I bring together the savory, creamy flavor of deviled eggs with the satisfying bite of pasta to create a perfect side dish or light main: Deviled Egg Pasta Salad. It’s tangy, rich, and full of texture — exactly what I reach for when I want something that feels comforting but still fresh.
Why You’ll Love This Recipe
I love this recipe because it strikes a balance: the familiar, rich flavors of deviled eggs — mustard, mayo, egg yolks — combined with pasta make it hearty yet refreshing. It’s great for gatherings, potlucks, or weekday meals. It also holds up well over a few days (if stored properly), and I can easily tweak components (mustard level, extra crunch, herbs) to suit my taste.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 hard‑boiled eggs
8 oz (about 225 g) ditalini, small penne, or elbow macaroni
¾ cup mayonnaise
1½ tablespoons Dijon mustard
1 teaspoon white vinegar (or a splash of pickle juice)
1 clove garlic, finely minced or crushed to paste
½ teaspoon kosher salt, adjust to taste
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper (optional for a hint of heat)
2 tablespoons red onion, finely chopped
2 tablespoons green onion, sliced
Optional: ⅓ cup chopped dill pickles or sweet pickle relish
Directions
Cook the pasta. I bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. I then drain and rinse it under cold water until cooled.
Prepare eggs. While the pasta cooks, I peel the eggs and separate the yolks from the whites. I chop the egg whites and set them aside.
Mash the yolks & make dressing. I place the yolks into a bowl or strainer (pushing them through a fine sieve gives a smooth texture). I then mix in the mayonnaise, Dijon mustard, vinegar or pickle juice, garlic, salt, smoked paprika, and cayenne (if using), whisking until smooth.
Combine ingredients. In a large bowl, I add the cooled pasta, chopped egg whites, red onion, green onion, and pickles if I’m using them. I pour the dressing over and gently toss until everything is well coated.
Chill (optional). I can serve it right away or cover and refrigerate for 2–4 hours to let the flavors meld.
Garnish & serve. Before serving, I like to sprinkle a little extra paprika and sliced green onions on top.
Servings and timing
This recipe makes about 8 servings as a side dish.
Estimated time:
Prep time: 15 minutes
Cook time: 10–12 minutes
Chill time (optional): 2–4 hours
Total time: 30 minutes to 1 hour (depending on chilling)
Variations
Mustard swap: I sometimes switch Dijon for yellow mustard or mix both for a classic flavor.
Low‑fat version: I like to use light mayo or even mix it with Greek yogurt for a lighter twist.
Extra crunch: I’ll add diced celery, cucumber, or bell peppers when I want more texture.
Pickley twist: I add chopped dill pickles, sweet relish, or even a splash of the pickle juice for zing.
Protein boost: A scoop of chickpeas or white beans works nicely if I want to make it more filling.
Herbs & spice: I toss in some fresh dill or chives and add a dash of hot sauce when I crave more flavor.
Gluten-free: I just swap in a small gluten-free pasta like rice or lentil-based shapes.
Storage / reheating
I store leftovers in an airtight container in the refrigerator, and it keeps well for 3 to 4 days. The flavors actually improve a bit after sitting. When ready to eat again, I give it a good stir — sometimes I add a splash of mayo or milk to refresh the texture if it looks dry.
I don’t freeze this dish, since the eggs and creamy dressing can get weird in texture.
Reheating isn’t necessary or recommended — this salad is best served cold or at room temperature. If I prefer it less chilled, I just let it sit on the counter for 15 minutes before serving.
FAQs
What kind of pasta works best?
I prefer small shapes like ditalini, elbow macaroni, or small penne. They mix well with the eggs and hold onto the creamy dressing nicely.
Can I make this ahead of time?
Absolutely. I usually make it several hours ahead or even the night before. I keep it covered in the fridge and add any garnishes right before serving.
How do I keep the salad from getting dry?
Pasta tends to absorb dressing, so I sometimes save a little extra dressing to stir in just before serving. Or I loosen it up with a splash of milk or vinegar if needed.
Can I leave out the mustard?
Sure. While mustard gives that classic deviled egg flavor, I’ve made it without when I wanted a milder taste. I just adjust the other seasonings to balance it out.
Is this good for picnics or outdoor gatherings?
Yes — I pack it in a cooler or insulated bag, and it holds up great. Since it contains eggs and mayo, I just make sure it stays chilled until serving time.
Conclusion
I love how Deviled Egg Pasta Salad turns a familiar appetizer into a satisfying side. The creamy, tangy dressing mixed with tender pasta and chopped eggs makes it a standout dish, especially when I want something easy but still special. It’s a go-to recipe for picnics, potlucks, or just keeping in the fridge for quick meals.
This Deviled Egg Pasta Salad blends creamy deviled egg filling with tender pasta for a tangy, rich, and satisfying side dish. It’s perfect for potlucks, picnics, or meal prep and easy to customize with your favorite mix-ins.
Total Time:30–60 minutes (with optional chill time)
Yield:8 servings
Ingredients
6 hard-boiled eggs
8 oz (225 g) ditalini, elbow macaroni, or small penne
¾ cup mayonnaise
1½ tablespoons Dijon mustard
1 teaspoon white vinegar (or pickle juice)
1 clove garlic, minced to paste
½ teaspoon kosher salt (adjust to taste)
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper (optional)
2 tablespoons red onion, finely chopped
2 tablespoons green onion, sliced
Optional: ⅓ cup chopped dill pickles or sweet relish
Instructions
Boil pasta until al dente, then drain and rinse under cold water. Set aside.
Peel and separate yolks from egg whites. Chop whites and set aside.
Mash yolks with mayo, mustard, vinegar, garlic, salt, paprika, and cayenne until smooth.
In a large bowl, combine cooled pasta, chopped egg whites, red and green onion, and pickles (if using).
Add dressing and gently toss until evenly coated.
Optional: Chill 2–4 hours to allow flavors to meld.
Garnish with extra green onion and paprika before serving.
Notes
Sub yellow mustard for Dijon or use a blend.
Use light mayo or Greek yogurt for a healthier version.
Add diced celery or bell peppers for more crunch.
Mix in chopped dill, chives, or hot sauce for flavor variety.
