🥚🫑 Deviled Egg Pasta Salad has all the rich flavors of deviled eggs in easy-to-make pasta salad format! Along with tender elbow macaroni, this pasta salad includes hard-boiled eggs, bell peppers, celery, and more. It’s all tossed in a creamy whisk-together dressing. Make deviled egg macaroni salad for summer holidays and casual entertaining, or it’s great for quick lunches or as a side salad for busy weeknight dinners!
Easy Deviled Egg Pasta Salad Recipe
I love deviled eggs of all kinds, like my avocado deviled eggs, pimento cheese deviled eggs, bloody mary deviled eggs, and Mexican street corn deviled eggs. However, I admittedly don’t make them often because they can be a bit fussy.
That’s the beauty of this pasta salad! You get all the creaminess and flavor of deviled eggs, but in easy pasta salad format. A win-win!
- You get tender noodles, a creamy dressing, and a subtle crunch from the veggies.
- The dressing is rich and tangy with a bright flavor you’ll love.
- This is a winning side dish to serve at potlucks, picnics, graduation parties, or for summer holidays like Memorial Day, 4th of July, or Labor Day, alongside favorites like black bean burgers and grilled lime cilantro chicken. But you don’t need a special event to make this one – try it for an easy lunch option or side salad with casual weeknight dinners, too!
Ingredients You’ll Need
Pasta Salad
- Elbow macaroni noodles: You can use different pasta shapes based on your preference or what you have on hand. Small-shaped pasta, including bowtie pasta, ziti, penne, rotini, fusilli, small shells, or wheels, is a good alternative to elbow macaroni
- Hard-boiled eggs: Learn how to make perfect hard-boiled eggs. And we’re using both the egg whites and egg yolks, so don’t overcook them and wind up with super dry (or gray-green) egg yolks!
- Veggies: Celery, red bell pepper (or your favorite color), and green onions. Substitute chives or diced red onions for the green onions for a little extra kick
- Fresh parsley
Dressing
- Mayonnaise: You can substitute half the mayo for Greek yogurt to make it lighter if desired
- Whole-grain mustard: Dijon mustard, such as Grey Poupon, is also nice here, or try spicy brown mustard for a kick
- Red wine vinegar: Or another favorite vinegar other than plain white vinegar, which is too harsh-tasting here
- Salt and pepper
Boost the taste and texture with add-ins!
- Bacon: Add crispy crumbled air fryer bacon for more smoky flavor and light church. Smoked paprika is also nice here to add additional smoky flavor.
- Avocado: Diced avocado adds additional creaminess and richness.
- Spicy Kick: Mix in diced jalapeños or a pinch of red pepper flakes for some heat. You can also use spicy brown mustard instead of whole grain mustard if some spiciness is your goal.
- Relish: I love sweet pickle relish, and adding a bit is a nice touch here, or your favorite type of relish.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make The Best Deviled Egg Pasta Salad
- Begin by bringing a large pot of water to a boil, and then cooking the pasta until just al dente. Drain, rinse in cold water, and add to a large mixing bowl.
- If you haven’t already hard-boiled the eggs, get those boiling now in a separate pot of water and plunge them into a bowl of ice water until they’re cool enough to handle. If they’re already hard-boiled, peel and dice them and add them to the large bowl.
- Add the remaining veggies and stir to combine. Make the dressing by whisking all the ingredients together, pour it over everything in the large bowl, and toss well to combine and coat evenly.
- Taste the pasta salad with deviled eggs and check for seasoning and flavor balance. Add additional salt, pepper, or other seasonings to taste. Garlic powder, or try a pinch of red pepper flakes or cayenne pepper for heat, or whatever you enjoy.
- You can serve it immediately, although I prefer to cover and chill it for at least an hour before serving for the best flavor. Garnish with a few sprigs of parsley, if desired.
What to serve with deviled egg pasta salad
Deviled Egg Pasta Salad
Ingredients
Pasta Salad
- 8 ounces elbow macaroni , (or your favorite pasta shape; see the FAQs in blog post for ideas)
- 6 hard-boiled eggs , (see link in Notes below for my Perfect Hard Boiled Eggs post)
- ½ cup celery diced small
- 1 small red bell pepper, seeded and diced small
- 2 green onions, sliced thin
- 2 tablespoons fresh flat-leaf parsley, finely minced
Dressing
- ½ cup mayonnaise , (you can substitute half the mayo for Greek yogurt to make it lighter, if desired)
- 1 to 2 tablespoons whole-grain mustard or Dijon mustard
- 1 to 2 tablespoons red wine vinegar, (apple cider vinegar, champagne vinegar, or another favorite may be substituted)
- 2 teaspoons salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
Instructions
- Pasta – Bring a pot of salted water to a boil and cook pasta according to package instructions, drain, and rinse. Tips – Make sure not to overcook pasta and just cook it to al dente because it softens more as the dressing absorbs into it. Move onto the eggs while pasta boils, always multitask.
- Hard-boiled eggs – If you have not already hard-boiled your eggs, do that now, submerge in an ice bath after boiling, until they're cool enough to peel and dice small.
- To a large bowl, add the cooked pasta, diced eggs, celery, bell peppers, green onions, parsley, and stir to combine. Set aside momentarily.
- Dressing – To a small bowl, add all ingredients, and whisk to combine. Taste, and make any desired flavor tweaks or an extra small dollop of mayo, additional vinegar, etc. as desired for consistency.
- Pour the dressing over the ingredients in the large bowl, and mix well to combine and coat evenly. Tips – If you don't feel like the pasta salad is quite dressed enough, you can make a bit more dressing (I'd go with a half batch), and add that, to taste while stirring. Pasta will always continue to absorb dressing as time passes so it will seem drier later. Make sure to taste the pasta salad, and if it tastes at all flat, boring, or lacking in any way, it could probably use a bit more salt, so don't be afraid to add it. An extra dollop of mustard will also give it more punch. If you want it to have just a faint amount of heat, add a tiny pinch like 1/8 teaspoon of cayenne pepper.
- Chilling – Cover and chill the pasta salad for 1 hour in the fridge, or as desired, before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this for the first time and it was a huge hit, not like any other pasta salad I have ever had, it disappeared so quickly. Thank you for this excellent recipe..Loved it.
Thanks for the 5 star review, Angela, and I’m glad this was a huge hit and disappeared quickly!