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Jump to RecipeThis deviled egg pasta salad takes everything you love about classic deviled eggs and turns it into a creamy, crowd pleasing pasta salad. Small pasta shells and plenty of chopped hard boiled eggs are folded into a tangy dressing made with mayonnaise, Dijon mustard, a splash of pickle juice and a little garlic powder, then finished with crunchy pickles, red onion, green onions and a generous dusting of smoky paprika. It tastes just like the favorite party appetizer, but it is easier to make and feeds a crowd.
It is perfect for picnics, potlucks, Easter lunch and summer barbecues, and it is a great way to use up leftover eggs. For more creamy classics, try my creamy macaroni salad or an old fashioned creamy potato salad.
Why You Will Love Deviled Egg Pasta Salad
- Tastes like deviled eggs. Tangy, creamy and savory, with that iconic paprika finish.
- Easier than deviled eggs. No piping, no fiddly egg halves, just chop and stir.
- High protein. Eight eggs give this salad plenty of protein.
- Make ahead friendly. The flavors get even better after chilling.
- Crowd pleaser. Kids and adults both go back for seconds.
Ingredients You Will Need
Here is everything that goes into this creamy egg pasta salad. Exact amounts are in the recipe card below.
- Small pasta: small shells, elbows or ditalini work best because they catch the dressing and bits of egg.
- Hard boiled eggs: chopped, with a couple of yolks mashed into the dressing for that true deviled egg flavor.
- Mayonnaise: the creamy base that ties it all together.
- Dijon mustard: brings the tangy deviled egg kick. Yellow mustard also works.
- Pickle juice: adds a briny, tangy depth to the dressing.
- Chopped dill pickles: for crunch and a pop of flavor. Sweet relish is a good swap.
- Red onion: finely diced for sharp, crisp flavor.
- Garlic powder: boosts the savory notes.
- Smoked or sweet paprika: adds warmth and the classic deviled egg look.
- Green onions or chives: fresh color and a mild onion bite.
- Salt and black pepper.
How to Make Deviled Egg Pasta Salad
1. Hard boil the eggs
Place the eggs in a pot, cover with cold water and bring to a boil. Turn off the heat, cover and let them sit for 11 minutes, then move them to an ice bath for 5 minutes. An egg cooker makes this completely hands off and gives you easy to peel eggs every time. Peel the eggs once they are cool.
2. Cook the pasta
Cook the pasta in a large pasta pot of salted water until just tender, about 1 minute longer than al dente, since pasta firms up as it chills. Drain it in a colander, rinse under cold water and drain well.
3. Make the deviled egg dressing
Take 2 of the peeled eggs and scoop out the yolks. In a large glass mixing bowl, mash the yolks with a fork until smooth, then whisk in the mayonnaise, Dijon, pickle juice, garlic powder, paprika, salt and pepper. This is the secret to that authentic deviled egg flavor.
4. Chop the eggs and vegetables
Chop the remaining eggs and egg whites. An egg slicer does this in seconds: slice once lengthwise, then turn the egg and slice again for perfect cubes. Finely dice the pickles and red onion, and slice the green onions. A vegetable chopper makes the small dice quick.
5. Combine and chill
Add the cooled pasta, chopped eggs, pickles and red onion to the dressing and fold gently until everything is coated. Cover and refrigerate for at least 1 hour. Before serving, stir, add a splash more pickle juice or mayo if needed, then top with green onions and an extra sprinkle of paprika.
Tips for the Best Deviled Egg Pasta Salad
- Mash some yolks into the dressing. It makes the dressing extra rich and truly deviled egg flavored.
- Cook the pasta a little past al dente. It stays tender after chilling.
- Use pickle juice. It adds tang without watering down the dressing.
- Fold gently. Eggs are delicate, so fold rather than stir hard.
- Save some paprika for the top. It adds color and makes the salad look like a platter of deviled eggs.
How to Make Perfect Hard Boiled Eggs
Great egg salads start with perfectly cooked eggs. The best method is to start the eggs in cold water, bring it to a full boil, then turn off the heat and cover the pot. After 11 minutes, the yolks are fully set, bright yellow and creamy, without the gray green ring that comes from overcooking. Moving the eggs straight into ice water stops the cooking and makes them easier to peel. Slightly older eggs, about a week old, peel more easily than very fresh ones. To peel, gently crack the egg all over, roll it on the counter and start peeling from the wide end, where the air pocket is.
Why This Recipe Tastes Like Deviled Eggs
Deviled eggs have a very specific flavor: creamy yolk, tangy mustard, a little acid and a warm pinch of paprika. This pasta salad recreates each part. Mashed yolks give the dressing its rich, velvety texture. Dijon mustard brings the classic tang, and pickle juice adds the acidity that many family recipes get from vinegar or relish. Garlic powder deepens the savory flavor, and paprika on top gives the familiar look and a gentle smoky note. The result is a salad that tastes like you took a tray of deviled eggs and tossed them with pasta, in the best way.
A Great Way to Use Leftover Easter Eggs
If you dyed a big batch of eggs for Easter, this salad is one of the best ways to use them. Colored eggs are perfectly safe to eat as long as they were kept refrigerated and were not left out at room temperature for more than two hours. Peel them, check that no dye has seeped through cracks into the whites, and use them just like freshly boiled eggs. The paprika and green onions make the salad look bright and festive, so it fits right in on a spring holiday table next to ham, rolls and roasted vegetables. It is also a smart way to use up any eggs left over from a week of meal prep, since hard boiled eggs keep in the fridge for up to a week in their shells.
Easy Variations
- Bacon deviled egg pasta salad: fold in crispy crumbled bacon.
- Spicy: add a dash of hot sauce or cayenne to the dressing.
- Sweet style: use sweet pickle relish instead of dill pickles.
- Lighter: swap half the mayo for plain Greek yogurt.
- Add veggies: stir in diced celery, peas or red bell pepper.
- Herb lovers: add fresh dill, which pairs beautifully with eggs and pickles.
What to Serve It With
This salad is a natural at cookouts, next to burgers, hot dogs, grilled chicken or ribs. It is lovely with my honey BBQ chicken bites or grilled Hawaiian BBQ chicken. For a picnic spread, serve it with a seafood salad like my easy crab salad and a fresh fruit platter. It also makes a great Easter side dish with baked ham.
Make Ahead and Storage
- Make ahead: prepare it up to 1 day ahead. Keep a little extra dressing to refresh it before serving.
- Fridge: store in an airtight container or glass containers for up to 3 days.
- Refresh: stir in a spoonful of mayo and a splash of pickle juice if it looks dry.
- Freezer: not recommended. Eggs and mayo do not freeze well.
- Food safety: keep it cold and do not leave it out more than 2 hours, or 1 hour in hot weather.
Serving It at Parties
This pasta salad is a party favorite because it is easy to make in large batches. It serves 8 as a side and doubles easily. Serve it in a large bowl set over ice if it will be outside, and sprinkle on the paprika and green onions right before guests arrive so it looks fresh. For a fun presentation, top the salad with a few halved deviled eggs so everyone knows exactly what they are getting.
Is It Healthy?
Eggs are an excellent source of protein, vitamin B12, choline and vitamin D. This salad is rich and comforting, but you can easily lighten it by using half Greek yogurt, adding more crunchy vegetables and using whole wheat or protein pasta. Each serving has about 340 calories and 12 grams of protein.
Common Mistakes to Avoid
- Overcooking the eggs. It gives the yolks a chalky texture and gray ring.
- Adding warm pasta. It melts the mayo and makes the salad greasy.
- Not enough seasoning. Eggs and pasta both need salt, so taste before serving.
- Stirring too hard. Fold gently to keep the egg pieces intact.
Frequently Asked Questions
What pasta is best for deviled egg pasta salad?
Small shells, elbows and ditalini are best because they hold the creamy dressing and small bits of egg.
Can I make deviled egg pasta salad the day before?
Yes. It tastes even better after chilling overnight. Stir in a little extra dressing before serving.
How long does it last in the fridge?
It keeps for up to 3 days in an airtight container.
Can I use relish instead of pickles?
Yes. Sweet or dill relish both work. Use a little of the relish juice in place of the pickle juice.
Can I make it without mayonnaise?
Yes. Use plain Greek yogurt or sour cream, and add a little extra mustard and pickle juice for tang.
How many eggs do I need?
This recipe uses 8 large eggs, 2 of which are used for their yolks in the dressing.
A Fun Twist on a Classic
This deviled egg pasta salad is creamy, tangy and full of the flavors everyone loves. It is easy enough for a weeknight and special enough for a holiday table. If you make it, leave a star rating and a comment below, and save it to your Pinterest picnic recipes board for your next gathering.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Protein | 12 g |
| Carbohydrates | 32 g |
| Fat | 18 g |
| Saturated Fat | 3 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 560 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Deviled Egg Pasta Salad
Ingredients
Method
- Cover the eggs with cold water, bring to a boil, turn off the heat and cover for 11 minutes. Chill in ice water for 5 minutes and peel.
- Cook the pasta in salted boiling water until just past al dente. Drain, rinse with cold water and drain well.
- Scoop the yolks from 2 eggs into a large bowl and mash until smooth. Whisk in the mayonnaise, Dijon, pickle juice, garlic powder, paprika, salt and pepper.
- Chop the remaining eggs and the 2 egg whites.
- Fold the pasta, chopped eggs, pickles and red onion into the dressing.
- Cover and chill at least 1 hour. Top with green onions and extra paprika before serving.
