Deviled Egg Pasta Salad
If you love deviled eggs as much as I do, you have to try this Deviled Egg Pasta Salad.
It’s everything you love about a classic deviled egg — creamy, tangy, a little zippy —
but tossed with pasta to make it a satisfying side dish you’ll want to bring to every spring picnic and summer cookout.
Lately, we’ve been making this on repeat —
it’s simple, comforting, and comes together in no time.
If you’re craving something nostalgic but fresh, this one’s for you.
Grab a pot, boil some pasta and eggs, and let’s make it!
For Deviled Egg Pasta Salad
- Pasta – I like using small shapes like elbows or ditalini — they hold the dressing perfectly and make every bite satisfying.
- Hard-Boiled Eggs – the star of this recipe! Make sure they’re diced well to get that creamy, deviled egg texture in every bite.
- Mayonnaise – for that rich and creamy base. Use your favorite brand, and feel free to adjust the amount to suit your taste.
- Pickle Juice – a little splash adds a tangy, briny kick that makes this salad taste just like deviled eggs.
- Dijon Mustard – gives the dressing a nice sharpness and depth, balancing out the creaminess.
- Red Onion – for a bit of crunch and a pop of color — finely diced so it doesn’t overpower.
- Chopped Pickles – extra pickles for more crunch and that irresistible tangy flavor.
- Garlic Powder – adds a subtle savory note that ties everything together.
- Paprika – for a hint of warmth and color; sprinkle more on top before serving to make it pretty!
- Salt and Pepper – season to taste to bring all the flavors together.
- Green Onions – optional but recommended for a fresh, bright finish when serving.
Creamy Deviled Egg Pasta Salad
Notes
Ingredients:
- 8 ounces of small pasta (such as elbows or ditalini)
- ¾ cup of mayonnaise
- 1 tablespoon of pickle juice
- 1 tablespoon of Dijon mustard
- 6 hard-boiled eggs, peeled and diced
- ½ cup of diced red onion
- ⅓ cup of chopped pickles
- 1 teaspoon of garlic powder
- ½ teaspoon of paprika, plus extra for garnish
- Salt and pepper to taste
- Sliced green onions for garnish
Instructions:
- Cook the pasta according to the package instructions.
- Once done, drain and rinse under cold water to cool.
- Transfer the cooled pasta to a large mixing bowl.
- Add the following ingredients to the pasta:
- Mayonnaise
- Pickle juice
- Dijon mustard
- Diced eggs
- Red onion
- Chopped pickles
- Garlic powder
- Paprika
- Salt
- Pepper
- Toss the ingredients well to combine thoroughly.
- Refrigerate the salad until chilled and ready to serve.
- Just before serving, garnish with:
- Additional paprika
- Sliced green onions for a burst of color and flavor.
Suggested Tools:
- Egg slicer
- Mixing bowls
Nutrition
Calories: 299 kcal | Carbohydrates: 20g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Trans Fat: 0g | Unsaturated Fat: 15g | Cholesterol: 149mg | Sodium: 371mg | Fiber: 2g | Sugar: 2g |
- Can I make this ahead of time?
Absolutely! In fact, this salad tastes even better when it’s had a little time to chill in the fridge. Just cover it tightly and refrigerate — perfect for making a day before a BBQ or picnic.
- How do I keep the pasta from getting mushy?
Easy fix! Cook your pasta just until al dente — check the package and maybe even stop a minute early. Then rinse it under cold water to stop the cooking. Nobody wants soggy pasta!
- What pasta should I use?
Go for small shapes like elbow macaroni, ditalini, or even small shells. The smaller the better — they scoop up that creamy dressing beautifully so you get all the flavors in every bite.
- Can I make it spicy?
Oh yes! If you want a little kick, add a pinch of cayenne, a sprinkle of red pepper flakes, or a dash of hot sauce into the dressing. Totally customizable — start small and taste as you go!
- How can I lighten it up?
Want to make it a bit healthier? Swap out some or all of the mayo for Greek yogurt. It still stays creamy but cuts back on the fat. You could also try using light mayo. Still delicious!
