There is something irresistibly comforting about a creamy deviled egg pasta salad. Whether it is the tang of the mustard, the smooth richness of mayonnaise, or the soft bite of pasta, this dish hits all the right notes. If you have ever craved a simple deviled egg pasta salad recipe that blends everyday ingredients into something crowd-pleasing, you are in the right place.
This recipe is perfect for those moments when you need a quick dish for a summer gathering or a satisfying lunch that holds up well in the fridge. It is the best deviled egg pasta salad recipe for busy families, meal preppers, and anyone who loves classic flavors with a creamy twist. You will love how easily this comes together with ingredients you probably have on hand.
Expect a smooth, flavorful dressing that wraps every piece of pasta and egg in tangy, savory goodness. And if you want to explore more summer favorites, you might also like Cobb Pasta Salad or the refreshing Creamy Italian Pasta Salad.
Ready to find out how this creamy deviled egg pasta salad recipe becomes your go-to summer side? Let us dive in.
Table of Contents
Deviled Egg Pasta Salad Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serving Size: 8 servings
Calories per Serving: 310 kcal
Recipe Type: Salad, Pasta, Summer Dish
Ingredients:
- 6 hardboiled eggs
- 8 ounces of ditalini, elbow macaroni, or small penne
- ¾ cup mayonnaise
- 1 ½ tablespoons dijon mustard
- 1 teaspoon white vinegar or fresh lemon juice
- 1 clove garlic, finely minced or crushed
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoons red onion, finely chopped
- 2 tablespoons green onions, sliced
Optional Add-ins:
- ¼ cup chopped pickles for a deviled egg pasta salad with pickles twist
- Fresh herbs like parsley or dill for garnish
Instructions:
- Cook the pasta according to package directions with a generous pinch of salt in the water. Drain and rinse under cool water until completely chilled.
- While the pasta cooks, peel the hardboiled eggs. Separate the yolks and whites.
- Press the yolks through a fine strainer into a large bowl until powdery. This ensures a creamy deviled egg pasta salad texture.
- Add mayonnaise, mustard, vinegar, garlic, salt, paprika, and cayenne pepper. Whisk until smooth.
- Chop the egg whites and add them to the bowl along with the cooled pasta, red onion, and green onions. Stir gently to combine.
- Taste and adjust seasoning if needed. Garnish with a sprinkle of paprika and green onions before serving.
Tips:
- For an even creamier dressing, let the salad rest in the fridge for at least 30 minutes before serving.
- If you enjoy pasta salads, check out this vibrant Bow Tie Pasta Salad or the family-favorite One Pot Casarecce Pasta.
Simple Deviled Egg Pasta Salad Recipe Ingredients (With Substitutions)
A deviled egg pasta salad shines when the ingredients are simple and fresh. Here is what you need for this creamy classic, along with a few easy swaps if you want to make it your own.
- Hardboiled Eggs – The heart of this dish. Use fresh eggs and cook them just until firm.
- Pasta – Ditalini, elbow macaroni, or small penne work well. If you want a different vibe, try Summer Tagliolini Pasta for a lighter feel.
- Mayonnaise – This is what makes it a creamy deviled egg pasta salad recipe. Use your favorite brand. If you prefer a lighter option, Greek yogurt can replace half of the mayo.
- Dijon Mustard – Adds a tangy kick. You can swap it for yellow mustard for a milder taste.
- White Vinegar or Lemon Juice – Brightens the dressing.
- Garlic – Fresh and finely minced for a burst of flavor.
- Kosher Salt, Smoked Paprika, Cayenne Pepper – The seasoning trio that brings depth.
- Red Onion & Green Onions – Adds crunch and a mild bite.
Substitution Ideas:
- For a deviled egg pasta salad with pickles, add ¼ cup chopped dill pickles or sweet pickles.
- Use a gluten-free pasta to suit dietary preferences.
- Add fresh herbs like dill or chives if you want an herby twist.
This recipe also works well as part of a pasta salad spread. If you love creamy dishes, try the Cheesecake Factory Tomato Basil Pasta or the Rasta Pasta for a spicy kick.
How to Make the Best Deviled Egg Pasta Salad Recipe (Step-by-Step)
Making this cold pasta salad with egg and mayo is easier than you might think. Follow these simple steps to get a creamy, flavorful dish every time.
- Cook the Pasta
Start by bringing a large pot of water to a boil. Add a generous pinch of salt, then cook your pasta according to the package instructions until just tender. Drain it well and rinse under cold water until completely cool. This helps the pasta stay firm and prevents clumping. - Prepare the Eggs
While the pasta is cooking, peel the hardboiled eggs. Carefully separate the yolks from the whites. Chop the egg whites into small pieces and set them aside. Press the yolks through a fine metal strainer into a large mixing bowl. This creates a smooth, powdery texture that blends perfectly into the dressing. - Make the Dressing
To the yolks in your bowl, add the mayonnaise, dijon mustard, vinegar, garlic, kosher salt, smoked paprika, and cayenne pepper. Whisk everything together until creamy and smooth. This is your signature creamy deviled egg pasta salad recipe base. - Combine and Toss
Add the cooled pasta, chopped egg whites, red onion, and green onions into the bowl with the dressing. Stir gently to coat everything evenly. - Chill and Serve
If you have time, refrigerate the salad for at least 30 minutes before serving. This lets the flavors meld together beautifully.
Pro Tip for Extra Creaminess:
For an ultra-creamy deviled egg pasta salad, double the amount of dressing and let it sit overnight in the fridge.
Looking for other pasta dishes that are perfect for gatherings? Check out this Roast Tomato Pasta Sauce or a cozy Baked Rigatoni.
Pro Tips & Serving Ideas for Creamy Deviled Egg Pasta Salad
A deviled egg pasta salad recipe with mayonnaise can be simple, but a few thoughtful touches make it stand out. Whether you are serving this at a picnic, family dinner, or casual lunch, these tips will help you get the best results every time.
How to Make It Extra Creamy
- Press the egg yolks through a fine strainer before mixing them into the dressing. This keeps the sauce smooth and lump-free.
- Mix the dressing separately before adding it to the pasta and eggs. This allows the flavors to blend fully.
- Letting the salad chill for at least 30 minutes helps the flavors deepen and the pasta absorb the dressing.
Serving Suggestions
- Serve this cold pasta salad with egg as a side dish for grilled chicken, fish, or hearty vegetable dishes.
- Pack it in lunchboxes for an easy, filling meal.
- For a fresh twist, serve it over a bed of lettuce or mixed greens.
- Pair it with other summer favorites like the 3-Ingredient One Pot Pasta for a simple, satisfying spread.
Quick Tip:
If you are making this for a gathering, double the batch. It tends to disappear quickly at potlucks and BBQs.
Substitutions and Variations for Your Deviled Egg Pasta Salad
This pasta salad with egg and mayo is incredibly flexible, which makes it a favorite for both casual meals and special occasions. Here are a few creative ways you can tweak the recipe without losing its classic appeal.
Flavorful Add-ins and Variations
- Deviled Egg Pasta Salad with Pickles — Add ¼ cup of finely chopped dill pickles for a tangy crunch. Sweet pickles work if you prefer a hint of sweetness.
- Herb-Lover’s Twist — Toss in fresh chopped dill, parsley, or chives for an herbal boost.
- Spicy Kick — A pinch of chili flakes or an extra dash of cayenne pepper can add a gentle heat.
Ingredient Swaps
- Pasta Options — Switch to gluten-free pasta if needed or try whole wheat pasta for extra fiber. If you want something special, the Polish Strawberry Pasta makes a sweet-savory combo when served alongside.
- Mayo Alternatives — Use part Greek yogurt for a lighter version. This keeps it creamy while reducing fat.
Related Dish Idea
If you enjoy creamy salads, a classic deviled egg potato salad can be made by swapping the pasta for cooked diced potatoes. The same dressing works beautifully.
Frequently Asked Questions About Deviled Egg Pasta Salad
How long can I store deviled egg pasta salad in the fridge?
This salad keeps well in an airtight container for up to three days. The flavors often deepen as it sits, making it perfect for meal prepping. If the dressing thickens, a splash of water or a bit of extra mayonnaise can loosen it up before serving.
Can I make this pasta salad with egg and mayo ahead of time?
Yes, it actually tastes better when made a few hours in advance. Just give it a good stir before serving. You may want to add a little extra dressing if the pasta absorbs too much moisture.
Is it possible to make this without mayonnaise?
You can replace part or all of the mayonnaise with plain Greek yogurt or a creamy avocado-based dressing. This will change the flavor slightly but keeps it smooth and creamy.
Can I freeze deviled egg pasta salad?
Freezing is not recommended. The texture of the mayonnaise and eggs will change after thawing, resulting in a watery and separated dressing.
For more pasta dishes you can make ahead, try this colorful Bow Tie Pasta Salad or a hearty Chicken Bacon Ranch Pasta — both are perfect for gatherings and meal prep.
Nutrition Information and Health Tips for Deviled Egg Pasta Salad
A creamy deviled egg pasta salad recipe with mayonnaise can be a satisfying dish that also fits into a balanced meal plan when served in the right portions. Here is a breakdown of the key nutrition facts per serving, based on the original recipe:
- Calories: 310 kcal
- Carbohydrates: 22g
- Protein: 9g
- Fat: 20g
- Saturated Fat: 4g
- Cholesterol: 149mg
- Sodium: 214mg
- Potassium: 110mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 280 IU
- Vitamin C: 1mg
- Calcium: 28mg
- Iron: 1mg
Health-Conscious Tips
- Use whole wheat or chickpea pasta to boost fiber and protein.
- Replace half of the mayonnaise with Greek yogurt for a lighter, protein-rich option.
- Add plenty of fresh herbs and vegetables to increase vitamins and minerals.
- Serve alongside a light salad or grilled vegetables for a balanced meal.
This recipe fits well into a variety of eating styles. If you are exploring lighter pasta options, you might enjoy the One Pot Casarecce Pasta or the veggie-packed Cobb Pasta Salad.
Why This Deviled Egg Pasta Salad Deserves a Spot at Your Table
Deviled egg pasta salad is more than just a side dish. It brings together the creamy comfort of classic deviled eggs with the hearty satisfaction of a chilled pasta salad. Whether you are prepping for a summer barbecue, packing lunch for the week, or simply craving something familiar and filling, this recipe delivers every time.
With simple ingredients, easy steps, and a flavor that only gets better with time, it is the kind of dish you will find yourself making on repeat. Plus, with endless variations and pairing possibilities, it fits into almost any meal plan.
If this recipe made its way into your kitchen, I would love to hear about it. Feel free to share your twist in the comments or check out other crowd-pleasing dishes like the 3-Ingredient One Pot Pasta or the ever-popular Creamy Italian Pasta Salad.
Now, all that is left to do is grab a fork and enjoy.
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PrintDeviled Egg Pasta Salad Recipe (Your Easy Summer Favorite)
This creamy deviled egg pasta salad is the perfect combination of tangy, savory flavors. Ready in under 30 minutes, it is the ultimate summer favorite.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 8 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
- 6 hardboiled eggs
- 8 ounces ditalini or small pasta
- ¾ cup mayonnaise
- 1½ tablespoons dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoons finely chopped red onion
- 2 tablespoons sliced green onions
Instructions
- 1. Cook pasta in salted water, drain, and cool completely.
- 2. Peel eggs and separate yolks from whites.
- 3. Mash yolks through a fine strainer into a bowl.
- 4. Add mayonnaise, mustard, vinegar, garlic, salt, paprika, and cayenne. Whisk until creamy.
- 5. Chop egg whites and mix with cooled pasta, red onion, and green onions in the dressing.
- 6. Chill for 30 minutes before serving for best flavor.
Notes
- Add chopped dill pickles for extra tang.
- Use whole grain pasta or gluten-free pasta if preferred.
- Store leftovers in the fridge for up to three days.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 214mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 149mg
Nutrition Disclaimer: The nutrition information provided in the Recipe card is an estimate only.For the most accurate results, please calculate the values yourself using your preferred nutrition calculator.
