About This Deviled Egg Pasta Salad
Deviled Egg Pasta Salad is the kind of spring and summer dish that makes people come back for “just one more scoop.” It’s creamy, tangy, easy to make ahead, and brings together two classics: deviled eggs and cold pasta salad. If you love deviled eggs and you love macaroni salad, this is a fun little mash-up that belongs at BBQs, potlucks, holiday tables, picnics, church lunches, and backyard get-togethers.
On my original post, I used pasta shaped like Breast Cancer Ribbons in the Deviled Egg Pasta Salad. See the picture below and you’ll see. Every year my oldest sister sends me a special package on my Breast Cancer Survivor Anniversary. It’s like Christmas, and those ribbon noodles made this recipe feel extra special to me.
This recipe does not require the special ribbons to make. Best to use elbow macaroni in my opinion, but use whatever short pasta you want. Shells, ditalini, rotini, bow ties, and penne will all work. The main thing is to choose a pasta shape that grabs onto that creamy deviled egg dressing.
With my updated post, I remade this using regular ol’ macaroni noodles. Tastes the same, and it still disappears fast.
Why You’ll Love This Deviled Egg Pasta Salad
This is one of those easy side dishes that looks simple but brings big flavor. The eggs give it that familiar deviled egg taste, the pasta makes it hearty, and the mustard, mayo, and paprika bring the tangy goodness you expect from a classic deviled egg.
It’s also super make-ahead friendly. In fact, I think it tastes better after it chills for a while because the flavors have time to settle in together. If you’re taking it to a get-together, make it earlier in the day or the night before, keep it cold, and give it a quick stir before serving.
Fun Facts About Deviled Eggs and Pasta Salad
Here’s a little kitchen trivia for you. The word “deviled” has been used for a long time to describe foods that are seasoned, zesty, spicy, or tangy—usually with ingredients like mustard, pepper, or paprika. So when we say “deviled eggs,” we’re really talking about eggs that got dressed up with bold flavor.
Another fun fact: deviled eggs and pasta salad both became go-to party foods because they are easy to make, easy to serve, and great for feeding a crowd. Put the two together and you get a bowl full of creamy comfort that tastes like a picnic table favorite.
Paprika also does more than make the top pretty. That little red sprinkle gives the dish the classic deviled egg look and adds a mild, warm flavor. Smoked paprika can give it a little BBQ-style twist if you want to change things up.
What Goes Good with Pasta Salad?
Or, what does pasta salad go good with? I recommend any type of BBQ, ham, hamburgers, or hot dogs. It will compliment any of those.
This salad also works great with grilled chicken, ribs, pulled pork sandwiches, baked beans, corn on the cob, fried chicken, or simple deli sandwiches. It’s creamy enough to feel comforting but cold enough to be refreshing on a hot day.
If you want to make it feel more like a light lunch, serve it over lettuce or tuck it into lettuce cups. If you want to make it a little fancier for a party tray, spoon some into mini sweet peppers or small cups and sprinkle paprika on top.
Can You Make Pasta Salad the Night Before?
Absolutely. In fact, I recommend it. Putting it in the fridge the night before assures that it will be cold when it comes time to serve it.
A little tip: pasta can soak up dressing as it sits. If the salad looks a little dry the next day, stir in a spoonful of mayo, a splash of pickle juice, or a little mustard to wake it back up. Taste before serving and adjust the salt, pepper, or paprika if needed.
How to Make Deviled Egg Pasta Salad
For the most part, you are making an egg salad here and mixing in some pasta. I used macaroni on my second go round; however, you could use cannelloni, bow tie, shells, penne, ditalini, or rotini, just to name a few.
Start by cooking your pasta in salted water until it is tender but not mushy. Drain it well and rinse it with cold water so it stops cooking and cools down quickly. You don’t want hot pasta melting the dressing.
Then make your hard-boiled eggs. Once they’re peeled, chop the egg whites and mash or crumble the yolks into the dressing. Mixing some of the yolks into the mayo and mustard gives the dressing that true deviled egg flavor. Then gently fold in the pasta and chopped eggs until everything is coated.
Chill before serving. That’s where the magic happens.
Tips and Tricks for the Best Deviled Egg Pasta Salad
- Use short pasta. Elbow macaroni is classic, but small shells, ditalini, and rotini are great because they hold onto dressing.
- Do not overcook the pasta. Cook it just until tender. Mushy pasta will make the salad too soft.
- Rinse the pasta after cooking. For cold pasta salad, rinsing helps cool it down and keeps it from sticking together.
- Salt the pasta water. Pasta needs flavor from the start.
- Mash some yolks into the dressing. This makes the dressing thicker, richer, and more deviled-egg-like.
- Add crunch. Celery, red onion, pickles, or relish add texture and keep the salad from feeling too heavy.
- Use pickle juice for tang. Just a splash can brighten the whole bowl.
- Chill before serving. Give it at least an hour if you can. Overnight is even better.
- Refresh before serving. Stir it well and add a small spoonful of mayo or mustard if needed.
- Finish with paprika. It makes the salad look like deviled eggs and gives it that classic touch.
Easy Add-Ins
This salad is forgiving, so use what you like. You can add chopped celery, diced dill pickles, sweet relish, red onion, green onion, chives, parsley, bacon bits, diced ham, shredded carrots, peas, or a little chopped bell pepper.
If you like things tangier, add more mustard or pickle juice. If you like it creamier, add a little more mayo. If you want a lighter dressing, try using part mayo and part plain Greek yogurt or sour cream.
Want a little kick? Add a dash of hot sauce, cayenne pepper, or a pinch of smoked paprika.
How to Make the Best Hard-Boiled Eggs
Go check out these lady’s recipes for making hard-boiled eggs. I have included links for 3 different ways to make them.
- Bowl of Delicious – Pot/Pan Method
- Nut Free Wok – Instant Pot Method
- Fork to Spoon – Air Fryer Method
A handy egg tip: eggs that are a little older often peel easier than super fresh eggs. After cooking, place the eggs in an ice bath to cool. This helps stop the cooking and makes peeling easier.
Make-Ahead and Storage Tips
Deviled Egg Pasta Salad is best served cold. Keep it covered in the refrigerator until you are ready to serve. If you are taking it to a cookout, picnic, or potluck, use a cooler or insulated carrier so it stays chilled.
If the salad will be sitting outside, try to keep it out of direct heat and return leftovers to the refrigerator as soon as possible. Because this salad has eggs and mayonnaise, cold storage matters.
Leftovers are best kept in an airtight container in the refrigerator. I do not recommend freezing this pasta salad because creamy dressings and eggs do not thaw with the same texture.
Similar Recipes Using Eggs
Some similar recipes using eggs:
Simple Egg Salad Finger Sandwiches
Items/Ingredients Used in Recipe
If you are interested in any of the items I may have used, or items similar to the ones I used in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain items. This does not affect your price; it remains the same.
Final Thoughts
Deviled Egg Pasta Salad is simple, creamy, cold, and full of familiar flavor. It’s the kind of dish that belongs next to burgers, BBQ, ham, hot dogs, or anything off the grill. It’s also an easy one to make ahead, which is always helpful when you’re trying to get food ready for a gathering.
If you like deviled eggs and pasta salad, this one is a no-brainer. Make it, chill it, sprinkle on that paprika, and watch it go.
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God Bless!
~Bobbi
Deviled Egg Pasta Salad
Ingredients
- 2 Cups Pasta Recommend Elbow Macaroni
- 1/2 Cup Mayonaisse
- 1/2 Cup Miracle Whip
- 1 Tbsp Mustard
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Paprika
- 4 Eggs, Hardboiled
Instructions
- Add pasta to boiling water and cook 7-8 minutes or until tender. Drain.
- Chop hard boiled eggs in a medium dish. Set aside.
- Add all but the eggs to the pasta and mix well.
- Add chopped eggs and mix well. Move to a prettier bowl for serving. Chill in refrigerator for at least 1/2 – 1 hour before serving.
