Introduction
Looking for a crowd-pleasing side dish that combines the best of deviled eggs and pasta salad? This Deviled Egg Pasta Salad is the perfect fusion—creamy, tangy, and packed with flavor. Ideal for potlucks, BBQs, or a simple weeknight side, this recipe takes the beloved taste of deviled eggs and mixes it with tender pasta for a dish that’s both nostalgic and fresh.
With a rich, velvety dressing, smoky bacon, and a hint of mustard, this salad is guaranteed to be a hit. Plus, it’s easy to customize with your favorite add-ins. Let’s dive into how to make this irresistible Deviled Egg Pasta Salad!
Why You’ll Love This Deviled Egg Pasta Salad
Still not convinced? Here’s why this dish deserves a spot on your table:
Best of Both Worlds – Combines the creamy texture of deviled eggs with the heartiness of pasta salad.
Perfect for Gatherings – A guaranteed hit at picnics, potlucks, and holiday meals.
Easy to Make Ahead – Tastes even better after chilling, making it great for meal prep.
Customizable – Add extra veggies, spices, or proteins to suit your taste.
Moreover, this recipe is a fantastic way to use up leftover hard-boiled eggs, ensuring nothing goes to waste.
Step-by-Step Guide to the Perfect Deviled Egg Pasta Salad
Step 1: Gather Your Ingredients & Tools
Ingredients:
- 12 oz pasta (elbow, rotini, or shells work best)
- 6 hard-boiled eggs, chopped
- ½ cup mayonnaise
- ¼ cup sour cream (or Greek yogurt for a lighter option)
- 2 tbsp yellow mustard
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- ½ tsp paprika (+ extra for garnish)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt & black pepper to taste
- 4 slices bacon, cooked & crumbled (optional)
- 2 tbsp fresh chives or green onions, chopped
Tools Needed:
- Large pot for boiling pasta
- Mixing bowl
- Whisk
- Measuring cups & spoons
Step 2: Cooking the Deviled Egg Pasta Salad
- Cook the Pasta – Boil pasta in salted water until al dente. Drain, rinse under cold water, and set aside.
- Prepare the Dressing – In a bowl, whisk together mayo, sour cream, mustards, vinegar, paprika, garlic powder, onion powder, salt, and pepper.
- Combine Ingredients – In a large bowl, mix the cooled pasta, chopped eggs, and bacon (if using). Pour the dressing over and toss until evenly coated.
- Chill & Serve – Refrigerate for at least 1 hour before serving. Garnish with extra paprika and chives.
Step 3: Serving & Variations
This salad tastes best chilled, making it perfect for make-ahead meals. For extra crunch, add:
- Diced celery
- Pickles or relish
- Red onion
For a spicy kick, mix in a dash of hot sauce or cayenne pepper.
Tips for Making the Best Deviled Egg Pasta Salad
Don’t Overcook the Pasta – Slightly firm pasta holds up better in the salad.
Use Quality Mustard – A mix of yellow and Dijon gives the best tangy flavor.
Chill Before Serving – Letting it sit allows the flavors to meld.
Adjust Creaminess – Add more mayo or a splash of milk if the salad seems too thick.
Additionally, if you love extra egg flavor, reserve some yolks and sprinkle them on top before serving.
Common Mistakes to Avoid
Skipping the Vinegar – The acidity balances the richness of the mayo.
Using Warm Pasta – Always cool it first to prevent a mushy texture.
Over-mixing – Gently fold to keep the eggs intact.
Not Tasting Before Serving – Adjust salt, pepper, or mustard as needed.
Avoiding these mistakes ensures a perfectly creamy, flavorful salad every time.
FAQs About Deviled Egg Pasta Salad
Q: Can I make this salad ahead of time?
A: Yes! It keeps well for up to 3 days in the fridge—just stir before serving.
Q: Can I use Miracle Whip instead of mayo?
A: Absolutely, but the flavor will be sweeter.
Q: How can I make this healthier?
A: Swap mayo for Greek yogurt and use turkey bacon or omit it entirely.
Q: Can I add other proteins?
A: Sure! Diced ham, shredded chicken, or even chickpeas work well.
Conclusion
This Deviled Egg Pasta Salad is a must-try twist on two classic dishes—creamy, tangy, and packed with flavor. Whether you’re serving it at a summer BBQ or as a quick lunch, it’s sure to impress.
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Deviled Egg Pasta Salad: A Creamy, Tangy Twist on Two Classics
- Total Time: 25 MINS
Description
Combine the classic flavors of deviled eggs with a creamy pasta salad for a delightful dish that’s perfect for potlucks and gatherings. This Deviled Egg Pasta Salad is a crowd-pleaser with its rich and tangy taste.
Ingredients
8 oz elbow macaroni
6 hard-boiled eggs, chopped
1/2 cup mayonnaise
1/4 cup Greek yogurt
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon sweet pickle relish
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
2 stalks celery, finely chopped
1/4 cup red onion, finely chopped
1/4 cup chopped chives
Instructions
Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool. Set aside.
In a large mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, sweet pickle relish, paprika, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
Add the chopped hard-boiled eggs, cooked macaroni, celery, red onion, and chives to the bowl. Gently stir until everything is well coated with the dressing.
Taste and adjust seasoning if needed. Cover and refrigerate for at least 1 hour to let the flavors meld.
Serve chilled and enjoy this creamy and flavorful deviled egg pasta salad.
Prep Time: 20 minutes
