Deviled Egg Pasta Salad turns classic deviled eggs into a creamy, tangy, and super satisfying pasta side dish. Tender pasta, chunks of hard‑boiled egg, and a mayo‑mustard dressing come together with a sprinkle of paprika so every bite tastes like your favorite deviled egg in salad form.
Using small shapes like ditalini, elbow macaroni, or small penne lets the dressing cling to every piece of pasta, while the egg yolks help emulsify the sauce into something extra rich and silky. A bit of vinegar or lemon, Dijon, and seasonings brighten the flavors, and the salad chills beautifully, making it ideal for picnics, potlucks, or holiday tables.
Ingredients
- 6 hardboiled eggs
- 8 ounces ditalini, small penne, or elbow macaroni
- 3/4 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon white vinegar or lemon juice
- 1 small clove garlic, minced or crushed to a paste (optional)
- 1/2 teaspoon kosher or sea salt (to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika, plus more for garnish
- 1/4 cup finely diced red onion
- 1/4 cup sliced green onions or chives
- Optional crunch: 1/4–1/2 cup finely diced celery or dill pickle
Step‑by‑Step Instructions
1. Cook and cool the pasta
- Bring a large pot of well‑salted water to a boil.
- Cook the pasta according to package directions until al dente.
- Drain and rinse under cold water to stop the cooking and cool it down; let it drain very well so the dressing doesn’t get watered down.
2. Prep the eggs
- Peel the hardboiled eggs and slice them in half.
- Gently remove the yolks and place them in a medium mixing bowl. Chop the egg whites into bite‑size pieces and set aside.
- Mash the yolks with a fork until very smooth; these will help make the deviled‑egg‑style dressing.
3. Make the deviled egg dressing
To the mashed yolks, add:
- Mayonnaise
- Dijon mustard
- Vinegar or lemon juice
- Garlic (if using)
- Salt, pepper, and paprika
Whisk or stir until the dressing is smooth and creamy. Taste and adjust seasoning—add a touch more mustard or acid if you want extra “deviled” tang.
4. Assemble the salad
- In a large bowl, combine the cooled pasta and chopped egg whites.
- Add the red onion, green onions, and any optional celery or pickles.
- Pour the deviled egg dressing over the top and gently fold until everything is evenly coated, being careful not to break up the eggs too much.
5. Chill and garnish
- Cover the bowl and refrigerate for at least 1 hour so the flavors meld and the dressing thickens slightly.
- Before serving, taste and adjust salt or pepper if needed.
- Sprinkle the top with extra paprika and a few sliced green onions or chives for color.
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