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.
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
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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. Jeannie says

    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.5 stars

  2. Pauline says

    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. Thanks5 stars

  3. Gaylene says

    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 you5 stars

  4. Susan says

    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!

  5. Fig Oat says

    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!5 stars

    • Mary Younkin says

      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!

  6. Hanksmom says

    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!5 stars

  7. Jenn says

    Updating my previous comment because I used a whole box of pasta and not just 8oz!! Added more and it’s awesome!!!5 stars

  8. Debbie Kappler says

    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.5 stars

  9. Roxann says

    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 !!!

  10. Kathy says

    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!5 stars