Deviled Egg Pasta Salad

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 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.

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. 

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. 

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. 

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. 

More Delicious Pasta Salads You’ll Love

• Ranch Pasta Salad – A classic with ranch dressing, cucumber, tomatoes, and parmesan cheese. 
• Dill Pickle Pasta Salad – For dill pickle lovers only!
• Mexican Pasta Salad – A tex-mex flair to the classic pasta salad. 
• Easy Greek Pasta Salad – Easy to make with a Greek vinaigrette salad dressing. 
• Classic Italian Pasta Salad – The Italian classics with olives, red onion, feta, cucumber, and pepperoni. 
• Bacon Ranch Pasta Salad – The best combo of flavors with ranch + bacon + cheese. 
• Creamy Macaroni Salad – This is a similar pasta salad with elbow macaroni and chopped eggs.