Name: Deviled Egg Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 8 oz. macaroni pasta, (about 2 1/2 cups uncooked, 1/2 pound); 6 hard boiled eggs; 1/2 cup plain greek yogurt; 1/4 cup mayonnaise; 1 tablespoon dijon mustard; 1 small red onion, diced; 2 celery ribs, chopped; 1-2 tablespoons chopped fresh chives; 1/2 teaspoon paprika, more as desired; sea salt, to taste

Jump to Recipe

Bright, creamy, and full of classic picnic flavor, this Deviled Egg Pasta Salad is the ultimate mashup of two beloved classics. Perfect for lunches, potlucks, or as a make-ahead side, it combines tender macaroni, rich deviled eggs, fresh veggies, and a tangy, dreamy dressing. Whether you’re feeding a crowd or looking for a new way to use up those hard-boiled eggs, this colorful dish never fails to surprise and satisfy.

Deviled Egg Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of simple ingredients to make this salad sing. Each one has its own role to play, adding mouthwatering flavor, lively color, and a totally craveable texture to every bite.

Macaroni pasta: The classic choice for that signature tender bite and ability to soak up all the flavorful dressing.
Hard boiled eggs: The hero of this salad, bringing richness and that nostalgic deviled egg taste.
Plain Greek yogurt: Adds creaminess with a light, tangy twist that keeps the salad fresh and not too heavy.
Mayonnaise: The base of the classic deviled egg flavor, making everything luscious and smooth.
Dijon mustard: Cuts through the creaminess and brings a bright, gently spicy pop.
Red onion: Brings a zesty crunch and a pop of purple color; dice it finely for the best texture.
Celery ribs: Adds cool, crisp texture and a fresh flavor to round out the richness.
Fresh chives: For an herby lift and a dash of green that makes the salad look irresistible.
Paprika: Sprinkled on top for a hint of warmth and a vibrant finishing touch.
Sea salt: Just enough to intensify all those beautiful flavors to perfection.

How to Make Deviled Egg Pasta Salad

Step 1: Cook the Macaroni

Bring a large pot of salted water to a boil and cook your macaroni until just al dente, usually 8-10 minutes or as instructed on the package. Drain the pasta, rinse it briefly under cold water to cool it down and stop the cooking, then transfer it to a large mixing bowl. This keeps the pasta from sticking together and getting overcooked, providing the perfect soft base for your Deviled Egg Pasta Salad.

Step 2: Prepare the Hard Boiled Eggs

Slice your hard boiled eggs in half and pop the yolks into a small bowl. Chop the egg whites into bite-sized pieces and add them right to the bowl with your cooled pasta. This gives you both texture and that instantly recognizable deviled egg flavor throughout the salad.

Step 3: Make the Creamy Dressing

Mash the reserved egg yolks with a fork until they’re finely crumbled. Stir in the Greek yogurt, mayonnaise, and Dijon mustard until it’s smooth and creamy. You’ll notice it already starts to look (and smell!) like your favorite deviled egg filling—tangy, rich, and just a little spicy.

Step 4: Assemble the Salad

Add the diced red onion and chopped celery directly into the pasta bowl for extra crunch and freshness. Then, pour in your egg yolk dressing and gently fold everything together until the macaroni is evenly coated and the veggies are spread throughout. Take a moment to taste and adjust for salt if needed—you want every forkful to be just right!

Step 5: Add Garnishes and Chill

Finish your Deviled Egg Pasta Salad with a generous sprinkle of fresh chives, a dash of paprika, and another tiny pinch of salt as desired. While you can dig in right away, it truly shines after chilling for at least an hour in the fridge. This resting time allows the flavors to meld and the texture to become even more luscious. Before serving, feel free to add an extra spoonful of mayo or yogurt to freshen up the salad, especially if it’s been refrigerated overnight.

How to Serve Deviled Egg Pasta Salad

Garnishes

Dress up your Deviled Egg Pasta Salad with a handful of snipped fresh chives and an extra sprinkle of paprika right before serving. For a crowd, you can top with a few beautiful egg slices or extra celery leaves for bonus color and flair. These final touches make the bowl pop and invite everyone to dig in.

Side Dishes

This salad is incredibly versatile and pairs well with almost any cookout classic or easy weeknight protein. Try it alongside crispy fried chicken, grilled burgers, or juicy barbecue ribs. For a lighter meal, toss it on a bed of fresh greens or serve with a platter of sliced tomatoes and cucumbers.

Creative Ways to Present

If you want to make a splash at your next gathering, spoon your Deviled Egg Pasta Salad into small mason jars for portable picnics, or mound it on a large platter lined with lettuce leaves. You can even serve it in mini cups or on endive leaves for an appetizer-inspired twist at parties and potlucks.

Make Ahead and Storage

Storing Leftovers

Any extra Deviled Egg Pasta Salad will keep beautifully in the fridge for up to three days in an airtight container. If you notice the dressing thickening up, just stir in a spoonful of yogurt or mayonnaise to refresh it and bring back that creamy texture.

Freezing

This salad isn’t ideal for freezing, since the creamy dressing and eggs can become watery or grainy after thawing. It’s best enjoyed freshly made or after a short chill in the fridge, keeping its vibrant texture and rich flavor intact.

Reheating

Deviled Egg Pasta Salad is best served chilled or at room temperature. There’s no need to reheat—simply give it a good stir after taking it out of the fridge and let it sit for about 10-15 minutes before serving, so the flavors can come to life.

FAQs

Can I use a different type of pasta?

Absolutely! Small shapes like shells, rotini, or penne work wonderfully, just be sure to cook them al dente so they hold up well in the creamy dressing.

What’s the best way to hard boil eggs for this recipe?

Start with cold water, bring the eggs to a gentle boil, then simmer for about 10 minutes before plunging them into ice water. This ensures easy peeling and perfectly firm yolks ideal for mashing into the dressing.

Can I use regular yogurt instead of Greek yogurt?

You can substitute regular plain yogurt, but Greek yogurt is thicker and delivers a creamier result. If using regular yogurt, reduce the amount slightly and drain any extra liquid for best results.

Is there a way to make this recipe dairy free?

Just swap the Greek yogurt for your favorite dairy-free alternative and make sure your mayonnaise is egg- and dairy-free as well. The salad will still be tangy, creamy, and delicious!

How far in advance can I make Deviled Egg Pasta Salad?

It’s ideal to make it up to a day ahead—this gives the flavors plenty of time to meld but keeps the veggies and pasta at their best. Just stir in a bit more dressing before serving if needed.

Final Thoughts

If you’re looking for a dish that combines nostalgia, comfort, and a burst of flavor, give Deviled Egg Pasta Salad a try. It’s easy, fun, and outrageously delicious—your family and friends will be back for seconds, guaranteed!

Deviled Egg Pasta Salad Recipe

★★★★★

4.7 from 8 reviews

Author: lina
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Deviled Egg Pasta Salad recipe is a delightful twist on a classic dish, combining the flavors of deviled eggs with a creamy pasta salad. It’s perfect for picnics, potlucks, or as a side dish for any occasion.

Instructions

Cook Pasta: Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in a large bowl.
Prepare Deviled Egg Mixture: Cut the hard-boiled eggs in half and remove the yolks, placing them in a small bowl. Chop the whites and add them to the pasta bowl.
Mix Deviled Egg Mixture: Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise, and mustard. Add the chopped onion and celery to the pasta bowl, and mix in the egg yolk mixture until combined.
Season and Serve: Top with fresh chives, paprika, and salt as desired. For best flavor, chill in the refrigerator for at least 1 hour before serving. Adjust mayo or yogurt when serving leftovers.