Deviled Egg Pasta Salad

When I think about backyard barbecues, lazy summer afternoons, and big family potlucks, one dish that always comes to mind is a big bowl of creamy pasta salad. But not just any pasta salad — we’re talking about Deviled Egg Pasta Salad. It’s like the classic deviled eggs you grew up loving, but heartier, more filling, and made to share with a crowd.

In my family, deviled eggs were always the first thing to disappear from the buffet table. My grandma would make two huge platters, and they’d still vanish in minutes. So, one summer, after yet another deviled egg shortage, someone joked, “Next time, just dump them all in a bowl with pasta!” That sparked the idea for this perfect dish — and now it’s a tradition.

Deviled Egg Pasta Salad combines everything you adore about deviled eggs — the creamy, tangy filling, the tender whites — and stretches it into a satisfying salad that’s perfect for any gathering. Whether it’s Memorial Day, a casual Saturday picnic, or just a quick lunch idea, this salad brings cozy, nostalgic flavors and a sense of home with every bite.

Why You’ll Love This Recipe:

• It’s a nostalgic twist on two classic favorites: deviled eggs and pasta salad.
• Perfect for potlucks, BBQs, and picnics.
• Easy to make ahead — it tastes even better after sitting for a few hours.
• Creamy, tangy, and packed with protein.
• Great way to use up extra hard-boiled eggs.

INGREDIENTS YOU’LL NEED:

• 8 ounces elbow macaroni
• 6 hard-boiled eggs
• ½ cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons dill relish
• ½ teaspoon paprika, plus more for garnish
• Salt and pepper, to taste
• 2 green onions, sliced thin

HOW TO MAKE DEVILED EGG PASTA SALAD:

STEP-BY-STEP INSTRUCTIONS:

First things first — cook your macaroni. Bring a big pot of salted water to a rolling boil. Toss in the elbow macaroni and cook until it’s just al dente — you want it tender but still holding its shape. Drain it well and rinse it under cold water to stop the cooking process. You don’t want mushy noodles here!

While the pasta cools, peel your hard-boiled eggs. Slice them in half, pop out the yolks into a bowl, and chop up the whites separately. There’s something so satisfying about this step — a little old-fashioned kitchen work that reminds me of Sunday afternoons at my grandmother’s house.

Mash the yolks with a fork until they’re nice and crumbly. Then stir in the mayonnaise, yellow mustard, and dill relish. It should look and smell just like your favorite deviled egg filling — creamy, tangy, with a little crunch from the relish. Season it with a sprinkle of paprika, and a good pinch of salt and pepper.

In a big mixing bowl, combine the cooled pasta with the chopped egg whites and sliced green onions. Pour the yolk mixture over the top and gently stir everything together until every piece of pasta is coated in that luscious deviled egg goodness.

Scoop it into your serving dish, sprinkle with a little extra paprika for that signature deviled egg look, and you’re done.

HELPFUL TIPS:

• Don’t overcook the pasta — a little firmness helps it hold up better once mixed.
• Cool your pasta completely before adding the dressing to keep everything creamy instead of greasy.
• Use a fork to mash the egg yolks finely for a smoother dressing.
• Let it chill — if you can, make this a few hours ahead of time or even the night before. The flavors get even better as it sits.
• Swap the relish — if you’re not a dill fan, sweet relish can add a different but equally delicious flavor.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8 servings
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

NOTES:

• You can adjust the amount of mayo and mustard based on how creamy or tangy you like your salad.
• If you’re serving this at an outdoor event, keep it chilled over a bowl of ice to maintain food safety.

NUTRITIONAL INFORMATION:

(Approximate per serving)

• Calories: 270
• Fat: 17g
• Carbohydrates: 22g
• Protein: 8g

FREQUENTLY ASKED QUESTIONS:

Can I use a different type of pasta?
Absolutely! Small shapes like shells, rotini, or penne work great. Just avoid anything too large.

How far in advance can I make this?
You can make it up to 24 hours in advance. Just give it a quick stir before serving, and add a little extra mayo if it looks dry.

Can I add other ingredients?
Sure! Some chopped celery for crunch or a handful of shredded cheese could be amazing additions.

STORAGE INSTRUCTIONS:

Store the Deviled Egg Pasta Salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Stir well before serving leftovers — the dressing can settle a bit over time.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Spring Pea Pasta with Truffle Oil, Lemon, and Mint
• One-Pan Pesto Chicken Tortellini and Veggies
• Pesto Pasta Salad
• Honey Mustard Chicken Salad

CONCLUSION

There’s something timeless and comforting about recipes like this Deviled Egg Pasta Salad. It’s a simple idea that turns into a celebration of flavor, texture, and tradition. Whether you’re feeding a crowd or just making yourself a nostalgic lunch, this salad delivers all the goodness of deviled eggs with the heartiness of a pasta dish. Once you make it, it’s bound to become a permanent part of your warm-weather rotation — and you’ll never have to worry about running out of deviled eggs again.

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