The Zesty Deviled Egg Pasta Salad Recipe Everyone Loves

Creamy, tangy deviled egg pasta salad brings the beloved appetizer into a full-blown summer side dish that sparks joy at every picnic.

Classic deviled egg flavors dance through each bite of this crowd-pleasing recipe.

Tender pasta catches the rich, velvety dressing perfectly.

Crisp celery and green onions add delightful crunch to the mix.

Mustard and mayo create a silky sauce that coats every ingredient with zesty goodness.

Sharp paprika sprinkled on top provides a final burst of flavor and color.

Serve this at your next gathering and watch how quickly everyone asks for seconds.

Deviled Egg Pasta Salad Unique Appeal

• Transform traditional deviled eggs into a creamy, satisfying pasta salad that brings a fresh twist to a beloved appetizer.
• Perfect for gatherings, this dish offers a delightful blend of flavors that will impress friends and family at picnics, barbecues, and potlucks.
• Easily whip up this recipe with basic ingredients and minimal cooking skills, making it accessible for home cooks of all experience levels.
• Adapt the recipe by adding your favorite herbs, vegetables, or proteins to create a personalized version that suits your taste preferences.

Deviled Egg Pasta Salad Ingredients Needed

• Elbow Macaroni: A classic pasta shape perfect for creating a creamy and satisfying pasta salad.
• Hard-Boiled Eggs: The star ingredient that brings the signature deviled egg flavor to this pasta dish.

• Mayonnaise, Mustard, Vinegar: A creamy and tangy trio that creates the signature dressing for the pasta salad.
• Garlic Powder, Salt, Pepper, Paprika: Seasonings that add depth and enhance the overall flavor profile.

• Celery, Red Onion: Crunchy vegetables that provide texture and a fresh contrast to the creamy pasta.
• Green Onions: A garnish that adds a mild onion flavor and visual appeal to the final dish.

Must-Have Tools for Deviled Egg Pasta Salad

• Large Pot: Essential for boiling pasta with plenty of space.
• Mixing Bowl: Small bowl needed for mashing egg yolks and creating dressing.
• Large Bowl: Used for combining pasta, eggs, vegetables, and mixing salad.
• Colander: Perfect for draining and rinsing pasta quickly.
• Cutting Board: Necessary for chopping egg whites, celery, and onions.
• Chef's Knife: Sharp knife for precise chopping of ingredients.
• Whisk or Fork: Great for mixing dressing ingredients smoothly.
• Measuring Cups and Spoons: Helpful for accurate ingredient proportions.

Cooking Instructions for Deviled Egg Pasta Salad

Step 1: Boil Pasta

Fill a large pot with water and add a generous pinch of salt.

Bring the water to a rolling boil.

Add elbow macaroni and cook until tender, following the package instructions.

Drain the pasta in a colander and rinse with cold water to stop the cooking process and cool it down quickly.

Step 2: Prepare Eggs

Slice hard-boiled eggs in half lengthwise.

Carefully remove the bright yellow yolks and transfer them to a mixing bowl.

Chop the egg whites into chunky pieces and set them aside for later.

Step 3: Whip Up Creamy Sauce

• Mayonnaise
• Dijon mustard
• White vinegar
• Garlic powder
• Salt
• Black pepper
• Paprika

Mash and mix until the sauce becomes smooth and creamy.

Step 4: Mix Everything Together

• Cooled pasta
• Chopped egg whites
• Finely diced celery
• Minced red onion

Pour the creamy sauce over the ingredients and gently fold everything together until well coated.

Step 5: Chill and Serve

Cover the pasta salad and refrigerate for 2-4 hours to let the flavors meld.

Before serving, sprinkle with chopped green onions and an extra dash of paprika for a pop of color and flavor.

Deviled Egg Pasta Salad Pro-Level Tips

• Use older eggs for easier peeling and avoid green rings around yolks by immediately placing cooked eggs in ice water after boiling.
• Allow pasta salad to marinate in refrigerator for several hours so ingredients can meld and develop richer, more complex taste profiles.
• Adjust mayonnaise quantity based on desired consistency – add gradually to prevent overwhelming wetness and maintain balanced texture.
• Dice celery and red onion finely to distribute evenly and prevent large, overwhelming pieces that might disrupt smooth pasta salad experience.
• Prepare this dish one day in advance for intensified flavors and convenient meal preparation, storing tightly covered in refrigerator until serving time.

Creative Ideas for Deviled Egg Pasta Salad

• Vegan Egg Swap: Replace eggs with mashed tofu and nutritional yeast for a plant-based protein alternative.
• Gluten-Free Option: Use chickpea or rice pasta instead of traditional elbow macaroni to make the dish gluten-free.
• Spicy Southwest Spin: Add diced jalapeños, chopped cilantro, and swap regular paprika for smoked paprika for a zesty southwestern flavor profile.
• Low-Carb Cauliflower Version: Substitute pasta with riced cauliflower for a lower-carbohydrate and keto-friendly adaptation of the classic recipe.

Ways to Serve Deviled Egg Pasta Salad

• Party Platter Perfection: Arrange the pasta salad in a colorful serving dish with fresh herbs sprinkled on top for a stunning presentation that'll wow guests.
• Picnic Power Meal: Pack this salad in sealed containers for outdoor gatherings, keeping it chilled in a cooler with ice packs for a delicious summer lunch option.
• Protein-Packed Lunch Companion: Serve alongside grilled chicken, sliced turkey, or crispy bacon to create a more substantial and satisfying meal that'll keep you full.
• Side Dish Superstar: Pair with barbecue favorites like grilled burgers, hot dogs, or smoked ribs for a classic potluck or backyard cookout experience.

Deviled Egg Pasta Salad Storage Advice

• Store the pasta salad in an airtight container in the refrigerator for up to 3-4 days. Keep it chilled to maintain freshness and prevent bacterial growth.
• Transfer the salad to a freezer-safe container, removing as much air as possible. Freeze for up to 1 month, though texture may slightly change upon thawing.
• Move frozen pasta salad to the refrigerator overnight. Gently stir before serving to redistribute ingredients and restore consistency.
• If the salad seems dry after storage, add a small amount of mayonnaise or Greek yogurt and mix thoroughly to revive the creamy texture.

FAQs

• Can I use a different type of pasta?

Yes, you can substitute elbow macaroni with other short pasta shapes like shells, rotini, or penne that hold the creamy dressing well.

• How can I make this recipe healthier?

Use Greek yogurt instead of mayonnaise, add more vegetables like diced bell peppers or cucumber, and opt for whole wheat pasta to increase nutritional value.

• Is this pasta salad good for meal prep?

Absolutely! This salad can be prepared in advance and stays fresh in the refrigerator for 3-4 days, making it perfect for quick lunches or picnics.

• Can I make this recipe vegetarian?

Replace eggs with chopped roasted vegetables like zucchini or extra firm tofu to maintain the protein content and creamy texture of the original recipe.

Deviled Egg Pasta Salad Recipe

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4.8 from 14 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Creamy deviled egg pasta salad blends classic picnic flavors into one delightful dish. Southern comfort meets summer freshness with tangy mayo, mustard, and chopped eggs tossed over cool pasta noodles. You’ll savor each zesty bite.

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Ingredients

Scale 1x2x3x

Base Ingredients:

• 6 hard-boiled eggs
• 8 ounces (226 grams) elbow macaroni

Dressing Ingredients:

• 1.5 cups (360 milliliters) mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons white vinegar
• 1 teaspoon garlic powder
• 0.5 teaspoon kosher salt
• 0.5 teaspoon paprika
• 0.25 teaspoon black pepper

Mix-ins & Garnish Ingredients:

• 0.5 cup (75 grams) finely diced celery
• 0.5 cup (75 grams) finely diced red onion
• Sliced green onions (optional garnish)
• Additional paprika (optional garnish)

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Instructions

1. Boil the elbow macaroni in a large pot of salted water at high heat for 8-10 minutes until al dente. Drain and immediately rinse with cold water to halt cooking and cool rapidly.
2. Halve the hard-boiled eggs, separating yolks into a mixing bowl. Crush yolks thoroughly with a fork until smooth and crumbly.
3. Whisk the crushed egg yolks with mayonnaise, mustard, vinegar, garlic powder, salt, paprika, and black pepper until the mixture becomes a creamy, uniform sauce.
4. Roughly chop the egg white halves into chunky pieces. Dice the celery and finely mince the red onion for added texture and flavor.
5. In a spacious mixing bowl, gently fold together the cooled pasta, chopped egg whites, celery, and red onion until evenly distributed.
6. Pour the prepared creamy dressing over the pasta mixture, stirring carefully to ensure every ingredient is coated with the tangy sauce.
7. Refrigerate the pasta salad for 2-4 hours, allowing flavors to meld and develop. Before serving, sprinkle with fresh green onions and a light dusting of paprika for a vibrant presentation.

Notes

• Perfectly Cook Pasta Ensure pasta is al dente by testing a minute before package instructions suggest, preventing mushy texture in the final dish.
• Egg Preparation Technique Gently tap hard-boiled eggs on a surface and roll to create easy-to-peel shells, ensuring smooth egg white removal without tearing.
• Customize Dietary Needs Swap mayonnaise with Greek yogurt or vegan mayo for lighter, healthier, or plant-based alternative that maintains creamy consistency.
• Enhance Flavor Experiment with additional herbs like dill or chives to elevate the classic deviled egg pasta salad profile and add fresh complexity.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 420
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 220 mg