Looking for a delicious twist on two classic favorites—deviled eggs and pasta salad? This Deviled Egg Pasta Salad Recipe combines the best of both worlds! It’s rich, creamy, tangy, and packed with flavor, making it perfect for summer picnics, BBQs, potlucks, or even a quick weeknight dinner. If you’ve ever wanted to upgrade your pasta salad game or bring something unforgettable to the table, this recipe is the one.
In this post, you’ll learn everything you need to know—from ingredients and cooking instructions to tips, storage advice, and frequently asked questions. Whether you’re a beginner or a seasoned cook, you’ll find something useful here.
Why You’ll Love This Recipe
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Fast and Easy: Ready in just 25 minutes
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Flavor-Packed: Brings the tanginess of deviled eggs into a hearty, creamy pasta salad
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Versatile: Serve it as a side or make it the main dish
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Make-Ahead Friendly: Tastes even better after chilling
Ingredients You’ll Need
Here’s a list of what you’ll need to whip up this delicious pasta salad:
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8 oz elbow macaroni (or any short pasta)
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6 hard-boiled eggs, chopped
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1/2 cup mayonnaise
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1 tablespoon yellow mustard
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1 tablespoon Dijon mustard (optional for extra tang)
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1/4 cup chopped red onion
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1/4 cup chopped celery
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1 tablespoon sweet pickle relish (optional but adds a sweet crunch)
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Salt and pepper to taste
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Paprika (for garnish)
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Fresh parsley or chives (optional for garnish)
Step-by-Step Instructions
Step 1: Cook the Pasta
Boil your pasta according to the package instructions until al dente. Drain, rinse with cold water to stop the cooking, and set aside.
Step 2: Make the Dressing
In a large mixing bowl, combine mayonnaise, yellow mustard, Dijon mustard, sweet relish, salt, and pepper. Mix until smooth.
Step 3: Prepare the Eggs
Chop the hard-boiled eggs. Set aside a few slices for garnish if you’d like a picture-perfect look.
Step 4: Mix Everything Together
To the bowl of dressing, add the cooked pasta, chopped eggs, red onion, and celery. Stir gently to coat everything evenly.
Step 5: Chill and Serve
Cover the salad and chill in the refrigerator for at least 30 minutes. Garnish with paprika and herbs before serving.
Tips for the Best Deviled Egg Pasta Salad
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Don’t overcook the pasta — al dente texture holds up best
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Use fresh eggs for better texture and easy peeling
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Let it chill — flavors blend beautifully after resting in the fridge
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Add some crunch with bacon, diced bell peppers, or pickles
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Spice it up with a pinch of cayenne or a few dashes of hot sauce
Serving Suggestions
This pasta salad pairs beautifully with:
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Grilled meats (chicken, steak, or ribs)
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Fresh fruit or a green salad
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Corn on the cob or roasted vegetables
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Sandwiches or burgers for a hearty lunch
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle.
Note: This dish is not freezer-friendly due to the mayo-based dressing.
15 Frequently Asked Questions (FAQs)
1. Can I make this recipe ahead of time?
Yes! It’s best to let the salad chill for at least an hour to allow the flavors to meld.
2. What type of pasta works best?
Elbow macaroni is traditional, but rotini, shells, or penne work great too.
3. How long does it take to make?
About 25 minutes total, plus optional chilling time.
4. Can I use Greek yogurt instead of mayonnaise?
Yes, for a lighter version, substitute part or all of the mayo with Greek yogurt.
5. How many servings does this make?
Approximately 4–6 servings, depending on portion size.
6. Can I make this dish dairy-free?
Yes! Just ensure your mayonnaise is dairy-free and avoid cheese toppings.
7. What can I add for protein?
Grilled chicken, bacon bits, or canned tuna work well for added protein.
8. Is this recipe gluten-free?
Not as written, but you can use gluten-free pasta.
9. How should I boil the eggs?
Place eggs in cold water, bring to a boil, cover, remove from heat, and let sit for 10–12 minutes. Cool in ice water.
10. What herbs go well with this dish?
Parsley, chives, or fresh dill add brightness and flavor.
11. Can I double this recipe?
Yes, it scales easily for parties or potlucks.
12. Will kids enjoy this dish?
Definitely — just reduce the mustard if your kids prefer milder flavors.
13. How spicy is this recipe?
It’s mild. Add paprika, cayenne, or hot sauce if you want to spice it up.
14. Can I store this in the freezer?
No — freezing will affect the texture of the eggs and mayonnaise.
15. What can I serve with this pasta salad?
Perfect with grilled meats, sandwiches, BBQ, or picnic fare.
Final Thoughts
This Deviled Egg Pasta Salad Recipe is the perfect blend of comfort food and summer delight. It’s fast, easy to customize, and guaranteed to impress at your next gathering. Whether you’re hosting a backyard BBQ or prepping lunch for the week, this recipe is a keeper.
Deviled Egg Pasta Salad Recipe
Ingredients
- 8 oz elbow macaroni or other short pasta
- 6 large eggs hard-boiled and chopped
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard optional for extra tang
- 1/4 cup red onion finely chopped
- 1/4 cup celery finely chopped
- 1 tablespoon sweet pickle relish optional for a sweet crunch
- Salt and pepper to taste
- Paprika for garnish
- Fresh parsley or chives optional, for garnish
Instructions
- Cook the Pasta:Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, according to package instructions (about 8–10 minutes). Drain and rinse under cold water to cool. Set aside.
- Prepare the Eggs:While pasta is cooking, place eggs in a pot, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 10–12 minutes. Drain and cool in ice water before peeling and chopping.
- Make the Dressing:In a large bowl, combine mayonnaise, yellow mustard, Dijon mustard, and sweet relish. Mix until smooth and creamy. Add salt and pepper to taste.
- Mix the Salad:Add the cooled pasta, chopped eggs, red onion, and celery to the dressing. Gently fold everything together until well combined and coated.
- Chill and Serve:Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Garnish with paprika and fresh herbs just before serving.
