Name: Deviled Egg Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 6 hardboiled eggs; 8 oz ditalini, small penne, or elbow macaroni; ½ cup mayonnaise (or more to taste); 1 tbsp yellow mustard; 1 tsp apple cider vinegar; ½ tsp paprika (plus more for garnish); Salt and black pepper, to taste; ½ cup chopped celery (optional); 2 tbsp chopped green onions or chives (optional)

Jump to Recipe·Leave a Review

This Deviled Egg Pasta Salad brings together the creamy, tangy flavors of deviled eggs with the satisfying texture of pasta salad. It’s a comforting and versatile dish that I like to make for gatherings, picnics, or just as a hearty side dish for family dinners. The combination of pasta and eggs makes it both filling and flavorful, with just the right balance of creaminess and tang.

Why You’ll Love This Recipe

I love how this recipe transforms the familiar flavor of deviled eggs into a pasta salad that feels new and exciting. The pasta adds heartiness while the eggs bring that classic, creamy richness. It’s also easy to put together, and I can make it ahead of time, which is always a bonus. This salad fits into casual meals, holiday spreads, and potlucks, and it always disappears quickly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 hardboiled eggs
8 ounces ditalini, small penne, or elbow macaroni
Mayonnaise
Yellow mustard
Apple cider vinegar
Paprika
Salt and black pepper
Chopped celery (optional, for crunch)
Chopped green onions or chives (optional, for freshness)

Directions

I cook the pasta until al dente, then drain and rinse it under cold water to stop the cooking process.
I peel the hardboiled eggs and separate the yolks from the whites.
I mash the yolks in a bowl with mayonnaise, mustard, a splash of vinegar, paprika, salt, and pepper to make a creamy deviled egg-style dressing.
I chop the egg whites and mix them with the cooled pasta.
I pour the dressing over the pasta and eggs, stirring until everything is coated evenly.

Servings and timing

This recipe serves about 6 people as a side dish. It usually takes around 20 minutes to prepare, plus another 10 minutes for boiling the pasta and eggs if I don’t have them ready beforehand.

Variations

I sometimes add diced pickles or relish for a tangier flavor. For a lighter version, I swap part of the mayonnaise with Greek yogurt. Chopped bell peppers or shredded carrots can also be added for more crunch and color.

storage/reheating

I store the pasta salad in an airtight container in the refrigerator for up to 3 days. I never recommend reheating since this dish is best served chilled or at room temperature. If it seems a little dry after chilling, I stir in a spoonful of mayonnaise to refresh the creaminess before serving.

FAQs

Can I make this pasta salad ahead of time?

Yes, I often make it a day in advance. The flavors have more time to meld, and it tastes even better the next day.

What type of pasta works best?

I prefer smaller pasta like ditalini, elbow macaroni, or mini penne because they hold the dressing well and mix easily with the eggs.

Can I make this healthier?

I like to swap part of the mayonnaise with Greek yogurt and add extra vegetables like celery, peppers, or carrots for a lighter, fresher version.

How do I prevent the pasta from sticking together?

I rinse the pasta under cold water after cooking and toss it lightly with a drizzle of oil if I’m not mixing it right away.

Can I add protein to make it a main dish?

Yes, I sometimes add diced chicken, tuna, or even shrimp to make this pasta salad hearty enough for a full meal.

Conclusion

This Deviled Egg Pasta Salad is one of my go-to recipes when I want a creamy, tangy, and satisfying side dish that everyone loves. I like how it combines two classics into one bowl, making it both familiar and a little unexpected. Whether for a picnic, potluck, or family meal, this dish always brings comfort and plenty of flavor.

Deviled Egg Pasta Salad