Deviled Egg Pasta Salad Recipe

If you love the classic punchy flavor of deviled eggs and the creamy comfort of pasta salad, then you absolutely have to try this Deviled Egg Pasta Salad. Imagine tender macaroni tossed with tangy, seasoned yolks, crisp veggies, and a velvety dressing that perfectly captures everything you crave from deviled eggs—now stretched out over an entire bowl of pasta. This is the best of both worlds, made for picnics, potlucks, or whenever you’re dreaming of something special but simple.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of Deviled Egg Pasta Salad is in its fuss-free ingredient list: everything is easy to find, but each brings real character to the party. Each element brings pop, creaminess, crunch, or that signature flavor that deviled eggs are known for. Here’s what you’ll need, and why you won’t want to skip a single one.

• Macaroni pasta: The classic small elbow shape soaks up dressing and gives that familiar pasta salad bite.
• Hard boiled eggs: The star of the show—providing richness and the irresistible “deviled” flavor we all love.
• Plain greek yogurt: Adds a creamy tang and lightens the dressing without sacrificing richness.
• Mayonnaise: For those classic deviled egg vibes and that silky, savory body to the salad.
• Dijon mustard: A little zing goes a long way—this is key for that signature, subtly sharp flavor.
• Red onion: Diced fine for color and a gentle bite that lifts up the creaminess.
• Celery: Crisp, fresh, and crunchy—it’s the perfect contrast and gives each forkful a lively crunch.
• Fresh chives: Mild onion flavor and a pop of color; they make the finished dish extra pretty.
• Paprika: The finishing touch for color and a hint of sweet-smoky flavor.
• Sea salt: To taste—brings everything together and makes all the flavors sing.

How to Make Deviled Egg Pasta Salad

Step 1: Cook the Macaroni

Start by boiling your macaroni in a large pot of salted water until it’s just tender—usually 8 to 10 minutes, but always check the package to be sure. Once it’s cooked, rinse the noodles under cold water to stop the cooking and remove some starch, which keeps your Deviled Egg Pasta Salad from getting gummy. Let the noodles cool in a big bowl while you move on to the eggs.

Step 2: Prepare the Eggs

Peel your hard boiled eggs and slice them in half, carefully popping out all the bright yellow yolks into a smaller bowl. Chop the egg whites into bite-sized pieces and add those directly to your cooled pasta. The eggs really are the heart of this salad, so giving them some attention makes all the difference.

Step 3: Make the Deviled Egg Dressing

Use a fork to mash up the cooked yolks until they’re crumbly and fluffy. Stir in the greek yogurt, mayonnaise, and Dijon mustard with those mashed yolks to make a creamy, tangy, and super flavorful dressing. This is where all the magic happens—tasting like deviled eggs, but smoother, silkier, and ready to coat every noodle.

Step 4: Add Veggies and Combine

Now, sprinkle your finely diced red onion and chopped celery into the bowl with the pasta and egg whites. Pour the yolk dressing over the top, and gently mix everything together until all your macaroni and veggies are evenly coated. Taste and add salt as needed—sometimes just a pinch more brings all the flavors together.

Step 5: Finish and Chill

Right before serving, sprinkle chopped fresh chives and a generous dusting of paprika over the salad—this is the classic finishing touch for both color and a little smoky flavor. While you can absolutely dig in right away, this Deviled Egg Pasta Salad is best if you cover it up and chill for at least an hour, so all those bright, creamy flavors meld. If you find it a bit thick after chilling, just stir in a little extra mayo or yogurt to bring it back to its best creamy consistency.

How to Serve Deviled Egg Pasta Salad

Garnishes

A little garnish goes a long way with Deviled Egg Pasta Salad. I love to add a final sprinkle of fresh chives and a pinch more paprika right before serving—it gives a pop of color and that nostalgic deviled egg look. For a fancy touch, you can even top with a few extra slices of hard-boiled egg or a handful of microgreens.

Side Dishes

This creamy salad pairs like a dream with backyard barbecues, picnic classics, or simple sandwiches. It’s especially great with grilled chicken, burgers, or crisp, salty chips on the side. If you’re serving it as part of a potluck, a fresh fruit salad or crunchy pickles on the side add delicious contrast.

Creative Ways to Present

Don’t be afraid to get playful: try spooning individual portions into lettuce cups for easy handheld bites, or serve in mini mason jars for a picnic-ready snack. If you’re really feeling adventurous, pile the salad onto a platter and ring it with extra deviled eggs for double the wow factor.

Make Ahead and Storage

Storing Leftovers

Leftover Deviled Egg Pasta Salad can be stored tightly covered in the refrigerator for up to three days. If the salad seems a bit thick or the pasta has absorbed some dressing, simply stir in a splash of yogurt or mayo to bring back that creamy texture.

Freezing

I would not recommend freezing this pasta salad. The dressing can separate and the eggs and veggies lose their lovely texture once thawed. It’s definitely best enjoyed fresh—or refrigerated for a couple of days.

Reheating

There’s no need to reheat; Deviled Egg Pasta Salad is always best eaten cold or at cool room temperature. If you’re serving leftovers, let the salad sit out of the fridge for 10–15 minutes to take the chill off and stir well to refresh.

FAQs

Can I use a different type of pasta?

Absolutely! While macaroni gives a classic texture, feel free to substitute with shells, rotini, or even penne. Just aim for bite-sized shapes that hold the creamy dressing well.

What’s the best way to hard boil eggs for this salad?

Place eggs in a pot, cover with cold water, bring to a boil, then cover and turn off the heat—let them sit for about 10–12 minutes, then cool under cold water. This gives you perfectly cooked yolks ready for mashing.

How do I make this salad more flavorful?

Season generously! Taste as you go and don’t skimp on the Dijon mustard or paprika. You can also add a splash of pickle juice or a touch of hot sauce for extra zip.

Can I make Deviled Egg Pasta Salad the night before?

Yes, in fact it’s even better the next day as the flavors meld together in the fridge. Just stir in a bit of extra mayo or yogurt if it thickens up overnight.

Is there a way to make this salad lighter?

Definitely! You can use only Greek yogurt (skip the mayo) and load up on extra diced veggies like cucumbers or bell peppers to lighten things up without missing out on that signature flavor.

Final Thoughts

If you’re ready to upgrade your potluck game or just want to add some fun to your lunchbox routine, this Deviled Egg Pasta Salad is about to become your go-to. It’s feel-good food at its best—familiar, satisfying, and just a little bit unexpected. Give it a try, and watch everyone line up for seconds!

Print