Deviled Egg Pasta Salad takes everything you love about classic deviled eggs—the creamy yolk filling, the tangy bite of mustard, the whisper of paprika—and folds it into a cool, crowd-pleasing macaroni salad. It’s rich yet refreshing, with tender pasta, chopped eggs, crunchy celery, and crisp pickles all tossed in a velvety dressing that tastes like the best deviled egg you’ve ever had. This is the dish that disappears first at potlucks, cookouts, and holiday buffets because it feels both nostalgic and a little special.
What sets this salad apart is balance: the dressing is creamy but not heavy, bright with vinegar and Dijon, and lightly sweet to round things out. Fold in the eggs gently so you get pops of rich yolk and tender whites in every bite, and finish with a dusting of paprika that signals deviled-egg goodness from the very first glance. It holds beautifully in the fridge, making it perfect for make-ahead lunches and easy entertaining.
Serve it alongside grilled chicken or burgers, pack it for a picnic, or bring it to Easter brunch—it’s familiar comfort with just enough flair to feel like your signature side. And because the flavors continue to mingle as it chills, it often tastes even better the next day.
Key Ingredients & Substitutions
Simple pantry staples shine here. Use this list to customize based on what you have or your family’s preferences.
Pasta (elbow or small shells): Elbows are classic and grip the dressing well. Small shells, cavatappi, or ditalini also work. For gluten-free, use your favorite GF pasta and cook just to al dente.
Hard-boiled eggs: The star ingredient. Use large eggs and cool completely before chopping for clean pieces. For extra richness, mash one or two yolks directly into the dressing.
Mayonnaise: Gives that deviled-egg creaminess. Use your preferred brand; for lighter texture, swap 1/3 to 1/2 of the mayo with plain Greek yogurt or sour cream.
Dijon mustard + yellow mustard: Dijon adds heat and depth while yellow brings nostalgic deli flavor. In a pinch, use all Dijon; add a pinch of sugar for balance.
Vinegar: Apple cider vinegar brightens and cuts the richness. White wine vinegar or pickle juice are great substitutes; start small and adjust to taste.
Celery & red onion: Provide crunch and color. Swap red onion with scallions for a milder bite, or use sweet onions finely minced.
Dill pickles or sweet relish: A key deviled-egg note. Dill fans can add chopped kosher dills; sweet relish tilts it toward classic picnic flavor.
Spices: Paprika (regular or smoked) for the signature finish, plus garlic powder, salt, and pepper. A pinch of cayenne wakes everything up without turning it hot.
Equipment You’ll Need
- Large pot for boiling pasta
- Mixing bowls (one large for tossing, one small for dressing)
- Whisk and rubber spatula
- Sharp knife and cutting board
- Colander
- Measuring cups and spoons
Flavor Variations & Add-Ins
- Bacon & chive: Fold in 4–6 slices cooked, crumbled bacon and 2 tablespoons chopped chives.
- Pickle lovers: Use 1/2 cup chopped dill pickles and 2 tablespoons pickle juice in the dressing.
- Southern-style: Swap some Dijon for yellow mustard, use sweet relish, and add a pinch of sugar.
- Smoky paprika: Use smoked paprika in the dressing and as the garnish for a subtle BBQ note.
- Herby: Add fresh dill and parsley; great with dill pickles and extra lemon zest.
- Crunch boost: Stir in diced bell pepper or finely chopped celery hearts for extra texture.
- Protein pack: Add diced ham or shredded rotisserie chicken to make it a main-dish salad.
- Spicy: Mix in 1–2 teaspoons hot sauce or a minced jalapeño for gentle heat.
How to Make Deviled Egg Pasta Salad
Ingredients You’ll Need:
- 12 ounces elbow macaroni (or small shells)
- 8 large eggs, hard-boiled, cooled, peeled, and chopped
- 3/4 cup mayonnaise
- 1/2 cup plain Greek yogurt or sour cream (optional for lighter/extra creamy)
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2–3 tablespoons apple cider vinegar (or pickle juice), to taste
- 1 teaspoon granulated sugar or honey (optional, for balance)
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup finely chopped celery (about 2 large ribs)
- 1/2 cup finely chopped red onion (or scallions)
- 1/2 cup chopped dill pickles or sweet relish
- Paprika, for garnish (regular or smoked)
- Fresh dill or parsley, chopped (optional)
How Much Time Will You Need?
Plan on about 15 minutes to cook and cool the pasta (quick chill under cold water), 10 minutes to mix the dressing and chop mix-ins, and at least 30 minutes of chill time. Total: roughly 55–65 minutes, with most of it hands-off while chilling.
Step-by-Step Instructions:
1. Cook and cool the pasta
Bring a large pot of salted water to a boil. Cook pasta to just al dente (1 minute less than package directions) so it stays tender after dressing. Drain and rinse under cold water to stop the cooking and cool completely. Shake off excess water well.
2. Make the deviled-egg dressing
In a medium bowl, whisk together mayonnaise, Greek yogurt (if using), Dijon, yellow mustard, vinegar or pickle juice, sugar (if using), garlic powder, salt, and pepper until smooth. Taste and adjust acidity or salt now—the pasta will mute flavors slightly.
3. Fold in eggs and mix-ins
In a large bowl, combine cooled pasta, chopped eggs, celery, red onion, and pickles/relish. Pour over dressing and fold gently with a spatula until evenly coated, keeping some larger egg pieces intact for texture.
4. Chill and garnish
Cover and refrigerate at least 30 minutes (1–2 hours is ideal) to let flavors meld and the dressing cling. Before serving, taste and adjust seasoning with a pinch more salt, pepper, or vinegar. Garnish with paprika and fresh dill or parsley.
Pro Tips for Best Texture & Taste
These small steps ensure a creamy, well-seasoned salad that holds beautifully and tastes even better after chilling.
- Cook pasta slightly shy of al dente: It will soften a touch as it absorbs dressing.
- Dry the pasta: Shake and pat dry after rinsing so the dressing doesn’t thin out.
- Season boldly: Cold foods need a bit more acid and salt—taste after chilling and adjust.
- Yolk boost: Mash one or two yolks into the dressing for extra deviled-egg richness.
- Hold the garnish: Sprinkle paprika just before serving so it stays vibrant and aromatic.
Frequently Asked Questions
Can I make this ahead?
Yes—this salad is ideal for making 1 day ahead. Store covered in the refrigerator and stir in a splash of vinegar or a spoonful of mayo just before serving if it has thickened.
How do I make it gluten-free?
Use gluten-free pasta and check that your mustards and relish are certified GF. Cook GF pasta slightly under al dente and rinse gently to help it hold its shape.
How long does it keep?
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving; add a teaspoon of vinegar or a tablespoon of mayo to refresh if needed.
Can I lighten the dressing?
Swap half the mayo for Greek yogurt or use all yogurt for a tangier, lighter salad. You may need a touch more salt and a drizzle of olive oil for roundness.
