Deviled Egg Pasta Salad Recipe

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Creamy, tangy, and absolutely packed with bold flavor, this Deviled Egg Pasta Salad is a must-have for any picnic, potluck, or BBQ. Combining the irresistible elements of deviled eggs—like mayo, mustard, paprika, and perfectly boiled eggs—with tender macaroni and crunchy add-ins, this dish is both comfort food and a crowd-pleaser.

It’s a perfect fusion of two favorites: pasta salad and deviled eggs. The result is a chilled, flavorful side dish that complements everything from grilled meats to veggie platters. With a creamy dressing, a little crunch from red onions and green onions, and a touch of smoky spice, it offers a satisfying bite in every forkful.

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Ingredients for this Deviled Egg Pasta Salad Recipe

• 8 oz elbow macaroni (about 2 cups uncooked)
• 6 large hard-boiled eggs (4 chopped, 2 sliced for garnish)
• ½ cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon Dijon mustard (optional for depth)
• 1 teaspoon apple cider vinegar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon smoked paprika (plus more for garnish)
• Salt and black pepper, to taste
• ¼ cup red onion, finely diced
• ¼ cup celery, finely diced (optional for crunch)
• ¼ cup green onions, chopped (for garnish)

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Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta down quickly. Set aside to drain thoroughly.

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Step 2: Prepare the Hard-Boiled Eggs

While the pasta cooks, boil the eggs if you haven’t done so already. Place eggs in a pot, cover with water, bring to a boil, then turn off the heat and cover for 10–12 minutes. Transfer the eggs to an ice bath, peel once cooled, then chop four of them. Reserve two eggs to slice for garnish.

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Step 3: Make the Dressing

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard (if using), apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until the dressing is smooth and creamy.

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Step 4: Assemble the Salad

Add the cooked pasta to the bowl with the dressing, followed by the chopped eggs, red onion, and celery (if using). Gently fold everything together until the pasta is evenly coated and the ingredients are well combined.

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Step 5: Chill and Garnish

Cover and refrigerate the salad for at least 1 hour to let the flavors meld. Just before serving, top with the sliced hard-boiled eggs, sprinkle a bit more paprika for color, and finish with a scattering of chopped green onions.

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Estimated Nutrition

Per serving (based on 6 servings total):

• Calories: 350
• Protein: 10g
• Fat: 22g
• Carbohydrates: 28g
• Fiber: 1g
• Sugar: 2g
• Cholesterol: 200mg
• Sodium: 450mg

Please note that these values are estimates and can vary depending on exact ingredients and portion sizes.

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Frequently Asked Questions

1. Can I make this pasta salad ahead of time?

Yes, in fact it’s even better after chilling for a few hours or overnight as the flavors meld together beautifully.

2. What can I use instead of mayonnaise?

Greek yogurt or a mixture of yogurt and sour cream can be used for a lighter version, though the flavor will be slightly tangier.

3. Is it possible to make this recipe vegan?

You can try using vegan mayo and omit the eggs, or use tofu scramble in place of eggs, but it will change the character of the dish.

4. Can I add bacon or other mix-ins?

Absolutely! Crumbled cooked bacon, diced pickles, or shredded cheddar are delicious additions.

5. How do I prevent the pasta from getting mushy?

Cook the pasta just until al dente and rinse under cold water immediately to stop further cooking.

6. Do I have to use elbow macaroni?

No, small pasta shapes like shells, ditalini, or rotini work well too.

7. Is this dish gluten-free?

Only if you use gluten-free pasta. Double-check that all other ingredients are certified gluten-free.

8. Can I serve this warm instead of cold?

This salad is traditionally served cold, but it can be enjoyed slightly warm. However, the flavors and texture are best when chilled.

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