Deviled Egg Pasta Salad is creamy, tangy, and packed with the flavors you love in classic deviled eggs. Tender pasta, chopped eggs, and a simple mustard dressing make this an easy side dish for cookouts, potlucks, or a quick dinner at home.
Servings: 8
Prep time: 20 minutes
Cook time: 12 minutes
Chill time: 30 minutes
Total time: About 1 hour 2 minutes
Why I Love This Recipe
I started making this salad when I wanted the flavor of deviled eggs without filling egg after egg. Mixing those same creamy, tangy flavors with pasta turned out to be an easy win.
It has enough mustard and pickle juice to keep the dressing bright instead of heavy. The chopped celery and red onion add crunch, while the egg yolks help make the dressing extra creamy.
Here are a few more reasons I keep coming back to it:
- It tastes like deviled eggs and pasta salad in one bowl.
- The ingredients are simple and easy to find.
- It is great for cookouts, picnics, and potlucks.
- You can make it ahead and let it chill.
- The dressing gets creamy without needing a huge amount of mayonnaise.
- It is easy to change based on what you have at home.
What You’ll Need
- 12 ounces elbow macaroni
- 8 large eggs
- 3/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons dill pickle juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon smoked paprika, plus a little more for garnish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, plus salt for the pasta water
- 1/4 teaspoon black pepper
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 2 green onions, thinly sliced
Recipe and Instructions
Step 1: Cook the Eggs
Place all 8 large eggs in a medium saucepan and cover them with cool water by about 1 inch. Bring the water to a boil on the stove. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 11 to 12 minutes. Move the eggs into ice water and let them cool for about 5 minutes.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Add 12 ounces elbow macaroni and cook according to the package directions until just tender, usually 7 to 9 minutes. Do not overcook it. Drain the pasta in a colander and rinse briefly under cool water. Let it drain very well.
Step 3: Peel and Chop the Eggs
Peel all 8 cooled hard-boiled eggs. Cut the eggs in half. Remove the yolks from 6 eggs and place those yolks in a medium bowl. Chop the whites from those 6 eggs plus the remaining 2 whole hard-boiled eggs into bite-size pieces. Set the chopped eggs aside.
Step 4: Make the Deviled Egg Dressing
Mash the 6 cooked egg yolks with a fork until fine and crumbly. Add 3/4 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon yellow mustard, 2 tablespoons dill pickle juice, 1 teaspoon apple cider vinegar, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth and creamy.
Step 5: Mix the Salad
Place the 12 ounces cooked and drained elbow macaroni in a large mixing bowl. Add the chopped whites from 6 hard-boiled eggs, 2 chopped whole hard-boiled eggs, 1/2 cup finely diced celery, 1/4 cup finely diced red onion, and 2 thinly sliced green onions. Pour in all of the deviled egg dressing. Gently fold everything together until the pasta is evenly coated.
Step 6: Chill and Serve
Cover the salad and refrigerate it for at least 30 minutes. Before serving, stir it gently. If it looks a little thick, mix in 1 tablespoon of pickle juice or water. Transfer the salad to a round serving bowl and sprinkle a little extra smoked paprika over the top.
Why This Recipe Works (Quick Science)
Egg yolks naturally help make a creamy mixture. When you mash them into mayonnaise and mustard, they make the dressing thicker and help it cling to the pasta.
The pickle juice and apple cider vinegar add acid. Acid cuts through rich mayonnaise and makes the salad taste brighter.
Rinsing the pasta briefly cools it and removes some loose surface starch. Letting it drain well is important because too much water can thin the dressing.
Chilling the finished salad also gives the pasta time to soak up some flavor. That is why it often tastes even better after it has rested for a little while.
Pro Tips
- Cook the pasta only until tender. Mushy pasta can make the whole salad feel heavy.
- Drain the pasta very well. Extra water makes the dressing runny.
- Dice the celery and red onion small so you get a little crunch instead of a big raw bite.
- Cool the pasta before adding the dressing. Very hot pasta can make mayonnaise-based dressing oily.
- Save a spoonful of pickle juice. Pasta absorbs dressing as it sits, so a splash can loosen the salad before serving.
Tools You’ll Need
- Large stainless steel pot
- Medium saucepan
- Colander
- Large mixing bowl
- Medium bowl
- Cutting board
- Chef’s knife
- Fork
- Whisk
- Large silicone spoon
- Measuring cups
- Measuring spoons
Substitutions and Variations
- Pasta: Small shells, rotini, or ditalini can replace elbow macaroni.
- Dijon mustard: Use more yellow mustard for a milder, classic flavor.
- Red onion: Finely diced onion or shallot also works.
- Celery: Leave it out if you do not want the crunch.
- Smoked paprika: Regular sweet paprika gives you a softer smoky flavor.
- Extra crunch: Add finely chopped dill pickles.
- Extra heat: Add a small pinch of cayenne or a few drops of hot sauce.
- Extra herbs: Fresh dill or parsley works well here.
Make-Ahead Tips
You can make this salad up to one day ahead. Keep it covered in the refrigerator.
The pasta will soak up some dressing while it sits. Before serving, stir the salad and check the texture. If needed, add a small spoonful of mayonnaise or a splash of pickle juice.
You can also boil the eggs one or two days ahead. Keep them refrigerated until you are ready to make the salad.
Common Mistakes
- Overcooking the pasta: Soft pasta can fall apart when you mix the salad.
- Using wet pasta: Water left on the macaroni thins the creamy dressing.
- Mixing very hot pasta with mayonnaise: Let the pasta cool first for the best texture.
- Cutting the onion too large: Small pieces spread the flavor through the salad without overpowering each bite.
- Skipping the chill time: A short rest helps the flavors come together.
- Adding too much salt early: Mustard, mayonnaise, and pickle juice already bring saltiness. Taste before adding more.
What to Serve With
Deviled Egg Pasta Salad works especially well with simple cookout and picnic foods. Try it with:
- Grilled chicken
- Hamburgers
- Hot dogs
- Pulled pork
- BBQ chicken
- Grilled corn
- Baked beans
- Tomato and cucumber salad
- Fresh watermelon
- Sandwiches
Macros Information
Approximate nutrition per serving, based on 8 servings:
- Calories: 385
- Protein: 12 g
- Carbohydrates: 36 g
- Fat: 21 g
- Fiber: 2 g
These numbers are estimates. The exact macros will change depending on the brands and ingredients you use.
Leftovers and Storage
Keep leftover Deviled Egg Pasta Salad in an airtight container in the refrigerator for up to 3 to 4 days.
Give it a good stir before serving again. If the pasta has soaked up too much dressing, stir in a little mayonnaise or pickle juice.
Keep the salad cold and do not leave it sitting at room temperature for more than about 2 hours. If the weather is very hot, keep it chilled whenever possible.
Freezing is not recommended. The mayonnaise dressing and cooked eggs can develop an unpleasant texture after thawing.
FAQ
Q: Can I make Deviled Egg Pasta Salad the night before?
A: Yes. In fact, a few hours in the refrigerator helps the flavors come together. Stir it before serving and add a little pickle juice or mayonnaise if it seems dry.
Q: Why did my pasta salad get dry?
A: Pasta keeps absorbing moisture after it is mixed. This is normal. A little extra mayonnaise or pickle juice will bring the creamy texture back.
Q: Can I use a different kind of pasta?
A: Yes. Small shells, rotini, and ditalini all work. Choose a small pasta shape that can hold the creamy dressing.
Q: Can I leave out the red onion?
A: Yes. You can leave it out or replace it with a small amount of finely diced onion, shallot, or extra green onion.
Q: How can I make it more like classic deviled eggs?
A: Add a little more yellow mustard and finish the top with an extra sprinkle of paprika.
Q: Should Deviled Egg Pasta Salad be served cold?
A: Yes. It is best chilled. Give it at least 30 minutes in the refrigerator before serving.
Final Thoughts
Deviled Egg Pasta Salad takes two familiar favorites and puts them in one creamy bowl. The tender pasta, chopped eggs, crunchy vegetables, mustard, and paprika give you plenty of flavor without making the recipe complicated.
Make it for your next cookout, picnic, potluck, or easy dinner. Give it time to chill, add that final sprinkle of paprika, and dig in. If you make it, leave a comment and share how yours turned out or any questions you had along the way.