Creamy, tangy, and loaded with all the savory goodness of your favorite party snack, Deviled Egg Pasta Salad is a total crowd-pleaser that brings together the very best of two beloved classics. Whether you’re serving it up at a summer picnic or making a batch just because, you’ll fall in love with each luscious bite of this irresistible mashup!
Why You’ll Love This Recipe
- Double Comfort: Enjoy the nostalgic flavors of deviled eggs and the irresistible texture of creamy pasta salad in one dish.
- Quick & Simple: This salad comes together in under 30 minutes and uses pantry staples, making it perfect for impromptu gatherings.
- Make-Ahead Friendly: Deviled Egg Pasta Salad actually gets even better after chilling, so you can prepare it ahead of time stress-free.
- Crowd-Pleasing: It’s a guaranteed hit for parties, BBQs, or potlucks—expect lots of recipe requests!
Ingredients You’ll Need
Simplicity is the magic here—each ingredient plays a delicious role, supporting the classic deviled egg flavor profile while adding intriguing texture and plenty of color. With just a handful of fridge and pantry staples, you’ll be on your way to a salad that everyone will swoon over.
- Small Pasta (8 ounces): Elbows or ditalini work perfectly, holding onto the creamy dressing and balancing the diced eggs.
- Mayonnaise (3/4 cup): The key to that silky, classic deviled egg creaminess—use your favorite brand for best flavor.
- Pickle Juice (1 tablespoon): Adds a subtle tang that wakes up the whole salad—don’t skip it, this is your secret ingredient!
- Dijon Mustard (1 tablespoon): Gives a gentle heat and depth reminiscent of traditional deviled egg filling.
- Hard-Boiled Eggs (6, peeled and diced): The star of the show! Chop them up small for even distribution in every bite.
- Red Onion (1/2 cup): Adds crunch and a little sharpness, brightening up the salad.
- Chopped Pickles (1/3 cup): For extra zip and those signature deviled egg notes—I love using dill pickles here.
- Garlic Powder (1 teaspoon): Rounds out the flavor without overpowering the eggs.
- Paprika (1/2 teaspoon, plus more for serving): That classic deviled egg sprinkle, with just a touch of warmth and color.
- Salt & Pepper: To taste, for seasoning every layer perfectly.
- Green Onions, Sliced: For a zesty, colorful finish before serving.
Variations
The best part about Deviled Egg Pasta Salad is how easily you can make it your own. Don’t be afraid to play around—this recipe is endlessly flexible for taste, dietary needs, and whatever you have on hand!
- Spicy Kick: Add a dash of hot sauce or a spoonful of diced jalapeños for a little heat that wakes up each bite.
- Lighter Dressing: Swap half (or all) of the mayo with Greek yogurt or light mayo for a tangier, lower-calorie version.
- Loaded Veggies: Fold in diced celery, bell peppers, or peas for extra crunch, color, and nutrition.
- Herb Lovers: Toss in a handful of chopped fresh dill or chives for a big, garden-fresh flavor boost.
How to Make Deviled Egg Pasta Salad
Step 1: Cook and Cool the Pasta
Start by boiling your pasta in plenty of salted water, just until al dente (don’t overcook—you want it to hold up in the salad). Drain the pasta, then rinse thoroughly under cold water to cool it quickly and stop the cooking. This step guarantees your noodles stay delightfully firm and ready for that creamy coating.
Step 2: Prep the Eggs and Veggies
While the pasta cooks, get your eggs, onions, and pickles ready. Peel and dice the hard-boiled eggs into small chunks for maximum flavor in each forkful. Chop the red onion and pickles into little bits so their crunch and zing are spread throughout every bite.
Step 3: Mix the Creamy Dressing
In a large mixing bowl, combine the mayo, pickle juice, Dijon mustard, garlic powder, paprika, salt, and pepper. This tangy, deviled-egg-inspired blend binds everything together and forms the heart of the salad—give it a good whisk so it’s totally smooth.
Step 4: Assemble and Toss
Add your cooled pasta, diced eggs, red onion, and chopped pickles to the bowl with the dressing. Gently toss until everything is evenly coated and all those textures and flavors start mingling. You’re looking for a salad that’s creamy but not heavy—a true deviled egg vibe!
Step 5: Chill and Serve
Cover the bowl and let your Deviled Egg Pasta Salad chill in the fridge until you’re ready to serve. This gives the flavors time to develop and meld, making the salad even better! Right before serving, sprinkle generously with more paprika and freshly sliced green onions for that final deviled egg touch.
Pro Tips for Making Deviled Egg Pasta Salad
- Cool That Pasta: Rinse your pasta under cold water immediately after cooking to stop the cooking process and keep it from turning mushy in the salad.
- Perfect Eggs Every Time: For the best texture, use eggs that have been hard-boiled, cooled, and fully peeled—it’s worth boiling them a day in advance!
- Chop Finely for Even Flavor: The key to balanced bites is to dice pickles, onion, and eggs small enough so each forkful gets a little of everything.
- Don’t Skimp on the Chill: Let your Deviled Egg Pasta Salad hang out in the fridge for at least an hour before serving to let all the flavors meld perfectly.
How to Serve Deviled Egg Pasta Salad
Garnishes
Don’t underestimate the power of a pretty finish! Just before serving, dust the top of your Deviled Egg Pasta Salad with extra paprika and scatter on plenty of thinly sliced green onions. This not only makes it gorgeous and vibrant, but adds a fresh pop and classic look your guests will love.
Side Dishes
This salad is a superstar at cookouts and gatherings. Pair it with grilled chicken or burgers, set it next to barbecue ribs, or add cornbread and watermelon wedges for a classic picnic plate. Its creamy, tangy flavors complement just about anything from the grill!
Creative Ways to Present
If you want to wow your guests, pile your Deviled Egg Pasta Salad in a large serving bowl and top with a spiral of paprika and green onions for a retro feel. Or, try scooping individual portions into mason jars or pretty cups for a portable, party-friendly twist. For extra flair, garnish each serving with a halved hard-boiled egg on top.
Make Ahead and Storage
Storing Leftovers
Leftover Deviled Egg Pasta Salad should be kept in an airtight container in the fridge, where it will stay creamy and delicious for up to 3 days. Give it a gentle stir before serving again so the dressing stays smooth and well-blended.
Freezing
I don’t recommend freezing this recipe. The mayo-based dressing and hard-boiled eggs can become watery and lose their luscious texture once thawed. For best flavor and consistency, always enjoy Deviled Egg Pasta Salad fresh from the fridge.
Reheating
No reheating necessary—Deviled Egg Pasta Salad is designed to be served chilled or at cool room temperature. In fact, it’s tastiest straight out of the fridge after a little time to let those flavors meld!
FAQs
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Can I make Deviled Egg Pasta Salad ahead of time?
Absolutely! In fact, this salad is even tastier after a few hours in the fridge, as the flavors develop and meld together. Simply cover and chill for up to a day in advance and give it a quick stir before serving.
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What kind of pasta works best?
Choose a small shape like elbows, ditalini, or even small shells. You want something that holds onto the creamy dressing and stands up to the mix-ins—avoid long noodles or pasta that becomes mushy when chilled.
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How can I make this salad lighter?
Try substituting part or all of the mayo with plain Greek yogurt or a light mayonnaise alternative. You’ll still get that delicious creaminess, with fewer calories and a tangier profile.
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Is this salad good for picnics or potlucks?
Deviled Egg Pasta Salad is perfect for outdoor events! Just be sure to keep it in a cooler or on ice, since it contains eggs and mayo. If storing outdoors for a while, don’t let it sit out unrefrigerated for more than 2 hours.
Final Thoughts
If you’re looking for a dish that’s creamy, comforting, and a little nostalgic, you simply can’t go wrong with Deviled Egg Pasta Salad. It’s the kind of recipe everyone gravitates toward at a party—so don’t be surprised when it disappears first! Give it a try for your next get-together or family dinner, and watch it become a new classic at your table.
Print
Deviled Egg Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Mixing, Chilling
- Cuisine: American
- Diet: Vegetarian
Description
This Deviled Egg Pasta Salad is a delightful twist on a classic dish, combining the flavors of deviled eggs with a creamy pasta salad. It’s perfect for picnics, potlucks, or as a side dish for any occasion.
Ingredients
Pasta:
- 8 ounces small pasta, like elbows or ditalini
Dressing:
- 3/4 cup mayo
- 1 tablespoon pickle juice
- 1 tablespoon dijon mustard
Additional Ingredients:
- 6 hard boiled eggs, peeled and diced
- 1/2 cup red onion
- 1/3 cup chopped pickles
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika, plus more for serving
- Salt and pepper to taste
- Green onions, sliced, for serving
Instructions
- Cook Pasta: Cook pasta according to package instructions. Drain and rinse in cold water. Transfer to a large mixing bowl.
- Prepare Dressing: To the cooled pasta, add mayo, pickle juice, dijon mustard, diced eggs, red onion, pickles, garlic powder, paprika, salt, and pepper. Toss everything together.
- Chill: Chill until ready to serve.
- Serve: Before serving, sprinkle with more paprika and sliced green onions.
Notes
- This pasta salad can be made ahead of time and stored in the refrigerator for a few days.
- You can customize this salad by adding ingredients like bacon, celery, or bell peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 195mg
