Creamy Deviled Egg Pasta Salad
Deviled Egg Pasta Salad Recipe – This rich and creamy cold pasta salad is a heavenly twist on classic deviled eggs loaded with your favorite flavors like smoky paprika, Dijon mustard, and sweet relish.
Why We Love This Pasta Salad Recipe
If you love cold pasta salads, and you love deviled eggs, this Deviled Egg Pasta Salad is your dream side dish for grilling season!
This simple creamy pasta salad is loaded with all the things that make deviled eggs irresistible… Think smoky and sweet paprika, rich hard-boiled eggs, tangy mustard, and sweet pickles, and celery for crunch, all wrapped around tender noodles. Serve it chilled and WOW, your tastebuds are in heaven!
You can cook hard-boiled eggs for this recipe. Or if you’re in a hurry, buy them pre-cooked and peeled at the market. Once you’ve got the egg situation figured out, the salad comes together in only about 30 minutes (including cooking and cooling the pasta). It’s quick and easy to whip up the same day you plan to serve it, BUT the recipe is also fantastic to make-ahead for parties and events!
Ingredients You Need
- Dried pasta – small shape of your choice, like elbow macaroni used here
- Mayonnaise – low fat, if you like
- Eggs – boiled and peeled
- Celery – diced
- Sweet onion – diced (or red onion)
- Sweet pickle relish – we use spicy-sweet, but choose your favorite
- Dijon mustard – a classic for deviled eggs
- Fresh dill – chopped
- Spices – smoked paprika, salt and pepper
- Bacon – cooked and chopped, optional
How to Make Deviled Egg Pasta Salad
Pro Tip: If cooking hard-boiled eggs, first see our tutorial for How to Peel Eggs the Easy Way.
Boil, cool, and peel the eggs for the recipe.
Set a large pot of salted water on the stovetop and bring to a boil. Cook the pasta according to the package instructions. Then drain the pasta in a colander and rinse it under cool water. Drain well, then place the pasta in a large mixing bowl.
Meanwhile, chop the hard-boiled eggs into ¼ inch pieces. Then dice the celery, onion, and chop the fresh dill.
Add the mayonnaise, chopped hard-boiled eggs, celery, and onion to the bowl.
Stir well to coat the pasta on all sides and break up the egg yolks.
Add in the pickle relish, Dijon mustard, dill, and smoked paprika. Stir and gently mash again to continue breaking up the eggs to create a creamy “deviled egg filling” sauce. Taste the pasta salad, then salt and black pepper as needed.
If using chopped bacon, stir in at this time, or you can save it for a garnish on top.
Get the Complete (Printable) Creamy Deviled Egg Macaroni Salad Recipe Below. Enjoy!
Cover and refrigerate until ready to serve. Garnish with extra fresh dill, a sprinkle of paprika, and chopped bacon.
Pasta Salad Recipe Variations
- Noodles – make this recipe with your favorite hearty pasta shapes like elbow macaroni, bowtie, penne, rotini, or fusilli
- Gluten-free – use your favorite GF noodles
- Add-ins – add in other deviled egg toppings like: capers, pickled jalapenos, chives, blue cheese, pickled okra slices, garlic powder, or cayenne pepper
- No mayo – swap mayonnaise with greek yogurt or sour cream for a bold tangy taste
- Additional swaps – You can also swap the Dijon mustard for yellow mustard, and the relish for chopped dill pickles
Serving Suggestions
Bring a bowl of this cold and creamy salad to potlucks and picnics, and watch it disappear! It fits perfectly on a table alongside other classic summer party side dishes like Southern Coleslaw, Marinated Vegetable Salad, Baked Beans, and Fresh Corn Succotash.
Any and all of these tasty sides are terrific to enjoy with your favorite backyard barbecue mains. Here are a few of our best tried-and-true summertime main dishes:
- Hamburgers and Hot Dogs
- BBQ Chicken, Smoked Chicken, and Grilled Chicken
- Babyback Ribs
- Slow Cooker Smoked Pulled Pork
- Smoked Brisket or Texas Style Oven Brisket
Frequently Asked Questions
The addition of bright red paprika is what makes it officially a “deviled” egg.
Technically you can cook, peel, and keep them in the fridge for up to a week. However, keep in mind that eggs will store well in the fridge for up to 7 days total, including once they have been used in the pasta salad. If you plan to make the entire side dish a few days ahead of time, I wouldn’t recommend cooking the eggs more than a day or so beforehand.
Yes, it is a great make-ahead recipe! It holds up for several days in the fridge. However, by the third or fourth day, an extra dollop of mayonnaise may need to be added to offer the same creamy texture as the first few days, because the pasta will absorb the moisture from the mayo.
Homemade pasta salad with eggs will keep well for 5-7 days in the fridge. Keep stored in a container with a tight-fitting lid for the freshest leftovers. And again, you might want to stir in a bit more mayo if it seems a tad dry.
Looking for More Easy Side Dish Recipes? Be Sure to Also Try:
- Green Bean Salad with Peppadew Peppers
- Creamy Southwest Ranch Pasta Salad
- Tuna Pasta Salad with Olives and Capers
- French Red Potato Salad
- The Best Classic Egg Salad
Creamy Deviled Egg Pasta Salad
Ingredients
- 8 ounce small dried pasta
- 1 cup mayonnaise
- 6 hard-boiled eggs
- ½ cup diced celery
- ½ cup diced sweet onion
- 1/3 cup pickle relish I used spicy-sweet relish
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chopped dill
- ¼ teaspoon smoked paprika
- Salt and pepper
- ¼ cup cooked chopped bacon optional
Instructions
- If cooking hard-boiled eggs, see our tutorial here. Boil, cool, and peel the eggs for the recipe.
- Set a large pot of salted water on the stovetop and bring to a boil. Cook the pasta according to the package instructions. Then drain the pasta in a colander and rinse it under cool water. Drain well, then place the pasta in a large salad bowl.
- Meanwhile, chop the hard-boiled eggs into ¼ inch pieces. Then dice the celery, onion, and chop the fresh dill.
- Add the mayonnaise, chopped hard-boiled eggs, celery, and onion to the bowl. Stir well to coat the pasta on all sides and break up the egg yolks.
- Add in the pickle relish, Dijon mustard, dill, and smoked paprika. Stir again to continue breaking up the eggs to create a creamy “deviled egg filling” sauce. Taste the pasta salad, then salt and pepper as needed. If using chopped bacon, stir in at this time, or you can save it for a garnish on top.
- Cover and refrigerate until ready to serve. Garnish with extra fresh dill, a sprinkle of paprika, and chopped bacon.
I was actually shocked by how much I loved this recipe. Will definitely be a bbq staple moving forward, thank you for sharing!
Two of my favorite things combined into one yummy salad! The bacon definitely took it up a notch. Delish!
This has all my favorite flavors and was SOOOO easy to make! Thank you!!!