This post may contain affiliate links, view our disclosure policy.

Take deviled eggs to the next level with this Deviled Egg Pasta Salad. Creamy elbow macaroni pasta with crunchy bits of celery & onion, and chunks of hard boiled eggs. Add this delicious pasta salad as a side dish to any meal or take it to a gathering and watch it disappear. 

Try making my fail-proof & easy peel Instant Pot Hard Boiled Eggs method for this recipe. 

A decorative bowl with some pasta salad in it and a wooden serving spoon.

A Pasta Salad That Tastes Like Deviled Eggs

If you love traditional deviled eggs (who doesn’t!) then you must try this deviled egg pasta salad. It is such a fun & delicious twist to a pasta salad and different than the usual ones you find at potlucks or gatherings. 

A super creamy and perfectly seasoned mayonnaise is the base for this salad with tender elbow macaroni noodles, chunks of hard-boiled eggs, and finely diced onion and celery pieces. 

Eggs are good in anything and such a versatile ingredient. An Egg Salad Sandwich is a popular option or maybe you want something that’s football geared like these Football Deviled Eggs.

Close up shot of elbow macaroni in a creamy deviled egg sauce.

Ingredients Needed

  • Elbow Macaroni – Don’t forget to salt the pasta water so the noodles have some flavor! I use about 1-2 teaspoons of kosher salt. 
  • Hard-Boiled Eggs
  • Mayonnaise – For the best flavor and richness use a full-fat mayonnaise. I use the Best Foods or Hellman’s brand. 
  • Dijon Mustard 
  • White Vinegar – Provides much needed acidity just like we use in deviled eggs. 
  • Garlic Powder
  • Kosher Salt & Pepper
  • Paprika – Regular paprika or smoked paprika will work in this recipe. If you prefer a smokier taste then try using smoked paprika. 
  • Finely Diced Celery
  • Finely Diced Red Onion
  • Green Onions & Paprika – This is an optional garnish for on top of the pasta salad if wanted. 

Labeled ingredients for this recipe

Step-by-Step Directions For How To Make This Deviled Egg Pasta Salad Recipe

Learn how to make this pasta salad with the easy to follow steps below. Be sure and read to the bottom of the page where there is a detailed recipe card, a printable option, and a pin it button. 

  • Step 1 : Bring a large pot of salted water to a boil and cook the elbow macaroni. Cook according to package directions. When done, drain the pasta and run it under cold water to cool it down and stop the cooking process. 
  • Step 2 : Make the creamy dressing by stirring the mayo, mustard, vinegar, garlic powder, salt, pepper, and paprika until combined well. Mash the egg yolks and add them into the dressing. Reserve the egg white part for later. 
  • Step 3 : In a large mixing bowl, or a serving bowl, add the cooked elbow macaroni, chopped egg whites, celery, and red onions. Add the creamy mayo dressing and gently toss everything together to combine. 
  • Step 4 : Serve right away or cover the bowl with a lid or plastic wrap and refrigerate for 2-4 hours before serving. 

Step by step process photos showing how to make this side dish recipe.

Step by step process photos showing how to make this side dish recipe.

Step by step process photos showing how to make this side dish recipe.

Step by step process photos showing how to make this side dish recipe.

Step by step process photos showing how to make this side dish recipe.

Step by step process photos showing how to make this side dish recipe.

Deviled Egg Pasta Salad FAQ’s

  • Serving Suggestions

    • I love serving this pasta salad alongside any grilled meat like grilled chicken, hamburgers, hot dogs, etc. 
    • It’s also a great option for transporting to a potluck, picnic, or family gathering. 
    • Try serving this deviled egg pasta salad alongside my easy recipe for Air Fryer Hot Dogs or as a side to these copycat In n Out Burgers Recipe
  • Can I Make It Ahead of Time?

    • Pasta salads can always be made ahead of time. I suggest only making them 24 hours in advance of when you’re trying to serve them otherwise the pasta will dry out too much. Moisten up the pasta salad with additional mayo or a splash of milk if needed before serving. 
    • Pasta salads are usually much better served chilled so I always like to refrigerate it for at least 2-4 hours before serving it. 
  • How To Store Leftovers

    • Leftovers can be stored in a covered bowl, or inside an airtight container, in the fridge for up to 4 days. 
  • Can I Use a Different Pasta Shape?

    • You can if wanted. I recommend sticking with a pasta shape that is similar in size to elbow macaroni noodles. Medium shaped shells, bow tie, cellentani, or rotini are all great options. 
  • Variation & Substitution Ideas

    • Mustard : If you prefer a different mustard, besides the Dijon Mustard, then try using regular yellow mustard or even honey mustard. You can even make it a little spicy and use spicy brown mustard or spicy Dijon Mustard. 
    • Mayo : Although I recommend using full-fat mayonnaise you can use the reduced-fat or lite mayo instead. 
    • Onion : Try using a yellow onion, white onion, or a Vidalia sweet onion instead of a red onion. 

Side view of this recipe

Recipe Tips

Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥

  • Good Quality Mayonnaise : It may not seem important, like how can mayo be that good, but the base of this recipe is the creamy dressing so I highly recommend using a good quality mayo. I actually love the taste of, and only use, the Best Foods brand or Hellman’s brand. I also recommend using the full-fat stuff but it does contain lots of calories so the lite stuff can be used just as easily. 
  • Don’t Refrigerate For Too Long Before Serving : Pasta salads are usually best served chilled so some fridge time is necessary. I don’t recommend making this more than 24 hours in advance of when you’re serving it. I prefer making about 4 hours before I serve it. This allows the salad to get cold but it’s not in there for too long that it dries out too much. 

Top view of this salad with a wooden spoon inside the serving bowl.

More Delicious Pasta Salads You’ll Love

Hero photo for this recipe
Together As Family Logo

Deviled Egg Pasta Salad


Author Jessica - Together as Family
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Optional Fridge Time 4 hours
Total Time 4 hours 25 minutes
Servings 8
Take deviled eggs to the next level with this Deviled Egg Pasta Salad. Creamy elbow macaroni pasta with crunchy bits of celery & onion, and chunks of hard boiled eggs. Add this delicious pasta salad as a side dish to any meal or take it to a gathering and watch it disappear. 

Ingredients
  

  • 8 ounces elbow macaroni
  • 6 hard-boiled eggs
  • cups mayonnaise
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons white vinegar
  • 1 teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced red onion
  • sliced green onions & additional paprika (optional garnishes)

Instructions

  • Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions.
    When done, drain the pasta in a colander and run it under cold water to rinse it and cool it.
    8 ounces elbow macaroni
  • Cut each hard-boiled egg in half (like you would for deviled eggs). Add the egg yolks to a small mixing bowl and mash them.
    6 hard-boiled eggs
    Step by step process photos showing how to make this side dish recipe.
  • Chop the egg whites into large chunks and set them aside for later.
    Step by step process photos showing how to make this side dish recipe.
  • Add the mayonnaise, mustard, vinegar, garlic powder, salt, paprika, and pepper into the mashed egg yolks. Stir to combine everything together.
    1½ cups mayonnaise, 2 tablespoons Dijon Mustard, 2 tablespoons white vinegar, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon paprika, ¼ teaspoon black pepper
    Step by step process photos showing how to make this side dish recipe.
  • To a large mixing bowl or serving bowl, add the drained and rinsed pasta, chopped egg whites, celery, and red onion.
    Pour in the creamy dressing and gently toss everything together until it's combined well and all the pasta is covered.
    1/2 cup finely diced celery, 1/2 cup finely diced red onion
    Step by step process photos showing how to make this side dish recipe.
  • Serve the pasta salad right away or cover the bowl with a lid (or plastic wrap) and refrigerate it for 2-4 hours for a chilled salad.
    * Garnish with sliced green onions and a sprinkling of paprika if wanted before serving. I also like to garnish the top of the salad with a deviled egg (2 half pieces). Either homemade or just buy them at the store.
    * I think pasta salads taste much better chilled. I recommend refrigerating before serving.
    sliced green onions & additional paprika
    Step by step process photos showing how to make this side dish recipe.

Video

Notes

Mayo : Regular fat or reduced-fat mayo can be used. I prefer using full-fat for the flavor and texture. I love the Best Foods or Hellman's brand. Feel free to use more or less mayo depending on your preference. 
Green Onions : If wanted add some sliced green onions into the salad along with the other ingredients (like the celery and red onion). I prefer to garnish the top of the salad with the green onions and a little additional paprika, but either way can be done. If adding green onions to the salad you will to slice about 1-2 green onions for it. Not the full bunches, but rather just 1 or 2 individual pieces of green onion.
Recipe FAQ's -
  • Can I Make It Ahead of Time?
    • Pasta salads can always be made ahead of time. I suggest only making them 24 hours in advance of when you're trying to serve them otherwise the pasta will dry out too much. Moisten up the pasta salad with additional mayo or a splash of milk if needed before serving. 
    • Pasta salads are usually much better served chilled so I always like to refrigerate it for at least 2-4 hours before serving it. 
  • How To Store Leftovers
    • Leftovers can be stored in a covered bowl, or inside an airtight container, in the fridge for up to 4 days. 
  • Can I Use a Different Pasta Shape?
    • You can if wanted. I recommend sticking with a pasta shape that is similar in size to elbow macaroni noodles. Medium shaped shells, bow tie, cellentani, or rotini are all great options. 
  • Variation & Substitution Ideas
    • Mustard : If you prefer a different mustard, besides the Dijon Mustard, then try using regular yellow mustard or even honey mustard. You can even make it a little spicy and use spicy brown mustard or spicy Dijon Mustard. 
    • Mayo : Although I recommend using full-fat mayonnaise you can use the reduced-fat or lite mayo instead. Or try the avocado oil mayo or olive oil mayo. 
    • Onion : Try using a yellow onion, white onion, or a Vidalia sweet onion instead of a red onion. 

Nutrition

Calories: 459kcal | Carbohydrates: 24g | Protein: 9g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 507mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Did You Make This Recipe?

I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!

Hero photo for this recipe

Did you love this recipe?

Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. Hi Jessica,
    How many cups of pasta do you use? I used a scale for 8 oz. It didn’t seem like the right amount. Us CANADIANS use metric so 250 grams didn’t look like enough? Can’t wait to try this.
    Blessings,
    Lynda

    1. Together as Family says:

      250 grams is correct 😊 It will look like a small amount but once it expands slightly after boiling and you add the other ingredients, it will be plenty. Let me know how you like it!