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.

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

4.87 from 44 votes
Summer pasta salad with a deviled egg dressing is a simple side dish for any occasion.
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Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
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
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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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114 Comments Leave a comment or review

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  1. 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.5 stars

  2. 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 round5 stars

  3. 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.5 stars

  4. Colleen says

    not great, don’t like the yolk texture, prefer regular method. Flavor is good, just not the consistency.3 stars

  5. 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.5 stars

  6. 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 it5 stars

  7. 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!5 stars

  8. 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.

  9. 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)5 stars

  10. 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 cup5 stars

  11. Corey says

    Really good. It needs the optional bacon. Instead of the white vinegar, I might try pickle juice or sweet relish.5 stars

  12. 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.5 stars

  13. 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.5 stars