Everything you love about deviled eggs made into a pasta salad! This Deviled Egg Pasta Salad is a delicious side dish perfect for summertime picnics or barbecues.
This pasta salad will quickly become a family favorite!
Pasta salad with hard-boiled eggs
Deviled egg pasta salad is a delicious and unique twist on traditional pasta salad. By incorporating the classic flavors of deviled eggs, including mustard, mayonnaise, and paprika, into the dressing, this pasta salad is given a tangy and savory flavor that sets it apart from other salads.
This salad can be customized to fit any taste preferences by adding in additional ingredients such as diced ham, bacon, or vegetables like bell peppers and radishes This makes it a perfect dish to bring to potlucks, picnics, or any other gatherings where you need to feed a crowd.
This pasta salad can be made in advance and stored in the fridge for several days, making it a convenient option for busy weeknights when you don't have time to cook a full meal. Plus, it's a great way to use up any leftover hard-boiled eggs you may have from Easter or other holidays.
Deviled egg pasta salad is simply delicious! The combination of creamy dressing, tender pasta, and flavorful hard-boiled eggs creates a unique and satisfying dish that will leave your taste buds wanting more.
Whether you're looking for a new side dish to bring to a party or a quick and easy dish to make during the week, deviled egg pasta salad will surely be a hit.
Another great pasta salad to try is this Potato Mac Salad!
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Pasta - I use ditalini pasta which is often used in soups or salads. Its small and round. Elbow macaroni can also be used.
- Eggs - Hard-boiled and cooled
- Mayonnaise - Creates the base for the creamy dressing
- Mustard - In this recipe, I've used Dijon mustard, but yellow mustard would also work well
- Horseradish - Just a touch is added and gives a bit of zest, but it's not spicy. This ingredient is optional.
- White wine vinegar - Adds the perfect amount of tang and helps make the dressing a bit thinner
- Seasoning - Paprika, salt, and pepper
- Optional Add-ins - I've added celery, green onions, and dill pickle and they all add flavor and a bit of texture and crunch. You could also add chopped red bell pepper, a bit of finely chopped radish, or even a finely diced jalapeno or other hot pepper for a bit of spice!
Step by step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Cook your pasta according to the package directions. Drain and rinse and place in a large bowl.
- Cut eggs in half and separate whites from yolks. Chop whites and place in a bowl along with the pasta.
- In a separate bowl, mix mayo, mustard, vinegar, horseradish, paprika, and salt and pepper.
- Place yolks in a bowl and mash well with a fork and then add to dressing. Mix well. The dressing may appear rough or slightly bumpy from the egg yolks. This is okay and won't be noticeable once added to the pasta.
- Add celery, pickle, and green onions to bowl with pasta
- Add dressing and gently fold everything together until the pasta is well coated with the dressing
- Sprinkle with additional paprika and green onions for garnish
- Cover and refrigerate until ready to serve
Recipe tips
- Make certain your pasta is fully drained so there's not any excess water
- Taste your dressing before adding it to the pasta. Add a bit more salt, pepper, or horseradish to your liking.
- Pasta salad can be eaten right away, but it is best if covered and refrigerated for at least 2 hours.
- Salad should be eaten within 3-4 days
- Additional add-ins include chopped red bell pepper, chopped radish or add a bit of chopped ham or crispy bacon!
Frequently asked questions
Yes, this salad is best when made ahead of time and then refrigerated at least 2 hours before serving.
When covered and refrigerated, this pasta salad should last for 3-4 days.
Serving suggestions
This pasta salad is perfect with any grilled meat. It also goes well with just about any main meat dish.
- Beer Can Chicken
- Grilled Brats
- Oven Baked BBQ Chicken Legs
- Blackened Shrimp
- Italian Dressing Chicken
More delicious pasta salads
- Pasta and Pea Salad
- Italian Pasta Salad
- Tortellini Pasta Salad
- Asparagus Pasta Salad
- Orzo Pasta Salad
- Thai Pasta Salad
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious salads!
Deviled Egg Pasta Salad
Equipment
- Large Mixing Bowl
- Silicone Spatula
- Measuring Cups
- Measuring Spoons
Ingredients
- 8 ounces Ditalini pasta (or other small pasta)
- 6 Hard boiled eggs (cooled and peeled)
- ¾ cup mayonnaise
- 3 tablespoons white wine vinegar
- 1 teaspoon dijon mustard (yellow prepared mustard can be used instead)
- ¼ teaspoon horseradish (optional)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- ¼ cup celery (finely chopped)
- ¼ cup dill pickle (finely chopped)
- 2 green onions (finely chopped)
- 1 teaspoon green onion (for garnish, optional)
- sprinkle paprika (for garnish, optional)
Instructions
- Cook your pasta according to package directions. Drain and rinse with cold water and drain again. Place in a large bowl.8 ounces Ditalini pasta
- Cut eggs in half and separate whites from yolks. Chop whites and place in bowl along with pasta.6 Hard boiled eggs
- In a separate bowl, mix mayo, mustard, vinegar, paprika, horseradish and salt and pepper.¾ cup mayonnaise, 3 tablespoons white wine vinegar, 1 teaspoon dijon mustard, ¼ teaspoon horseradish, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika
- Place yolks in a bowl and mash well with a fork and then add to dressing. Mix well. The dressing may appear rough or slightly bumpy from the egg yolks. This is okay and won't be noticeable once added to the pasta.
- Add celery, pickle, and green onions to bowl with pasta¼ cup celery, ¼ cup dill pickle, 2 green onions
- Add dressing and gently fold everything together until the pasta is well coated with the dressing
- Sprinkle with additional paprika and green onions for garnish1 teaspoon green onion, sprinkle paprika
- Cover and refrigerate until ready to serve
Notes
- Make certain your pasta is fully drained so there's not any excess water
- Taste your dressing before adding to the pasta. Add a bit more salt, pepper or horseradish to your liking.
- Pasta salad can be eaten right away, but it is best if covered and refrigerated for at least 2 hours.
- Salad should be eaten within 3-4 days
- Additional add-ins include chopped red bell pepper, chopped radish or add a bit of chopped ham or crispy bacon!
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Lynda says
How much paprika are you adding to the dressing? I only see it listed in the ingredients as optional garnish.
Kathy says
Hi Lynda,
You'll add ¼ teaspoon of paprika to the dressing. It looks like I missed adding it to the ingredient list! I've updated the recipe to show it. Thanks so much for letting me know. Enjoy the salad!
Kathy 🙂
Lynda says
Thank you! Making it this morning for a side with dinner tonight!
Kathy says
Awesome! Enjoy!!! 🙂