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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.
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
- 1/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe! Only thing I did different was add diced dill pickles
It’s really great with pickles too, isn’t it? I’m glad you like the salad, Danny!
Great recipe. I didn’t have bacon or red onion, but green onion with celery worked well. Otherwise followed the recipe as written.. Great recipe for summer. I will be making this often, thank you! 😊
I’m glad you like it, Taryn!
This is really good. I added some dill weed because I ad d chopped dill pickles in my deviled eggs. Good with or without. Will definitely make again.
I bet it was delicious, Jeannie!
Could you use miracle whip instead of Mayo? If so, would I still the other ingredients? Thanks!
I’ve never tried this with Miracle Whip, Angie.
Absolutely wonderful. Both my hubby and dog loved it after getting leftovers from me.
Only wish for nutritional value for us diabetic and for us watching our weight.
Again amazing dish so easy to make. Thanks
I’m so glad you enjoyed it, Pauline!
This looks delicious! What is the portion size? I need to make 25 6-8 ounce servings. Thank you.
I don’t measure the servings that way, Christine. I’m guessing you need to at least triple the recipe.
I love this recipe. Game changer for traditional pasta salad. But I have a question. What do you do with the bacon? The first time I made this, I did not have bacon. I would like to try it.
Thank you
If you’re adding the optional bacon, you can use it as a topping or mix it into the salad, Gaylene.
My Mom made a similar pasta salad all the time. We lived on the Oregon Coast and she would fold in a bunch of tiny cooked salad shrimp. Very yummy!
mmmmm, I bet that it would be delicious with the shrimp too, Susan!
Just Curious… Would this be good with Tuna?
I’m guessing it will work well with tuna, Leigh.
BAREFEET IN THE KITCHEN? I could not think of a more nauseating name. I’m going to use this website whenever I feel like I’m about to eat something unhealthy. I’ll look at the header and it will surely curb my appetite. Thanks!
Thanks for the laugh this morning, love. Normally I’d pass on publishing comments that don’t add much to the conversation, but since you made me laugh and you were also inclined to rate this DELICIOUS pasta salad at 5 stars, I’ll let it stand. Have a fabulous day!
Love,LOVE, LOVE 💘THIS
Yay! I’m thrilled the recipe is a hit, Michelle.
Made this earlier today to have with ribs. I halved the recipe but need more sauce so I will add additional to the leftover salad. I added some sliced pimento stuffed olives but that was the only deviation from the recipe. It was delicious. I’ve been looking for a good pasta salad recipe for awhile and this is it!
I’m so glad you like it!
Loved it. Best pasta salad I ever tasted. Thanks for sharing!! Linda H.
YAY! I’m glad you like it, Linda.
Just wonderful as written!!! My father, husband and I gave it 5 stars. Great summer salad.
I’m happy to hear that you’re enjoying the pasta salad, Lil.
Made this today for dinner and it was super delicious!
I’m happy to hear that you’re enjoying it, Robin!
I was super excited for this but found it to be kinda dry. Gonna try adding more of the sauce to the leftovers.
The leftovers will benefit from extra sauce, for sure. This is one that will absorb the dressing as it rests.
Updating my previous comment because I used a whole box of pasta and not just 8oz!! Added more and it’s awesome!!!
I’m so glad you loved it, Jenn!
I just finished making this salad and sampled it. Its delicious and it hasn’t even been in the refrigerator yet for flavors to mellow together. Can’t wait for my husband to try it. I did add a little bit of sweet relish and celery. I didn’t want the relish to over power the salad. The heat of the cayenne and the sweet flavor is really good together.
Yay! I’m glad it’s a hit.
I don’t have Dijon mustard. Would it be ok to use Regular or Brown mustard ?
Or, should I wait to get some ?
My Granddaughter shared it, it looks sooo delicious !!!
Thank You !!!
Yes, regular mustard will work fine, Roxann.
I love this recipe! The red onion really makes this pop. I also added the bacon. It’s addicting.
I’m thrilled that you love the salad, Suzanne.
Ok, I admit I have not made this before but what a genius idea! How could it not be delicious? This is one of those “duh” moments…why didn’t I think of that?! Thank you so much for sharing it!
I’m so glad you like it, Kathy!