Imagine your favorite deviled eggs—but turned into a creamy, satisfying pasta salad. This Deviled Egg Pasta Salad is my go-to for cookouts, potlucks, and quick lunches.

It brings together tender pasta, hard-boiled eggs, and a tangy, smoky dressing that’s anything but boring.

Why I Love This Recipe

Deviled egg flavor in every bite – Rich yolks and creamy mayo make the base irresistible.

Perfect picnic side – A crowd-favorite that travels well.

Ready in 30 minutes – Quick, simple, and stress-free.

Customizable – Add-ins like bacon or pickles make it your own.

Great make-ahead option – Tastes even better after chilling.

What You’ll Need (Ingredient Highlights)

Main Ingredients

Hard-boiled eggs – Yolks make the dressing rich and flavorful, whites add texture.

Short pasta – Ditalini, elbow, or mini penne work best.

Mayonnaise & Dijon mustard – Creamy and tangy backbone of the salad.

Red and green onions – Bring bite and freshness.

Optional bacon – Adds smoky crunch.

Flavor Boosters

White vinegar or lemon juice – Brightens and balances richness.

Smoked paprika & cayenne – Adds depth and a gentle kick.

Garlic paste – Subtle sharpness for a deviled egg edge.

Pro Tips Before You Start

Salt the pasta water – It’s your first layer of seasoning.

Cool pasta fully – Prevents it from soaking up too much dressing.

Press yolks through a sieve – Gives an ultra-smooth base for the sauce.

Mix gently – You want everything coated but not mushy.

Chill before serving – Enhances flavor and texture.

How to Make Deviled Egg Pasta Salad

Step 1: Cook the Pasta
Boil pasta until al dente in salted water. Drain and rinse until cool.

Step 2: Prep the Eggs
Peel the eggs, then separate yolks and whites. Chop the whites and set aside.

Step 3: Make the Dressing
Mash the yolks or press through a strainer into a bowl.

Whisk in mayo, mustard, vinegar, garlic, salt, paprika, and cayenne until smooth.

Step 4: Mix the Salad
Add cooled pasta to the dressing and stir to coat.

Fold in chopped egg whites, red onion, and green onions.

Step 5: Finish and Serve
Top with extra green onions, a dusting of paprika, and bacon if using.

Serve immediately or chill until ready.

What to Serve It With

Grilled chicken or steak – Makes a perfect summer side.

Burgers or sliders – Swap out traditional potato salad.

Pulled pork sandwiches – Tangy balance to rich meat.

Roasted veggies – Lightens up the plate.

Sweet tea or lemonade – Refreshing complement.

Variations / Substitutions

Add pickles or relish – For extra tang.

Use Greek yogurt – Swap part of the mayo for a lighter option.

Spice it up – Add hot sauce or diced jalapeños.

Try shallots instead of onions – Milder but still flavorful.

Make it vegetarian or bacon-loaded – Totally up to you.

Storage & Leftovers

Fridge – Store in an airtight container for up to 3 days.

Best served cold – Tastes even better after chilling a few hours.

Avoid freezing – Mayonnaise-based dressings don’t freeze well.

Refresh with a splash of vinegar or mayo – If salad dries out after storing.

FAQs

Can I make this pasta salad ahead of time?
Yes, it’s actually better after resting in the fridge for a few hours.

How do I avoid dry or sticky pasta?
Rinse the pasta after cooking and coat it while slightly cool—not hot.

Do I have to separate the yolks?
It’s highly recommended! The yolks give that signature deviled egg flavor in the dressing.

Is it spicy with cayenne?
Just a little heat. Feel free to adjust or omit based on preference.

Can I use Miracle Whip or another dressing?
You can, but it will change the flavor. Mayo gives the most classic taste.

What’s the best pasta for this recipe?
Small shapes like ditalini, elbow, or mini penne work best for even coating.

Can I add cheese?
Yes! A bit of shredded cheddar or crumbled feta can be a fun twist.

Final Thoughts

This deviled egg pasta salad is creamy, tangy, and totally satisfying.

It feels like a nostalgic comfort food but with a little extra flair from the paprika and garlic.

I love bringing it to picnics or making a batch to enjoy through the week—it’s one of those dishes that disappears fast every time.