You know that moment when deviled eggs disappear faster than anything else at the party? Now imagine combining that bold, creamy flavor with the satisfying texture of pasta salad.
That’s exactly what this deviled egg pasta salad does—it takes two beloved classics and turns them into one crave-worthy dish. I first made it as a last-minute potluck idea and was shocked at how quickly people started asking for the recipe.
This salad is rich, tangy, and just the right amount of indulgent. It’s ideal for spring gatherings, summer BBQs, or any weeknight when you want something comforting and different.
With chopped eggs, perfectly cooked pasta, and a seasoned mayo-mustard dressing, it brings the familiar punch of deviled eggs into every bite.
Why You Should Try This Recipe
Deviled egg pasta salad is more than just a mash-up—it’s a smart way to stretch a batch of eggs into a filling, crowd-pleasing side. You get all the creamy tang of deviled eggs with the added texture of tender pasta and subtle crunch from a few mix-ins.
- Combines the comfort of deviled eggs with the heartiness of pasta
- Great for meal prep—flavor improves after chilling
- No need to babysit it—make it ahead and serve cold
- Travels well for parties, cookouts, or office lunches
It’s a versatile dish that fits right in at both casual and more dressed-up tables.
Key Ingredients & Simple Substitutions
This recipe uses basic ingredients that are easy to find, and they come together in a creamy, tangy dressing that mirrors deviled eggs in flavor.
- Elbow macaroni – The small shape clings to the dressing perfectly, but shells or rotini also work well.
- Hard-boiled eggs – Chop them coarsely so each bite gets a piece of egg white and yolk.
- Mayonnaise – The base of the dressing, providing that signature creaminess.
- Yellow mustard – Adds that classic deviled egg zing. Dijon works for a slightly sharper bite.
- Sweet relish – Balances out the tang and adds a tiny crunch.
- Paprika – A dash on top gives the dish color and warmth.
- Celery (optional) – For added texture, finely chopped.
Use what you have on hand—this salad is forgiving and easy to customize.
How to Make Deviled Egg Pasta Salad
This recipe comes together quickly with just a few simple steps. Let it chill to let the flavors come together before serving.
- Cook the pasta – Boil elbow macaroni in salted water until al dente. Drain and rinse under cold water to stop cooking.
- Boil and prep the eggs – Hard-boil the eggs, then peel and chop once cooled. For extra creaminess, mash one or two yolks directly into the dressing.
- Make the dressing – In a large bowl, whisk together mayonnaise, yellow mustard, relish, salt, pepper, and a pinch of paprika.
- Combine and mix – Add the cooled pasta and chopped eggs to the dressing. Stir gently to combine until everything is coated.
- Chill before serving – Cover and refrigerate for at least 1 hour. Sprinkle with extra paprika just before serving.
This salad tastes even better once it’s had time to sit—perfect for prepping the day before.
What to Serve with Deviled Egg Pasta Salad
This creamy, satisfying salad can hold its own, but it also plays well with grilled meats and lighter mains. Whether you’re building a picnic table or weekday lunch plate, it fills the creamy salad spot like a pro.
| Side Dish or Main | Why It Works |
|---|---|
| Grilled Chicken Thighs | A smoky, savory main that pairs well with the tangy dressing. |
| Pulled Pork Sandwiches | Rich, saucy pork needs a creamy, cool contrast. |
| BBQ Ribs | The smoky-sweet sauce gets balanced by the eggy richness. |
| BLT Sandwiches | Light, crisp flavors that contrast beautifully. |
| Classic Cheeseburgers | Hearty enough to serve alongside beef. |
| Roasted Asparagus | A clean, green bite that freshens up the plate. |
Storage & Make-Ahead Tips
This salad keeps well in the fridge and is a solid option when you want to cook once and eat a few times. Just store it right and mix before serving.
How to Store It
- Store in an airtight container in the fridge for up to 4 days
- Give it a good stir before serving—some dressing may settle at the bottom
- Keep chilled until ready to serve, especially outdoors
Can You Freeze It?
Pasta salads with mayo don’t freeze well, as the texture of the dressing can break when thawed. It’s best enjoyed fresh or within a few days of making.
Tips for the Best Texture and Flavor
A few small adjustments can turn this from a decent salad into one that everyone wants the recipe for. Keep these tips in mind:
- Salt the pasta water well—it’s your only chance to season the noodles.
- Don’t overcook the pasta—it should be slightly firm to hold up after chilling.
- Add a little extra mayo before serving if the salad seems dry.
- Use a mix of chopped and mashed yolks in the dressing for a silky texture.
- Chill for at least an hour before serving for the best flavor meld.
This deviled egg pasta salad is the kind of recipe that feels nostalgic, smart, and just plain good. Whether you’re feeding a crowd or saving it for weekday lunches, it delivers comfort and punch in every bite.
Deviled Egg Pasta Salad
Equipment
- Large pot To boil pasta
- Mixing bowl To combine ingredients
- Wooden Spoon For mixing the salad
Ingredients
- 8 ounces elbow macaroni cooked and drained
- 6 large hard-boiled eggs chopped
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons sweet relish
- 1 teaspoon paprika plus extra for garnish
- 1/2 cup celery finely chopped
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper freshly ground
Instructions
- Cook the macaroni according to package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, whisk together mayonnaise, yellow mustard, relish, paprika, salt, and pepper.
- Add the cooled macaroni, chopped eggs, and celery. Stir gently until everything is well coated in the dressing.
- Cover and refrigerate the salad for at least 1 hour to allow flavors to develop.
- Before serving, give the salad a good stir and garnish with a sprinkle of paprika or fresh herbs if desired.
Notes
- Add chopped pickles or red onions for extra crunch and tang.
- If the salad dries out after chilling, mix in a tablespoon of mayo before serving.
- Goes great with grilled meats, sandwiches, or on its own.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.