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
Helen says
Very good
Mary Younkin says
Thank you, Helen. I am glad you enjoyed it.
Millie says
My family loved this pasta salad! I added sliced black olives and it was just perfect. Will def make it again!!
Mary Younkin says
Olives make almost any salad better, don’t they? I’m thrilled that you enjoyed it!
Alyssa says
Made this. Freaking amazing. Made it twice in two weeks. The only thing I changed was I added a little more onion and a can of chopped black olives. The second time I made it I also used yellow mustard and Dijon. So good, so good.
Andrea says
Hi Alyssa
I as well wanted to try adding yellow mustard just wasn’t sure how much. How much did you use if you don’t mind me asking?
Jarrod says
Just made this morning. I wanted to try it out as written before making it for a Christmas party next week. I am really enjoying it as is, but I feel the need to add some dill to it. I may do that for the next batch, but no other changes I would recommend to it. I used the Ditalini and it is perfect for this dish imo.
Mary Younkin says
Thank you for the feedback. I love that you do a test run of a new dish before taking it somewhere. I am guilty of doing that as well.
Carly says
I doubled the dressing (kept the same amount of eggs), had to add more paprika and cayenne. Added celery and english cucumber. Let it sit in the fridge for at least an hour to let it all meld together. YUM!
Bert says
This is delicious!! I also doubled the dressing and added celery, slap yo mamma seasoning and prepared horseradish!! Definitely a keeper! Thank you for sharing!!
Mary Younkin says
I am delighted you enjoyed it, Bert.
Andrea says
Hi Mary
Thanks for the recipe I’m super anxious about trying it. What kind of mayonnaise did you use for this recipe?
Mary Younkin says
I have favorites, the list includes, Best Foods, Hellman’s, and Duke’s. Over the years, I have made it with all of those depending on what I have on hand, Andrea.
Mary says
My family & I love this pasta dish! I make it as written, when I take it to the beach everyone loves it! Making it again right now, so easy and goes great w/anything on the grill! Thanks for sharing this recipe!
Mary Younkin says
You are quite welcome, Mary!
Andrew LeBlanc says
Recipe looks delicious, we love deviled eggs and pasta. What a great combination
Mary Younkin says
Thank you, Andrew. I hope you enjoy it.
Karli Siscoe says
My husband loved this. He had surgery and I am making all his meals and thought this would be a great lunch idea. It was very easy to come together and makes a large bowl that lasted 3 meals for each of us. I loved the deviled egg flavor
Mary Younkin says
Thank you for sharing, Karli. Best wishes for your husband’s speedy recovery.
Rosemary Dusso says
No with all you add no taste blah glad I had made 1/2 recipe —-not a keeper!
Mary Younkin says
Not everyone loves the same things, Rosemary.
Jessica says
I made this as-is and at first, the pasta was really salty (because of cooking it in 1TBSP of salt). Then after everything was mixed, I really liked it. Then we let it sit for a few hours in the fridge. Now, it is dryer, and has too much onion flavor. Next time, I would double the dressing and lessen the amount of onions. Unfortunately, the salad in unedible now.
Mary Younkin says
I honestly can’t even imagine what went wrong here, Jessica. I’ve never found it to be very salty or onion-y at all. I’m sorry to hear that it wasn’t a hit for your family. We’ve made this many times, as have hundreds of people who have given it rave reviews.
Linda Held says
Made this for first time. Everyone love it. Got requested to make it for next party. The bowl was wipe clean.!!!
Mary Younkin says
It sounds like the dish was a hit, Linda! I’m so glad everyone loved it.
Ruth says
Very good! I also added 1/2 thinly sliced celery. Decreased the cayenne to 1/4 tsp.
There are so many options of add ins that would still make it tasty.
Ie. cubed cheese, cherry tomatoes and celery which I did.
Mary Younkin says
I’m glad that the salad was a hit, Ruth. I bet it was excellent with the added crunch from the celery.
Jodi says
This is a great salad. The second time I made it I replaced the purple onion with celery and I felt that gave it a good flavor.
Mary Younkin says
I’m glad you found a way to make the recipe your own, Jodi. Enjoy the pasta salad!
Greg says
Made it for the first of a dozen times this summer. Just great. We add some giardiniera to personal taste and it’s wonderful.
Mary Younkin says
oooh! I had to look up giardiniera (I hadn’t heard the word before) and I bet that was delicious!
Teri says
How could you not love this dish? Anything with eggs, pasta & bacon is obviously excellent! I added a bit more cayenne & paprika which gave it more zing. My hubby and I love it. This will be my new summer salad.
Thank you Mary
Mary Younkin says
It’s a classic dish for sure, Teri. Adding more cayenne/paprika/etc is a great way to spice up the dish. I’m so glad you’re both enjoying the pasta salad. Happy cooking!
Becca Istas says
Can this be made a day before the event?
Mary Younkin says
Hi, Becca! As long as it’s refrigerated, you should be able to make this pasta salad the day before an event without any issues. Enjoy!
Mary Thompson says
Wonderful recipe- will be making this again.
Mary Younkin says
Happy to hear that you’re enjoying the pasta salad, Mary.
Christina Greak says
Very good!!!
Mary Younkin says
Glad to hear you’re loving the pasta salad, Christina.