoonful of curry powder to the dressing for a curried version, or toss in capers and olives for a Mediterranean twist.

Serving suggestions and plating tips

When it’s time to serve, scoop the salad into a pretty bowl and sprinkle on a little extra paprika for flair. You can even line the bowl with a few lettuce leaves for a retro touch. This dish pairs beautifully with grilled meats, like BBQ chicken or ribs, but it’s equally satisfying on its own. For sides, try serving it with a fresh green salad or a basket of warm, crusty bread.

What to drink with it?

Since this salad has a creamy, tangy flavor profile, you’ll want a drink that balances it out. A crisp white wine, like Sauvignon Blanc, works wonderfully. If you’re into beer, a light lager or wheat beer is a refreshing option. And for non-alcoholic choices, you can’t go wrong with lemonade or a sparkling water with a splash of citrus.

Storage and reheating tips

Deviled egg pasta salad tastes even better the next day, so feel free to make it ahead of time. Store it in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving, as the dressing can settle. I don’t recommend freezing this dish, as the texture of the eggs and mayo can change.

Scaling the recipe

Need to feed a crowd? This recipe doubles or even triples easily. Just make sure you have a big enough mixing bowl! If you’re scaling down, you may need to adjust the seasoning, as smaller amounts of pasta can absorb flavors differently.

Potential issues and fixes

  • Dressing too thick? Add a splash of milk or a little more vinegar to thin it out.
  • Eggs too hard to peel? Use older eggs, and chill them in ice water right after boiling.
  • Flavor too mild? A pinch of extra salt or an extra splash of vinegar can brighten things up.

Give it a try!

This deviled egg pasta salad is a true classic with a fun twist. It’s easy to make, endlessly customizable, and sure to be a hit at your next gathering. Don’t be afraid to tweak it to your liking—that’s the beauty of recipes like this one. I can’t wait to hear how it turns out for you. Happy cooking!

Deviled Egg Pasta Salad Recipe

Frequently asked questions

  1. Can I make this salad ahead of time?
    Absolutely! It actually tastes better after a few hours in the fridge.
  2. What’s the best way to peel hard-boiled eggs?
    Chill them in an ice bath right after boiling, and use eggs that are a few days old.
  3. Can I use Miracle Whip instead of mayonnaise?
    Sure! Just keep in mind that Miracle Whip is sweeter, so you may want to adjust the vinegar.
  4. What other vegetables can I add?
    Chopped bell peppers, shredded carrots, or even peas would be great additions.
  5. How long does this salad last?
    Stored properly in the fridge, it’ll stay fresh for about 3 days.
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Deviled Egg Pasta Salad Recipe

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This creamy deviled egg pasta salad combines tangy deviled eggs with tender pasta for the ultimate crowd-pleaser.

  • Total Time: 25 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 8 ounces Ditalini pasta (or other small pasta)
  • 6 Hard boiled eggs (cooled and peeled)
  • ¾ cup mayonnaise
  • 3 tablespoons white wine vinegar
  • 1 teaspoon dijon mustard (yellow prepared mustard can be used instead)
  • ¼ teaspoon horseradish (optional)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon paprika
  • ¼ cup celery (finely chopped)
  • ¼ cup dill pickle (finely chopped)
  • 2 green onions (finely chopped)
  • 1 teaspoon green onion (for garnish, optional)
  • sprinkle paprika (for garnish, optional)

Instructions

  • Cook the pasta
    Start by boiling the pasta according to the package directions. Make sure to salt your water generously—it’s your chance to season the pasta. Once cooked, drain and rinse with cold water to stop the cooking process. Let it sit in a colander while you prep the rest.
  • Prep the eggs
    Peel your hard-boiled eggs and slice them in half. Separate the yolks from the whites. Chop the whites into small pieces and set them aside in a large mixing bowl. Mash the yolks with a fork until smooth.
  • Make the dressing
    In a separate bowl, combine the mayonnaise, mustard, vinegar, paprika, horseradish (if using), salt, and pepper. Stir until well blended, then fold in the mashed yolks. Don’t worry if the mixture looks a little grainy; it’ll smooth out when mixed with the pasta.
  • Assemble the salad
    To the bowl with the chopped egg whites, add the pasta, celery, dill pickle, and green onions. Pour the dressing over the top and gently toss until everything is evenly coated. Take your time here to avoid breaking up the eggs or pasta.
  • Garnish and chill
    Sprinkle with additional paprika and green onions for a pop of color. Cover the bowl and refrigerate for at least an hour to let the flavors meld. Trust me, it’s worth the wait.

Notes

Serving suggestions and plating tips

When it’s time to serve, scoop the salad into a pretty bowl and sprinkle on a little extra paprika for flair. You can even line the bowl with a few lettuce leaves for a retro touch. This dish pairs beautifully with grilled meats, like BBQ chicken or ribs, but it’s equally satisfying on its own. For sides, try serving it with a fresh green salad or a basket of warm, crusty bread.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: dinner

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