Deviled Egg Pasta Salad

Add creamy, zesty flavor to your plain old macaroni salad with this easy recipe for Deviled Egg Pasta Salad!

It’s a fabulous salad to bring to a BBQ or potluck, packed with crunchy veggies and coated with a creamy deviled egg dressing.

It wouldn’t be summer without some new and exciting pasta salad recipes! I make at least one per week, and this dreamy Deviled Egg Pasta Salad is definitely in my regular rotation.

If your family loves deviled eggs, then this salad will be an instant favorite! Similar to my deviled egg potato salad, the yolks from hard boiled eggs are mixed with mayo and seasonings to make a thick, creamy dressing.

The egg whites are chopped up with fresh celery and onions and stirred in too, while fresh dill, sweet relish, Dijon mustard, and sweet paprika bring the flavor.

Serve this easy macaroni salad with hot dogs and hamburgers, grilled chicken, or any of your favorite summertime meals!

Deviled Egg Pasta Salad Highlights

• A Vegetarian Side Dish – Many similar pasta salad recipes call for bacon, tuna, or shrimp, but I don’t think that any meat is needed here. The eggs add plenty of protein and flavor.
• A Super Simple Salad Recipe – I’m sharing step-by-step instructions, photos of the process, and all of my best deviled egg and pasta salad tips and tricks!
• Great to Make Ahead – You can mix up this salad a day or two ahead of time and keep it stored in the fridge. That makes it perfect for busy holidays, meal prep, or just keeping the fridge stocked for your hungry family.

Key Ingredients

Here’s what you need to make the best deviled egg pasta salad:

Complete list of ingredients and amounts can be found in the recipe card below.

• Pasta: Elbow macaroni is a classic, nostalgic choice, but this recipe will work with any type of small pasta that you enjoy. Try it with small shells, ditalini, or rotini.
• Eggs: The first step to making this salad is to hard boil 6 large eggs. I actually prefer to steam my eggs – they come out perfectly every single time! You can also make Instant Pot hard boiled eggs, or hard cook your eggs using your preferred method.
• Celery and Onion: Chop your celery and onion into small pieces. They add amazing crunch to the salad and should not be skipped! In place of the red onion, feel free to use a sweet onion or chopped green onion.
• Dijon Mustard and Pickle Relish: You can choose either sweet or dill pickle relish. It depends on the flavor that you prefer. If you don’t have relish, you can chop up a few pickles instead.
• Softened Butter: This is the key to making the most divine deviled eggs, and so it’s a must for this salad dressing too.
• Mayonnaise and Vinegar: Combined with the egg yolks, these are the base for the best macaroni salad dressing.
• Fresh Dill and Sweet Paprika: These are added at at the end as delicious and beautiful garnishes.

How To Make Deviled Egg Pasta Salad

Recipe Tips

• Cook the pasta just right: You don’t want overcooked pasta for macaroni salad, and you don’t want it too hard either. Keep in mind that you’ll be rinsing the pasta under cold water and it won’t continue to cook after it’s drained.
• Try yellow mustard in place of the Dijon mustard for a tangier flavor.
• Let the pasta cool. You don’t want to add hot pasta to this mayonnaise-based dressing! Rinse the cooked pasta under cold water for a few minutes, then let it drain and dry while you mix up the dressing.
• Grab a fresh serving bowl. While you can technically serve this salad in the same bowl that you make in it, it will look much nicer if you transfer it into a clean bowl after it’s chilled.

Storing Tips

• Pasta salad with eggs (and any cold salad made with eggs and/or mayonnaise) should be kept refrigerated!
• Avoid leaving this salad out on a hot day for any longer than it takes to serve it.
• If properly stored in an airtight container in the fridge, this pasta salad should stay fresh for up to 3 days.

What To Serve With Deviled Egg Pasta Salad

This creamy cold pasta salad will go perfectly with all of your favorite summer cookout foods!

Enjoy it with hot dogs, sausages, burgers, or anything that you cook on the grill.

Try my grilled salmon kabobs, grilled beef kabobs, or grilled cilantro lime chicken.

You might also like to make homemade turkey burgers, grilled BBQ chicken, or yummy garlic grilled shrimp!

For dessert, make one of my go-to summer treats, like lemon blueberry cheesecake, ice cream sundaes with homemade caramel sauce, or fresh strawberry shortcake.

Recipe FAQs

How do I keep Pasta Salad Cold on a Hot Day?

You should avoid leaving this salad out for any longer than 15 minutes. Keep the salad in a refrigerator, or place the bowl in a larger bowl that is filled with ice to keep it cool.

Can Macaroni Salad Be Frozen?

I do not suggest freezing this salad made with mayo and eggs. The texture of these ingredients will change, and the dressing may become watery or separated when thawed.

Should you rinse pasta when making pasta salad?

Yes! Rinsing stops the cooking process, and removes the starchy water from the pasta so that the noodles don’t all stick together.

More Easy Pasta Salad Recipes

Mexican Pasta Salad With Creamy Dressing

BLT Pasta Salad With Ranch Dressing

Tuna Pasta Salad

Bacon Ranch Pasta Salad

All Salads →

This is the best Deviled Egg Pasta Salad, and I know it will be a huge hit at your next backyard party! Don’t forget to save the recipe by Pinning it.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 1 vote

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Deviled Egg Pasta Salad

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Chilling Time: 30 minutes mins

Total Time: 1 hour hr 15 minutes mins

Author: Diana

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Print Rate Recipe

This easy Deviled Egg Pasta Salad is perfect for a BBQ, with the creamiest, most flavorful dressing and crunchy veggies.

6 servings

This easy Deviled Egg Pasta Salad is perfect for a BBQ, with the creamiest, most flavorful dressing and crunchy veggies.

Recipe Video

Equipment

• Mixing Bowl
• Large Cutting Board

Ingredients 

1/2x1x2x3x

• ▢ 8 ounces (225 g) elbow macaroni dried
• ▢ 6 large eggs at room temperature
• ▢ ¾ cup (190 g) mayonnaise
• ▢ ¼ cup sweet relish or dill relish, or chopped dill pickles
• ▢ 1 tablespoon (15 g) Dijon mustard
• ▢ 1 tablespoon (13 g) unsalted butter softened
• ▢ 1 tablespoon (15 ml) white vinegar or apple cider vinegar
• ▢ ¼ teaspoon ground black pepper
• ▢ ½ teaspoon salt
• ▢ 2 stalks celery diced
• ▢ 1 small red onion diced
• ▢ Sweet paprika for garnish
• ▢ Fresh dill for garnish

Instructions 

• Cook elbow macaroni until al dente in salted water according to the package instructions. Usually, this takes 7 minutes. Drain and rinse under cold water to stop the cooking process.
• Cook the eggs using your preferred method (I like to use my instant pot, or steam the eggs). Be careful not to overcook them for a smooth dressing.
• Peel the eggs, slice them in half, and place the yolks in a large mixing bowl. Mash them with a fork. Dice the egg whites and set aside.
• To the egg yolks, add mayonnaise, relish, dijon mustard, softened butter, vinegar, salt and pepper. Mix well to combine, then taste the dressing and add more salt if needed.
• To the dressing, add cooked pasta, chopped egg whites, celery, and red onion, and gently stir with a spatula to combine. Cover and chill in the fridge for at least half an hour.
• Transfer to a serving bowl. Garnish with a sprinkle of paprika or smoked paprika and fresh dill.

Notes:

• Cook the pasta just right: You don’t want overcooked pasta for macaroni salad, and you don’t want it too hard either. Keep in mind that you’ll be rinsing the pasta under cold water and it won’t continue to cook after it’s drained.
• Try yellow mustard in place of the Dijon mustard for a tangier flavor.
• Let the pasta cool. You don’t want to add hot pasta to this mayonnaise-based dressing! Rinse the cooked pasta under cold water for a few minutes, then let it drain and dry while you mix up the dressing.
• Grab a fresh serving bowl. While you can technically serve this salad in the same bowl that you make in it, it will look much nicer if you transfer it into a clean bowl after it’s chilled.
• To Store: Keep covered and in the refrigerator for up to 3 days. 

Nutrition Information

Calories: 433kcal, Carbohydrates: 34g, Protein: 11g, Fat: 28g, Saturated Fat: 6g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 180mg, Sodium: 549mg, Potassium: 189mg, Fiber: 2g, Sugar: 5g, Vitamin A: 447IU, Vitamin C: 2mg, Calcium: 43mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen