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
karen marie says
Great idea! I love devilled eggs!
I sometimes make devilled egg salad on toast for breakfast. Turning devilled eggs into salad is A++!
If I were to serve it to company, I’d put it on thick slices of a big heirloom tomato. Mmmm.
Mary Younkin says
oooh! This would be delicious over thick tomato slices, Karen.
Rachel says
Great Recipe!
Mary Younkin says
I’m so glad that you like the salad, Rachel.
Gerrie says
5 stars. It was delicious 😋
Mary Younkin says
I’m thrilled that you like the salad, Gerrie.
Mary says
Your deviled egg pasta salad sounds yummy, I will be trying it.
Mary Younkin says
I hope that you love it, Mary!
Marsha says
What are the names of your cookbooks? I read cook books like a person reads a Novel!
Mary Younkin says
I’ve written three cookbooks, Marsha: The Weeknight Dinner Cookbook, The Weekday Lunches and Breakfasts Cookbook, and The Weeknight Dessert Cookbook. You can find links to all of them on the homepage of the website. Enjoy!
Marge Minello says
I collect vintage kitchen ware (well really almost anything vintage) but years ago I cam across a “potato masher” and since deviled eggs are a must for our family get togethers’ I used it one time for the yolks – BEST idea ever easy peasy and just the right texture!!!! So I’m passing it on to you –
Since I started using this some 30 years ago I have seen new ones. Just goggle Walmart they have them Harold Import Potato Ricer (which comes with two different sizes ricer plates) 17.49+
Mary Younkin says
Thanks for the tip, Marge!
theresa jandreau says
love your recipes
Mary Younkin says
I’m glad you do, Theresa.
Martha Buesinger says
How many people would this serve, as a side dish
Mary Younkin says
I would guess eight to ten servings, Martha.
TINA PINHO says
I made this Pasta Salad this week and me and my husband absolutely love it. It’s a definite keeper!
Thank you so much for this delicious Deviled Egg Pasta Salad!
Diane says
Yum! Added some small ham cubes the first time I made it and then crumbled some bacon tonight. The plates were licked clean both times! Thank you for sharing your recipe. It is a winner!
Mary Younkin says
Everything is better with bacon, Diane! Glad you are enjoying the recipe.
Rena says
Made it for July 4th and all I can say is “WOW”! Complete hit!
Mary Younkin says
Glad you liked it, Rena.
Pamela says
Hi happy to see your recipes,,,I brought up the recipe of your deviled egg pasta salad, it looks delicious, going to make it today! While seeing the recipe I saw a picture of what looks like fried potatoes, and maybe bacon PCs or maybe ham, along with green onions sprinkled on. Could not find that recipe it looks really interesting, could you tell me where I could find that one also?
Mary Younkin says
Here’s the recipe, Pamela: https://barefeetinthekitchen.com/crispy-cheese-bacon-potatoes-recipe/ Enjoy!
Linda Adamek says
I saw this and had to make it and I’m so happy I did. This is delicious!!
Mary Younkin says
I’m so glad that you like the salad, Linda.
Leslie Stanley says
Can’t wait to try your recipes
Mary Younkin says
I hope that you love them, Leslie.
Glenda Hicks says
Great recipes
Mary Younkin says
I’m glad that you’re enjoying the recipes, Glenda.
Robin says
Who doesn’t love deviled eggs! This salad was a smash hit in my home!
Mary Younkin says
I’m so glad that you enjoyed it, Robin!
Jeannie says
I’m going to try it today, I bought the ingredients yesterday, I love salads so this looks like a good salad…
Mary Younkin says
Let me know what you think of it, Jeannie.
Jannette Hans says
Thanks!! I love recipes like these!!
Mary Younkin says
I’m glad you like the salad, Jannette!
LG says
It taste really good but it’s kind of dry. Going to add more mayo and see if that helps.
Mary Younkin says
I’m glad you like the salad. Additional mayo will work nicely to make it a bit creamier!
Denise Bley says
Haven’t tried yet, but all ingredients are cooked. I always put dill relish in my deviled eggs. Would that work in this?
Mary Younkin says
You bet. I’ve added chopped pickles as well and it’s delicious that way too, Denise.