Best Deviled Egg Pasta Salad

I still remember the first time I brought this deviled egg pasta salad to my sister’s backyard BBQ.

Everyone kept asking, “Who made this?” By the end of the day, my container was empty and I had ten recipe requests!

This dish brings together two all-time favorites – creamy deviled eggs and pasta salad. It’s the perfect make-ahead dish for potlucks, picnics, or just a yummy lunch.

Trust me, it disappears fast, no matter where you serve it!

Why You’ll Love Deviled Egg Pasta Salad

Ready in under 30 minutes with simple ingredients you probably have right now.
Perfect for meal prep – tastes better the next day!
Both adults and Kid-friendly.
Travels well for picnics and potlucks without getting soggy.
Works as a side dish or main meal with added protein.

Ingredients You’ll Need

Pasta: Short shapes like elbow macaroni, ditalini or small shells catch all the yummy dressing in their nooks and crannies. But I love macaroni…. It’s super easy with my fork!
Large Eggs: The star of the show! Hard boiled eggs make the creamiest, most flavorful deviled mixture for your salad.
Mayonnaise: Creates that classic deviled egg flavor base. Choose a good quality mayo for the richest taste.
Mustard: Adds that tangy zip that makes deviled anything so addictive! Yellow, Dijon, or grainy all work beautifully.
Pickle relish: Sweet or dill – your choice! This adds juicy bits of flavor and that special something that keeps folks coming back.
Celery: Brings the essential crunch factor and fresh flavor that balances the creamy elements perfectly.
Red onion: Just enough for flavor without overpowering – these add pretty purple color and gentle bite.
Paprika: That classic deviled egg topping! Sprinkle on top for that familiar look and smoky-sweet flavor.
Salt and pepper: Simple seasoning that brings all the flavors together – don’t skip this final touch!

Equipment You’ll Need

Large pot: For boiling your pasta and eggs – I use one pot for both to save on dishes!
Large mixing bowl: A big one gives you plenty of room to fold everything together without spilling.
Sharp knife: Makes quick work of chopping eggs, celery, and onions into bite-sized pieces.
Cutting board: A must-have for all that chopping – I prefer plastic for easy cleaning after handling eggs.
Colander: Draining pasta properly prevents a soggy salad – shake it well to remove excess water!

How to Make Deviled Egg Pasta Salad

This super-simple salad comes together in just a few steps but tastes like you spent hours on it!

Step 1: Cook pasta according to package directions until al dente. Drain well and rinse with cold water to stop cooking.

Step 2: While pasta cooks, place eggs in water and boil for 10 minutes. Cool in ice water, then peel and chop.

Step 3: Set aside 3-4 egg yolks. Chop remaining eggs into bite-sized pieces for the salad base.

Step 4: Mash reserved yolks with mayonnaise, Dijon mustard, salt, and pepper until smooth and creamy.

Step 5: Mix pasta, chopped eggs, celery, onion, and pickle relish in a large bowl.

Step 6: Pour the deviled egg yolk mixture over everything and gently fold together until well combined.

Step 7: Chill for at least one hour before serving this deviled egg macaroni salad. Sprinkle with paprika and garnish with fresh dill (if using) just before bringing to the table.

Tips for the Best Deviled Egg Pasta Salad

Don’t overcook the pasta – keep it slightly firm as it will soften more while absorbing dressing flavors.
Add a splash of pickle juice from the jar instead of extra salt for a flavor boost that will make everyone ask for your secret!
Chill thoroughly before serving – at least one hour, but overnight makes the flavors blend even better.
Save a few egg whites to chop and sprinkle on top just before serving for that classic deviled egg look.
Taste before serving and adjust seasoning – cold foods often need a bit more salt than you think.

Variations and Substitutions

Greek-style: Add crumbled feta, diced cucumber, and swap out some mayo for Greek yogurt for a Mediterranean twist.
Bacon lovers: Mix in crispy bacon bits and use some of the bacon fat in place of some mayo for an extra flavor dimension.
Low-carb option: Use cauliflower florets instead of pasta – steam until tender-crisp, then cool before adding other ingredients.
Mayo-free: Substitute mashed avocado for a healthier fat that still gives creamy texture and rich flavor.
Extra protein: Add diced ham, chicken, or shrimp to transform this side dish into a complete meal.

Make-Ahead and Storage Tips

Prep ahead: Make this salad up to 24 hours in advance – the flavors actually improve with time in the fridge!
Refresh before serving: Stir in a small spoonful of mayo if the salad seems dry after refrigeration.
Storage container: Keep in an airtight container in the refrigerator for up to 3 days for best quality.
Not freezer-friendly: This salad doesn’t freeze well due to the mayo and egg content – plan to enjoy it fresh.
Picnic tip: Pack this in a cooler with ice packs when taking to outdoor events to keep food-safe temperatures.

Serving Ideas

Summer BBQ: Serve alongside grilled burgers and hot dogs for the perfect warm-weather meal.
Potluck star: This makes enough to feed a crowd and stays good at room temp for the length of most gatherings.
Lunch box: Pack in individual containers with some fresh fruit for a complete packed lunch that won’t disappoint.
Easter dinner: A creative twist on two Easter classics that works beautifully with ham or spring lamb.
Garden party: Serve in lettuce cups or on a bed of mixed greens for an elegant presentation at bridal or baby showers.

Frequently Asked Questions (FAQs)

This salad can be prepared up to 24 hours ahead. The flavors actually improve with time in the refrigerator, making it perfect for busy hosts.

Yes! Greek yogurt works as a healthier substitute. Use a 50/50 blend of yogurt and mayo at first to maintain that classic deviled egg flavor.

Elbow macaroni works wonderfully because the curves catch the creamy dressing. Ditalini, small shells, or rotini are excellent alternatives that hold dressing well.

When stored in an airtight container, this salad stays fresh for up to 3 days. The texture remains best during the first 48 hours.

Yes, but keep it cold. Place the serving bowl over ice or use a portable food chiller when temperatures exceed 70°F for food safety.