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
- ¼ 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
Erica says
I make my deviled eggs with miracle whip, has anyone made it with miracle instead of mayo?
Mary Younkin says
If Miracle Whip is your preference, it will work fine, Erica.
Melissa says
My mom only made deviled eggs with miracle whip and grey poupon mustard… it’s the only way our family likes them!!
Allene Dopson says
I’ve always used Miracle Whip for deviled egg, macaroni and potato salads. Added mustard to the Miracle Whip. My stuff was always a hit.
Karrn says
Yes, it tastes better!!
Susan says
Very good! I liked the hint of pushing the egg yolks through a strainer. I didn’t use the smoked paprika this time because I wanted a milder flavor but will definitely try it when I’m serving it with chicken. I had halved the recipe because I thought it would be too much but my husband and I ate the whole half recipe at one dinner! This is a winner!
Mary Younkin says
I’m glad it was a winner for you, Susan!
Carol Wannamaker says
Can this be made the day before
Mary Younkin says
Hi, Carol. You should be able to make the pasta salad the day before without any issues, as long as it stays refrigerated. Enjoy!
Jamie Beaverson says
I have made this a few times. The recipe is delicious.
Mary Younkin says
I’m so glad you’ve been enjoying the pasta salad, Jamie!
Carol Wannamaker says
I’m in Canada and our pasta comes in metric quantity would you know what the 8oz. equivalent is
Mary Younkin says
You’ll use about half of the 410g box of pasta, Carol.
Tracy says
This salad was good. We like spicy so I used wasabi horseradish to spice it up and as someone suggested I added sweet pickle relish. It would be great as a side salad but if serving as a cold salad entree I think it needs something. Next time I will try adding bacon. Overall my family enjoyed it.
Mary Younkin says
Adding horseradish and relish sounds like a delicious spin on the recipe, Tracy. I’m glad to hear that you enjoyed the pasta salad. I hope you love the next batch, with bacon! Happy cooking.
Joanne says
This was missing something from my deviled eggs taste so I added sweet relish and it was wonderful!
Mary Younkin says
I’m so glad you loved the pasta salad, Joanne! Sweet relish is a popular addition to the recipe; I’m glad you found it to your liking. Enjoy, and happy cooking!
Dorie Koch says
I am so glad I did not use Miracle Whip…it changes the entire taste profile and its not anywhere near as good. This was such a great find……I will be using this recipes many times……my family loves it……I like the wasabi mayo suggestion. Thanks for sharing a great tasting and satisfying recipe
Mary Younkin says
I’m happy to hear the salad was a hit, Dorie!
Shelly says
It is a very good salad! I ended up using half miracle whip and half Mayo. Next time definetally adding celery!! Thank you.
Mary Younkin says
Glad to hear that the pasta salad was a hit, Shelly.
Elvira Agra says
Yummy!I’m gonna try it asap! Thanks!
Mary Younkin says
I hope you love the pasta salad, Elvira.
Cherie Newton says
Great pasta salad! I added celery and two fresh jalapeños along with bacon! Delish!
Mary Younkin says
I’m glad you loved the pasta salad, Cherie.
Stella F. says
I first made this 2 years ago for a weekend of Nascar. Everyone loved it ! I’m about to leave tomorrow for another year of the race & will for sure make a nice large amount to share with everyone again ! Thanks for the great recipe Mary 🙂
Mary Younkin says
You are welcome, Stella! I hope everyone loves the pasta salad.
Skamom18 says
Loved this! I used pickle juice instead of vinegar and added pickles. Made it Friday and Sunday because we loved it so much!
Mary Younkin says
Adding pickles sounds delicious. I’m glad to hear that the pasta salad was a hit with everyone.