DEVILED EGG PASTA SALAD is what I make when I want something that feels like a picnic, even if I am just eating lunch at my desk. You know those days when you are tired of the same sad sandwich, but you still need food that is quick, filling, and not fussy? This is that recipe for me. It is creamy, tangy, and has that classic deviled egg vibe without you having to pipe anything or get fancy. I also love it because it holds up well in the fridge, so it is basically future you doing you a favor. If you are bringing a dish to a cookout and you want people to actually ask for the recipe, this is a strong bet.
The Story Behind This Recipe
Hey, I’m Alexandraa! This DEVILED EGG PASTA SALAD was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. DEVILED EGG PASTA SALAD is what I make when I want something that feels like a picnic, even if I am just eating lunch at my…
A Pasta Salad That Tastes Like Deviled Eggs
The first time I made DEVILED EGG PASTA SALAD, it was honestly an accident. I had leftover hard boiled eggs, a box of pasta, and that familiar deviled egg craving that hits out of nowhere in the summer. So I smashed the eggs into a creamy dressing, tossed it with noodles, and suddenly I had a bowl of something that disappeared way too fast.
Here is why it works. Deviled eggs are all about a few bold flavors: **mayo**, **mustard**, a little **vinegar tang**, and that salty, peppery bite. When you take those same flavors and coat pasta in them, you get a salad that tastes nostalgic but also actually fills you up.
I like serving it cold, but not ice cold. If it sits out for 10 minutes before serving, the flavors wake up. And if you are the person who always sneaks an extra sprinkle of paprika on deviled eggs, you will feel very seen here.
If you are in a big pasta salad mood, you might also like this one for parties: Italian pasta salad. Totally different flavor direction, but it scratches the same bring a bowl and share it itch.
Ingredients Needed
Let us keep this simple and realistic. Nothing weird, nothing you cannot find at a regular grocery store. I am also a big fan of using what you already have, so I will mention easy swaps too.
- Pasta: elbows, shells, or rotini work best because they hold the dressing
- Hard boiled eggs: the star of the show
- Mayonnaise: for that classic deviled egg creaminess
- Yellow mustard or Dijon: yellow is more traditional, Dijon tastes a bit sharper
- Pickle relish or finely chopped pickles: adds sweetness and tang
- Apple cider vinegar or white vinegar: a small splash makes everything pop
- Salt and black pepper: do not be shy, pasta needs seasoning
- Paprika: for the deviled egg feel, plus it looks pretty
- Celery (optional): for crunch
- Red onion or green onion (optional): for bite
Optional extras I love if you want to make it your own:
Crumbled bacon, a pinch of cayenne, chopped dill, or even a spoon of Greek yogurt to lighten the mayo a little.
If you are obsessed with deviled egg flavors in general, this is a fun side rabbit hole to go down: jalapeno popper deviled eggs. Spicy, creamy, and totally snackable.
Step-by-Step Directions For How To Make This Deviled Egg Pasta Salad Recipe
I make this in a very no stress way. Cook pasta, mix dressing, toss, chill. That is the whole vibe. Here is how I do it so it comes out creamy and not dry.
1) Cook the pasta and cool it down
Boil your pasta in well salted water. Drain it, then rinse it with cool water for a few seconds so it stops cooking. You do not need it ice cold, just not steaming hot. Hot pasta can soak up too much dressing and make the salad feel heavy.
2) Make the deviled egg style dressing
Peel your hard boiled eggs. I chop some of the whites and mash the yolks more, because that is what makes the dressing taste like deviled eggs. In a big bowl, mix:
mayo, mustard, relish, vinegar, salt, pepper, and mashed yolks. Taste it. If you want more tang, add a tiny splash more vinegar. If you want more zip, add mustard. This part is very forgiving.
3) Combine and add crunch
Add the cooled pasta to the bowl, then fold everything together. Toss in celery and onion if you are using them. Finally, add chopped egg whites and gently mix so you still see bits of egg throughout.
4) Chill, then finish
Cover and chill for at least 1 hour. Right before serving, sprinkle paprika on top and add any extras like bacon or fresh dill.
“I brought this to a family barbecue and my aunt who never asks for recipes asked for this one. It tastes exactly like deviled eggs but better because there is pasta. Making it again next weekend.”
Small serving idea: I love scooping it next to grilled chicken, or stuffing it into a wrap with lettuce when I want a quick lunch. If you are building a whole spread, a crisp veggie side is perfect with it, like this broccoli cauliflower salad.
Recipe Tips
This is the part where I save you from the little mistakes I have definitely made while half hungry and rushing.
Do not overcook the pasta. Slightly firm pasta holds up better after chilling. Mushy pasta plus mayo dressing is not the dream.
Salt in layers. Salt the pasta water, then taste the dressing. Pasta needs more salt than you think, especially once chilled.
Make it ahead, but keep a little extra mayo. After sitting overnight, pasta can soak up dressing. I sometimes stir in one extra spoon of mayo and a tiny splash of vinegar right before serving to wake it back up.
Egg shortcut: If peeling eggs makes you grumpy, buy the pre cooked peeled eggs. No shame. This is supposed to be easy.
Heat level tip: A pinch of cayenne or a few chopped pickled jalapenos makes it feel more grown up, but still familiar.
Also, if you like creamy salads in general, you might want to check out this creamy cucumber salad for a cool and crunchy side that is super low effort.
More Delicious Pasta Salads Youll Love
Once you have DEVILED EGG PASTA SALAD in your life, it is kind of hard not to keep exploring other pasta salad moods. Sometimes you want creamy and tangy, other times you want bright and colorful, or sweet and zippy.
Here are a few I have been into lately when I want to switch it up:
Colorful pasta salad recipe when I want something that looks like a party in a bowl.
Honey mustard pasta salad when I want that sweet and tangy thing going on with almost no work.
And if you are a creamy pasta person in general, keeping a few go to recipes makes weeknights easier and lunches way less boring.
Common Questions
Can I make DEVILED EGG PASTA SALAD the night before?
Yes, it is actually better after a few hours. Just save a spoon of mayo to stir in before serving if it looks a little dry.
How long does it last in the fridge?
Usually 3 days is perfect. After that, the texture can get a bit soft and the flavor dulls.
What pasta shape works best?
Elbows, small shells, and rotini are my favorites. They grab onto the dressing so every bite tastes like deviled egg goodness.
Can I make it without relish?
Totally. Chop pickles instead, or skip it and add a tiny bit more vinegar plus a pinch of sugar.
Is this safe for a picnic or potluck?
It is, but keep it chilled. I set the bowl over a tray of ice if it is going to sit out longer than an hour.
A little bowl of comfort you will keep making
If you try DEVILED EGG PASTA SALAD, I honestly think it will become one of those recipes you keep in your back pocket for busy weeks and last minute gatherings. It is simple, familiar, and the flavors just work. If you want to compare versions, I have also enjoyed reading Deviled Egg Pasta Salad – Barefeet In The Kitchen and Deviled Egg Pasta Salad – Together as Family because they each have their own little twist. Make a batch, taste as you go, and do not forget the paprika on top. Then come back and tell me if your family also starts hovering around the bowl with a spoon.
Deviled Egg Pasta Salad
Ingredients
Method
- Cook the pasta in well salted water until al dente. Drain and rinse with cool water to stop cooking.
- In a large bowl, combine mayo, mustard, relish, vinegar, salt, and pepper. Mash in the egg yolks and chop the whites.
- Add cooled pasta to the dressing and mix until combined. Fold in celery, onion, and chopped egg whites gently.
- Cover and chill for at least 1 hour. Before serving, sprinkle paprika on top and add optional extras.
