Deviled Egg Pasta Salad Recipe
Creamy, tangy, and brimming with classic picnic vibes, Deviled Egg Pasta Salad is exactly what you want to bring to any gathering, barbecue, or family dinner. Combining all the flavors you love from traditional deviled eggs with tender pasta and fresh crunch, this recipe is a staple for potlucks and lunchboxes alike. Every spoonful is a delightful mix of rich eggs, a punchy, creamy dressing, and just the right bite from pickles and green onions—guaranteed to have everyone coming back for seconds!
Ingredients You’ll Need
Putting together Deviled Egg Pasta Salad is all about the little details: every ingredient is carefully chosen to boost flavor, add creaminess, or sneak in some texture. Check your pantry and fridge—you probably have most of these simple, superstar staples ready to go!
- Elbow macaroni (8 ounces): The classic choice for salads, this pasta cradles the dressing and provides the perfect toothsome texture.
- Hard-boiled eggs (6, peeled and chopped): The star of the show, chopped eggs add protein, creaminess, and that nostalgic deviled egg flavor.
- Mayonnaise (½ cup): Forms the base of the creamy dressing and pulls everything together.
- Sour cream (¼ cup): Adds tang and extra smoothness for a silky finish.
- Yellow mustard (1 tablespoon): Brings zingy, classic deviled egg flavor.
- Dijon mustard (1 tablespoon): For extra depth and a subtle sharpness that makes the salad pop.
- Apple cider vinegar (1 tablespoon): Balances out rich flavors with a welcome hint of acidity.
- Garlic powder (¼ teaspoon): A savory touch that melds beautifully with creamy ingredients.
- Onion powder (¼ teaspoon): Adds mellow warmth and amps up the savory notes.
- Smoked paprika (¼ teaspoon, plus more for garnish): Offers gentle smokiness and eye-catching color for that signature deviled egg finish.
- Salt and black pepper to taste: Essential for seasoning—taste and adjust as you go.
- Dill pickles or relish (¼ cup, chopped, optional): For crunch, tang, and a playful kick of flavor (optional but highly recommended!).
- Green onions or chives (2 tablespoons, chopped): Fresh, mild onion flavor and a pop of green to finish things off.
How to Make Deviled Egg Pasta Salad
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and add the elbow macaroni. Cook according to the package instructions until just al dente—you want the pasta tender but not mushy, so it holds up in the salad. Once done, drain the pasta and rinse it under cold water to quickly cool it down and halt the cooking process. This also ensures your salad doesn’t turn gummy.
Step 2: Whisk the Dressing
While the pasta cools, grab a large mixing bowl and whisk together the mayonnaise, sour cream, yellow mustard, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Keep whisking until the mixture is smooth, luscious, and completely homogenous—it should smell irresistible at this point!
Step 3: Add Eggs and Mix-ins
To the bowl with the dressing, add the chopped hard-boiled eggs, dill pickles or relish (if you love that classic tang), and chopped green onions or chives. Gently fold everything together—careful not to break up the eggs too much—so each piece is evenly coated with the creamy dressing.
Step 4: Combine with Pasta
Add the cooled, drained pasta right on top of the dressed egg mixture. Use a large spoon or spatula to gently mix until all the noodles and bits of egg are thoroughly covered in that dreamy, deviled egg-inspired dressing. Take your time here for best results—every bite should get some of everything!
Step 5: Chill and Garnish
For peak flavor, refrigerate your Deviled Egg Pasta Salad for at least 30 minutes before serving. This lets the flavors meld and the salad firm up a bit. When ready to serve, give it a gentle stir and finish with a generous sprinkle of smoked paprika and a little extra green onion or chive for a pop of color and fresh flavor.
How to Serve Deviled Egg Pasta Salad
Garnishes
A final flourish is what takes Deviled Egg Pasta Salad from everyday to truly special. Try a dusting of smoked paprika for that iconic, gently smoky finish, and scatter on some finely sliced green onions or chives for freshness. A few extra chopped pickles or a sprinkle of cracked black pepper is always a winning addition!
Side Dishes
Deviled Egg Pasta Salad shines as the ultimate side at barbecues, picnics, and family gatherings. Pair it alongside grilled chicken, burgers, or veggie skewers. It’s also fabulous with sandwiches, fried chicken, or even as part of a hearty lunch plate with fresh fruit and crunchy chips.
Creative Ways to Present
Go beyond the usual serving bowl: pile the salad into individual cups or mason jars for easy picnicking, spoon it over a bed of leafy greens for a light lunch, or present it in a hollowed-out bell pepper for a colorful party centerpiece. Let your imagination (and appetite) be your guide!
Make Ahead and Storage
Storing Leftovers
Store any leftover Deviled Egg Pasta Salad in an airtight container in the refrigerator. It will keep beautifully for up to three days, and the flavors actually improve as they marry overnight. Just give it a gentle stir before serving again to revive its creamy texture.
Freezing
This salad doesn’t freeze well due to its creamy dressing and the eggs, which can turn watery and change texture after thawing. For best results, make it fresh and enjoy within a few days—luckily, it rarely lasts that long!
Reheating
Deviled Egg Pasta Salad is meant to be enjoyed cold or at room temperature, so reheating isn’t recommended. If it’s been refrigerated for a while and feels a little stiff, let it sit at room temp for about 15 minutes and stir gently before serving.
FAQs
Can I use a different type Side Dish
Absolutely! While elbow macaroni is traditional and holds the dressing well, you can try shells, rotini, or bow ties. Just aim for small shapes that easily scoop up the creamy dressing and bits of egg.
Is there a lighter version of Deviled Egg Pasta Salad?
Yes! Swap out some or all of the mayonnaise and sour cream for Greek yogurt to lighten things up while keeping the creamy texture and zesty flavor. You can also use reduced-fat mayo if you prefer.
What’s the best way to hard-boil eggs for this salad?
Place eggs in a saucepan, cover with water, bring to a boil, then cover and remove from heat. Let stand 10–12 minutes before cooling in an ice bath and peeling. This method helps get perfectly cooked yolks for your Deviled Egg Pasta Salad every time.
Can I add other vegetables or mix-ins?
Definitely! Try diced celery for crunch, red onion for an extra bite, or even a handful of chopped olives or red bell pepper for color and flavor. Deviled Egg Pasta Salad is endlessly adaptable.
How far in advance can I make this salad?
You can prep Deviled Egg Pasta Salad up to 24 hours in advance. If making ahead, stir in a splash of extra mayo or pickle juice before serving if the salad has thickened, to freshen it right up.
Final Thoughts
If you’re looking for a dish that captures the best of deviled eggs and classic pasta salad, look no further. It’s simple, it’s satisfying, and it’s always a conversation starter. Make a big bowl of Deviled Egg Pasta Salad for your next gathering—or just for yourself!—and watch every bite disappear.
Print
Deviled Egg Pasta Salad Recipe
- Total Time: 25 minutes (plus chilling time)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Deviled Egg Pasta Salad is a delightful twist on the classic picnic side dish. Creamy and flavorful, it combines tender elbow macaroni with hard-boiled eggs, tangy mustard, and a hint of smoked paprika. Perfect for a summer gathering or as a light lunch option.
Ingredients
For the salad:
- 8 ounces elbow macaroni
- 6 hard-boiled eggs, peeled and chopped
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika (plus more for garnish)
- Salt and black pepper to taste
- ¼ cup chopped dill pickles or relish (optional)
- 2 tablespoons chopped green onions or chives
Instructions
- Cook the macaroni: Cook the macaroni according to package instructions until al dente. Drain and rinse with cold water.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, sour cream, mustards, vinegar, spices, salt, and pepper until smooth.
- Combine ingredients: Stir in eggs, pickles, and green onions. Add the cooled pasta and mix gently.
- Chill and serve: Chill in the refrigerator for at least 30 minutes. Garnish with paprika and green onions before serving.
Notes
- For extra tang, increase vinegar or add pickle juice.
- You can substitute Greek yogurt for a lighter version.
- This salad tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 135mg
