This creamy and tangy deviled egg pasta salad is a total game-changer.
It’s a mashup of two classics, and the result is nothing short of incredible. I love it!
Between the mayo, Dijon mustard, and hard-boiled eggs, you get all the yumminess of traditional deviled eggs.
But then, it’s loaded up with tender elbow pasta, celery, red onion, and dill pickles. Better yet, it’s easy to make and guaranteed to please!
Why You’ll Love This Deviled Egg Pasta Salad
As much as I love deviled eggs, they’re kind of time-consuming to make. And they’re not super filling, either.
Enter deviled egg pasta salad. Here’s why you’ll love it:
True Crowd-Pleaser: This creamy, flavorful pasta salad is a guaranteed hit at summer cookouts, picnics, and gatherings.
Totally Customizable: The basic recipe can be easily customized with olives, bacon, or veggies to make it your own.
Leftover Lifesaver: It’s the perfect way to use up leftover hard-boiled eggs from special occasions in a delicious and creative way.
Texture Sensation: The combination of creamy dressing, tender pasta, crunchy celery and onion, and chunky eggs is to die for.
Ingredients
You only need a few kitchen staples to make this tasty pasta salad:
- Elbow Macaroni: The perfect pasta shape for capturing creamy dressing and tasty mix-ins in every bite.
- Hard Boiled Eggs: You’ll need to make these ahead so they have time to cool.
- Mayonnaise and Dijon Mustard: Thick and creamy, they form the tangy base of the dressing.
- White Vinegar: It brightens up the dressing with clean acidity.
- Sugar: Just a pinch to add a subtle sweetness.
- Salt, Black Pepper, and Paprika: Salt and pepper are the ultimate seasoning duo for any dish. While paprika lends a subtle smoky flavor and a pop of color to liven things up.
- Celery, Red Onion, and Dill Pickles: A crunchy trifecta to bring extra texture and flavor.
- Fresh Chives: Sprinkled on top for a fresh finish.
How to Make Deviled Egg Pasta Salad
As mentioned, you’ll need to make the hard-boiled eggs ahead so they can cool. Otherwise, the salad will be warm.
Once you have them ready, you can throw this pasta salad together in a few easy steps:
1. BOIL the macaroni in salted water until al dente. Then drain, rinse with cold water, and set aside.
2. COOK, cool, and then peel the hard-boiled eggs. Separate the yolks from the whites, chop the whites, and mash the yolks until crumbly.
3. WHISK the mashed yolks with the mayonnaise, Dijon mustard, vinegar, sugar, salt, pepper, and paprika until smooth and creamy.
4. COMBINE the cooked macaroni, chopped egg whites, celery, red onion, and pickles in a bowl. Pour the dressing over the top and stir gently to coat evenly.
5. CHILL the salad in a serving bowl for at least 1 hour before serving. Enjoy!
Tips For the Best Deviled Egg Pasta Salad
This salad is super easy to make. But these tips take it to the next level.
- Don’t overcook the pasta! Boil the pasta just until al dente. It will soften when chilled.
- Give it a shock. Rinse the cooked pasta under cold water to stop the cooking process. This keeps it from getting mushy.
- Aim for yolk perfection. Press the egg yolks through a fine mesh sieve or pulse them in a food processor for a smooth, lump-free dressing.
- Quality is key. Choose a high-quality, full-fat mayonnaise for the richest flavor and creamiest texture. Or use Greek yogurt for a lighter option.
- Let it chill. Refrigerate the finished pasta salad for at least an hour (2-4 hours is best), to allow the flavors to meld.
- Get creative! Top the salad with sliced green onions, crispy bacon bits, or anything else you think would be tasty.
- Make it nice and creamy. If the salad seems dry after chilling, stir in a little extra mayo or yogurt.
How to Store
You can make this salad up to a day ahead if you like. That way, it’s ready for the party with minimal day-of prep.
And whether you made it ahead or just have leftovers, follow these steps to keep it fresh:
To Store: Transfer leftovers to an airtight container and keep in the refrigerator for 3-4 days. Add extra mayo for serving.
Note: I don’t recommend freezing deviled egg pasta salad. The creamy dressing won’t thaw well, and the pasta will become mushy.
More Pasta Salad Recipes You’ll Love
Greek Pasta Salad
Bacon Ranch Pasta Salad
BLT Pasta Salad
Dill Pickle Pasta Salad
My mom has been making this for years. It is incredible and better the next day. Add some tiger seasoning to kick it up a notch.
Thanks for the tip, Kimberly!
I’ll definitely try that the next time I make this 🙂
This was simply delicious! Also, pretty! I thought it was innovative to use the yolks like that. It made the most creamy flavorful “sauce”. I hope more people will try this because, like me, you’ll be making this again and getting lots of compliments. I used smoked paprika because we love that stuff!
Thank you for the awesome recipe!!
Thank you so much, Nancy!
So happy you enjoyed the recipe. It’s one of my faves too 🙂