Deviled Egg Pasta Salad Recipe – the perfect mashup of two classic favorites! Creamy, tangy, and loaded with flavor, it’s made with tender pasta, hard-boiled eggs, mayo, mustard, and a touch of pickle for a little crunch. Great for picnics, cookouts, holidays, or easy weeknight meals. A guaranteed crowd-pleaser!
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Deviled Egg Macaroni Salad
Stop what you are doing and add this Deviled Egg Pasta Salad to your menu! It’s creamy, tangy, and full of flavor from the mustard, mayo, and chopped pickles, just like classic deviled eggs—but with the heartiness of tender pasta. It’s perfect for cookouts, picnics, or anytime you’re craving something cool and satisfying.
How to Make Deviled Egg Pasta Salad
This side dish is super easy to make with only a few simple ingredients. Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook according to the package directions for al dente pasta. Drain and set aside to cool.
Cut hard boiled eggs in half and remove yolks, and place in a large mixing bowl. Roughly chop the egg whites and set them aside. Mash egg yolks with a fork until creamy. Add mayonnaise, Dijon mustard, pickle liquid, salt, garlic powder, onion powder, and paprika to the bowl with the egg yolks, and whisk until smooth. Add celery, chopped pickles, chopped egg whites, and cooked pasta to the bowl and stir to combine. Season with salt and black pepper, to taste. Garnish with chopped chives. Store in the fridge until ready to serve.
Helpful Tips & Frequently Asked Questions
- Variations/Additions:
- pickle relish
- hot sauce
- red onion
- Cayenne pepper for a kick
- green onions
- bacon
- Use a high-quality mayo such as Duke’s or Hellmann’s.
- Substitute Greek yogurt for lower calories.
- Can substitute yellow mustard.
- Store leftovers in an airtight container in the refrigerator.
What to Serve with Pasta Salad
Deviled egg pasta salad is rich, creamy, and loaded with that classic tangy flavor you love in traditional deviled eggs, so it pairs best with lighter, savory dishes that balance out all that creaminess.
Deviled Egg Pasta Salad Recipe
Yield: 8 people
Deviled Egg Pasta Salad Recipe – the perfect mashup of two classic favorites! Creamy, tangy, and loaded with flavor, it’s made with tender pasta, hard-boiled eggs, mayo, mustard, and a touch of pickle for a little crunch. Great for picnics, cookouts, holidays, or easy weeknight meals. A guaranteed crowd-pleaser!
- 2½ cups elbow macaroni
- 8 large hard-boiled eggs
- 1½ cups mayonnaise
- 2 Tbsp Dijon mustard
- 6 whole baby dill pickles chopped
- 1 Tbsp pickle juice
- 1½ tsp kosher salt
- 1½ tsp garlic powder
- ½ tsp paprika
- 1½ tsp onion powder
- ½ cup chopped celery
- 1 Tbsp thinly sliced chives
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Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook according to the package directions for al dente pasta. Drain and set aside to cool.
-
Cut hard boiled eggs in half and remove yolks, and place in a large mixing bowl. Roughly chop the egg whites and set them aside.
-
Mash egg yolks with a fork until creamy. Add mayonnaise, Dijon mustard, pickle juice, salt, garlic powder, onion powder, and paprika to the bowl with the egg yolks, and whisk until smooth.
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Add celery, chopped pickles, chopped egg whites, and cooked pasta to the bowl and stir to combine. Season with salt and black pepper, to taste. Garnish with chopped chives. Store in the fridge until ready to serve.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Our favorite way to make hard-boiled eggs is in the Instant Pot. Here are the instructions: https://www.plainchicken.com/instant-pot-hard-boiled-eggs/
- Store pasta salad covered in the fridge.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!