If you’re a fan of deviled eggs and pasta salad, this Deviled Egg Pasta Salad is the perfect combo. Creamy, tangy, and satisfying, it makes an excellent potluck dish, a simple lunch, or a side that goes with just about anything. Plus, it’s a clever way to use up any leftover hard-boiled eggs!
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The key to nailing this salad is cooking the pasta just right. Overcooked macaroni can turn mushy, so aim for al dente—firm with a slight bite. After cooking, rinse it with cold water to stop the cooking process and ensure the perfect texture.
History
Deviled Egg Pasta Salad is a fusion of two beloved dishes: deviled eggs and classic pasta salad. While deviled eggs have ancient Roman roots, gaining popularity in the U.S. in the early 20th century, pasta salad became a picnic staple in the 1950s. By the 1980s and 1990s, home cooks started experimenting with creative mashups, and this creamy, tangy salad was born. The smooth dressing made with mayo, mustard, and vinegar mirrors the signature deviled egg flavor, bringing comfort food goodness to every bite.
Ingredients
- Elbow macaroni – Uncooked. You can use whole wheat or regular pasta.
- Hard-boiled large eggs – You could also use extra-large eggs; use what you’ve got on hand.
- Mayonnaise – You can use your favorite mayonnaise, but I found the best flavor came from avocado oil mayonnaise. If you’re in the South, Duke’s mayo is also a great choice! I even made this with Kewpie mayo once, and it was terrific that way, too.
- Sweet pickle relish – For a tangier salad, use dill relish. I like it a bit on the sweeter side.
- Dijon mustard – Smooth mustard is key; brown mustard can be used as a substitute.
- Sugar – You can totally skip the sugar. I often do.
- Apple cider vinegar – Apple cider vinegar is a must in this salad because it adds a touch of acidity that cuts through the richness of the eggs and mayo. You could use any kind of vinegar, or even lemon juice.
- Salt – I cook with kosher salt.
- Ground black pepper – Freshly cracked black pepper gives this dish the best flavor.
- Celery – Use the leaves and all! Celery leaves have SO much flavor and can totally be chopped up into this salad.
- Red onion – I also sometimes use shallots. If you like the tangy flavor of onion, then use red onion or grab a shallot from the produce section of your store.
- Red bell pepper – Adds crunch; yellow or orange bell peppers work too.
- Smoked paprika – If you like it spicy, use smoked spicy paprika.
- Chives – I sometimes cheat and use the green ends from green onions. Just slice them thinly and voila, they’re practically chives!
How To Make Deviled Egg Pasta Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by cooking the macaroni for 1 to 2 minutes less than the package suggests so it stays firm and al dente. Drain, rinse under cold water, and let it cool completely. A mesh strainer with a fine basket is perfect for keeping all the noodles contained while rinsing.
Next, cook your eggs. Place them in a pot with cold water and bring it to a boil over high heat. Once boiling, set a timer for 7 minutes. Turn off the heat, cover the pot, and let the eggs sit for 10 minutes. Transfer them to cold water to cool, then peel. A silicone egg peeler makes this step quick and keeps the eggs intact.
Separate the yolks from the whites. Chop the egg whites and set them aside. Mash the yolks in a bowl until smooth, then stir in the mayonnaise, pickle relish, Dijon mustard, sugar, vinegar, salt, and pepper to create a rich, tangy dressing.
In a large mixing bowl, toss together the cooled macaroni, chopped egg whites, celery, red onion, and red bell pepper. Pour the dressing over the top and gently stir until everything is evenly coated. A large silicone spatula works wonderfully here to mix without breaking up the pasta.
Refrigerate the salad for at least 15 minutes so the flavors can meld. Just before serving, sprinkle smoked paprika and chopped chives over the top for a pop of color and a little extra flavor.
Serve chilled and enjoy a classic, creamy pasta salad that everyone will love.
Chef Jenn’s Tips
- Avoid overcooking the eggs to prevent the gray ring around the yolk. Use the boil-and-rest method for a perfectly creamy yolk.
- For extra heat, add a pinch of cayenne pepper or diced jalapeños.
- Want a heartier meal? Top it with grilled chicken or shrimp.
- Let the salad chill for at least an hour for the best flavor — the dressing will soak into the pasta beautifully.
Make It A Meal
This salad makes a great side dish for grilled meats, fried chicken, or sandwiches. It’s the perfect potluck recipe! Serve it alongside a juicy burger, BBQ ribs, or a classic ham and cheese sandwich for a delicious meal.
Storage
Keep leftover Deviled Egg Pasta Salad in an airtight container in the fridge for up to 3 days. Stir it well before serving to refresh the flavors. Because of its mayonnaise-based dressing, it’s not freezer-friendly, so enjoy it fresh for the best taste!
Deviled Egg Pasta Salad
Ingredients
- 2 cups elbow macaroni uncooked
- 6 large hard-boiled eggs peeled
- 1 cup mayonnaise
- ¼ cup sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 3 teaspoons apple cider vinegar you could use any kind of vinegar, or even lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 rib celery finely diced
- ¼ cup red onion diced
- ¼ cup red bell pepper finely diced
- dash smoked paprika
- 2 tablespoons fresh chives chopped, for garnish
Instructions
- Boil the macaroni for 1-2 minutes less than the package instructions for a firm, al dente texture. Drain, rinse with cold water, and let it cool completely.
- Place the eggs in a pot of cold water. Turn the heat to high and bring it to a boil. Once boiling, set a timer for 7 minutes. After that, turn off the heat, cover the pot, and let them sit for 10 minutes. Transfer to cold water to cool, then peel.
- Separate the yolks from the whites. Chop the egg whites and set aside.
- Mash the yolks in a bowl until smooth. Stir in the mayonnaise, pickle relish, Dijon mustard, sugar, vinegar, salt, and pepper.
- Toss together the cooled macaroni, chopped egg whites, celery, red onion, and red bell pepper. Add the dressing and gently stir until everything is evenly coated.
- Refrigerate for at least 15 minutes before serving. Sprinkle with smoked paprika and chives for a finishing touch.
Notes
Chef Jenn’s Tips
- Avoid overcooking the eggs to prevent the gray ring around the yolk. Use the boil-and-rest method for a perfectly creamy yolk.
- For extra heat, add a pinch of cayenne pepper or diced jalapeños.
- Want a heartier meal? Top it with grilled chicken or shrimp.
- Let the salad chill for at least an hour for the best flavor — the dressing will soak into the pasta beautifully.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.