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
Dodi says
OMG I made this and it was delicious. Then I made it with potatoes instead of pasta. Amazing!
Mary Younkin says
I’m so glad you love it!
Joyce says
Dodi…how did you do the potatoes? Thanks
Lisa says
I have made this on several occasions and it is always a crowd pleaser. Everyone I know loves it! Thank you so much!
Mary Younkin says
I’m so happy to hear it, Lisa.
Cheryl says
Can’t wait to make your deviled egg pasta
Renee V says
Yummy this was delicious 😋
Mary Younkin says
Glad to hear it, Renee!
Teresa L Bromm says
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.
Mary Younkin says
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.
Rick long says
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.
Jess says
I’m thinking a bit of celery salt and or celery will make it nice too.
Sue Z says
This is close to the pasta salad I make. But instead of vinegar I use the juice from my favorite dill pickles.
Mary Younkin says
I love using the pickle juice in recipes too. I’m sure it’s great in this salad.
Mariah says
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.
Mary Younkin says
I’m so glad you like it!
Dan sheehan says
Can you add mustard to this recipe?
Mary Younkin says
Sure thing. Just add it to taste.