Introduction

Deviled Egg Pasta Salad is a creamy, flavorful twist on classic pasta salad, inspired by the beloved deviled egg flavors. This dish combines tender pasta with chopped hard-boiled eggs, pickles, and a tangy mustard-mayo dressing for a perfect side or potluck hit.

A white bowl filled with creamy pasta salad showing three layers: the bottom layer is pale yellow macaroni with visible hollow tubes and a slightly glossy texture, the middle layer has small red onion pieces and chopped green herbs mixed evenly, and the top layer is decorated with small slices of hard-boiled eggs having bright yellow yolks and white edges, sprinkled with red chili flakes and finely ground black pepper. The bowl is placed on a white marbled surface with a blue and white checkered cloth around the base. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 ounces elbow macaroni (or small shells)
8 large eggs, hard-boiled, cooled, peeled, and chopped
3/4 cup mayonnaise
1/2 cup plain Greek yogurt or sour cream (optional for lighter/extra creamy)
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
2–3 tablespoons apple cider vinegar (or pickle juice), to taste
1 teaspoon granulated sugar or honey (optional, for balance)
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 cup finely chopped celery (about 2 large ribs)
1/2 cup finely chopped red onion (or scallions)
1/2 cup chopped dill pickles or sweet relish
Paprika, for garnish (regular or smoked)
Fresh dill or parsley, chopped (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook pasta to just al dente (about 1 minute less than package directions) so it stays tender after dressing. Drain and rinse under cold water to stop cooking and cool completely. Shake off excess water well.
Step 2: In a medium bowl, whisk together mayonnaise, Greek yogurt (if using), Dijon mustard, yellow mustard, vinegar or pickle juice, sugar (if using), garlic powder, salt, and pepper until smooth. Taste and adjust acidity or salt as needed; pasta will mute flavors slightly.
Step 3: In a large bowl, combine cooled pasta, chopped eggs, celery, red onion, and pickles or relish. Pour dressing over the mixture and fold gently with a spatula until evenly coated, keeping some larger egg pieces intact for texture.
Step 4: Cover and refrigerate for at least 30 minutes (1–2 hours is ideal) to let flavors meld and dressing cling. Before serving, taste and adjust seasoning with additional salt, pepper, or vinegar. Garnish with paprika and fresh dill or parsley.

Tips & Variations

Cook pasta slightly shy of al dente since it will soften further as it absorbs the dressing.
Dry the pasta well after rinsing to prevent the dressing from becoming watery.
Season boldly—cold dishes often need extra acid and salt to brighten flavors after chilling.
Mash one or two extra egg yolks into the dressing for a richer deviled-egg taste.
Sprinkle paprika just before serving to keep its vibrant color and aroma.
For a lighter version, swap half or all of the mayo with Greek yogurt or sour cream.

Storage

Store the salad in an airtight container in the refrigerator for up to 4 days. Stir well before serving and add a splash of vinegar or a spoonful of mayo if it thickens. This salad keeps its creaminess and flavor best when chilled.

How to Serve

A close-up view of a bowl filled with creamy pasta salad, featuring spiral-shaped pasta coated in a smooth, pale yellow sauce. Mixed throughout are small pieces of red onion, and the salad is garnished with sliced hard-boiled quail eggs showing bright yellow yolks and white edges. Fresh green herbs are scattered on top, along with a light sprinkle of red pepper flakes and black pepper. The white bowl sits on a white marbled surface with a blue and white checkered cloth partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ahead?

Yes, this salad is perfect for making a day ahead. Keep it refrigerated covered, and stir in a splash of vinegar or some mayo before serving if needed to refresh the texture.

How do I make it gluten-free?

Use gluten-free pasta and ensure that the mustards and relish you choose are gluten-free. Cook the gluten-free pasta slightly under al dente and rinse gently so it holds its shape well in the salad.

Deviled Egg Pasta Salad Recipe

Print Recipe

★★★★★

4.6 from 126 reviews

This Deviled Egg Pasta Salad is a creamy, tangy, and flavorful dish that combines perfectly cooked pasta with chopped hard-boiled eggs and a zesty deviled-egg-inspired dressing. It’s a refreshing and protein-packed salad ideal for picnics, potlucks, or as a satisfying side dish. The recipe features a balance of mayonnaise, Greek yogurt, mustards, and vinegar for bright, rich flavor, complemented by crunchy celery, red onion, and pickles.

Author: Ella
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Pasta

12 ounces elbow macaroni (or small shells)

Eggs and Mix-ins

8 large eggs, hard-boiled, cooled, peeled, and chopped
1 cup finely chopped celery (about 2 large ribs)
1/2 cup finely chopped red onion (or scallions)
1/2 cup chopped dill pickles or sweet relish

Dressing

3/4 cup mayonnaise
1/2 cup plain Greek yogurt or sour cream (optional for lighter/extra creamy)
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
2–3 tablespoons apple cider vinegar (or pickle juice), to taste
1 teaspoon granulated sugar or honey (optional, for balance)
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper

Garnish

Paprika (regular or smoked), for garnish
Fresh dill or parsley, chopped (optional)

Instructions

Cook and cool the pasta: Bring a large pot of salted water to a boil. Cook pasta to just al dente—about one minute less than package directions—so it remains tender after mixing with the dressing. Drain and rinse under cold water thoroughly to stop the cooking process and cool completely. Shake off and pat dry excess water to prevent watering down the dressing.
Make the deviled-egg dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt or sour cream if using, Dijon mustard, yellow mustard, apple cider vinegar or pickle juice, sugar or honey if desired, garlic powder, kosher salt, and black pepper until smooth and creamy. Taste and adjust acidity, salt, or sweetness as needed because pasta can mellow flavors.
Fold in eggs and mix-ins: In a large mixing bowl, combine the cooled pasta, chopped hard-boiled eggs, finely chopped celery, red onion or scallions, and chopped pickles or sweet relish. Pour the dressing over and gently fold with a spatula to coat everything evenly while maintaining some larger egg pieces for texture.
Chill and garnish: Cover the salad and refrigerate for at least 30 minutes to 1-2 hours to allow flavors to meld and the dressing to cling to the pasta and eggs. Prior to serving, taste and adjust seasoning with extra salt, pepper, or vinegar. Garnish with a sprinkle of paprika and freshly chopped dill or parsley for color and aroma.

Notes

Cook pasta slightly shy of al dente; it will soften after absorbing the dressing.
Dry pasta well after rinsing to avoid thinning the dressing.
Season boldly since cold dishes require more acid and salt for balanced flavor.
Mash one or two egg yolks into the dressing for richer deviled egg flavor.
Add paprika just before serving to keep it vibrant and aromatic.
Make ahead options: Salad can be made up to 1 day in advance and stored covered in the refrigerator.
For gluten-free version, use certified gluten-free pasta and ingredients.
Store leftovers in an airtight container refrigerated for up to 4 days.
To lighten dressing, replace half or all mayonnaise with Greek yogurt, adjusting seasoning as needed.

Keywords: deviled egg pasta salad, easy pasta salad, picnic salad, creamy pasta salad, summer salad, egg salad with pasta