This creamy deviled egg salad combines the rich flavor of classic deviled eggs with the heartiness of a satisfying pasta dish.
A Picnic Classic Reimagined
The moment I tasted this pasta salad, I was instantly transported to my childhood summers. My grandmother always made deviled eggs for family picnics, and I used to sneak one or two before they ever hit the table. This dish brings back that joy—with a modern, creamy twist. It’s chilled comfort in a bowl. Whether I’m bringing it to a backyard BBQ or meal-prepping for a busy week, this salad never lasts long. It feels like home, and tastes like celebration.
Why This Creamy Deviled Egg Salad?
This deviled egg pasta salad recipe blends nostalgia with everyday simplicity.
It’s not only delicious—it’s:
- Tangy and flavorful: All the signature deviled egg notes (mustard, paprika, creamy yolks) are here.
- Quick to make: Just 30 minutes from start to finish.
- Perfectly chilled: A refreshing, no-fuss recipe ideal for warm days or potlucks.
- Customizable: Adjust the spice, add crispy bacon or fresh herbs—make it yours.
Ingredients and Why They Matter
For 4–6 servings
- 6 hard-boiled eggs – Yolks add creaminess; whites add texture.
- 200g (7 oz) small pasta (ditalini, macaroni, or penne) – Holds the dressing beautifully.
- 120g (½ cup) mayonnaise – Go full-fat for luscious creaminess.
- 2 tsp Dijon mustard – Brings the sharp tang that defines deviled eggs.
- 1 tbsp lemon juice or vinegar – Brightens the overall flavor.
- 1 garlic clove, minced – Adds depth without overpowering.
- ½ tsp smoked paprika – A warm, smoky twist.
- A pinch of cayenne pepper – Optional, but adds a subtle kick.
- ¼ red onion, finely chopped – Crunch and contrast.
- 2 green onions, chopped – Freshness in every bite.
- 2 slices bacon (optional), cooked and crumbled – Adds savory crunch.
- Salt to taste – Brings all the flavors together.
How to Make Deviled Egg Pasta Salad
1. Boil the Pasta
Cook pasta in salted water until al dente. Rinse under cold water to cool and stop cooking.
2. Prep the Eggs
Peel hard-boiled eggs. Slice in half, separate yolks and whites. Mash yolks through a mesh strainer into a large mixing bowl. Chop egg whites finely and set aside.
3. Mix the Dressing
To the mashed yolks, add mayonnaise, mustard, lemon juice, garlic, paprika, cayenne, and salt. Whisk until ultra smooth.
4. Combine
Add cooled pasta into the dressing bowl. Gently fold until well coated. Add chopped whites, red onions, green onions, and bacon. Fold gently again.
5. Garnish and Chill
Top with green onion slices and a dusting of paprika. Serve cold or after a 1-hour chill in the fridge.
My Tips & Notes
- Extra creamy texture: Push yolks through a sieve—this is the magic trick.
- Use chilled pasta: Never mix warm pasta with mayo-based dressing.
- Use your best mayo: It’s the core of your flavor here.
- Go bold: Add chopped pickles or dill if you’re feeling fancy.
Conclusion
This creamy deviled egg pasta salad is an absolute go-to for potlucks, lunches, or days when you crave comfort. Simple ingredients, minimal prep, and flavors that feel both nostalgic and new—it’s the kind of dish people ask for again and again. Try it once, and I promise: it’ll earn a permanent place in your rotation.
Frequently Asked Questions
Can I prepare this salad ahead of time?
Absolutely. In fact, it tastes even better after a few hours in the fridge.
What’s the best pasta type to use?
Small shapes like ditalini, elbow macaroni, or penne—they hold the dressing well.
How do I get my hard-boiled eggs to peel easily?
Use slightly older eggs, and dunk them in ice water immediately after boiling.
Is this recipe spicy?
It has a gentle warmth from cayenne. Add hot sauce or extra cayenne if you want more heat.
Can I make it egg-free?
Yes. Skip the eggs and use vegan mayo for an eggless version that still captures the deviled flavor.
Equipment
- This creamy deviled egg salad combines the rich flavor of classic deviled eggs with the heartiness of a satisfying pasta dish.
Ingredients
For 4–6 servings
- 6 hard-boiled eggs – Yolks add creaminess; whites add texture.
- 200 g 7 oz small pasta (ditalini, macaroni, or penne) – Holds the dressing beautifully.
- 120 g ½ cup mayonnaise – Go full-fat for luscious creaminess.
- 2 tsp Dijon mustard – Brings the sharp tang that defines deviled eggs.
- 1 tbsp lemon juice or vinegar – Brightens the overall flavor.
- 1 garlic clove minced – Adds depth without overpowering.
- ½ tsp smoked paprika – A warm smoky twist.
- A pinch of cayenne pepper – Optional but adds a subtle kick.
- ¼ red onion finely chopped – Crunch and contrast.
- 2 green onions chopped – Freshness in every bite.
- 2 slices bacon optional, cooked and crumbled – Adds savory crunch.
- Salt to taste – Brings all the flavors together.
Instructions
Boil the Pasta
- Cook pasta in salted water until al dente. Rinse under cold water to cool and stop cooking.
Prep the Eggs
- Peel hard-boiled eggs. Slice in half, separate yolks and whites. Mash yolks through a mesh strainer into a large mixing bowl. Chop egg whites finely and set aside.
Mix the Dressing
- To the mashed yolks, add mayonnaise, mustard, lemon juice, garlic, paprika, cayenne, and salt. Whisk until ultra smooth.
Combine
- Add cooled pasta into the dressing bowl. Gently fold until well coated. Add chopped whites, red onions, green onions, and bacon. Fold gently again.
Garnish and Chill
- Top with green onion slices and a dusting of paprika. Serve cold or after a 1-hour chill in the fridge.
Notes
