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.

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

4.87 from 44 votes
Summer pasta salad with a deviled egg dressing is a simple side dish for any occasion.
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Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
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. 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.5 stars