If you love classic deviled eggs, you are going to fall in love with this Deviled Egg Pasta Salad. This creamy, flavorful dish combines tender pasta, chopped hard-boiled eggs, and a rich deviled-egg style dressing made with mayonnaise, mustard, and a hint of paprika.
It’s the perfect side dish for Easter brunch, spring picnics, potlucks, or backyard barbecues. The creamy dressing coats every bite of pasta and egg, giving it that familiar deviled egg flavor everyone loves — but in a hearty pasta salad form.
This recipe is simple to prepare, easy to make ahead, and guaranteed to disappear quickly from the table!
Why You’ll Love This Recipe
🥚 Classic deviled egg flavor in a creamy pasta salad
🌸 Perfect for Easter gatherings and spring picnics
⏱️ Easy to make ahead for parties or potlucks
🥗 Hearty yet fresh side dish everyone loves
✨ Comfort food with a festive twist
Ingredients
12 oz (340 g) small dry pasta (elbow macaroni, shells, or ditalini)
6 large eggs, hard-boiled and chopped
½ cup (115 g) mayonnaise (store-bought, or use my delicious homemade recipe here)
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika (plus extra for garnish)
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
Optional additions:
¼ cup finely chopped celery (1 stalk)
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh chives or green onions
2 tablespoons sweet pickle relish
Instructions
1. Cook the Pasta
Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop the cooking. Set aside.
2. Prepare the Eggs
Peel the hard-boiled eggs and chop them into small pieces.
3. Make the Deviled Egg Dressing
In a large bowl, whisk together:
- mayonnaise
- Dijon mustard
- yellow mustard
- apple cider vinegar
- sugar
- garlic powder
- onion powder
- paprika
- salt and pepper
Mix until smooth and creamy.
4. Combine the Salad
Add the cooled pasta, chopped eggs, celery, onion, and pickle relish (if using) to the bowl with the dressing.
Gently toss everything together until evenly coated.
5. Chill
Cover and refrigerate for at least 1 hour so the flavors can develop.
6. Garnish and Serve
Before serving, sprinkle the top with:
- paprika
- chopped chives or green onions
Serve chilled and enjoy!
Tips for the Best Deviled Egg Pasta Salad
✔ Use slightly undercooked pasta so it holds its shape in the salad.
✔ Cool the pasta completely before mixing with the dressing.
✔ Make it ahead — it tastes even better after chilling for a few hours.
✔ Add extra eggs if you love that deviled egg flavor.
Variations
🌿 Fresh Herb Version
Add dill, parsley, or chives for extra brightness.
🥓 Bacon Deviled Egg Pasta Salad
Mix in crispy crumbled bacon.
🥒 Pickle Lovers Version
Add chopped dill pickles or extra pickle relish.
🌶 Spicy Deviled Egg Salad
Add a dash of hot sauce or cayenne pepper.
Serving Ideas
This pasta salad pairs beautifully with:
• Easter ham (see full recipe bellow)
• Grilled chicken
• Spring vegetable dishes
• Sandwiches or burgers
• Picnic spreads
It’s especially perfect alongside ham and spring salads on an Easter table.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If the salad thickens after chilling, simply stir in a tablespoon or two of mayonnaise before serving.
Nutrition (Approximate per serving)
Calories: 320
Carbohydrates: 28g
Protein: 9g
Fat: 19g
Saturated Fat: 3g
Cholesterol: 150mg
Sodium: 360mg
Fiber: 1g
Sugar: 3g
If you try this Deviled Egg Pasta Salad, I’d love to hear how it turned out! Leave a comment below and share your favorite variations. Don’t forget to save this recipe on Pinterest so you can make it again for your next Easter brunch, picnic, or family gathering! 🐣🥗
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