Easy Deviled Egg Pasta Salad

This might be my favorite pasta salad—or at least a close second to my mom’s macaroni salad that she’s been making since I was a kid. If you love deviled eggs as much as I do, you have to try deviled egg pasta salad.

It’s creamy, cold, and has all the flavors of deviled eggs mixed into a bowl of macaroni.

Why You’ll Love This Recipe

• Great side dish – Perfect for cookouts, sandwiches, or anything off the grill.
• Tastes just like deviled eggs – But with pasta.
• Creamy and tangy – Mayo, mustard, and a little paprika make the dressing.

Equipment List

• Large pot
• Colander
• Cutting board
• Sharp knife
• Mixing bowl
• Measuring cups & spoons
• Large spoon for mixing

The Ingredients You’ll Need

• Elbow macaroni – Cooks fast and holds the dressing well.
• Hard-boiled eggs – Yolks mashed for creaminess, whites chopped for texture.
• Mayo – Makes it rich and smooth.
• Yellow mustard – Adds a little tang.
• Apple cider vinegar – Brightens up the dressing.
• White onion – Finely diced for a little crunch and sharpness.
• Smoked paprika – Gives it that classic deviled egg flavor.
• Salt and cracked black pepper – Adjust to taste.

How to Make It

Step 1: Cook the Pasta
Bring a large pot of heavily salted water to a boil. Add the large elbow macaroni and cook until al dente. Drain, then add a few ice cubes to the pasta while it sits in the colander. Set aside to cool.

Step 2: Prep the Eggs
Peel the hard-boiled eggs. Cut them in half, remove the yolks, and place them in a mixing bowl. Chop the egg whites into small pieces and set aside.

Step 3: Make the Dressing
Mash the yolks with a fork until smooth. Stir in mayo, mustard, apple cider vinegar, smoked paprika, salt, black pepper, and finely diced white onion until well mixed.

Step 4: Combine Everything
Add half of the cooled macaroni to the bowl, along with the chopped egg whites, and fold until well coated. Once mixed, add the rest of the macaroni and toss gently until everything is evenly covered in the dressing.

Step 5: Serve & Store
Serve right away or chill for at least 30 minutes so the flavors blend.

Storage & Re-Serving

Storage:

• Keep in a covered glass container in the fridge for up to 3 days.

Re-Serving:

• The pasta will absorb some dressing over time. Stir in extra mayo and a splash of apple cider vinegar before serving if needed.

How To Serve It

I love serving this with grilled meats, chicken, burgers, or sandwiches. It’s also great as a quick lunch on its own.

Try these recipes:

• Peruvian-Style Grilled Chicken – Juicy, marinated chicken cooked until golden.
• Cornflake Crusted Chicken – Crispy, oven-baked chicken with a crunchy coating.
• Crispy Bang Bang Chicken Bites – Bite-sized chicken with a crispy coating and a sweet, spicy sauce.

What To Serve With This

• Smash Burger Tacos
• Crispy Chicken Sandwich
• Popeyes Cajun Fries (Copycat Recipe)

If You Like This, Then You’ll Love

If you enjoyed deviled egg pasta salad, you might also like these recipes from the blog:

• Big Mac Inspired Pasta Salad – Macaroni tossed with tangy pickles, crisp lettuce, and a creamy burger sauce.
• Creamy Ranch Pasta Salad with Crispy Bacon and Garbanzos – Shell pasta mixed with crispy bacon, roasted garbanzos, and a ranch dressing.
• Creamy Tuna Pasta Salad – A cold pasta salad made with tuna, chopped eggs, shredded carrots, and a creamy dressing.

I love reading your comments, and I try to get to all of them! Have you made deviled egg pasta salad before? Let me know how you like to serve it!

Olga

Deviled Egg Pasta Salad

No ratings yet

Deviled egg pasta salad is made with macaroni, hard-boiled eggs, and a creamy dressing with mustard and paprika. Serve it fresh with grilled chicken or sandwiches.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 cups elbow macaroni dry
• 5 hard-boiled eggs
• 2 cups mayo
• 1 tbsp yellow mustard
• 2 tbsp apple cider vinegar
• ¼ cup finely diced white onion
• ½ tsp smoked paprika
• Salt and black pepper to taste

Equipment

• 1 Large Pot
• 1 Colander
• 1 Cutting Board
• 1 Sharp Knife
• 1 Mixing Bowl
• 1 Measuring cups & spoons
• 1 Large spoon for mixing

Method

 

1. Prep: Bring a large pot of heavily salted water to a boil. Add 2 cups elbow macaroni and cook until al dente. Drain, add a few ice cubes, and set aside in the colander to cool.
2. Peel the hard-boiled eggs. Cut them in half, remove the yolks, and place them in a mixing bowl. Chop the egg whites and set aside.
3. Mash the yolks with a fork until smooth. Stir in mayo, mustard, apple cider vinegar, smoked paprika, salt, black pepper, and finely diced white onion until well mixed.
4. Add half of the cooled macaroni to the bowl, along with the chopped egg whites, and fold until well coated. Once mixed, add the rest of the macaroni and toss gently until everything is evenly covered in the dressing.
5. Serve right away or chill before serving. Store in the fridge for up to 3 days.

Notes

Tips

• Chop the eggs small – Helps them mix evenly into the pasta.
• Let it chill – The flavors get better after sitting for a bit.
• Use smoked paprika – Adds extra depth to the dressing.

Tried this recipe?

Let us know how it was!