Deviled Egg Pasta Salad – A Creamy, Tangy Classic Reimagined
If you’re searching for a nostalgic, crowd-pleasing side dish that combines two comfort food favorites—deviled eggs and pasta salad—then this is the recipe for you. Perfectly creamy, slightly tangy, and just sweet enough, this Deviled Egg Pasta Salad is a picnic-perfect dish that brings back memories of sunny afternoons and family gatherings.
Whether you’re preparing for a barbecue, potluck, holiday feast, or simply want a cold, satisfying meal on a hot day, this salad ticks all the boxes. Plus, it’s easy to make, customizable, and guaranteed to disappear fast!
Why You’ll Love This Recipe
- Rich, Creamy Flavor: The dressing captures the classic deviled egg taste—tangy mustard, smooth mayo, a hint of sweetness from relish, and a touch of paprika.
- Great Make-Ahead Dish: Like most pasta salads, this one gets even better after chilling for a few hours, making it ideal for meal prep or entertaining.
- Customizable: Want more crunch? Add diced celery or red onion. Prefer a little heat? Toss in a dash of hot sauce or cayenne.
- Family Favorite: It’s kid-friendly, adult-approved, and has just enough retro charm to please grandma, too.
Ingredients
- 12 oz elbow macaroni (or any short pasta like shells or rotini), cooked and cooled
- 6 hard-boiled eggs, chopped
- 1/2 cup mayonnaise (use more or less depending on your creaminess preference)
- 2 tablespoons yellow mustard
- 1 tablespoon sweet pickle relish
- 1 teaspoon white vinegar
- 1/4 teaspoon paprika, plus more for garnish
- Salt and pepper to taste
- Optional add-ins: diced celery, chopped red onion, or green onions for crunch
- Optional garnish: chopped fresh parsley, dill, or chives
Instructions
1. Make the Deviled Egg-Inspired Dressing
In a large mixing bowl, combine the mayonnaise, yellow mustard, sweet pickle relish, white vinegar, paprika, salt, and pepper. Whisk until smooth and creamy.
Pro tip: For even more authentic deviled egg flavor, mash 1 or 2 of the egg yolks into the dressing before adding the rest of the ingredients.
2. Add the Pasta and Eggs
Gently fold in the cooled macaroni and chopped hard-boiled eggs. Be careful not to overmix—you want the eggs to stay in chunks, not turn into mush.
3. Add Crunch (Optional)
If desired, mix in finely chopped celery or red onion for added texture and flavor.
4. Chill Before Serving
Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving. Chilling allows the flavors to blend beautifully and enhances the overall texture.
5. Garnish and Serve
Sprinkle a little extra paprika on top before serving. Garnish with freshly chopped parsley, dill, or chives for a bright and fresh finish.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving if it’s been sitting for a while, and add a touch more mayo if it seems dry.
Serving Suggestions
- Serve alongside grilled burgers, ribs, or barbecue chicken.
- Add to a buffet table with coleslaw, baked beans, and cornbread.
- Enjoy it on its own for a quick and tasty lunch.
- Great for Easter, 4th of July, family reunions, or even baby showers.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! Shells, rotini, or bowtie pasta work great—just choose a shape that holds onto the dressing.
Can I make it ahead of time?
Yes! In fact, it’s better when made a few hours in advance or even the night before.
What if I don’t have sweet relish?
Try chopped bread-and-butter pickles or even a tiny spoonful of sugar with diced dill pickles.
Can I make it lighter?
Use low-fat mayonnaise or substitute part of the mayo with plain Greek yogurt for a lighter version.
Final Thoughts
Deviled Egg Pasta Salad is one of those dishes that never goes out of style. It’s humble, delicious, and guaranteed to steal the spotlight at any gathering. Once you try it, you’ll wonder how you ever hosted a picnic without it. Homemade Samoas Girl Scout Cookies