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

4.82 from 55 votes
Summer pasta salad with a deviled egg dressing is a simple side dish for any occasion.
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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
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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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  1. 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.5 stars

    • 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?

  2. 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.5 stars

  3. 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!5 stars

  4. 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!!

  5. 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.

  6. 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!5 stars

  7. 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 flavor5 stars

  8. 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.2 stars

    • 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.

  9. Linda Held says

    Made this for first time. Everyone love it. Got requested to make it for next party. The bowl was wipe clean.!!!

  10. 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.4 stars

  11. 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.5 stars

  12. 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.5 stars

  13. 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 Mary5 stars

    • 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!

    • 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!