If you love the flavors of classic deviled eggs and the heartiness of pasta salad, this Deviled Egg Pasta Salad is the perfect combination. It’s creamy, tangy, and packed with flavor—ideal for potlucks, meal prep, or as a delicious side dish. Plus, it’s a great way to use up leftover hard-boiled eggs!
To get the best texture, make sure not to overcook the pasta. Elbow macaroni cooks quickly, so aim for al dente—firm but not hard—before draining and rinsing with cold water to stop the cooking process. This small step makes all the difference in achieving the perfect pasta salad!
Ingredients
- Elbow macaroni – Uncooked. You can use whole wheat or regular pasta.
- Hard-boiled large eggs – Peeled.
- Mayonnaise – You can use your favorite mayonnaise, but I found the best flavor came from avocado oil mayonnaise. If you’re in the South, Duke’s mayo is also a great choice! I even made this with Kewpie mayo once, and it was terrific that way, too.
- Sweet pickle relish – For a tangier salad, use dill relish. I like it a bit on the sweeter side.
- Dijon mustard
- Sugar – You can totally skip the sugar. I often do.
- Apple cider vinegar – Apple cider vinegar is a must in this salad because it adds a touch of acidity that cuts through the richness of the eggs and mayo. You could use any kind of vinegar, or even lemon juice.
- Salt – I cook with kosher salt.
- Ground black pepper – Freshly cracked black pepper gives this dish the best flavor.
- Celery – Use the leaves and all! Celery leaves have SO much flavor and can totally be chopped up into this salad.
- Red onion – I also sometimes use shallots. If you like the tangy flavor of onion, then use red onion or grab a shallot from the produce section of your store.
- Red bell pepper
- Smoked paprika
- Chives – I sometimes cheat and use the green ends from green onions. Just slice them thinly and voila, they’re practically chives!
How To Make Deviled Egg Pasta Salad
- Cook the macaroni until slightly firmer than al dente, about 1-2 minutes less than the package directions. Drain, rinse with cold water, and let it cool completely.
- Place eggs in a pot of cold water, bring to a boil, and cook for 7 minutes. Turn off the heat, cover, and let sit for 10 minutes before cooling in cold water and peeling.
- Separate the egg yolks from the whites. Chop the whites and set them aside.
- Mash the yolks and mix in mayonnaise, relish, Dijon mustard, sugar, apple cider vinegar, salt, and pepper until smooth.
- Combine the cooled pasta, chopped egg whites, celery, red onion, and red bell pepper. Pour in the dressing and toss gently to coat.
- Chill in the refrigerator until ready to serve. Before serving, sprinkle with smoked paprika and chopped chives. Add extra chopped eggs on top if desired.
Step-By-Step Process
Chef Jenn’s Tips
- To prevent the gray-green ring around egg yolks, use the boil-and-rest method: Boil eggs for 7 minutes, turn off the heat, cover for 10 minutes, then cool before peeling.
- Let the pasta cool completely before mixing to avoid a watery dressing.
- Want some heat? Add a pinch of cayenne or some diced jalapeños.
- Make it a meal by topping with grilled chicken or shrimp.
- For the best flavor, let the salad sit in the fridge for at least an hour before serving.
Recommended
Make It A Meal
This pasta salad pairs well with grilled meats, sandwiches, or as a light main dish. Serve it alongside a burger, fried chicken, or a ham and cheese sandwich for a well-rounded meal.
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. Stir before serving again. Due to the mayo-based dressing, this salad isn’t freezer-friendly, so enjoy it fresh!
Deviled Egg Pasta Salad
Deviled Egg Pasta Salad combines the rich, tangy flavors of deviled eggs with tender pasta for a creamy, crowd-pleasing side dish. Perfect for picnics, barbecues, or any gathering, this dish is a delicious twist on two classic favorites.
Servings 8 servings
Calories 400kcal
Ingredients
- 2 cups elbow macaroni uncooked
- 6 large hard-boiled eggs peeled
- 1 cup mayonnaise
- ¼ cup sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 3 teaspoons apple cider vinegar you could use any kind of vinegar, or even lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 rib celery finely diced
- ¼ cup red onion diced
- ¼ cup red bell pepper finely diced
- dash smoked paprika
- 2 tablespoons fresh chives chopped, for garnish
Instructions
- Cook the macaroni until slightly firmer than al dente, about 1-2 minutes less than the package directions. Drain, rinse with cold water, and let it cool completely.
- Place eggs in a pot of cold water, bring to a boil, and cook for 7 minutes. Turn off the heat, cover, and let sit for 10 minutes before cooling in cold water and peeling.
- Separate the egg yolks from the whites. Chop the whites and set them aside.
- Mash the yolks and mix in mayonnaise, relish, Dijon mustard, sugar, apple cider vinegar, salt, and pepper until smooth.
- Combine the cooled pasta, chopped egg whites, celery, red onion, and red bell pepper. Pour in the dressing and toss gently to coat.
- Chill in the refrigerator until ready to serve. Before serving, sprinkle with smoked paprika and chopped chives. Add extra chopped eggs on top if desired.
Notes
Chef Jenn’s Tips
- To prevent the gray-green ring around egg yolks, use the boil-and-rest method: Boil eggs for 7 minutes, turn off the heat, cover for 10 minutes, then cool before peeling.
- Let the pasta cool completely before mixing to avoid a watery dressing.
- Want some heat? Add a pinch of cayenne or some diced jalapeños.
- Make it a meal by topping with grilled chicken or shrimp.
- For the best flavor, let the salad sit in the fridge for at least an hour before serving.
Nutrition
Serving: 0.5cup | Calories: 400kcal | Carbohydrates: 32g | Protein: 10g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 152mg | Sodium: 459mg | Potassium: 170mg | Fiber: 2g | Sugar: 6g | Vitamin A: 509IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.