Deviled Egg Pasta Salad
Deviled egg pasta salad brings together two party favorites in one delicious dish! This creamy salad combines all the flavors you love about deviled eggs with tender pasta for the ultimate crowd favorite.
I’m absolutely obsessed with deviled eggs. They’re basically the perfect appetizer, right? And pasta salad? Well, that’s a potluck staple…
So naturally, I had to see what happened when these two mixed together. The result is pure genius!
You get that rich, creamy deviled egg flavor in every bite, but with a filling pasta. It’s like your favorite appetizer decided to become a proper side dish.
What I love most about this recipe is how it brings together party food and everyday eating. Plus, it’s the perfect solution when you’ve made too many deviled eggs for a party (does that ever really happen though?).
Instead of eating them for breakfast the next morning, not that I’ve ever done that, you can turn them into this amazing pasta salad!
And if you’re looking for more deviled egg inspiration for your next party, don’t miss these Million Dollar Deviled Eggs and Deviled Eggs with Bacon!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Eggs – Large size Hard boiled eggs. Make them in a large batch or buy some already cooked. It’s such a time saver!
- Pasta – I like to use small shells, elbow macaroni, or Ditalini tubes because they are easier to eat.
- Mayo – Duke’s Mayo is my favorite. It’s super creamy! You can also use Kewpie, a Japanese mayo, or your favorite brand. Just don’t use Miracle Whip as doesn’t taste as good.
- Mustard – I use Dijon mustard because the flavor is lighter. Substitute yellow mustard or whole grain mustard.
- Pickle juice – I like to use dill pickle juice or you can also substitute white vinegar.
- Bacon – Using thick cut or center cut bacon has less fat. I like to use it because the chopped pieces are thicker and have more texture.
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How To Make Deviled Egg Pasta Salad
- Cook the pasta until “al dente.” Drain, rinse, and set aside in the fridge to chill. Chop 3 of the cooked eggs into small pieces.
- In a separate bowl, mash the remaining 3 egg yolks into small pieces with a fork. Chop the egg whites and add them to the other chopped egg pieces.
- Add the mayo, pickle juice, mustard, salt, and pepper to the mashed yolks.
- Stir to combine until smooth and like a dressing. Taste and adjust the seasonings.
- Add the cooked pasta, red onion, and chopped egg to the bowl of dressing.
- Toss to coat. Stir in the bacon and sprinkle with paprika and garnish with sliced green onions.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Prep Ahead
You can keep any and all leftovers in the fridge for up to 3 days. Just be sure to store in an airtight container or cover tightly with plastic. Just stir it a few times before enjoying.
If you are in the mood to meal prep, you can make this up to 2 days ahead of time. It’s even easier to prep all the individual ingredients 4 days in advance. Then just stir everything together when you’re ready to eat.
Variations
- Add some extra flavor and crunch with some diced bell peppers, celery, or chopped pickle.
- Try dill pickle, bread and butter pickle, or spicy pickle juice.
- Swap in some Greek yogurt for the mayo and sour cream.
- Use flavored mayo for more of a kick. Chipotle, horseradish, or even wasabi mayo are delicious!
- Try some smoked paprika and hot sauce for a but of smoky flavor and some heat.
- Sprinkle in some taco seasoning, Cajun seasoning, or even some Old Bay seasoning.
- Fold in some diced ham, tuna, or shredded chicken to add in some extra protein.
Recipe Tips & Tricks
- Don’t forget to salt the water when cooking your pasta. Drain and rinse to cool it down and stop it from getting mushy.
- Press the yolks through a sieve or use a food processor to get them really smooth.
- Add in your favorite deviled egg filling flavors.
- Try either sweet and sour pickles, bread and butter pickles, or even spicy pickles!
- Be sure to chill for at least 30 minutes for best flavor.
- If you have any deviled eggs left over, make this deviled egg dip!
If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!
This deviled egg pasta salad recipe is the perfect side dish for potlucks, tailgating, brunch, or just a regular weeknight dinner.
Deviled Egg Pasta Salad Recipe
Ingredients
- 6 hard-boiled eggs 2 more if you want them for a garnish
- 8 ounces small pasta shapes I like shells or ditalini tubes
- ¾ cup mayo
- 2 tablespoons dijon mustard
- 2 teaspoons pickle juice or vinegar
- 1 teaspoon garlic powder
- 1 ½ tablespoons red onion finely diced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 slices bacon cooked, crumbled
- 1 teaspoon paprika for garnish
- 1 stalk green onion for garnish
Instructions
- Bring a large pot of water to boil on the stove. Add 2 tablespoons of salt and add the pasta.
- Stir and cook until the pasta is al dente (or firm but done). Drain and run under cold water to cool down.
- Peel the hard-boiled eggs if not already done.
- Take 3 of the eggs and chop into small pieces. Place in a small bowl.
- The other three eggs, slice in half and separate the yolks from the egg whites.
- Dice the egg whites and add to the other chopped egg.
- In a large bowl, place the 3 egg yolks. Smash with a fork into small pieces like you would do when making deviled egg filling.
- Stir in the mayo, mustard, pickle juice, salt, and pepper. Combine and taste. Adjust the seasoning if you need to.
- To the bowl with the dressing, toss in the cooled pasta, red onion, and chopped egg.
- Toss to coat.
- Sprinkle it with paprika and garnish with sliced green onions.
Notes
- Cook pasta al dente so it doesn’t get too soft.
- For an extra creamy dish, pulse the yolks in a food processor, smash fully with a fork, or press them through a sieve. This gets the yolk in very small pieces making them easy to mix.
- Add in your favorite deviled egg filling flavors to make it your own.
- Want some extra texture? Fold in some diced celery, water chestnuts, or diced bell pepper.
- Like pickles? Dice up some dill pickles and toss in.
- Sprinkle in your favorite seasoning mix like Cajun or steak seasoning.
Nutrition
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