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Deviled Egg Pasta Salad

Featured in Crisp and Refreshing Salads.

Cook pasta, separate hardboiled egg whites and yolks. Mash yolks with mayo, mustard, and seasonings to create a dressing. Mix with pasta, chopped egg whites, and onions. Add optional bacon. Chill and serve!
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Ranah
Updated on Thu, 10 Apr 2025 12:46:06 GMT
A bowl of macaroni and cheese with green onions. Pin it
A bowl of macaroni and cheese with green onions. | yummyflavorsrecipes.com

This clever Deviled Egg Pasta Salad transforms the beloved appetizer into a satisfying meal by combining the creamy, tangy flavors of deviled eggs with pasta and crisp veggies. Every bite delivers that familiar deviled egg taste in a hearty pasta salad form.

The first time I made this pasta salad for a family picnic, it disappeared before any other dish! Even my nephew, who claims to dislike eggs, went back for seconds. Now it's my most-requested contribution to summer potlucks.

Deviled Egg Pasta Salad Ingredients

  • 8 ounces pasta (rotini, shells, or elbow macaroni) - Provides the perfect base to capture the creamy dressing
  • 6 large eggs, hard-boiled - Creates the foundation of flavor that makes this pasta salad unique
  • 1/2 cup mayonnaise - Brings richness and creaminess to the dressing
  • 1 tablespoon yellow mustard - Adds that distinctive tangy deviled egg flavor
  • 1 tablespoon white vinegar - Provides brightness that balances the creamy elements
  • 1 clove garlic, minced - Infuses the dressing with subtle savory notes
  • 1/2 teaspoon kosher salt - Enhances all the flavors
  • 1/4 teaspoon paprika, plus more for garnish - Adds traditional deviled egg color and mild smoky flavor
  • 1/4 teaspoon black pepper - Brings a touch of heat without overpowering
  • 1/4 cup finely diced red onion - Offers crunchy texture and mild spiciness
  • 3 green onions, sliced thin - Provides fresh flavor and vibrant color
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A bowl of macaroni and cheese on a table. | yummyflavorsrecipes.com

How To Make Deviled Egg Pasta Salad

Cook the pasta
Bring a large pot of salted water to boil and cook pasta until al dente. Drain and rinse with cold water until completely cooled.
Prepare the eggs
Peel hard-boiled eggs and separate whites from yolks. Chop whites into bite-sized pieces.
Create the dressing
Press yolks through a fine strainer into a bowl. Add mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper. Whisk until smooth.
Combine with pasta
Add cooled pasta to dressing and gently fold until thoroughly coated.
Add remaining ingredients
Fold in chopped egg whites, red onion, and green onions (reserving some for garnish).
Final touches
Transfer to serving bowl and garnish with reserved green onions and paprika.

Make-Ahead Magic

One of the best features of this Deviled Egg Pasta Salad is how well it works as a make-ahead dish. The flavors actually improve after a few hours in the refrigerator.

  • Can be prepared up to 2 days in advance
  • Reserve half the dressing if making more than a few hours ahead
  • Save some sliced green onions to add just before serving
A bowl of macaroni and cheese. Pin it
A bowl of macaroni and cheese. | yummyflavorsrecipes.com

Perfect Protein-Packed Variations

  • Add bacon: Diced cooked bacon for smoky flavor
  • Extra crunch: Diced celery or bell peppers
  • Freshness: Halved cherry tomatoes
  • Herbal notes: Fresh dill or chives
  • Extra tang: Diced pickles or pickle juice
  • Unexpected crunch: Crumbled potato chips before serving

The Science of Smooth Dressing

Pressing the egg yolks through a fine strainer breaks them into extremely fine particles, eliminating graininess and creating a silky-smooth dressing that coats each pasta piece perfectly, just like deviled egg filling.

I developed this recipe when my daughter accidentally mixed leftover deviled eggs and pasta salad. After perfecting the proportions, it became our summer staple. Even my mother-in-law, who guards her classic deviled egg recipe, asked for this one.

This Deviled Egg Pasta Salad demonstrates how combining two classics creates something better than the sum of its parts. The familiar flavors transformed into a substantial pasta salad makes for a dish that's both nostalgic and fresh.

Frequently Asked Questions

→ Can I make this pasta salad ahead of time?
Yes, this pasta salad can be made up to 24 hours in advance. In fact, the flavors develop nicely as it chills. Just give it a good stir before serving, and if it seems a bit dry, you can add a small splash of mayo to refresh the creaminess.
→ What can I substitute for mayonnaise if I don't like it?
Greek yogurt makes a great substitute for some or all of the mayonnaise. You could also use sour cream or a combination of the two. The flavor will be slightly tangier, but still delicious. For a completely different twist, try using mashed avocado for a portion of the mayo.
→ Is it necessary to rinse the pasta after cooking?
Yes, for pasta salad, rinsing the pasta after cooking serves two purposes: it stops the cooking process immediately and rinses away excess starch, which prevents the pasta from sticking together as it cools. Make sure to rinse until the pasta is completely cool.
→ What other ingredients would work well in this salad?
This versatile salad works well with many add-ins! Try adding diced celery or bell peppers for crunch, pickle relish for tanginess, diced ham instead of bacon, or even cheese cubes. Olives, capers, or fresh herbs like dill or chives also complement the flavors nicely.
→ How long will this pasta salad keep in the refrigerator?
This deviled egg pasta salad will keep well in an airtight container in the refrigerator for 3-4 days. After that, the quality begins to decline. For food safety, never leave pasta salad with mayonnaise out at room temperature for more than 2 hours (1 hour if the temperature is above 90°F).

Creamy Egg & Pasta Summer Salad

A creative twist on traditional pasta salad that features the tangy, creamy flavors of deviled eggs in a simple but satisfying side dish perfect for picnics, potlucks, and summer gatherings.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Ranah


Difficulty: Easy

Cuisine: American

Yield: 8 Servings

Dietary: Vegetarian, Dairy-Free

Ingredients

→ Main Ingredients

01 6 hardboiled eggs
02 8 ounces ditalini, small penne, or elbow macaroni
03 3/4 cup mayonnaise
04 1 1/2 tablespoons dijon mustard
05 1 teaspoon white vinegar, or fresh lemon juice
06 1 clove garlic, finely minced or crushed to paste
07 1/2 teaspoon kosher salt, adjust to taste
08 1/4 teaspoon smoked paprika
09 1/4 teaspoon cayenne pepper
10 2 tablespoon red onion, finely chopped
11 2 tablespoons green onions
12 1/4 cup cooked and crumbled bacon (OPTIONAL)

Instructions

Step 01

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain in a colander and rinse until the pasta is cool.

Step 02

While the pasta is cooking, peel the hardboiled eggs and separate the yolks from the whites. Chop the egg whites and set aside.

Step 03

Crush the egg yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl. Add the mayonnaise, dijon mustard, white vinegar (or lemon juice), minced garlic, kosher salt, smoked paprika, and cayenne pepper to the bowl with the egg yolks. Whisk to combine until smooth.

Step 04

Add the cooled pasta to the dressing in the bowl and stir to coat the pasta thoroughly. Add the chopped red onion, green onions, and chopped egg whites. Stir gently to combine all ingredients. If using bacon, fold it in at this step.

Step 05

Garnish with additional green onions and a sprinkle of paprika, if desired. Serve immediately or cover and refrigerate until ready to serve.

Notes

  1. For perfectly smooth and creamy deviled egg dressing, place the yolks in a metal strainer and use a wooden spoon to quickly press them through. They will be almost powdery, creating a smooth base for the dressing.
  2. This pasta salad can be made up to a day ahead and stored in the refrigerator.
  3. The pasta salad is versatile - you can add other ingredients like chopped celery, bell peppers, or pickles for additional texture and flavor.
  4. For a lighter version, you can substitute half the mayonnaise with Greek yogurt.

Tools You'll Need

  • Large pot for boiling pasta
  • Colander
  • Large mixing bowl
  • Whisk
  • Cutting board and knife
  • Fine metal strainer (for egg yolks)
  • Wooden spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains gluten (pasta)
  • Contains mustard

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 310
  • Total Fat: 18 g
  • Total Carbohydrate: 30 g
  • Protein: 8 g