The Perfect Tangy Deviled Egg Pasta Salad Recipe for Any Occasion

Whipping up a deviled egg pasta salad brings together two classic comfort foods in one irresistible dish.

Creamy egg yolks blend seamlessly with tangy mayonnaise and zesty mustard.

Crisp celery and green onions add a satisfying crunch to every bite.

Pasta provides the perfect canvas for these bold flavors, creating a crowd-pleasing side that screams summer potluck.

Sharp paprika sprinkled on top adds a gorgeous finishing touch to this crowd-favorite recipe.

Imagine serving this vibrant, creamy salad that will have everyone asking for seconds.

Why Deviled Egg Pasta Salad Stands Out

• Celebrate Flavor Fusion: Combines the beloved deviled egg taste with classic pasta salad, creating a mouthwatering dish that surprises and delights taste buds.
• Master Easy Preparation: Simple step-by-step process allows cooks of all skill levels to create a restaurant-worthy side dish without complex techniques or expensive ingredients.
• Perfect Party Pleaser: Ideal for potlucks, barbecues, and summer gatherings where guests crave a creamy, tangy pasta salad that stands out from traditional recipes.
• Versatile Crowd-Winner: Adaptable to different dietary preferences by adjusting spices or adding optional ingredients like bacon bits or fresh herbs for personalized flair.

Ingredients for Deviled Egg Pasta Salad

• Macaroni: A classic pasta shape that provides a hearty base for this creamy salad.
• Hard-Boiled Eggs: The star ingredient that gives the salad its signature deviled egg flavor.

• Mayonnaise, Sour Cream: These ingredients create a rich and smooth dressing that binds the salad together.

• Dijon Mustard, Yellow Mustard: These mustards add tangy depth and complexity to the dressing.
• Sweet Pickle Relish, White Vinegar: Provide a bright, zesty accent to balance the creamy base.
• Paprika, Garlic Powder, Onion Powder, Cayenne Pepper: Spices that contribute warmth and subtle heat to the dish.

• Red Onion, Celery: Add texture and a fresh, crisp element to the pasta salad.

• Chives or Green Onions: Offer a mild onion flavor and a pop of green color to the finished dish.

• Salt, Pepper: Essential for bringing out and balancing the overall flavor profile.

How to Make Deviled Egg Pasta Salad

Step 1: Boil Pasta Perfectly

Cook macaroni in salted water until tender. Drain the pasta and rinse with cold water to stop cooking. Let the pasta cool completely while you prepare other ingredients.

Step 2: Prepare Egg Components

Slice hard-boiled eggs in half lengthwise. Carefully remove egg yolks and place them in a mixing bowl. Chop the egg whites into small pieces and set aside.

Step 3: Create Creamy Dressing

• Mayonnaise
• Sour cream
• Dijon mustard
• Yellow mustard
• Sweet pickle relish
• White vinegar
• Paprika
• Garlic powder
• Onion powder
• Cayenne pepper
• Salt
• Black pepper

Whisk everything together until the mixture becomes smooth and well-blended.

Step 4: Combine Salad Ingredients

• Cooled pasta
• Chopped egg whites
• Diced red onion
• Chopped celery

Pour the creamy dressing over the ingredients. Gently toss everything to ensure even coating.

Step 5: Garnish and Serve

Transfer the pasta salad to a serving dish. Sprinkle chopped chives or green onions on top. Add an extra dash of paprika for color and flavor. Chill in the refrigerator or serve at room temperature for a delightful summer side dish.

Pro Tips for Deviled Egg Pasta Salad

• Rinse Pasta Thoroughly: Cool pasta quickly under cold water to stop cooking and prevent sticking, ensuring a perfect texture for your salad.
• Smooth Out Yolk Mixture: Mash egg yolks completely to create a creamy, lump-free dressing that coats every pasta piece evenly.
• Adjust Spice Levels: Control heat by adding cayenne pepper gradually, tasting as you go to match your personal spice preference.
• Chill for Maximum Flavor: Let the pasta salad rest in the refrigerator for at least an hour before serving to allow flavors to meld together beautifully.
• Prep Ahead Smartly: Make this dish a day in advance, as it tastes even better after the ingredients have marinated overnight in the tangy dressing.

Variation Ideas for Deviled Egg Pasta Salad

• Spicy Southwest Deviled Egg Pasta: Replace Dijon mustard with chipotle sauce, add diced jalapeños, swap paprika for chili powder, and mix in black beans and corn for a zesty southwestern kick.
• Greek-Inspired Variation: Trade mayonnaise for Greek yogurt, use feta cheese instead of egg whites, add diced cucumber, kalamata olives, and dried oregano for a Mediterranean flavor profile.
• Vegan Egg-Free Version: Substitute eggs with mashed tofu, use vegan mayonnaise, add nutritional yeast for cheesy flavor, incorporate diced roasted vegetables like bell peppers and zucchini for protein and texture.

Pairing Suggestions for Deviled Egg Pasta Salad

• Flavor-Boosting Wine Pairing: Choose a crisp, light white wine like Sauvignon Blanc or Pinot Grigio to complement the creamy, tangy pasta salad's rich egg and mustard notes.
• Refreshing Beverage Match: Opt for a cold craft beer with citrus or wheat undertones, such as a Belgian-style wheat ale or a light summer shandy, which cuts through the salad's creaminess.
• Herb-Infused Cocktail Companion: Prepare a zesty gin and tonic with fresh dill or basil garnish, enhancing the salad's herbal undertones and providing a bright, refreshing counterpoint to the dish's richness.

Storage Advice for Deviled Egg Pasta Salad

• Store in an airtight container for up to 3-4 days. Keep the pasta salad cold to maintain freshness and prevent bacterial growth.
• Not recommended due to mayonnaise-based dressing, which can separate and become watery when thawed. Eggs and pasta tend to lose texture when frozen.
• Enjoy cold straight from the refrigerator. If desired, let sit at room temperature for 10-15 minutes to take off the chill before serving.
• Stir in a tablespoon of fresh mayonnaise or sour cream if the salad seems dry after storage to restore creamy consistency.

FAQs on Deviled Egg Pasta Salad

• Are the mustards necessary in this recipe?

Yes, both Dijon and yellow mustards add depth and tanginess to the dressing, creating a more complex flavor profile that mimics traditional deviled egg taste.

• Can I make this pasta salad ahead of time?

Absolutely! This dish tastes even better after chilling for a few hours, allowing the flavors to meld together. You can prepare it a day in advance and store it in the refrigerator.

• Is it okay to substitute mayonnaise?

While mayonnaise is key to the creamy texture, you can use Greek yogurt or a lighter mayo version. However, traditional mayo provides the best authentic flavor and consistency.

• How do I prevent the pasta from becoming mushy?

Cook the pasta al dente and rinse with cold water immediately after cooking to stop the cooking process. This helps maintain the pasta’s texture in the salad.

Deviled Egg Pasta Salad Recipe

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4.6 from 32 reviews

• Total Time: 25 minutes
• Yield: 6 1x

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Description

Creamy deviled egg pasta salad delivers Southern comfort with a zesty twist. Crisp bacon, tangy mustard, and perfectly chopped eggs create a crowd-pleasing summer side dish you’ll crave at picnics and potlucks.

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Ingredients

Scale 1x2x3x

Pasta and Eggs:

• 8 ounces (226 grams) elbow macaroni or pasta of choice
• 6 large eggs, hard-boiled and peeled

Creamy Base and Seasonings:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon yellow mustard
• 1 tablespoon white vinegar
• 1 teaspoon paprika (plus more for garnish)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste

Vegetables and Garnish:

• 2 tablespoons sweet pickle relish
• 1/4 cup finely chopped red onion
• 1/4 cup chopped celery
• 2 tablespoons chopped fresh chives or green onions (optional, for garnish)

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Instructions

1. Boil macaroni in salted water for 8-10 minutes until perfectly tender. Drain and rinse with cold water to halt cooking process, then allow to cool completely.
2. Halve hard-boiled eggs and separate yolks from whites. Finely dice egg whites and reserve for later mixing.
3. Create creamy dressing by thoroughly mashing egg yolks with a fork until ultra-smooth. Incorporate mayonnaise, sour cream, mustards, pickle relish, vinegar, and seasonings, whisking until fully integrated and velvety.
4. Combine cooled pasta, diced egg whites, finely chopped red onion, and thinly sliced celery in a spacious mixing bowl.
5. Drizzle prepared dressing over pasta mixture, gently folding ingredients to ensure uniform coating without breaking pasta pieces.
6. Transfer salad to serving dish, artfully garnish with fresh chives or green onion slivers, and dust lightly with additional paprika for visual appeal.
7. Refrigerate for 30 minutes before serving to allow flavors to meld. Best enjoyed chilled between 35-40°F, which enhances overall taste profile.

Notes

• Pasta Selection: Choose small elbow macaroni or shells to capture maximum dressing and create perfect bite-sized portions.
• Egg Perfection: For easy-to-peel hard-boiled eggs, use slightly older eggs and shock them in ice water immediately after boiling to prevent green ring around yolks.
• Dressing Customization: Adjust mayonnaise and sour cream ratios to control creaminess and tanginess, making the salad lighter or richer according to preference.
• Make-Ahead Magic: This pasta salad tastes even better after chilling for 2-3 hours, allowing flavors to meld and develop more complex taste profile.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 291 kcal
• Sugar: 3 g
• Sodium: 319 mg
• Fat: 21 g
• Saturated Fat: 4 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 1 g
• Protein: 11 g
• Cholesterol: 140 mg