Creamy, tangy, and comfortingly familiar — Deviled Egg Pasta Salad hits all the right notes. This dish blends the rich, zesty flavors of deviled eggs with tender pasta for a hearty side or a light main that’s ready in just a little time. Fun fact: deviled eggs became popular in the United States in the late 19th century and were often served at picnics and potlucks — so pairing them with pasta feels like the ultimate picnic upgrade.
This recipe is special because it takes a classic favorite and makes it easier to serve for a crowd. It’s simple to assemble, quick to chill, and everyone from kids to grandparents will reach for a second helping. If you enjoy twists on comfort food, you might also like this variation I adapted from a favorite on the blog — see my full Deviled Egg Pasta Salad recipe page for another take. Get your pot boiling and your chopping board ready — you’ll be excited to dig in.
What is Deviled Egg Pasta Salad?
Ever wondered how two classics had a baby? Deviled Egg Pasta Salad is exactly that: the creamy tang of deviled egg filling folded into al dente pasta. Why is it called that — did the eggs boss the pasta around at a picnic? Maybe. Is it secretly a ploy because “the way to a man’s heart is through his stomach.”? Probably. I like to think someone once mashed deviled eggs into pasta, handed it to a neighbor, and the rest is history. Try it and tell me whether it’s the eggs, the dressing, or the nostalgia that wins you over.
For a nostalgic twist on the filling, check out my take on classic deviled eggs at Classic Deviled Eggs.
Why You’ll Love This
- Creamy, savory center: The deviled-egg-inspired dressing combines mayonnaise, Dijon, and a splash of vinegar for a luxuriously creamy coating that clings to every noodle and bite of egg.
- Budget-friendly and filling: Using pantry pasta and hard-boiled eggs makes this an affordable dish that stretches to feed a family or a picnic crowd without breaking the bank.
- Bright, crunchy contrast: Red onion, celery, and chopped dill pickles add crisp texture and a bright, tangy pop that keeps each forkful interesting.
Compared to other pasta salads like a heavier mayo-based macaroni salad, this one feels lighter thanks to the tang from Dijon and vinegar. If you like layered flavors, you’ll want to make this again and again. Give it a try this weekend — you won’t regret it.
For another pasta-salad-style twist, see my club-themed recipe at Club Sandwich Pasta Salad.
How to Make:
Quick Overview
This recipe is straightforward and satisfying: boil pasta, make perfectly cooked hard-boiled eggs, whisk together a tangy, creamy dressing, and fold everything together. The texture is creamy with tender pasta and chunky eggs, plus crunchy veg for contrast. Total time: about 30 minutes active, plus 30 minutes chilling. Prep is simple, and the chill time lets flavors marry for the best results.
Ingredients
- 8 ounces elbow or rotini pasta, dry
- 6 large eggs, room temperature recommended for even cooking
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup dill pickles, chopped
- Fresh parsley for garnish, chopped
Directions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta completely. Drain well.
- In a saucepan, place the eggs and cover them with cold water by about an inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan and remove it from heat. Let the eggs sit, covered, for 12 minutes.
- Drain the hot water and transfer the eggs to a bowl of ice water to cool for at least 5 minutes. Peel the eggs and chop them into bite-sized pieces.
- In a large bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, and salt and pepper to taste until smooth and well combined.
- Add the cooked pasta, chopped eggs, 1/4 cup finely chopped red onion, 1/4 cup finely chopped celery, and 1/4 cup chopped dill pickles to the bowl. Gently fold everything together until the pasta and eggs are evenly coated with the dressing.
- Cover and chill in the refrigerator for at least 30 minutes to let flavors meld. When ready to serve, garnish with fresh chopped parsley and serve cold.
What to Serve With
- Grilled chicken or sliced smoked sausage for added protein and smoky flavor.
- Simple green salad with a light vinaigrette to balance the creamy pasta.
- Fresh fruit platter or watermelon slices for a refreshing contrast.
- Crackers or crusty bread to scoop up extra dressing.
- Iced tea, lemonade, or a crisp lager pairs beautifully for warm-weather meals.
Top Tips for Perfecting
- Eggs: For easy peeling, use eggs that are not ultra-fresh (week-old eggs peel easier) and cool them in ice water after boiling.
- Pasta: Rinse under cold water to stop cooking and keep the salad from getting gummy. Toss with a teaspoon of olive oil if you plan to chill it longer than a few hours to prevent sticking.
- Mayo swap: For a lighter version, use half Greek yogurt and half mayonnaise, or use a full yogurt base if you prefer tang and lower fat.
- Pickles and onion: Adjust quantities to taste — if you love extra crunch, add more celery or a splash more chopped pickles.
- Don’t oversalt: Pickles and mayo can add a lot of sodium; season after mixing and taste before adding more salt.
Storing and Reheating Tips
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days for best texture and flavor. Egg-based salads are best eaten within this timeframe.
- Freezing: Not recommended. The texture of the eggs and mayonnaise will degrade when frozen and thawed.
- Serving from fridge: Take the salad out 10–15 minutes before serving to take the chill off for the best flavor, or serve straight from the fridge if you prefer very cold salads.
FAQs
How long do hard-boiled eggs last in this salad?
Hard-boiled eggs in a mayonnaise-based salad are best consumed within 3 days when stored in the refrigerator in an airtight container.
Can I make this ahead of time?
Yes. Make the salad a few hours ahead or the night before and chill for best flavor. Avoid making it more than a day in advance to keep textures fresh.
Can I use different pasta shapes?
Absolutely. Elbow or rotini are classic, but penne, farfalle, or small shells work wonderfully to trap the dressing.
Is there a dairy-free version?
You can use dairy-free mayonnaise to keep the recipe dairy-free. The texture will be similar and still delicious.
Can I add other vegetables or proteins?
Yes. Chopped bell pepper, peas, or a can of drained tuna or shredded chicken would all be tasty additions.
Conclusion
This Deviled Egg Pasta Salad is an easy, crowd-pleasing dish that combines creamy deviled-egg flavors with satisfying pasta — a reliable recipe for potlucks, weeknight sides, or picnic spreads. It’s quick to prepare, budget-friendly, and packs a delightful mix of textures and tangy flavor that will have everyone asking for seconds. For a classic take and inspiration from other cooks, see this delicious version at Deviled Egg Pasta Salad – Barefeet in the Kitchen and compare notes with another great rendition here Deviled Egg Pasta Salad – Together as Family. Give it a try, share it with friends, and enjoy every creamy, crunchy bite.
Deviled Egg Pasta Salad
Equipment
- Mixing Bowl
- Saucepan
- Colander
Ingredients
Ingredients
- 8 ounces elbow or rotini pasta, dry
- 6 large eggs room temperature recommended for even cooking
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup dill pickles, chopped
- Fresh parsley for garnish, chopped
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta completely. Drain well.
- In a saucepan, place the eggs and cover them with cold water by about an inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan and remove it from heat. Let the eggs sit, covered, for 12 minutes.
- Drain the hot water and transfer the eggs to a bowl of ice water to cool for at least 5 minutes. Peel the eggs and chop them into bite-sized pieces.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, and salt and pepper to taste until smooth and well combined.
- Add the cooked pasta, chopped eggs, red onion, celery, and dill pickles to the bowl. Gently fold everything together until the pasta and eggs are evenly coated with the dressing.
- Cover and chill in the refrigerator for at least 30 minutes to let flavors meld. When ready to serve, garnish with fresh chopped parsley and serve cold.