If you love deviled eggs and pasta salad, this recipe is the perfect combination of both! Creamy, tangy, and packed with all the classic flavors you know and love, this Easy Deviled Egg Pasta Salad is a crowd-pleaser. Whether you’re prepping for a potluck, picnic, or family dinner, it’s a quick and delicious dish that will have everyone coming back for seconds.
Why You’ll Love This Recipe?
- Two Favorites in One: Deviled eggs meet pasta salad for the ultimate combo.
- Quick and Easy: Perfect for when you need a dish in a hurry.
- Customizable: Adjust the flavors and add-ins to suit your taste.
- Perfect for Gatherings: A great side dish that pairs with almost any main course.
Ingredients
Here’s a sneak peek at what you’ll need:
- Your favorite pasta (macaroni, shells, or rotini work great)
- Hard-boiled eggs
- Mayonnaise
- Mustard (yellow or Dijon)
- Paprika
- A splash of vinegar
Full ingredient measurements and directions are listed in the recipe card below!
Directions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, paprika, salt, and pepper. Adjust to taste, adding more mustard or vinegar if you like a tangier flavor.
Step 3: Chop the Eggs
Peel the hard-boiled eggs and separate the yolks from the whites. Mash the yolks into the dressing for a creamy, rich flavor. Dice the egg whites and set them aside.
Step 4: Mix Everything Together
Combine the cooked pasta, diced egg whites, and dressing in the large bowl. Mix well until the pasta is evenly coated.
Step 5: Garnish and Chill
Sprinkle with extra paprika for a classic deviled egg touch and garnish with chopped chives or parsley. Cover and refrigerate for at least an hour before serving to let the flavors meld.
Expert Tips and Tricks
- Use cold eggs and pasta to ensure a creamy dressing that doesn’t break.
- For extra crunch, add diced celery or chopped pickles.
- Don’t overcook the pasta—keeping it al dente helps it hold up to the dressing.
Recipe Variations and Possible Substitutions
- Spicy Twist: Add a dash of hot sauce or cayenne pepper for some heat.
- Lighter Option: Use Greek yogurt in place of some or all of the mayonnaise.
- Extra Protein: Stir in diced ham or cooked bacon bits for a heartier salad.
Serving and Pairing Suggestions
This Deviled Egg Pasta Salad shines as a side dish with grilled chicken, burgers, or barbecue ribs. It’s also excellent alongside fried fish or a simple green salad. Serve it chilled with a refreshing glass of iced tea or lemonade for the ultimate picnic vibe.
Storage and Reheating Tips
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This dish is best enjoyed cold, so no reheating is necessary!
- Make Ahead: Prepare it a day in advance for even better flavor.
FAQs
1. Can I make this recipe without eggs?
While the eggs are a star ingredient, you can skip them and adjust the dressing with a bit more mustard and mayo for a deviled-egg-inspired flavor.
2. What kind of pasta works best?
Small shapes like macaroni, shells, or rotini work perfectly to hold the dressing. Choose your favorite!
3. Can I add other vegetables?
Absolutely! Diced bell peppers, red onions, or sweet corn are great additions for extra texture and color.
4. How do I prevent the salad from drying out?
If making ahead, reserve some dressing to stir in before serving to refresh the creaminess.
Conclusion
This Easy Deviled Egg Pasta Salad is a simple yet flavorful dish that brings together the best of deviled eggs and pasta salad. It’s creamy, tangy, and a perfect choice for potlucks, barbecues, or any time you want a crowd-pleasing side. With just a handful of ingredients and a few steps, you’ll have a delicious salad ready to wow your guests. Try it out, and don’t be surprised when it becomes a new favorite!
Print
Easy Deviled Egg Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 12 minutes (for eggs)
- Total Time: 30 minutes (including chilling time)
- Yield: 6–8 servings 1x
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Description
This easy deviled egg pasta salad combines the creamy goodness of deviled eggs with pasta, making it a perfect side dish for picnics, barbecues, or any gathering. It’s a quick, flavorful, and crowd-pleasing recipe
Ingredients
- 8 large eggs
- 2 cups elbow macaroni, cooked and drained
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon relish (optional)
- Paprika for garnish
Instructions
- Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then lower the heat and let simmer for 10-12 minutes. Once cooked, let them cool before peeling and chopping them into pieces.
- In a large bowl, combine the cooked elbow macaroni and chopped boiled eggs.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, sugar, salt, and pepper until smooth.
- Pour the dressing over the pasta and egg mixture, stirring to combine.
- If desired, mix in the relish for added flavor.
- Garnish the salad with chopped parsley and a sprinkle of paprika before serving.
- Chill the pasta salad in the fridge for at least 30 minutes before serving to let the flavors meld.
Notes
- You can prepare the salad a day ahead and store it in the refrigerator for better flavor.
- Add more or less mayonnaise to adjust the creaminess to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg