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
Pat Nugent says
Here is another level you could try. Instead of the mayo use Alabama White Sauce. It is a whole new world of flavor.
Amy says
We absolutely love deviled eggs here so I kept saying I was going to try this recipe but we never did now I’m kicking myself for waiting so long it has the perfect blend of spices minus the Cayenne because we don’t do spicy and it tastes absolutely wonderful. This will definitely be in our rotation year round
Donald MIMS says
Made today and can’t wait for it to chill and meld in the refrigerator. I tried it after I made it and it’s AWESOME was sceptical about smashing yolks thru fine mesh screen but it worked out nicely and mixed together with no problem. Thanks for the recipe.
Lisa Caldwell says
SUPER easy and delicious, just made it today. Such a good flavor
Colleen says
not great, don’t like the yolk texture, prefer regular method. Flavor is good, just not the consistency.
Carol says
Made this today.it tastes alot like my macaroni salad
Anna O says
This is a side dish on steroids. What a treat, what a kick! No more boring bland macaroni salad. I am always asked to bring it to BBQ’s and pot lucks. Thanks.
Mary Younkin says
I’m thrilled the salad is a hit, Anna!
Jan jessup says
Outstanding and the red onion and bacon bits push it over the top. It does require more Mayo bc it dries out served it to special guests and we all LOVED it
Mary Younkin says
Jan – I am glad your special guests enjoyed it. I will take note of the mayo suggestion.
April says
This was easy and delicious. I didn’t have green or red onion so I used chives from my garden and it worked great! I also added a spoonful of dill relish (this is also my secret ingredient in deviled eggs) and it made the pasta salad more creamy!
Mary Younkin says
I’m so glad you like it!
Beckywisner says
Hi! I just discovered this recipe and this sounds amazing. Has anyone tried marking it with a gluten free pasta? One of my kids can’t have gluten, so I’m hoping I can sub a gluten free macaroni or something similar? I don’t always care for the texture of some gluten free noodles so I’m hoping someone can chime in with a substitution they made.
Mary Younkin says
It’s been a while since I used GF noodles in a pasta salad. While I’ve had great luck with GF pasta in warm dishes, those pastas tend to be a little less awesome when served cold. This does make a terrific potato salad as well though, so that’s an option: https://barefeetinthekitchen.com/deviled-egg-potato-salad/
Sunshine says
Really good salad! Followed recipe exactly, easy to make but may cut back on cayenne just a little bit, maybe use green onions instead of red onion (lks)
Kristen says
Tastes good but the measurement for Mayo was a bit lacking. The salad was dry so I added more. Suggest 1.5 cups as opposed to 3/4 cup
Brenda says
We loved it! A big hit at our barbeque!
Corey says
Really good. It needs the optional bacon. Instead of the white vinegar, I might try pickle juice or sweet relish.
Deanna says
This was really good! I made it for company and everyone said it was the best part of the meal. Added bacon and peas.
Heather says
Made this and it was a huge hit!
Mary Younkin says
That is awesome, Heather!
Theresa says
How far in advance can this be made?
Mary Younkin says
This will hold nicely for a day or two, Theresa!
Susan says
Absolutely love this recipe. I doubled the recipe and it still didn’t last very long.
Mary Younkin says
It does go fast, doesn’t it?
Shelia says
What type of dressing should you use?
Mary Younkin says
Shelia – The dressing is part of the recipe. You won’t need a separate one.
Samantha says
I tried it! It came out great I didn’t use the vinegar but I did add bacon pieces and sweet pickle cubes for salads it’s next to the relish . My family loved it.