Deviled Egg Pasta Salad

A bowl of macaroni salad with diced tomatoes, yellow bell peppers, chopped eggs, and herbs on a white surface.

5 from 3 votes

Deviled Egg Pasta Salad

🥚🫑 All the rich flavors of deviled eggs but 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!

Prep Time15

Cook Time10

For Chilling (optional)1

Total Time1 25

Course: 30-Minute Meals, Dinner, lunch, pasta salad

Cuisine: American

Keyword: deviled egg pasta salad

Servings: servings

Calories: 356cal

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

Hard-boiled eggs – check out that post for how to make perfect hard-boiled eggs.

Storage - Pasta salad will keep airtight in the fridge for up to 3-4 days. It can be made in advance up to about 24 hours before you plan to serve it, if making it for an event or party.

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