Name: The Deviled Egg Pasta Salad That’ll Steal the Show at Every Gathering
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 8 ounces elbow macaroni (or small pasta of your choice); 6 large eggs; 1/2 cup mayonnaise; 2 tablespoons Dijon mustard; 1 tablespoon apple cider vinegar; 1/4 cup red onion, finely chopped; 1/4 cup celery, finely chopped; 1/4 teaspoon garlic powder; 1/4 teaspoon smoked paprika (plus extra for garnish); Salt and black pepper, to taste; Fresh parsley, for garnish (optional)

There’s just something magical about comfort food that brings people together. And when two crowd-pleasing classics—deviled eggs and pasta salad—join forces, you get an unforgettable dish: Deviled Egg Pasta Salad. It’s the kind of recipe that earns compliments at potlucks, disappears fast at BBQs, and gets requested over and over again by family.

I still remember the first time I brought this dish to a summer gathering. I watched folks skip over the coleslaw and fruit bowl just to pile their plates with this creamy, dreamy goodness. By the end of the meal, I had at least five people asking for the recipe—and that’s when I knew this one was a keeper.

Whether you’re prepping for a laid-back picnic, Sunday brunch, or just a weekday lunch that needs a little upgrade, this pasta salad delivers every time.

RECIPE OVERVIEW

Difficulty Level: Easy
Cuisine: American
Serving Size: Serves 6–8
Total Calories: ~300 per serving
Prep Time: 20 minutes
Cooking Time: 10 minutes
Chill Time: 30 minutes

What Makes This Deviled Egg Pasta Salad So Irresistible?

Let’s be real—pasta salads can sometimes be… meh. But not this one.

This Deviled Egg Pasta Salad combines the rich, tangy goodness of deviled eggs with the soft chew of elbow macaroni and a creamy dressing that ties it all together. Think: smoky paprika, a zing from Dijon mustard, the bite of red onion, and that smooth mayo finish that just coats everything perfectly.

And guess what? It’s flexible, forgiving, and even a little nostalgic. The kind of dish that makes you feel like you’re back at your grandma’s kitchen table—only better, because you’re the one who made it!

Why You’ll Be Making This on Repeat

Here’s why this Deviled Egg Pasta Salad might just become your go-to dish:

It’s Comfort in a Bowl: All the classic deviled egg flavor you love, now in pasta form.
Ridiculously Easy: Simple steps, basic ingredients, big flavor.
Make-Ahead Friendly: Whip it up a day early and let the flavors soak in.
Crowd-Pleaser: It’s always the first bowl to empty at any potluck or picnic.
Versatile: Serve it as a main or a side—it’s equally perfect alongside grilled meats or all on its own.

The Ingredients That Bring It All Together

You probably have most of these in your kitchen already. And if you don’t, they’re all easy to find:

8 ounces elbow macaroni (or small pasta of your choice)
6 large eggs
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1/4 cup red onion, finely chopped
1/4 cup celery, finely chopped
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika (plus extra for garnish)
Salt and black pepper, to taste
Fresh parsley, for garnish (optional)

Let’s Get Cooking: Step-by-Step Prep Guide

Here’s how to bring your Deviled Egg Pasta Salad to life—without breaking a sweat.

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. Cook the pasta according to the package directions until al dente (firm to the bite). Drain and rinse it under cold water to stop the cooking process. Set aside.

Tip: A splash of olive oil can help keep the pasta from sticking.

Step 2: Boil the Eggs

Place the eggs in a saucepan, cover them with cold water, and bring to a boil. Once boiling, remove from heat and cover the pot. Let the eggs sit for 10–12 minutes. Transfer to an ice bath to cool quickly. Peel and chop when cooled.

Shortcut: Use pre-boiled eggs from the store if you’re in a rush—no shame in the convenience game.

Step 3: Make the Deviled Egg Dressing

In a large mixing bowl, whisk together:

Mayonnaise
Dijon mustard
Apple cider vinegar
Garlic powder
Smoked paprika
Salt and pepper to taste

You’re aiming for a smooth, tangy, creamy dressing—taste and adjust seasoning if needed.

Step 4: Chop and Combine

Add the chopped red onion, celery, and boiled eggs to the cooled pasta. Pour the dressing over the top and gently fold until every bit is well coated.

Don’t overmix! You want the eggs to remain in nice chunks, not turn into mush.

Step 5: Chill and Let the Magic Happen

Cover and refrigerate for at least 30 minutes. This chill time is crucial—it allows all those bold flavors to meld and settle into the pasta.

Step 6: Serve and Garnish

Give the salad a gentle stir before serving. Top with a sprinkle of smoked paprika and a handful of chopped fresh parsley for that wow-factor finish.

Pro Tips From My Kitchen

Go Bold: Add a dash of hot sauce or a pinch of cayenne if you want a spicy kick.
Double the Batch: This salad disappears fast. Consider doubling it for bigger groups—you’ll thank me later.
Use High-Quality Mayo: It makes a world of difference in flavor and texture.
Let It Chill Overnight: If you have the time, chilling it overnight deepens the flavor even more.

How to Serve It Like a Pro

This Deviled Egg Pasta Salad is as pretty as it is delicious. Here’s how to make it shine:

Potluck Star: Serve in a large rustic bowl with a big serving spoon.
Individual Cups: Great for picnics—portion it into small paper cups with little forks.
Buffet Style: Place it next to grilled meats, roasted veggies, or sandwiches.
Main Dish: Pair with toasted bread or fresh lettuce wraps for a light lunch.

Ingredient Twists and Customizations

This recipe is fantastic as-is, but feel free to make it your own:

Add Pickles: A few tablespoons of chopped dill pickles or relish for extra tang.
Include Bacon Bits: Crispy bacon takes this from great to unbelievable.
Make It Herby: Try chopped chives, dill, or basil to switch up the flavor.
Go Veggie-Crazy: Toss in bell peppers, corn, or even green peas.

Storing Your Leftovers (If You Even Have Any!)

Refrigerate: Store in an airtight container for up to 3 days.
Do Not Freeze: Mayo-based salads don’t freeze well; the texture won’t survive.

What You’ll Need in the Kitchen

Keep your prep stress-free with just a few tools:

Large pot (for boiling pasta)
Medium saucepan (for boiling eggs)
Whisk and mixing bowl (for dressing)
Knife and cutting board (for veggies and eggs)
Colander (for draining pasta)

FAQs – You Asked, We Answered

Can I use a different pasta shape?
Absolutely. Rotini, penne, or shells work just as well. Just avoid anything too large.

Is this gluten-free?
Not by default, but you can use gluten-free pasta to make it so.

What can I use instead of mayo?
Greek yogurt or avocado mayo work for a lighter option.

Can I make it the day before?
Yes! In fact, it’s even better the next day.

How spicy can I make it?
As spicy as you like. Try jalapeños, cayenne, or spicy brown mustard for extra heat.

Final Thoughts: The Pasta Salad You Didn’t Know You Needed

This Deviled Egg Pasta Salad is more than just a side dish—it’s a celebration of classic flavors wrapped in creamy, tangy comfort. Easy to make, hard to resist, and guaranteed to earn you praise wherever you take it.

It’s not just a recipe—it’s a memory in the making. A potluck staple. A family favorite. A must-have for your personal cookbook.

Try it once, and you’ll see why this is the kind of dish you’ll be asked to bring again and again. Make it, share it, love it.