If you love a classic deviled egg and crave a creamy pasta salad, you’re in for a treat with this Deviled Egg Pasta Salad! It’s everything you adore about deviled eggs—rich yolks, tangy dressing, a pop of paprika—tossed with tender pasta and crisp veggies. Perfect for potlucks, picnics, or an easy lunch, this salad brings a nostalgic flavor with a fun and satisfying twist. Every bite is a celebration of comfort food made simple.
Ingredients You’ll Need
Let’s talk about the building blocks of this irresistible Deviled Egg Pasta Salad. Each ingredient is there for a reason: to add creaminess, color, crunch, or that tangy spark we all love in a deviled egg. Gather these basics and you’re well on your way to salad bliss!
- Pasta (8 oz rotini or elbow): The perfect base, with nooks and crannies to catch all that luscious dressing.
- Hard-boiled eggs (6, chopped): The star of the show, adding protein and a classic deviled egg flavor.
- Mayonnaise (1/2 cup): Brings the luscious, creamy texture that binds everything together.
- Dijon mustard (2 teaspoons): Adds that gentle bite and complexity to balance the richness.
- Apple cider vinegar (1 teaspoon): A splash of brightness to lift the flavors and cut through the creaminess.
- Paprika (1/2 teaspoon): For a hint of smokiness and that iconic deviled egg color.
- Salt (1/4 teaspoon): Brings all the flavors forward—don’t skip it!
- Black pepper (1/4 teaspoon): Adds a subtle warmth and depth.
- Celery (1/4 cup, chopped): A refreshing crunch that makes each bite pop.
- Red onion (1/4 cup, chopped): For a bit of sharpness and vibrant color.
- Fresh parsley (2 tablespoons, chopped): Lends a fresh, herbaceous note and a splash of green.
- Optional paprika or chopped chives for garnish: Sprinkle over the top for extra color and flavor before serving.
How to Make Deviled Egg Pasta Salad
Step 1: Cook the Pasta
Start by bringing a large pot of water to a rolling boil, then add your rotini or elbow pasta. Cook according to the package instructions until al dente, which usually takes about 8-10 minutes. You want the pasta tender but with a little bite, so it holds up well in the salad. Once cooked, drain and rinse the pasta under cold water. This stops the cooking and ensures your salad is perfectly chilled and not mushy.
Step 2: Prepare the Creamy Deviled Egg Dressing
In a large mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper. This mixture is the heart of the Deviled Egg Pasta Salad—it captures all the tangy, creamy flavor you expect from deviled eggs, but in a scoopable, sharable form. Give it a good mix until the eggs are nicely coated and the dressing is smooth.
Step 3: Add Pasta and Veggies
Now, add your cooled pasta into the bowl with the deviled egg mixture. Toss in the chopped celery, red onion, and fresh parsley. Gently fold everything together until each piece of pasta is cloaked in that luscious dressing and the veggies are evenly distributed. The crunch of the celery and the bite of the onion make every forkful interesting and delicious.
Step 4: Chill and Garnish
Transfer the salad to the refrigerator and let it chill for at least one hour. This is where the magic happens—the flavors meld together and the salad becomes creamy and cohesive. Just before serving, give it a quick taste and adjust the seasoning if needed. Sprinkle some extra paprika or chopped chives over the top for a pop of color and flavor.
How to Serve Deviled Egg Pasta Salad
Garnishes
For that irresistible finishing touch, I love to dust the top with a little extra paprika or scatter over some freshly chopped chives. Not only does it make the Deviled Egg Pasta Salad look inviting, but the garnishes also add another layer of flavor that’s both classic and fresh.
Side Dishes
This salad pairs beautifully with classic picnic fare—think grilled chicken, burgers, or barbecued ribs. For a lighter meal, serve it alongside fresh fruit, a crisp green salad, or even a simple soup. It’s so versatile, you’ll find yourself reaching for this recipe all year round!
Creative Ways to Present
If you’re feeling playful, serve the Deviled Egg Pasta Salad in individual ramekins or lettuce cups for a party-ready presentation. It also makes a fun filling for halved bell peppers or hollowed-out tomatoes. For potlucks, pile it high in a big serving bowl and let everyone help themselves.
Make Ahead and Storage
Storing Leftovers
Store any leftover Deviled Egg Pasta Salad in an airtight container in the refrigerator. It keeps well for up to three days, and actually tastes even better after the flavors have had time to mingle. Give it a stir before serving to refresh the texture.
Freezing
Freezing isn’t recommended for this salad. The creamy dressing and eggs don’t hold up well to freezing and thawing, as the texture can become watery and uneven. It’s best enjoyed fresh from the fridge.
Reheating
This salad is meant to be enjoyed chilled, so there’s no need to reheat. If you’d like, you can let it sit at room temperature for 10-15 minutes before serving to take the chill off, but avoid microwaving, as it can alter the creamy consistency.
FAQs
Can I make Deviled Egg Pasta Salad ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to develop even more. Just keep it covered in the fridge and give it a good stir before serving.
What type Salad, Side Dish
Short, sturdy shapes like rotini or elbow macaroni are ideal because they hold onto the dressing and mix easily with the eggs and veggies. Avoid long noodles, which don’t combine as well.
How can I lighten up the salad?
For a lighter version, try substituting half of the mayonnaise with plain Greek yogurt. You’ll still get all the creaminess, but with fewer calories and a little extra tang.
Can I add other ingredients to customize the salad?
Definitely! Feel free to stir in diced pickles, a splash of pickle juice, or even some shredded cheddar cheese for added flavor. Chopped bell peppers or a handful of peas can also add color and crunch.
Is this Deviled Egg Pasta Salad vegetarian?
Yes, this recipe is vegetarian as written. It does contain eggs and dairy-based mayonnaise, so be mindful of dietary restrictions if you’re serving a crowd.
Final Thoughts
This Deviled Egg Pasta Salad is comfort food with a twist—easy to whip up, endlessly customizable, and always a hit at gatherings. If you’re looking to wow your friends or just treat yourself to something special, give this recipe a try. I promise, it’ll quickly become a favorite in your kitchen too!
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Deviled Egg Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Description
Deviled Egg Pasta Salad is a creamy, tangy, and satisfying dish that combines perfectly cooked rotini pasta with chopped hard-boiled eggs, mayonnaise, Dijon mustard, and fresh vegetables. It’s a delightful twist on classic deviled eggs turned into a refreshing pasta salad, ideal for potlucks, picnics, or easy make-ahead lunches.
Ingredients
Pasta
- 8 oz rotini or elbow pasta
Egg Mixture
- 6 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Herbs
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh parsley
Optional Garnish
- paprika or chopped chives
Instructions
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain the pasta and rinse under cold water to stop cooking and cool it down.
- Prepare Egg Mixture: In a large mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper. Stir well to create a creamy deviled egg dressing.
- Combine Ingredients: Add the cooled pasta, chopped celery, chopped red onion, and fresh parsley to the bowl. Mix all ingredients thoroughly until evenly coated.
- Season and Chill: Taste the salad and adjust seasoning if needed with additional salt, pepper, or paprika. Cover the salad and chill it in the refrigerator for at least 1 hour to let the flavors meld.
- Serve and Garnish: Before serving, garnish with extra paprika or chopped chives if desired for added color and flavor.
Notes
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- Add diced pickles or a splash of pickle juice for an extra tangy flavor.
- This salad is perfect for potlucks, picnics, or as a make-ahead lunch option.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 135mg
