Creamy Deviled Egg Pasta Salad is a fun twist on two classics — pasta salad and deviled eggs. It combines tender pasta, chopped hard-boiled eggs, and a rich, creamy dressing that has just the right tang and a little bit of a kick. The best part is how the flavors all blend together into a cool, comforting dish that’s perfect for warm days.
I love making this salad for picnics or potlucks because it feels familiar but special at the same time. The creamy dressing, usually made with mayo, mustard, and a touch of paprika, gives it that classic deviled egg taste that everyone loves. When I’m mixing everything up, I always save a few egg halves to garnish on top — it’s a simple touch that makes the salad look extra inviting.
This pasta salad is one of those dishes where you can prep it ahead of time, and it just gets better as the flavors have time to mingle in the fridge. I usually serve it chilled, right out of the fridge, with some crisp veggies or a light green salad on the side. It’s easy to share and always disappears fast, which means it’s a winner in my book every single time.
Key Ingredients & Substitutions
Pasta: Elbow macaroni or cavatappi works well because they hold the creamy dressing nicely. If you don’t have these, penne or small shells are good alternatives.
Eggs: Fresh large eggs make this salad rich and protein-packed. Hard-boiled eggs are key, so use good-quality eggs for better flavor.
Mayonnaise: This gives the salad its creamy texture. You can swap it for Greek yogurt for a lighter version, but expect a tangier taste.
Mustard: Yellow mustard adds a classic tang, while Dijon gives a smoother, slightly spicy flavor. Both work well; use what you like best.
Pickles and Onions: These add crunch and a touch of acidity. Dill or sweet pickles can both work depending on your flavor preference. If you’re avoiding onions, swap with finely chopped green onions or chives.
How Do I Perfectly Hard-Boil Eggs for This Salad?
Getting perfectly hard-boiled eggs can be tricky but it’s simple with this method. It makes peeling easier and prevents green rings around the yolk.
- Place eggs in a saucepan and cover with cold water.
- Bring water to a boil on medium-high heat.
- Once boiling, cover the pan and remove it from heat. Let eggs sit for 9 to 12 minutes.
- Drain hot water and place eggs immediately in an ice bath for about 5 minutes to cool.
- Peel the eggs carefully once cool—they should come off easily.
This method keeps yolks creamy and yolk color bright, perfect for mashing in the deviled egg mixture.
Equipment You’ll Need
- Large pot – I like it because it boils the pasta quickly and evenly.
- Strainer or colander – helps drain the pasta easily and keeps water out of your salad.
- Medium saucepan – perfect for boiling eggs without mess.
- Slotted spoon – makes transferring eggs to the ice bath simple and safe.
- Mixing bowls – a large one for combining the salad ingredients and a smaller one for mashing yolks.
- Whisk or fork – helps mix the deviled egg dressing smoothly.
- Sharp knife and chopping board – for chopping pickles, onions, and herbs.
Flavor Variations & Add-Ins
- Swap the mayonnaise for Greek yogurt for a lighter, tangy version.
- Add cooked bacon bits or chopped ham for extra savory flavor.
- Mix in chopped fresh dill or parsley instead of chives for a different herb note.
- Use different pickles like bread-and-butter or spicy peppers for a flavor twist.
How to Make Creamy Deviled Egg Pasta Salad
Ingredients You’ll Need:
- 8 oz elbow macaroni or cavatappi pasta
- 6 large eggs
- 1 cup mayonnaise
- 2 tbsp yellow mustard (or Dijon mustard)
- 1 tbsp apple cider vinegar or white vinegar
- 1 tsp sugar
- 1/2 tsp paprika (plus extra for garnish)
- 1/4 cup finely chopped red onion or shallots
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped dill pickles or sweet pickles
- 1/4 cup chopped olives (optional)
- Salt and black pepper to taste
- Fresh chives or green onions, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of hands-on prep, including cooking the pasta and boiling the eggs. After mixing, you’ll chill the salad in the fridge for at least 1 hour to let the flavors blend wonderfully. Altogether, plan for about 1 hour 20 minutes, mostly waiting time while chilling.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook it following the package instructions until it’s just tender but still firm (al dente). When done, drain the pasta and rinse under cold water to cool it quickly. Set aside.
2. Hard-Boil the Eggs:
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove the pan from heat and cover it. Let the eggs sit for 9 to 12 minutes. Drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes. Peel the eggs gently. Slice two eggs in halves to use later as garnish.
3. Make the Deviled Egg Mixture:
Separate the yolks from the other four eggs. Mash the yolks in a bowl until smooth. Stir in the mayonnaise, mustard, vinegar, sugar, paprika, salt, and pepper. Taste and adjust seasonings according to your preference.
4. Prepare the Salad Base:
In a large bowl, combine the cooked pasta, chopped egg whites, red onion, celery, pickles, and olives if you are using them. Mix well.
5. Mix the Salad:
Add the creamy deviled egg mixture to the bowl with the pasta and vegetables. Stir gently until everything is evenly coated with the dressing.
6. Chill and Serve:
Cover the salad and refrigerate it for at least 1 hour so the flavors can blend nicely. Before serving, top the salad with the halved hard-boiled eggs, sprinkle with extra paprika, and scatter the chopped fresh chives or green onions on top.
Enjoy your creamy deviled egg pasta salad – a delicious twist on a classic favorite!
Can I Use Frozen Eggs for This Pasta Salad?
It’s best to use fresh eggs for hard boiling because frozen eggs don’t peel well and can affect the texture. Always hard boil fresh eggs for the creamiest deviled egg mixture.
How Long Can I Store This Pasta Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a good stir before serving again, and add a splash of vinegar or mustard if the flavors have mellowed too much.
Can I Make This Salad Ahead of Time?
Absolutely! The flavors actually improve after chilling for a few hours or overnight, making it perfect for meal prep or potlucks.
What Can I Substitute for Mayonnaise?
You can use Greek yogurt or sour cream for a lighter, tangier dressing. Just note the texture and flavor will be slightly different but still delicious!