5 from 1 vote
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Easy Deviled Egg Pasta Salad

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Whip up a batch of this deviled egg pasta salad for an easy side dish to serve up for dinner. This pasta salad recipe is made with pasta, hardboiled eggs, mayonnaise, mustard, pickle relish and more. It gets its name from the tasty combination of deviled egg flavors and use of the most common ingredients in deviled egg recipes.

Side view of egg macaroni salad garnished with sliced egg, green onion and a dash of paprika in a white bowl.

The salad is often served chilled and can be enjoyed as a side dish at barbecues, picnics, or potlucks. It would also be perfect as a light lunch or dinner. Give this egg pasta salad a try this week. You won’t be disappointed!

If you’re looking for some more must-have picnic and potluck salad recipes, you’ll love my Heirloom Tomato Salad with Balsamic and Feta, Easy Cold Loaded Tortellini Salad, and Loaded Instant Pot Potato Salad!

Why you’ll love Deviled Egg Pasta Salad

  • Simple ingredients- You probably already have all the ingredients for this recipe in your fridge and pantry.
  • Creamy base- there is something so satisfying about a creamy side dish and this deviled egg pasta salad is no exception.
  • Tasty pasta salad- It’s delicious! Anyone who loves deviled eggs will absolutely adore this dish.
  • Customizable- this salad is easy to change up to suit your individual tastes!

Ingredients for Deviled Egg Pasta Salad

Ingredients of Deviled Egg Pasta Salad sitting on a countertop.
  • Pasta – I prefer to make this salad with elbow macaroni, but you could really use any pasta you’d like. Just cook it to al dente, because it will absorb some of the moisture from the salad while it sits.
  • Mustard and Mayo – Mustard and Mayo are the classic ingredients in deviled eggs, so it only makes sense that they’d be used in this salad to create the creamy base.
  • Onion – You can really use any type of onion in this recipe. I usually use yellow because it’s what I have on hand. Adjust the amount of onion to suit your own taste. Garnishing with a little green onion makes this salad super attractive and adds a little extra kick.
  • Pickle relish – Sweet pickle relish adds another level to the flavor profile of this salad, but if you don’t like sweet pickle relish, feel free to use dill relish or omit it altogether.
  • Seasonings – Paprika is common with deviled eggs to give it that little bit of sweet and peppery taste, and the salt and pepper allow you to add as much savory and spicy flavor as you like.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

How To Make Deviled Egg Pasta Salad

Collage of two bowls one with macaroni salad and the other is mashed egg.
  1. Cook the macaroni noodles according to the package instructions. Once cooked, drain the noodles and rinse with cold water to cool them down. (Photo 1)
  2. Peel all 10 hard-boiled eggs. Set aside 2 eggs and slice them into rounds for garnish.
  3. Add the remaining 8 eggs to a mixing bowl and mash them using a fork or potato masher. (Photo 2)
Collage of mixing the ingredients of deviled egg macaroni salad.
  1. To the mashed eggs, add mayonnaise, yellow mustard, sweet pickle relish, diced onion, and salt and pepper. Stir well to combine all ingredients. (Photo 3)
  2. Add the cooked macaroni noodles to the egg mixture and stir to combine everything thoroughly. (Photo 4)
  3. Taste the mixture and adjust the seasoning with more salt and pepper as needed.
  4. To garnish, top the salad with the sliced eggs, a sprinkle of paprika, and green onions (if using).
  5. Cover the bowl and chill the deviled egg macaroni salad in the refrigerator until ready to serve.
Egg macaroni salad garnished with sliced egg, green onion and a dash of paprika in a white bowl on a cloth napkin.

Expert Tips

  • Use cold water to rinse the cooked pasta: Rinsing the cooked pasta with cold water helps to stop the cooking process and prevents the noodles from becoming too soft. It also cools the pasta down quickly, making it easier to handle.
  • Chill the salad before serving: Deviled egg pasta salad tastes best when it is chilled for at least an hour before serving. This allows the flavors to meld together and the salad to develop a more cohesive taste.
  • Don’t overcook the eggs: Overcooking the eggs can result in a rubbery texture and a greenish-gray ring around the yolk. Be sure to follow the instructions for boiling the eggs and allow them to cool before peeling and adding to the salad.
  • Use high-quality ingredients: Since deviled egg pasta salad has relatively few ingredients, it’s important to use high-quality ones. Use fresh eggs, good quality mayonnaise, and a good brand of yellow mustard to ensure the flavors come together well.
  • Add additional ingredients for more flavor: While the basic recipe for deviled egg pasta salad is delicious, you can add additional ingredients to give the salad even more flavor. Try adding diced celery, bell peppers, or cooked bacon to the mixture to add a little extra crunch and flavor.
  • Adjust seasoning to taste: The amount of salt and pepper you add to the salad will depend on your personal preference, so be sure to taste the mixture and adjust the seasoning accordingly.

Storing Tips

Refrigerator

Store the pasta salad in an airtight container to keep it fresh and prevent it from drying out. If you don’t have an airtight container, you can use plastic wrap or aluminum foil to cover the salad tightly. Refrigerate for 2-4 days.

Freezing

Freezing can negatively impact the texture and flavor of the ingredients, causing the salad to become mushy and unappetizing when thawed, so we don’t recommend freezing this recipe.

Closeup of Egg macaroni salad topped with sliced egg, green onion, and a dash of paprika.

What To Serve With Deviled Egg Pasta Salad

Chicken pairs well with the creamy and tangy flavors of deviled egg pasta salad, so I would definitely recommend trying this alongside sandwiches made with my Slow Cooker Mississippi Chicken.

Barbecue chicken thighs are a classic pairing with pasta salad. The sweet and tangy flavors of the ribs pair well with the creamy and slightly spicy flavors of the pasta salad.

This pasta salad can be a great side dish to serve with club sandwiches, such as turkey or ham sandwiches. The salad provides a cool and refreshing counterpoint to the warm and savory sandwich.

Recipe FAQs

What can I add to my deviled egg pasta salad?

Celery, broccoli, carrots, or other crunchy veggies can be added for more texture. Even some bell pepper will work great for you to mix in the salad.

Why do you rinse pasta before making pasta salad?

Rinsing the cooked pasta before making pasta salad is an important step because it helps to cool down the pasta quickly and washes away the excess starch.

Can I make pasta salad in advance?

Yes, you can definitely make deviled egg pasta salad a day in advance. In fact, making this salad ahead of time can be a great way to save time and make meal preparation easier.

Why is my salad mushy?

Usually, if your pasta salad comes out mushy, it’s because the pasta has been overcooked. You want to cook the pasta to al dente so that when it absorbs moisture from the salad, it still has a firm texture.

Why is my salad dry?

The macaroni may have absorbed too much moisture from the salad. Adding a spoonful of mayo will help bring it back to a good consistency.

Need more side dish recipes? Try these:

White bowl of egg macaroni salad garnished with sliced egg, green onion and a dash of paprika.
5 from 1 vote

Deviled Egg Pasta Salad


Author: Kim Schob
Course: Side Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Deviled egg pasta salad is a simple side dish that is made with tender pasta, mayonnaise, hard boiled eggs, relish and more. A delicious recipe that doesn't take too long to make.

Equipment

Ingredients 

  • 8 hardboiled eggs + 2 for garnish
  • 8 ounces (226 ⅘ g) elbow macaroni
  • ¾ cup (168 g) mayonnaise
  • 1 tbsp yellow mustard
  • ¼ cup (40 g) onion diced
  • 3 tbsp sweet pickle relish
  • Salt and pepper to taste
  • Paprika for garnish optional
  • Green onion for garnish optional

Instructions

  • Cook the macaroni noodles according to the instructions on the package. Once cooked, drain the noodles and rinse them with cold water to cool them down.
    8 ounces elbow macaroni
  • Peel all 8 hard-boiled eggs. Set aside 2 eggs and slice them into rounds for garnish.
    8 hardboiled eggs + 2 for garnish
  • In a mixing bowl, mash the remaining 8 eggs using a fork or potato masher.
  • To the mashed eggs, add mayonnaise, yellow mustard, sweet pickle relish, diced onion, and salt and pepper. Stir the ingredients together to combine.
    3/4 cup mayonnaise,1 tbsp yellow mustard,1/4 cup onion,3 tbsp sweet pickle relish,Salt and pepper to taste
  • Add the cooked macaroni noodles to the egg mixture and stir everything together until well combined.
  • Taste the mixture and adjust the seasoning with more salt and pepper as needed.
  • Garnish the salad with the sliced eggs, a sprinkle of paprika, and green onions (if using).
    Paprika for garnish,Green onion for garnish
  • Cover the bowl and chill the deviled egg macaroni salad in the refrigerator until you’re ready to serve it.

Notes

  • Pasta – Any small pasta works for this recipe. I used elbow macaroni but feel free to use rotini, shells, etc. 
  • Pickle Relish – If you don’t want a sweet pickle relish dill relish will work as well. 
  • Seasoning – You can change up the spices you use for this recipe. A creole seasoning would be delicious as well. 
  • Additional veggies – Adding additional diced veggies like celery or bell peppers will add more texture and crunch to the salad.
  • Serve chilled – This salad tastes best cold, so be sure to allow ample time for it to chill before serving.

Nutrition Information

Calories: 336kcal (17%) Carbohydrates: 24g (8%) Protein: 10g (20%) Fat: 22g (34%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 10g Monounsaturated Fat: 6g Trans Fat: 0.04g Cholesterol: 195mg (65%) Sodium: 263mg (11%) Potassium: 142mg (4%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 344IU (7%) Vitamin C: 0.4mg Vitamin D: 1µg (7%) Calcium: 35mg (4%) Iron: 1mg (6%)

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