Deviled Egg Pasta Salad

Featured in Fresh and filling salads.

This Deviled Egg Pasta Salad transforms the beloved appetizer into a hearty side dish. Tender elbow macaroni combines with chunks of hard-boiled eggs, crispy celery, and red onion in a creamy dressing made from egg yolks, mayonnaise, and Dijon mustard. The recipe strikes the perfect balance between tangy and creamy, with paprika adding a classic deviled egg touch. While it can be served immediately, chilling for 2-4 hours allows the flavors to develop fully. Make it up to 24 hours ahead for parties or potlucks, and garnish with green onions and paprika for an extra special presentation.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 18 Jan 2025 11:56:20 GMT
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Deviled Egg Pasta Salad: A Perfect Fusion Dish

Nothing combines comfort and creativity quite like this Deviled Egg Pasta Salad. It brilliantly merges two beloved classics – creamy deviled eggs and tender pasta salad – into one irresistible dish that's guaranteed to be the talk of any gathering.

After years of bringing traditional deviled eggs to potlucks, I discovered this game-changing combination. The first time I served it at a family reunion, even my egg-skeptical nephew went back for seconds.

Essential Ingredients

  • Elbow Macaroni: The classic shape catches every bit of the creamy dressing
  • Fresh Eggs: Choose eggs that are at least a week old for easier peeling
  • Quality Mayonnaise: Full-fat provides the richest, creamiest texture
  • Dijon Mustard: Adds sophisticated tang that elevates the entire dish
  • White Vinegar: Brightens all the flavors without being detectable
  • Celery: Provides essential crunch and fresh flavor
  • Red Onion: Adds color and sharp bite
  • Paprika: Both in the dressing and as garnish for that classic deviled egg look

Detailed Instructions

Egg Perfection (12-15 minutes):
Place eggs in cold water. Bring to gentle boil, then cover and remove from heat. Let stand exactly 12 minutes. Transfer to ice bath immediately. Peel under running water for cleanest results.
Pasta Preparation (8-10 minutes):
Salt water generously - it should taste like the sea. Cook pasta until just past al dente. Drain and rinse with cold water. Spread on baking sheet to cool completely. Toss with a tiny bit of oil to prevent sticking.
Dressing Creation (5-7 minutes):
Separate egg yolks from whites carefully. Mash yolks thoroughly with fork. Whisk in mayonnaise until completely smooth. Add mustard, vinegar, and seasonings. Taste and adjust seasoning before adding to pasta. Let stand 5 minutes for flavors to meld.
Assembly Process (10 minutes):
Chop egg whites into bite-sized pieces. Dice celery and onion very finely. Combine cooled pasta with dressing. Fold in egg whites and vegetables gently. Add extra seasoning if needed. Chill for at least 2 hours before serving.
Final Touches:
Sprinkle with paprika for color. Garnish with fresh herbs if desired. Add extra black pepper if needed. Let stand 10 minutes at room temperature before serving.
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Deviled Egg Pasta Salad | myhomemaderecipe.com

My grandmother taught me that the secret to perfect deviled eggs was patience – taking time to mash the yolks until silky smooth. This same principle applies to this pasta salad; rushing the process never yields the same creamy results.

Professional Chef Tips

  • Reserve some dressing to refresh the salad before serving
  • Always use room temperature mayonnaise for smoother blending
  • Cut vegetables as finely as possible for best texture
  • Consider grating the onion instead of chopping for intense flavor without crunch
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Make-Ahead Strategy

I've learned through numerous potlucks that this salad can be partially prepped ahead:

  • Cook eggs up to 3 days in advance
  • Prepare pasta the day before
  • Make dressing separately and store
  • Chop vegetables and store in airtight containers
  • Assemble no more than 8 hours before serving

Troubleshooting Common Issues

  • If salad becomes dry: Add a mixture of mayo and mustard to refresh
  • If eggs are hard to peel: Use older eggs and peel under running water
  • If dressing is lumpy: Press egg yolks through a fine-mesh strainer
  • If too bland: Add extra mustard and a pinch of salt

Storage Solutions

The key to storing this salad is proper temperature control:

  • Keep refrigerated at 40°F or below
  • Store in an airtight container
  • Will keep for up to 3 days
  • Never freeze this salad

Serving Suggestions

  • Grilled meats or seafood
  • Fresh summer vegetables
  • Crusty bread or rolls
  • Light soups for lunch

This Deviled Egg Pasta Salad has become my signature potluck dish, combining the nostalgia of classic deviled eggs with the practicality of a pasta salad. It reminds us that sometimes the best recipes come from reimagining familiar favorites in new ways. Whether served at a backyard barbecue or holiday gathering, it never fails to gather compliments and requests for the recipe.

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Deviled Egg Pasta Salad | myhomemaderecipe.com

Frequently Asked Questions

→ How far in advance can I make this salad?
You can make it up to 24 hours ahead, but add extra mayo or milk if needed to moisten before serving.
→ What type of mayonnaise works best?
Full-fat mayonnaise like Best Foods or Hellman's provides the best flavor and texture.
→ Can I use different pasta shapes?
Yes, medium shells, bow tie, cellentani, or rotini work well as alternatives to elbow macaroni.
→ How long do leftovers keep?
Leftovers stay fresh in an airtight container in the fridge for up to 4 days.
→ Why rinse the pasta with cold water?
Rinsing stops the cooking process and cools the pasta for immediate mixing with other ingredients.

Creamy Deviled Egg Pasta Salad

A creamy pasta salad that combines classic deviled eggs with tender macaroni, crisp vegetables, and a tangy mustard dressing.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
By: Zaho

Category: Salads

Difficulty: Easy

Cuisine: American

Yield: 8 Servings

Dietary: Vegetarian, Dairy-Free

Ingredients

→ Base

01 8 ounces elbow macaroni
02 6 hard-boiled eggs

→ Dressing

03 1½ cups mayonnaise
04 2 tablespoons Dijon mustard
05 2 tablespoons white vinegar
06 1 teaspoon garlic powder
07 ½ teaspoon kosher salt
08 ½ teaspoon paprika
09 ¼ teaspoon black pepper

→ Mix-ins & Garnish

10 1/2 cup finely diced celery
11 1/2 cup finely diced red onion
12 Sliced green onions (optional garnish)
13 Additional paprika (optional garnish)

Instructions

Step 01

Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions. Drain and rinse under cold water to cool.

Step 02

Cut hard-boiled eggs in half. Remove yolks to a small mixing bowl and mash. Chop egg whites into large chunks and set aside.

Step 03

Mix mashed egg yolks with mayonnaise, mustard, vinegar, garlic powder, salt, paprika, and pepper until well combined.

Step 04

In a large bowl, combine cooled pasta, chopped egg whites, celery, and red onion. Pour in the creamy dressing and gently toss until well combined.

Step 05

Cover and refrigerate for 2-4 hours for best results. Before serving, garnish with green onions and additional paprika if desired.

Notes

  1. Can be made up to 24 hours in advance
  2. Leftovers keep in refrigerator for up to 4 days
  3. Can substitute different pasta shapes of similar size
  4. Can use full-fat or reduced-fat mayonnaise

Tools You'll Need

  • Large pot
  • Measuring cups and spoons
  • Silicone spatula
  • Mixing bowls with lids

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • Contains gluten (pasta)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 459
  • Total Fat: 36 g
  • Total Carbohydrate: 24 g
  • Protein: 9 g