Deviled Egg Pasta Salad

Deviled egg pasta salad combines the creamy, tangy flavors of deviled eggs with the comforting, hearty texture of pasta. Perfect for summer gatherings, this simple yet delicious side dish offers the best of both worlds. With a deviled egg-inspired dressing that blends mayonnaise, Dijon mustard, vinegar, and a few spices, this salad is sure to be a hit at any occasion.

Why You’ll Love This Recipe

This deviled egg pasta salad is a crowd-pleaser that brings the nostalgic flavors of deviled eggs into a new and exciting format. The dressing is creamy and tangy, balanced with just the right amount of heat from the paprika and cayenne pepper. The addition of hard-boiled eggs makes it a satisfying dish, while the fresh green onions and red onion provide a delightful crunch. It’s easy to make, customizable, and can be prepared in advance, making it a perfect choice for picnics, barbecues, and potlucks.

Ingredients

• 6 hardboiled eggs

• 8 ounces ditalini, small penne, or elbow macaroni

• 3/4 cup mayonnaise

• 1 1/2 tablespoons Dijon mustard

• 1 teaspoon white vinegar, or fresh lemon juice

• 1 clove garlic, finely minced or crushed to paste

• 1/2 teaspoon kosher salt, adjust to taste

• 1/4 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper

• 2 tablespoons red onion, finely chopped

• 2 tablespoons green onions

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta according to the package instructions, adding a generous tablespoon of kosher salt to the water while cooking. Drain the pasta and rinse it under cold water to cool.

2. While the pasta is cooking, peel the eggs and separate the yolks from the whites. Chop the egg whites into small pieces and set them aside.

3. In a large mixing bowl, press the egg yolks through a fine metal strainer or mash them until smooth. This creates a fine powder-like texture. Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and cayenne pepper to the yolks and whisk until well combined.

4. Add the cooled pasta to the dressing and stir until the pasta is fully coated.

5. Stir in the chopped egg whites, red onion, and green onions.

6. Garnish with extra green onions and a sprinkle of paprika, if desired.

7. Serve immediately, or cover and refrigerate until ready to serve.

Servings and Timing

• Servings: 8 servings

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Variations

• Spicy kick: Add a bit more cayenne pepper or even some hot sauce for an extra spicy twist.

• Herb-infused: Fresh herbs like dill or parsley can be added to the salad for a burst of freshness.

• Vegetarian: This recipe is already vegetarian, but feel free to add any other vegetables like peas or diced cucumbers.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: This pasta salad is best enjoyed cold, so simply refrigerate and serve chilled. If you prefer, you can let it sit at room temperature for 10–15 minutes before serving.

FAQs

1. Can I use a different type of pasta for this recipe?

Yes, feel free to substitute with any small pasta like farfalle, rotini, or fusilli. The smaller shapes hold the dressing well.

2. Can I make this recipe ahead of time?

Yes! This pasta salad can be made a day ahead and stored in the fridge. The flavors will actually improve as they marinate.

3. How do I make hard-boiled eggs perfectly?

Place eggs in a pot, cover them with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes. Cool in ice water before peeling.

4. Can I skip the mayonnaise?

If you’re not a fan of mayonnaise, you can substitute with Greek yogurt for a lighter option or use sour cream for a tangier version.

5. How can I add more vegetables to this pasta salad?

Consider adding diced cucumber, peas, or cherry tomatoes for additional color and flavor.

6. Can I make this recipe without the mustard?

The Dijon mustard provides a key tangy flavor, but you can omit it if you prefer. Just adjust the vinegar and lemon juice to maintain balance.

7. Can I use regular paprika instead of smoked paprika?

Yes, regular paprika will work, but smoked paprika adds a unique depth of flavor that complements the dressing well.

8. Can I freeze this pasta salad?

It’s not recommended to freeze pasta salad, as the texture of the pasta and mayonnaise-based dressing may change once thawed.

9. How do I prevent the pasta from getting too soggy?

Be sure to rinse the pasta with cold water after cooking to stop the cooking process and prevent it from absorbing too much dressing.

10. Can I add other proteins to this recipe?

You can certainly add other proteins, such as grilled chicken or shrimp, to make this dish heartier.

Conclusion

Deviled egg pasta salad is the ultimate summer side dish that combines the creamy, tangy flavors of deviled eggs with the texture of pasta. It’s easy to make, highly customizable, and perfect for any gathering. Whether you serve it at a picnic or a barbecue, this salad will surely be a hit. Enjoy!