If you love deviled eggs and creamy pasta salad, get ready to meet your new favorite side dish. This Deviled Egg Pasta Salad combines all the bold, zesty flavors of deviled eggs with the comforting heartiness of pasta salad. It’s rich, tangy, and perfectly seasoned — with just the right touch of paprika and mustard for that deviled egg flair.
Perfect for BBQs, picnics, potlucks, or even a make-ahead lunch, this dish brings familiar comfort with a unique twist — and it’s guaranteed to disappear fast!
🛒 Ingredients
- 8 oz elbow macaroni or small shell pasta
- 6 hard-boiled eggs, peeled
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard (optional, for extra depth)
- 1 tablespoon apple cider vinegar or pickle juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika (plus extra for garnish)
- Salt & black pepper, to taste
- ¼ cup finely diced celery
- ¼ cup finely diced red onion or green onions
- 2 tablespoons chopped pickles or relish (optional)
- Chopped parsley or chives, for garnish
👩🍳 Instructions
1. Cook the pasta
Boil pasta in salted water until al dente. Drain and rinse under cold water to cool completely. Set aside.
2. Prepare the eggs
Separate the yolks from the whites of the hard-boiled eggs. Mash the yolks in a bowl with mayo, both mustards, vinegar (or pickle juice), and seasonings until smooth and creamy.
3. Chop and combine
Chop the egg whites and add them to the mashed yolk mixture along with cooled pasta, celery, onions, and pickles or relish if using. Gently stir to combine everything.
4. Chill and serve
Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes to let the flavors meld. Sprinkle with extra paprika and garnish with fresh herbs before serving.
🍽 Nutrition Info (per serving – serves 6)
- Calories: 320
- Protein: 10g
- Carbs: 28g
- Fat: 20g
- Sugar: 2g
- Fiber: 1g
- Sodium: 420mg
Nutrition may vary slightly depending on ingredients and brands used.
✅ Tips & Variations
- Egg hack: Use store-bought pre-boiled eggs for quicker prep.
- Add-ins: Crumbled bacon, diced pickles, or shredded cheese are great additions.
- Make it tangier: Add a splash more vinegar or a teaspoon of horseradish.
- Lighten it up: Use Greek yogurt in place of half the mayo.
- Make it ahead: It tastes even better the next day after chilling.
🍴 Serving Suggestions
- Serve with grilled meats, burgers, or fried chicken
- Add to a brunch buffet with fruit and croissants
- Great with BBQ ribs, baked beans, or roasted vegetables
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