Creamy Deviled Egg Pasta Salad (Classic Picnic Favorite)
I’ve always had a soft spot for deviled eggs, and this Deviled Egg Pasta Salad is my way of turning that nostalgic flavor into something you can scoop by the spoonful. I started making it for family get-togethers when I wanted a side dish that felt familiar but still a little different from the usual pasta salad.
It has that classic deviled egg tang, a creamy texture, and just enough crunch to keep things interesting. I love how easy it is to throw together, especially when I already have hard-boiled eggs on hand.
Whether it’s for a summer barbecue, a potluck, or a simple make-ahead lunch, this recipe always disappears fast and gets asked for again.
Why You’ll Love This Recipe
- Classic deviled egg flavor: All the creamy, tangy taste you love, folded into a satisfying pasta salad.
- Easy to make: Simple steps and everyday ingredients make this beginner-friendly.
- Budget-friendly ingredients: Uses pantry staples like pasta, eggs, and mayonnaise.
- Great for sharing: Perfect for potlucks, picnics, and family gatherings.
- Make-ahead friendly: Tastes even better after chilling, which saves you time later.
Deviled Egg Pasta Salad
Ingredients
Method
- Cook the pasta in salted water according to package instructions. Drain and let cool.
- Peel the hard-boiled eggs and separate the yolks from the whites. Chop the whites and set aside.
- Mash the egg yolks in a large bowl until smooth.
- Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks and mix until creamy.
- Stir in the cooled pasta, chopped egg whites, celery, and red onion.
- Mix gently until everything is evenly coated.
- Taste and adjust seasoning if needed.
- Chill for at least 30 minutes, then garnish with paprika before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add chopped pickles or relish for extra tang.
- If the salad thickens after chilling, stir in a tablespoon of milk or mayo to loosen it.
Pro Tips
- Salt the pasta water well to build flavor from the start.
- Rinse the pasta briefly after cooking to stop it from overcooking.
- Use eggs that are fully cooled before chopping for cleaner cuts.
- Mash the yolks separately for an extra-smooth dressing.
- Start with less dressing and add more as needed.
- Chill for at least 30 minutes before serving for best flavor.
- Add crunchy elements last so they stay crisp.
- Taste and adjust seasoning just before serving.
FAQs
Can I make this pasta salad ahead of time?
Yes, you can make it up to a day in advance and store it in the refrigerator.
What type of pasta works best?
Short pasta like elbow macaroni, shells, or rotini works best.
Can I use store-bought hard-boiled eggs?
Absolutely, they’re a great time-saver and work just fine.
How long does it last in the fridge?
It keeps well for up to 3 days when stored in an airtight container.
Can I make it lighter?
You can replace part of the mayonnaise with Greek yogurt if you like.
