Name: Deviled Egg Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups elbow macaroni (or other small pasta); 6 hard-boiled eggs; 1/2 cup mayonnaise; 2 tablespoons yellow mustard; 1 tablespoon apple cider vinegar; 1 teaspoon sugar; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 cup chopped celery (optional); 1/4 cup chopped red or green onion (optional); Salt and black pepper to taste; Paprika for garnish

Deviled Egg Pasta Salad is the perfect blend of creamy, tangy deviled eggs and classic macaroni salad. It’s a flavorful and satisfying dish that combines two picnic favorites into one irresistible bowl. I love how the richness of the eggs pairs with the smooth pasta and zippy dressing, making it a hit at any cookout, potluck, or weekday lunch. Deviled Egg Pasta Salad

Why You’ll Love This Recipe

I love this dish because it brings together everything I enjoy about deviled eggs and pasta salad in one easy-to-make recipe. The texture is creamy and smooth with just the right amount of crunch from add-ins like celery or onion. It’s great for making ahead, which saves time and stress when preparing meals. Plus, the flavor only gets better as it chills.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni or your favorite small pasta shape
Hard-boiled eggs
Mayonnaise
Yellow mustard
Apple cider vinegar
Sugar
Onion powder
Garlic powder
Celery (optional for crunch)
Red onion or green onion (optional for added flavor)
Salt and black pepper to taste
Paprika for garnish

directions

I start by cooking the pasta until it’s al dente, then rinse and drain it under cold water to stop the cooking.
While the pasta cools, I peel and chop the hard-boiled eggs, separating the yolks into a bowl.
I mash the yolks with mayonnaise, mustard, vinegar, sugar, and seasonings until smooth and creamy.
I mix the chopped egg whites, cooled pasta, celery, and onion into the yolk mixture until everything is well coated.
I season to taste with salt and pepper, then chill the salad in the fridge for at least an hour before serving.
Just before serving, I sprinkle a little paprika on top for that classic deviled egg look.

Servings and timing

This recipe typically serves 6 to 8 people, depending on portion size. It takes about 20 minutes to prepare, plus at least 1 hour of chilling time in the fridge to let the flavors meld.

Variations

I sometimes add chopped pickles or relish for a tangy kick. For a bit of spice, I stir in a dash of hot sauce or cayenne pepper. Swapping Greek yogurt for part of the mayo lightens it up while still keeping it creamy. Chopped bacon or shredded cheddar also make tasty additions if I want to make it even heartier.

storage/reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. This salad isn’t ideal for freezing, as the texture of the eggs and mayo can change. I give it a quick stir before serving again, and if it seems a little dry, I mix in a spoonful of mayo or a splash of vinegar to freshen it up.

FAQs

How do I keep the pasta from getting mushy?

I always cook it just to al dente and rinse it under cold water right away to stop the cooking. This keeps the texture firm even after mixing with the dressing.

Can I make this salad ahead of time?

Yes, I actually prefer making it a day ahead. The flavors meld beautifully overnight, making it taste even better the next day.

What kind of pasta works best?

I usually use elbow macaroni, but shells, rotini, or bow ties all work well. I pick something with curves or ridges to hold the dressing.

Is there a way to make this healthier?

I swap out some or all of the mayonnaise with Greek yogurt or light mayo. Adding more veggies like diced bell peppers also adds nutrients and crunch.

Can I use store-bought hard-boiled eggs?

Absolutely. If I’m short on time, I grab a pack of pre-cooked hard-boiled eggs to make prep even easier.

Conclusion

Deviled Egg Pasta Salad is one of those crowd-pleasing recipes that I can count on for any gathering or simple meal. It’s creamy, flavorful, and easy to make with ingredients I probably already have. Whether I serve it at a barbecue or pack it for lunch, it always hits the spot.