Deviled Egg Pasta Salad Recipe
Deviled Egg Pasta Salad is a creamy, tangy mash-up of classic deviled eggs and an easy pasta salad. Tender pasta gets tossed with a mayo-mustard dressing, crunchy pickles, celery, and red onion, then finished with chopped eggs and a sprinkle of paprika.
If you love deviled eggs but hate the fuss of piping and plating, this salad is your answer.
It has that same punchy, craveable flavor—only now it feeds a crowd and travels well.
I make it when I need something quick that still feels special: a bowl that disappears fast at BBQs, family dinners, and weekend get-togethers.
Why you will Love This Recipe
- Tastes just like deviled eggs, but way easier to serve and share
- Creamy, tangy dressing with the perfect mustard-and-pickle bite
- Great make-ahead dish—flavors improve as it chills
- Easy to customize (more spice, more crunch, extra protein)
- Potluck-friendly and holds up well in the fridge
Deviled Egg Pasta Salad Recipe
Ingredients
- Elbow macaroni or small shells
- Eggs
- Mayonnaise
- Yellow mustard or Dijon
- Dill pickles or sweet pickles, if you like it sweeter
- Pickle juice optional but amazing
- Celery
- Red onion or green onions
- Apple cider vinegar or lemon juice
- Salt
- Black pepper
- Smoked paprika plus extra for topping
- Garlic powder optional
- Cayenne optional for heat
- Fresh dill or parsley optional
Instructions
- Cook the pasta in well-salted water until just al dente. Drain and rinse briefly under cool water to stop the cooking, then let it drain well so the salad doesn’t get watery.
- Hard-boil the eggs (about 10–11 minutes once boiling), then transfer to an ice bath. Peel when cool. Chop most of the eggs, and slice or quarter one or two for topping if you want it pretty.
- vinegar or lemon juice, salt, pepper, paprika, and garlic powder. If you love that deviled-egg tang, add a teaspoon or two of pickle juice. Taste and adjust—this is where the magic happens.
- Add the cooked pasta, chopped eggs, diced pickles, celery, and red onion. Gently fold until everything is evenly coated.
- Cover and chill for at least 1 hour (2–4 hours is even better). Before serving, give it a quick stir and add a small spoon of mayo or a splash of pickle juice if it thickened too much. Finish with a dusting of paprika and herbs if using.
Nabeela’s Pro tips..
- Slightly undercook the pasta (true al dente): it stays firm after chilling and mixing with dressing.
- Use pickle juice like seasoning: add it little by little—too much can overpower, but the right amount makes it taste “deviled.”
- Chop eggs two ways: some finely chopped for creaminess, some chunkier for that satisfying bite.
- Chill before judging: the flavors settle and the onion mellows, so it tastes smoother and more balanced later.
- Paprika matters: smoked paprika gives a BBQ-style depth that makes the whole bowl taste richer.
FAQ
Can I make this ahead of time?
Yes—this is a perfect make-ahead salad. Make it 1 day in advance, keep it covered and chilled, and refresh with a spoon of mayo or a splash of pickle juice before serving.
How long does deviled egg pasta salad last in the fridge?
About 3 days in an airtight container. Stir before serving because the dressing can thicken as it sits.
Can I use Greek yogurt instead of mayo?
You can replace part of the mayo with Greek yogurt for a lighter version. I recommend doing half-and-half first so it stays creamy and doesn’t turn too tangy.
What pasta works best?
Small shapes that hold dressing: elbows, shells, ditalini, or rotini. Avoid long noodles—they don’t mix as nicely.
How do I keep it from getting watery?
Drain pasta very well, don’t over-rinse, and pat pickles slightly if they’re super juicy. Also, chill covered so condensation doesn’t drip in.
Want it more “deviled”?
Add a touch more mustard, a pinch of cayenne, and a tiny splash of pickle juice—then finish with extra paprika on top.
