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
Helen says
Very good
Mary Younkin says
Thank you, Helen. I am glad you enjoyed it.
Millie says
My family loved this pasta salad! I added sliced black olives and it was just perfect. Will def make it again!!
Mary Younkin says
Olives make almost any salad better, don’t they? I’m thrilled that you enjoyed it!
Alyssa says
Made this. Freaking amazing. Made it twice in two weeks. The only thing I changed was I added a little more onion and a can of chopped black olives. The second time I made it I also used yellow mustard and Dijon. So good, so good.
Andrea says
Hi Alyssa
I as well wanted to try adding yellow mustard just wasn’t sure how much. How much did you use if you don’t mind me asking?
Jarrod says
Just made this morning. I wanted to try it out as written before making it for a Christmas party next week. I am really enjoying it as is, but I feel the need to add some dill to it. I may do that for the next batch, but no other changes I would recommend to it. I used the Ditalini and it is perfect for this dish imo.
Mary Younkin says
Thank you for the feedback. I love that you do a test run of a new dish before taking it somewhere. I am guilty of doing that as well.
Carly says
I doubled the dressing (kept the same amount of eggs), had to add more paprika and cayenne. Added celery and english cucumber. Let it sit in the fridge for at least an hour to let it all meld together. YUM!
Bert says
This is delicious!! I also doubled the dressing and added celery, slap yo mamma seasoning and prepared horseradish!! Definitely a keeper! Thank you for sharing!!
Mary Younkin says
I am delighted you enjoyed it, Bert.
Andrea says
Hi Mary
Thanks for the recipe I’m super anxious about trying it. What kind of mayonnaise did you use for this recipe?
Mary Younkin says
I have favorites, the list includes, Best Foods, Hellman’s, and Duke’s. Over the years, I have made it with all of those depending on what I have on hand, Andrea.
Mary says
My family & I love this pasta dish! I make it as written, when I take it to the beach everyone loves it! Making it again right now, so easy and goes great w/anything on the grill! Thanks for sharing this recipe!
Mary Younkin says
You are quite welcome, Mary!