If you’re a fan of creamy deviled eggs and love a good pasta salad, this deviled egg pasta salad is going to be your new favorite.
It combines tender elbow macaroni with the classic flavors of deviled eggs—rich mayonnaise, tangy yellow mustard, and a touch of smoky paprika—for a pasta salad that’s both hearty and satisfying. Perfect as a side dish for BBQs, potlucks, or casual family dinners, this recipe is simple, flavorful, and guaranteed to impress.
I’m sharing everything you need to make this at home—simple step-by-step instructions, handy tips, and a few easy serving ideas to pull it all together. Whether you’re planning a summer get-together or just want to perk up your lunch, this salad is a fresh, flavorful pick.
Jump to:
- What Is Deviled Egg Pasta Salad?
- Ingredients for Deviled Egg Pasta Salad
- Step-by-Step Instructions to Make Deviled Egg Pasta Salad
- Tired of Ads?
- Why Mayonnaise, Mustard, and Paprika Are Essential
- How to Cook Perfect Elbow Macaroni
- Making Deviled Eggs for Pasta Salad
- The Role of Celery and Red Onion in This Salad
- Best Ways to Serve Deviled Egg Pasta Salad
- How to Store Leftovers for Freshness
- Tasty Variations to Customize Your Deviled Egg Pasta Salad
- 📋 Recipe
What Is Deviled Egg Pasta Salad?
Deviled egg pasta salad blends the creamy richness of deviled eggs with the satisfying bite of elbow macaroni. The dressing—made with mayonnaise, yellow mustard, and paprika—mimics the classic filling of deviled eggs, while chopped egg whites are folded in for extra texture. Crunchy celery and red onion round out the dish, making it a must-have at any picnic or potluck.
This dish tastes just like deviled eggs but with added heartiness from the pasta, making it a standout side dish for all kinds of meals.
Ingredients for Deviled Egg Pasta Salad
Here’s what you’ll need:
- 6 eggs
- 8 ounces elbow macaroni (uncooked)
- 1 small red onion, minced
- 2 stalks celery, minced
- 1 cup mayonnaise
- 1–2 teaspoons yellow mustard (to taste)
- 1–2 teaspoons paprika (to taste)
- Salt and pepper, to taste
These simple ingredients come together beautifully to create a flavorful, creamy deviled egg pasta salad that everyone will love.
Step-by-Step Instructions to Make Deviled Egg Pasta Salad
- Boil the Eggs:
Bring a pot of water to a boil. Carefully add the eggs with a slotted spoon and boil for 8 minutes. Transfer to a bowl of ice water to cool and stop the cooking process.
- Cook the Pasta:
While the eggs are cooling, cook the elbow macaroni according to package directions. Drain and rinse under cold water. - Prepare the Eggs and Veggies:
Once cool, peel the eggs and discard the shells. Slice in half and transfer the yolks to a medium bowl. Chop the egg whites, red onion, and celery and set aside. - Make the Dressing:
Mash the yolks with the mayonnaise, yellow mustard, paprika, salt, and pepper until smooth. - Combine:
Stir in the macaroni to coat completely, then add the chopped egg whites, red onion, and celery. Mix gently. - Chill:
Add more mayonnaise if needed for extra creaminess. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
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Why Mayonnaise, Mustard, and Paprika Are Essential
The creamy base of mayonnaise gives the salad its signature texture, while yellow mustard provides tanginess, and paprika adds color and mild smoky warmth. These three ingredients capture the essence of deviled egg flavor, making your pasta salad irresistible.
How to Cook Perfect Elbow Macaroni
- Cook the pasta until al dente for the best texture.
- After draining, rinse under cold water to cool and prevent sticking.
- Make sure the pasta is fully cooled before mixing to maintain a creamy dressing.
Making Deviled Eggs for Pasta Salad
This step follows the same process as classic deviled eggs:
- Boil the eggs and cool them in a bowl of ice water.
- Peel, halve, and separate the yolks from the whites.
- Mash the yolks into a creamy dressing and chop the egg whites for mixing into the salad.
If you’ve got extra hard-boiled eggs on hand, you’ll love these creative ways to use them up!
The Role of Celery and Red Onion in This Salad
Celery and red onion add crunch, color, and brightness, balancing out the creamy richness of the pasta and egg mixture. These veggies make every bite satisfying and prevent the salad from feeling too heavy.
Best Ways to Serve Deviled Egg Pasta Salad
Serve this salad:
- As a side dish at BBQs, picnics, or potlucks.
- Alongside grilled chicken, burgers, or sandwiches.
- On a party platter with other cold salads and snacks.
Garnish with extra paprika or chopped green onions for a fresh, colorful touch.
How to Store Leftovers for Freshness
Keep your deviled egg pasta salad in an airtight container in the fridge for up to 4 days. Stir before serving, and if it seems dry, mix in a little extra mayonnaise or a splash of water to restore its creamy consistency.
Tasty Variations to Customize Your Deviled Egg Pasta Salad
Mix things up with:
- Crumbled bacon for smoky flavor.
- Chopped pickles for extra tang.
- A dash of Dijon mustard or garlic powder for a flavor boost.
- Shredded cheddar cheese for richness.
These simple tweaks keep your deviled egg pasta salad exciting and delicious every time you make it!
Craving more pasta salad ideas? This Tuna Pasta Salad is another easy favorite that’s always a crowd-pleaser.
📋 Recipe
Deviled Egg Pasta Salad
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Ingredients
- 6 large eggs
- 8 ounces elbow macaroni uncooked
- 1 small red onion minced
- 2 stalks celery minced
- 1 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon paprika
- salt and pepper to taste
Instructions
- Boil a pot of water and carefully add the eggs using a slotted spoon. Boil for 8 minutes, then transfer to a bowl of ice water to cool completely.6 large eggs
- Meanwhile, cook the elbow macaroni according to package directions. Drain and rinse under cold water.8 ounces elbow macaroni
- Peel the cooled eggs and discard the shells. Slice in half and place yolks in a medium-sized bowl.
- Chop the egg whites, red onion, and celery; set aside.1 small red onion, 2 stalks celery
- Mash the yolks with mayonnaise, mustard, paprika, salt, and pepper until smooth.1 cup mayonnaise, 2 teaspoons yellow mustard, 1 teaspoon paprika, salt and pepper
- Stir in the macaroni until coated, then add the chopped egg whites, red onion, and celery. Mix well.
- Add more mayonnaise if needed for creaminess.
- Refrigerate for at least 1 hour before serving.
Notes
- Makes approximately 3 cups of pasta salad.
- Store in an airtight container in the fridge for up to 4 days.
- Garnish with extra paprika or chopped green onions before serving.
