Name: Deviled Egg Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 8 oz elbow macaroni (or small pasta of choice); 6 hard-boiled eggs, peeled and chopped; 1/2 cup mayonnaise; 2 tablespoons yellow mustard; 1 tablespoon apple cider vinegar; 1/4 cup sweet pickle relish; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika (plus more for garnish); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/3 cup celery, finely diced; 1/4 cup red onion, finely diced; Fresh parsley, chopped (optional for garnish)

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Why You’ll Love This Recipe

I love this recipe because it’s easy to make, totally comforting, and full of flavor. The dressing is creamy and zippy with just the right amount of mustard, and the eggs give it that rich, velvety texture I expect from deviled eggs. It’s make-ahead friendly, customizable, and always a hit on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni or small pasta shells
Hard-boiled eggs (chopped)
Mayonnaise
Yellow mustard
Apple cider vinegar or pickle juice
Sugar (optional, for balance)
Salt
Black pepper
Paprika (for garnish)
Optional: chopped pickles, celery, red onion, fresh herbs

Directions

I cook the pasta according to the package instructions, then drain and rinse it under cold water to stop the cooking.
While the pasta cools, I peel and chop the hard-boiled eggs.
In a large bowl, I whisk together mayonnaise, mustard, vinegar or pickle juice, a pinch of sugar, salt, and pepper until smooth.
I add the cooled pasta and chopped eggs to the bowl and stir gently until everything is evenly coated.
If I’m using extras like celery or pickles, I fold them in now.
I cover the bowl and refrigerate the salad for at least 1 hour so the flavors can come together.
Before serving, I sprinkle paprika on top for that classic deviled egg touch.

Servings and timing

This recipe makes about 6–8 servings. It takes around 20 minutes to prep (including cooking the pasta and eggs), plus at least 1 hour of chill time.

Variations

Sometimes I use Dijon mustard for a sharper flavor or stir in a little sour cream or Greek yogurt for added tang. I’ve also added bacon crumbles or shredded cheddar for a heartier version. For more crunch, I toss in chopped celery or red onion. If I want a bit of sweetness, I include a spoonful of sweet relish.

Storage/reheating

I store this pasta salad in an airtight container in the fridge for up to 4 days. It’s best served cold, so I don’t reheat it. If it thickens up too much in the fridge, I stir in a splash of milk or a bit more mayo to bring back the creamy texture.

FAQs

Can I make this pasta salad the day before?

Yes, I usually make it a day ahead to let the flavors develop. Just give it a good stir before serving.

How do I keep the eggs from crumbling too much?

I chop them gently and fold them in at the end so they stay chunky instead of turning into a mash.

Can I use a different type of pasta?

Absolutely. I’ve used rotini, bowtie, and even penne. I just make sure the pasta has ridges to hold the dressing.

What’s the best way to hard-boil eggs?

I place the eggs in a pot of cold water, bring to a boil, then simmer for 9–10 minutes. I cool them in an ice bath for easy peeling.

Is this recipe gluten-free?

Only if I use gluten-free pasta. The rest of the ingredients are naturally gluten-free.

Conclusion

Deviled Egg Pasta Salad is one of those recipes I always keep in my back pocket. It’s rich, tangy, and full of comforting flavor, with just the right balance of creaminess and bite. Whether I’m making it for a summer cookout or just want a satisfying side dish, this salad never fails to please.

Deviled Egg Pasta Salad