If you love classic deviled eggs but crave something a little more filling (and picnic-ready!), this Deviled Egg Pasta Salad is about to become your go-to crowd-pleaser. Creamy, tangy, and bursting with crunchy pickles and fresh herbs, it’s like the beloved appetizer reinvented as an irresistible, shareable main or side dish that’s perfect for potlucks, barbecues, or a cozy weeknight treat.
Why You’ll Love This Recipe
- Egg-cellent Flavor Fusion: All the zingy, creamy notes of classic deviled eggs, now in a carb-loving, fork-friendly pasta salad.
- Perfect for Gatherings: This salad is portable, make-ahead friendly, and always a hit at potlucks, BBQs, or brunch tables.
- Customizable for Everyone: Easy to tweak for dietary needs, spice level, or whatever odds and ends are in your fridge.
- Ready in No Time: With a short ingredients list and a quick cook, this salad is on the table in under 30 minutes.
Ingredients You’ll Need
The beauty of Deviled Egg Pasta Salad is just how basic—yet essential—each ingredient is. Every element brings its own personality, whether it’s the creaminess of mayo, the bite of red onion, or the tangy punch of pickle juice. Here’s what you’ll need and why it works so well together:
- Small pasta (8 ounces): Elbow macaroni or ditalini are perfect little canvases to catch every bit of that luscious, deviled-egg-inspired dressing.
- Mayonnaise (3/4 cup): The secret hero for the creamy, rich backbone—use your favorite brand or go bold with an olive oil version.
- Pickle juice (1 tablespoon): Brings a subtle tang and ties together the classic deviled egg flavor profile.
- Dijon mustard (1 tablespoon): Adds a gentle heat and a sharp, satisfying depth to the dressing.
- Hard boiled eggs (6, peeled and diced): The main event—creamy, hearty, and impossible to skip.
- Red onion (1/2 cup): Finely chopped for a bit of crunch and a pop of color.
- Chopped pickles (1/3 cup): Adds juicy bursts of flavor and that signature deviled egg pickle punch.
- Garlic powder (1 teaspoon): Lends subtle savory warmth without overpowering the salad.
- Paprika (1/2 teaspoon, plus more for serving): That unmistakable smoky, sweet topping—don’t skip it!
- Salt and pepper: Just enough to make all the flavors sing.
- Green onions, sliced (for serving): Adds a bit of freshness, crunch, and color right before serving.
Variations
The fun of Deviled Egg Pasta Salad is how endlessly adaptable it is! Don’t be afraid to riff on the basics—add, swap, or omit ingredients to suit your cravings, dietary needs, or what you happen to have on hand.
- Add Protein: Toss in diced ham, crispy bacon, or shredded chicken to make it a more substantial main course.
- Go Spicy: Stir in a spoonful of sriracha or a finely diced jalapeño for deviled eggs with a fiery kick.
- Make It Lighter: Swap some or all of the mayo for Greek yogurt, or use light mayo for a fresher take.
- Veggie Boost: Fold in chopped celery, bell peppers, or peas for crunch and color.
- Herb It Up: Add a handful of chopped fresh dill, parsley, or chives for a garden-fresh twist.
How to Make Deviled Egg Pasta Salad
Step 1: Cook and Cool the Pasta
Start by boiling your small pasta according to package instructions—aim for al dente. Once perfectly tender, drain and rinse under cold water to stop the cooking and cool it off fast. This keeps the noodles from getting mushy and makes them salad-ready in no time.
Step 2: Prep the Dressing and Veggies
While the pasta cools, whisk together the mayonnaise, pickle juice, Dijon mustard, garlic powder, paprika, and a sprinkle of salt and pepper in a small bowl. Chop your red onion, pickles, and hard boiled eggs so they’re ready to go.
Step 3: Combine and Toss
Transfer the cooled pasta to a big mixing bowl. Add the diced hard boiled eggs, red onion, chopped pickles, and the creamy dressing you just made. Toss everything together until the noodles are thoroughly coated and the goodies are evenly distributed.
Step 4: Chill and Serve
Pop the salad in the fridge for at least 30 minutes (or up to overnight) so all those classic deviled egg flavors mingle. Before serving, give it a quick toss, then garnish with more paprika and plenty of sliced green onions for that perfect finishing touch.
Pro Tips for Making Deviled Egg Pasta Salad
- Egg Texture Matters: Slightly undercook your eggs for a velvety yolk that blends beautifully into the salad (just 9-10 minutes of boiling is ideal).
- Try Pasta Shapes with Curves: Choose elbows, shells, or ditalini—shapes that hold onto the creamy dressing and little bits of egg for maximum flavor in every bite.
- Cool Pasta Thoroughly: Rinsing pasta with cold water not only stops the cooking but also prevents the dressing from getting oily or watery.
- Balance Your Seasoning: Taste just before serving and add a pinch more salt or a splash of pickle juice to make those egg and pasta flavors pop.
How to Serve Deviled Egg Pasta Salad
Garnishes
Classic paprika is a must, but don’t stop there—a generous sprinkle of fresh green onions or chives brings color and brightness. A small handful of extra chopped pickles on top adds crunch and another punch of tang, making the salad as gorgeous as it is delicious.
Side Dishes
This salad is picnic-perfect alongside BBQ staples like grilled chicken, burgers, or smoky ribs. For lighter fare, pair it with roasted veggies, a crisp green salad, or even simple tomato wedges drizzled with olive oil and flaky salt.
Creative Ways to Present
Spoon your Deviled Egg Pasta Salad into a pretty serving bowl, or try portioning it into small mason jars for a fun, portable option at potlucks. For brunch spreads, serve it in endive leaves or top with halved mini deviled eggs for a wow-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Deviled Egg Pasta Salad in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving, as the dressing may settle or thicken slightly after being chilled.
Freezing
This salad is best enjoyed fresh, as the creamy dressing doesn’t hold up well to freezing—pasta can get mushy and eggs lose their appealing texture. For best results, whip up just what you need and savor it within a few days.
Reheating
Deviled Egg Pasta Salad is meant to be served chilled or at cool room temperature; there’s no need to reheat. If you want to bring it back to temperature after refrigeration, simply pull it out 15–20 minutes before serving, give it a good stir, and enjoy.
FAQs
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Can I use a different type of pasta for Deviled Egg Pasta Salad?
Absolutely! Any small, short pasta shape will work—elbows, shells, or even rotini are great options. Just make sure you cook them al dente so the salad stays hearty and not mushy.
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Is it possible to make Deviled Egg Pasta Salad ahead of time?
Yes, this salad is wonderful when made a few hours or even a day in advance. The flavors develop as it chills—just give it a good toss before serving and add garnishes like paprika and green onions right before you eat.
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Can I substitute Greek yogurt for mayonnaise in this recipe?
You can swap some or all of the mayo for plain Greek yogurt to lighten things up. Expect a tangier flavor—if you like, add a tiny splash of olive oil to balance it out.
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What’s the best way to peel hard boiled eggs for this salad?
Once the eggs are boiled and cooled in an ice bath, gently tap them on the counter and peel under running water. Fresher eggs can be tricky, so if possible, use eggs that are a few days old—they’re much easier to peel cleanly for your Deviled Egg Pasta Salad.
Final Thoughts
There’s just something about Deviled Egg Pasta Salad that brings big, nostalgic comfort with every bite—it’s like a family picnic on your plate! I hope you’ll whip up a bowl and make it your own, sharing with friends, neighbors, or just savoring a creamy scoop all to yourself. Let this playful twist on a classic wow everyone at your next gathering!
Print
Deviled Egg Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Mixing, Chilling
- Cuisine: American
- Diet: Vegetarian
Description
Deviled Egg Pasta Salad is a creamy and flavorful pasta salad that combines the classic flavors of deviled eggs with pasta for a delightful dish that’s perfect for picnics, potlucks, or a simple lunch. Creamy mayo, tangy pickle juice, and zesty dijon mustard coat tender pasta, hard-boiled eggs, crunchy red onions, and pickles, creating a satisfying and easy-to-make salad.
Ingredients
Pasta:
- 8 ounces small pasta, like elbows or ditalini
Dressing:
- 3/4 cup mayo
- 1 tablespoon pickle juice
- 1 tablespoon dijon mustard
Additional Ingredients:
- 6 hard boiled eggs, peeled and diced
- 1/2 cup red onion
- 1/3 cup chopped pickles
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika, plus more for serving
- Salt and pepper, to taste
- Green onions, sliced, for serving
Instructions
- Cook the Pasta: Cook pasta according to package instructions. Drain and rinse in cold water. Transfer to a large mixing bowl.
- Prepare the Salad: To the cooled pasta, add mayo, pickle juice, dijon mustard, diced eggs, red onion, pickles, garlic powder, paprika, salt, and pepper. Toss everything together.
- Chill and Serve: Chill until ready to serve. Before serving, sprinkle with more paprika and sliced green onions.
Notes
- You can customize this salad by adding ingredients like bacon, celery, or different herbs.
- This salad is best served chilled, making it a great make-ahead dish.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 180mg
