Deviled Egg Pasta Salad

Imagine the creamy, tangy goodness of deviled eggs blended harmoniously with al dente pasta and crisp vegetables. This Deviled Egg Pasta Salad transforms two beloved classics into one irresistible dish that’s perfect for potlucks, picnics, or quick weeknight dinners. The zesty mustard notes and velvety texture create a memorable flavor experience that will have everyone reaching for seconds. You’ll learn how to perfectly balance the creamy dressing with the tender pasta and achieve that signature deviled egg flavor in every delicious bite.

Why You’ll Love This Recipe

This Deviled Egg Pasta Salad offers the perfect marriage of two comfort food favorites in one convenient dish. The contrast between the tender pasta, creamy dressing, and crisp vegetables creates an enticing textural experience that keeps every forkful interesting. Unlike traditional pasta salads, this recipe features the distinctive tangy-sweet profile of deviled eggs, giving it a unique flavor that stands out at any gathering.

What makes this recipe truly special is its versatility. It works beautifully as a hearty side dish but contains enough protein to serve as a satisfying main course. The preparation is straightforward with minimal cooking time—just boiling pasta and eggs—making it accessible even for novice cooks. The vibrant yellow dressing dotted with paprika creates a visually appealing presentation that’s as beautiful as it is delicious. Plus, it actually tastes even better after chilling, making it the perfect make-ahead dish for busy schedules.

Ingredients

For this delectable Deviled Egg Pasta Salad, you’ll need:

• 8 oz (225g) short pasta (rotini, farfalle, or elbow macaroni)
• 6 large eggs
• ½ cup (120ml) mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon yellow mustard
• 2 tablespoons sweet pickle relish
• 1 tablespoon white vinegar
• ½ teaspoon paprika, plus more for garnish
• ¼ teaspoon garlic powder
• ¼ cup (40g) finely diced red onion
• 2 celery stalks (about ½ cup/50g), finely diced
• 3 tablespoons fresh dill, chopped (or 1 tablespoon dried)
• Salt and freshly ground black pepper to taste

The eggs form the foundation of the classic deviled egg flavor, while the combination of both Dijon and yellow mustards provides the perfect tangy depth. The sweet pickle relish adds tiny bursts of sweetness that balance the savory elements, creating that authentic deviled egg pasta experience.

Pro Tips

Perfect Hard-Boiled Eggs: For ideal deviled egg pasta salad, start with perfectly cooked eggs. Place eggs in a pot and cover with cold water by an inch. Bring to a boil, then immediately remove from heat, cover, and let sit for exactly 10 minutes. Transfer to an ice bath to stop cooking. This method prevents the greenish ring around the yolk and ensures a creamy texture for your dressing.

Pasta Technique: Cook your pasta just past al dente—about 1 minute longer than package directions. Unlike traditional pasta dishes, pasta salad benefits from slightly softer pasta that will absorb some of the dressing without becoming too firm when chilled. After draining, rinse briefly with cold water to stop cooking, then toss with a small drizzle of olive oil to prevent sticking while you prepare the rest of the ingredients.

Dressing Development: For the most flavorful Deviled Egg Pasta Salad, mix your dressing ingredients and refrigerate for at least 30 minutes before combining with the pasta and vegetables. This “resting period” allows the flavors to meld together and intensify, resulting in a more cohesive and developed flavor profile throughout the entire salad.

Instructions

Step 1: Cook the Pasta
Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil. Add pasta and cook according to package directions for a slightly softer than al dente texture, usually 8-10 minutes. Drain in a colander and rinse briefly with cold water to stop the cooking process. Toss with a drizzle of olive oil to prevent sticking, then transfer to a large mixing bowl to cool completely.

Step 2: Prepare the Eggs
While the pasta cooks, place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then immediately remove from heat, cover, and let stand for 10 minutes. Transfer eggs to an ice bath and cool completely, about 5 minutes. Peel the eggs and separate the whites from the yolks, placing the yolks in a medium bowl and coarsely chopping the whites.

Step 3: Make the Dressing
Mash the egg yolks with a fork until finely crumbled. Add mayonnaise, both mustards, pickle relish, vinegar, paprika, and garlic powder. Whisk vigorously until smooth and creamy, creating that signature deviled egg texture. Season with salt and pepper to taste, remembering that the pasta will absorb some of the seasoning.

Step 4: Combine and Chill
Add the chopped egg whites, diced red onion, celery, and fresh dill to the cooled pasta. Pour the dressing over the mixture and gently fold everything together until evenly coated. The yellow dressing should beautifully coat each piece of pasta, creating that distinctive Deviled Egg Pasta Salad appearance. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is even better for flavor development.

Step 5: Serve and Garnish
Before serving, gently stir the salad and taste for seasoning, adding more salt and pepper if needed. Transfer to a serving bowl and sprinkle lightly with additional paprika for that classic deviled egg appearance. Garnish with extra fresh dill sprigs for a beautiful presentation that hints at the flavors within.

Variations

Bacon Deviled Egg Pasta Salad: For a smoky twist, add 6-8 slices of crispy cooked bacon, crumbled into bits. The salty, crunchy bacon complements the creamy dressing and adds another dimension of texture. This variation transforms the Deviled Egg Pasta Salad into an even more substantial dish that can easily serve as a main course for lunch or a light dinner.

Mediterranean Version: Create a Mediterranean-inspired variation by adding ½ cup of pitted kalamata olives, ¼ cup of diced roasted red peppers, and ½ cup of crumbled feta cheese. Replace the dill with 2 tablespoons of fresh oregano. This variation brings a briny, savory element to the classic egg pasta salad recipe while maintaining the creamy base that makes it so satisfying.

Lightened-Up Option: For a healthier version, substitute half the mayonnaise with Greek yogurt, which maintains creaminess while reducing calories and adding protein. Increase the mustard slightly to maintain the tangy flavor profile. This lighter deviled egg macaroni salad still delivers on taste while being more nutritionally balanced.

Storage and Serving

This Deviled Egg Pasta Salad stays fresh in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after the first day as they continue to meld together. If the salad seems a bit dry after storage, simply stir in 1-2 tablespoons of mayonnaise or a squeeze of lemon juice to refresh the creaminess before serving.

For a complete meal, serve this salad alongside grilled chicken or as part of a summer barbecue spread with burgers and grilled vegetables. For an elegant presentation, serve individual portions in lettuce cups or on a bed of mixed greens. This versatile dish also makes an excellent filling for wraps or sandwiches—simply spoon a generous portion into a tortilla or between slices of crusty bread for a satisfying lunch.

For potlucks or picnics, transport the Deviled Egg Pasta Salad in a chilled container and keep it in the shade. If it will be out for more than an hour, place the serving bowl over a larger bowl filled with ice to maintain food safety.

FAQs

Can I make Deviled Egg Pasta Salad ahead of time?
Absolutely! This salad actually improves with time as the flavors meld together. You can prepare it up to 24 hours in advance, which makes it perfect for entertaining.

How do I prevent my pasta salad from drying out?
Cook the pasta slightly past al dente and toss it with a little olive oil before adding the dressing. If the salad seems dry after refrigeration, simply stir in a tablespoon or two of mayonnaise or a splash of milk.

Can I use a different type of pasta?
Yes! While short shapes like rotini or elbow macaroni work best because they hold the dressing well, any pasta type will work. Just ensure you adjust the cooking time accordingly.

Is this safe for a picnic or potluck?
The mayonnaise-based dressing means this dish should be kept cold. Use a cooler with ice packs for transportation and don’t leave it sitting out in temperatures above 40°F (4°C) for more than two hours.

Can I make this vegetarian?
The standard recipe is already vegetarian. For a vegan version, use vegan mayonnaise and replace the eggs with 1 cup of mashed chickpeas and ¼ teaspoon of black salt (kala namak) to mimic the egg flavor.

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