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Creamy deviled egg filling creates the dressing that coats every bite of this very simple Deviled Egg Pasta Salad. Pasta and eggs are tossed with the dressing before being sprinkled with onion for a bit of spicy crunch in each bite.
This is the latest salad in the line up for summer. You can pretty much bet on the fact there will be a pasta salad in my refrigerator almost any given day once the weather warms up.
Pasta salads are the ultimate make-ahead meal and I probably eat some variation of pasta salad a few days a week for lunch.
Does your family love deviled eggs the way mine does? I’m not even kidding, it doesn’t matter how many deviled eggs I make, they eat them all.
This Deviled Egg Dip was inspired by my guys’ love of simple deviled eggs. They love it with crackers, vegetables, or chips. One of my boys loves it with pork rinds. (Not necessarily recommending that combination myself.)
This is why when I imagined a deviled egg pasta salad, I knew that the family would love it. And they definitely did.
Egg Recipes
It isn’t just deviled eggs though. My boys will happily eat eggs every single day. Omelets, breakfast enchiladas, scrambled egg skillets, breakfast grilled cheese sandwiches, in salads, over sweet potato and sausage hash for dinner.
I can’t think of a single time when my family hasn’t very happily eaten eggs for breakfast, lunch, or dinner.
Best Tip For Creamy Deviled Eggs
For perfectly smooth and creamy deviled eggs, place the hardboiled egg yolks in a metal strainer over a mixing bowl.
Use a wooden spoon to quickly press them through the strainer. (The eggs will be almost powdery.)
Scrape the strainer clean and stir in the dressing ingredients.
Deviled Egg Pasta Salad
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain in a colander and rinse until the pasta is cool.
- As the pasta is cooking, peel the eggs and separate the yolks from the whites. Chop the egg whites and set aside.
- Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl. Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
- Add the cool pasta to the dressing in the bowl and stir to coat the pasta. Add the red onion, green onions, and egg whites. Stir to combine. Garnish with additional green onions and paprika, if desired.
- Serve immediately or cover and refrigerate until ready to serve.
Deviled Egg Pasta Salad
Ingredients
- 6 hardboiled eggs
- 8 ounces ditalini, small penne, or elbow macaroni
- 3/4 cup mayonnaise
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon white vinegar, or fresh lemon juice
- 1 clove garlic, finely minced or crushed to paste
- 1/2 teaspoon kosher salt, adjust to taste
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoon red onion, finely chopped
- 2 tablespoons green onions
- 1/4 cup cooked and crumbled bacon (OPTIONAL)
Instructions
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain in a colander and rinse until the pasta is cool. As the pasta is cooking, peel the eggs and separate the yolks from the whites.
- Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl. Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
- Add the cool pasta to the dressing in the bowl and stir to coat the pasta. Add the red onion, green onions, and egg whites. Stir to combine. Garnish with additional green onions and paprika, if desired. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG I made this and it was delicious. Then I made it with potatoes instead of pasta. Amazing!
I’m so glad you love it!
Dodi…how did you do the potatoes? Thanks
I have made this on several occasions and it is always a crowd pleaser. Everyone I know loves it! Thank you so much!
I’m so happy to hear it, Lisa.
Can’t wait to make your deviled egg pasta
Yummy this was delicious 😋
Glad to hear it, Renee!
It really needs something, trying to save it…any tips? Pickle relish did not help, I may not serve it tomorrow. Hoping time to sit will help.
I need a little more information to know what you are trying to “save.” Too wet? Too dry? salty? not flavorful enough? Did you change or substitute any ingredients? I’m sorry to hear that the pasta salad isn’t a win for you, but without a little more info, it’s hard to offer any advice.
I have made this many time with great success! I am wondering what went wrong…I do make as written and it’s great! I wonder if the addition of the pickle relish threw the recipe out of balance.
I’m thinking a bit of celery salt and or celery will make it nice too.
This is close to the pasta salad I make. But instead of vinegar I use the juice from my favorite dill pickles.
I love using the pickle juice in recipes too. I’m sure it’s great in this salad.
Just made this and it’s perfect! Nice little twist on pasta salad (what combo could possibly be more delicious?) I recommend using an immersion blender for the yolks and sauce – makes quick work of it and you get a creamy, fluffy consistency.
I’m so glad you like it!
Can you add mustard to this recipe?
Sure thing. Just add it to taste.
Can I substitute equal amounts of plain Greek yogurt instead of mayonnaise? I can’t wait to make this!
That will work (assuming you’re a fan of yogurt flavor) however the salad will have a noticeably tangy flavor to the dressing.
Followed directions to the T came out a little dry. What can I add to add more moisture so I don’t break it’s flavor?
A bit more mayo should do the trick, Tracy.
Absolutely love it! My boys are very picky eaters and they loved it!!! I just didn’t add the red onion. Definitely recommend!
I’m so happy to hear it’s a hit, Kasey!
Forgot to put the 5 stars!
Made this for my husband to take to a pot luck. The guys loved it!
I’m so glad to hear it!
I was having some hope on this recipe but it didn’t work out. Too much Dijon mustard really threw this off. I will look for another recipe 😋. sorry Mary.
Sorry to hear it wasn’t a hit for you. You can certainly reduce the mustard to whatever amount you like best, or skip it entirely as there’s only a tablespoon or so in the whole recipe. Mustard is a traditional deviled egg ingredient, so that’s why it’s included here.
Wasn’t really sure about this but sure am happy I dint pass on it. It is so good. Easy to make. A great change from potato salad. ❤️😊
I’m so glad you enjoyed it!
made this with a few of my own tweaks, it turned out PERFECT! I added pickle juice instead of lemon or vinegar, added chunks of dill pickles, and also added celery. I also had to add a little extra mayo + pickle juice, after it sat in the fridge overnight to get it a bit creamier.
this will be a staple in our house now! amazing recipe!! 👏🏻
I’m so glad you like it!
I would like your recipe.
I hope you enjoy it as well!