Deviled Egg Pasta Salad

Deviled Egg Pasta Salad is a delightful fusion of two beloved classics: deviled eggs and pasta salad. This dish is a perfect addition to any gathering, offering a creamy, tangy, and slightly spicy flavor profile that tantalizes the taste buds.

The recipe typically starts with cooked pasta, often elbow macaroni or shells, chosen for their ability to hold onto the creamy sauce. These are boiled until al dente and then cooled. The star of the dish, hard-boiled eggs, are prepared separately. The eggs are carefully peeled and then halved. The yolks are gently removed and placed in a mixing bowl, where they become the base of the flavorful dressing.

In the bowl with the yolks, ingredients such as mayonnaise, mustard (usually a combination of yellow and Dijon), white vinegar, and a hint of sugar are added. This mixture is whipped until smooth and creamy. For a bit of heat and color, paprika, and sometimes a dash of cayenne pepper, are sprinkled in. Some variations also include sweet pickle relish or chopped pickles, adding a subtle sweetness and texture contrast.

The egg whites, now hollow, are chopped and set aside. In the salad, they add a pleasant bite and a protein boost. Fresh ingredients like crisp celery, green onions, and sometimes bell peppers or chives are chopped and added to the mix, offering a crunchy contrast to the soft pasta and creamy dressing.

The cooled pasta is then tossed with this creamy, yolky dressing, ensuring each piece is evenly coated. The chopped egg whites and fresh vegetables are gently folded in, maintaining their integrity. For an extra layer of flavor, the salad is often garnished with additional paprika, parsley, or dill.

This dish is best served chilled, allowing the flavors to meld together. The Deviled Egg Pasta Salad is not just a side dish; it’s a conversation starter, with its unique combination of textures and flavors – creamy yet with a bite, tangy yet slightly sweet, with a hint of spice. It’s a versatile dish that fits in at summer barbecues, potlucks, or as a satisfying lunch. The creamy richness of the deviled egg filling, combined with the hearty pasta, makes for a fulfilling and nostalgic dish, a modern twist on familiar flavors.


  • Macaroni pasta: 8 oz. (I always cook as per directions on the box)
  • Hard boiled eggs: 6 (I always remove diced yolk)
  • Mayonnaise: 1/2 cup
  • Mustard: 1 tablespoon
  • Ketchup: 1 tablespoon
  • – White vinegar: 1 tablespoon
  • – Granulated sugar: 1 tablespoon
  • Red onion: 1 small(chopped)
  • – Celery: 2 ribs (chopped)
  • – Paprika: 1/2 teaspoon
  • – Salt: 1/2 teaspoon
  • – Pepper: 1/2 teaspoon
  • – Green onions for garnish


1. As mentioned above, cook macaroni per package instruction. And please drain, rinse and set aside in a large bowl.
2. The hard-boiled eggs needs to be Cut in half and the yolks removed at this stage. Make sure to place the yolks in a small bowl and set to the side.
3. Chop the egg whites and add to the pasta bowl, then add the chopped onion and celery to the pasta bowl. Using a fork, mash the egg yolks.
4. You’ll want to add the mayonnaise, ketchup, vinegar, sugar, and mustard, stirring to combine.
5. The next step is to stir in egg yolk sauce to the pasta bowl and toss until combined.
6. Immediately place in the refrigerator for no less than 60 minutes. Finally, use green onions for garnish


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