Deviled Egg Pasta Salad

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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.

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Deviled Egg Pasta Salad

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.

Pasta and Deviled Egg Salad

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.

Summer Pasta Salad with a Deviled Egg Dressing

Deviled Egg Pasta Salad

  1. 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.
  2. As the pasta is cooking, peel the eggs and separate the yolks from the whites. Chop the egg whites and set aside.
  3. 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.
  4. 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.
  5. Serve immediately or cover and refrigerate until ready to serve.

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Summer Pasta Salad with a Deviled Egg Dressing

Deviled Egg Pasta Salad

4.81 from 68 votes
Summer pasta salad with a deviled egg dressing is a simple side dish for any occasion.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings

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

COOK'S NOTE: For perfectly smooth and creamy deviled eggs, place the yolks in a metal strainer. Use a wooden spoon to quickly press them through the strainer. They will be almost powdery. Scrape the strainer clean and stir in the fillings of your choice!

Nutrition

Calories: 310kcal · Carbohydrates: 22g · Protein: 9g · Fat: 20g · Saturated Fat: 4g · Cholesterol: 149mg · Sodium: 214mg · Potassium: 110mg · Fiber: 1g · Sugar: 2g · Vitamin A: 280IU · Vitamin C: 1mg · Calcium: 28mg · Iron: 1mg
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Deviled Egg Pasta Salad

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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!5 stars

  2. Carol Wannamaker says

    I’m in Canada and our pasta comes in metric quantity would you know what the 8oz. equivalent is

  3. 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.5 stars

    • 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.

  4. Joanne says

    This was missing something from my deviled eggs taste so I added sweet relish and it was wonderful!5 stars

    • 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!

  5. 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 recipe5 stars

  6. 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.4 stars

  7. 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 🙂5 stars

  8. 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!5 stars

  9. Jasmine says

    Great base for a recipe but it is very under seasoned. I’ve made it twice now, doubling the batch and adding 2x/3x the seasoning. The second time adding about 1/4th cup of pasta water otherwise the pasta will absorb the liquid and be dry. I also threw in Cajun seasoning because it was missing that little something.4 stars

  10. Sue says

    If I was to use salad cream in stead off mayo (I don’t like mayo) what other ingredients would I need to add/leave out please.