Tangy Deviled Egg Pasta Salad Recipe Everyone Will Love

Creamy deviled egg pasta salad brings classic picnic flavors into a delightful summer dish.

Pasta twirls capture zesty mayo-mustard notes perfectly.

Chopped eggs scattered throughout add rich protein and incredible texture.

Crisp celery provides delightful crunch against smooth noodles.

Dill and paprika sprinkle unexpected excitement into each bite.

Chilling lets ingredients mingle and develop deeper flavor profiles.

Cool comfort awaits you in this crowd-pleasing side that screams warm-weather gathering.

Deviled Egg Pasta Salad Highlights

• Speed Up Meal Prep: Quickly assemble this crowd-pleasing pasta salad with simple ingredients and minimal cooking steps, perfect for busy weeknights or last-minute gatherings.
• Crowd-Pleasing Comfort: Combines classic deviled egg flavors with pasta, creating a nostalgic dish that appeals to both kids and adults, making it ideal for potlucks and family dinners.
• Versatile Crowd-Pleaser: Easily customizable with additional herbs, proteins, or vegetables, allowing you to adapt the recipe to suit different tastes and dietary preferences.
• Make-Ahead Magic: Prepare in advance and refrigerate, letting the flavors meld together, which makes this dish a stress-free option for entertaining or meal planning.

Ingredients for This Pasta Salad

• Pasta: A classic choice for creating a hearty and satisfying salad base.
• Eggs: Hard-boiled eggs provide protein and a creamy texture that mimics traditional deviled eggs.

• Celery, Red Onion: These fresh vegetables add crunch and a sharp flavor to the pasta salad.
• Fresh Dill, Fresh Parsley: Herbs that bring brightness and a herbal note to the overall dish.

• Mayonnaise: A creamy base that helps bind the salad ingredients together.
• Dijon Mustard: Adds a tangy and slightly spicy flavor to the dressing.
• Apple Cider Vinegar: Provides a subtle acidic balance to the creamy components.
• Salt, Black Pepper: Basic seasonings that enhance the overall flavor profile.
• Paprika: A classic garnish that adds color and a mild smoky taste.

Instructions for Egg Pasta Salad

Step 1: Boil Pasta to Perfection

Cook pasta in a pot of salted water following package directions. Aim for that perfect al dente texture.

Once cooked, drain and rinse with cold water to stop the cooking process and cool down the pasta quickly.

Step 2: Master the Hard-Boiled Egg Technique

Place eggs in a saucepan and cover completely with water.

Bring to a rolling boil, then reduce heat and let simmer gently for 10 minutes. Transfer eggs to an ice bath to stop cooking.

Peel carefully and chop into bite-sized pieces.

Step 3: Prep Crisp Veggie Companions

• Crisp celery
• Zesty red onion
• Fragrant fresh herbs (dill or parsley)

Step 4: Whip Up the Creamy Dressing

• Smooth mayonnaise
• Tangy Dijon mustard
• Bright apple cider vinegar
• Pinch of salt
• Freshly ground black pepper

Whisk until the dressing becomes silky and well-combined.

Step 5: Combine All the Delicious Elements

• Cooled pasta
• Chopped hard-boiled eggs
• Diced vegetables
• Fresh herbs

Pour the creamy dressing over the mixture and toss softly to coat every morsel with flavor.

Step 6: Chill and Elevate

Refrigerate the pasta salad for at least 30 minutes to let the flavors mingle and develop.

Just before serving, sprinkle a dash of paprika on top for a pop of color and extra zest.

Tips That Help with Pasta Salad

• Rinse pasta immediately after cooking to stop the cooking process and prevent sticking, ensuring a perfect texture for your salad.
• Use room temperature eggs for easier peeling and more even cooking when preparing hard-boiled eggs.
• Chop vegetables finely to distribute flavors evenly and create a balanced bite in every spoonful.
• Adjust the dressing consistency by adding more mayonnaise or vinegar to suit your taste preferences.
• Make this dish ahead of time and let it chill for a few hours to allow flavors to meld together, creating a more delicious pasta salad.

Creative Spins for Pasta Salad Lovers

• Vegan Egg Swap
• Gluten-Free Option: Use gluten-free pasta like brown rice or quinoa pasta to make the dish celiac-friendly.
• Greek Mediterranean Spin: Substitute mayonnaise with Greek yogurt, add kalamata olives, and sprinkle feta cheese for a Mediterranean profile.
• Spicy Southwest Version: Mix in diced jalapeños, replace Dijon mustard with chipotle sauce, and add chopped cilantro for a zesty southwestern kick.

What Pairs Well with Pasta Salad

• Crisp White Wine Companion: Select a chilled Sauvignon Blanc or Pinot Grigio to complement the creamy, tangy pasta salad. These light wines balance the rich mayonnaise and cut through the egg's richness.
• Refreshing Summer Side Kick: Serve alongside grilled corn on the cob or a light cucumber salad. These fresh vegetable sides enhance the pasta salad's creamy texture and provide a cool, crisp contrast.
• Protein-Packed Protein Partners: Add grilled chicken breast or smoked salmon as a protein companion. These lean meats create a balanced meal and introduce additional flavor dimensions to the pasta salad's profile.

Save Pasta Salad for Later Use

Transfer pasta salad to an airtight container and store in the refrigerator for up to 3-4 days. Keep sealed tightly to prevent moisture loss and maintain freshness.

Avoid freezing this salad as mayonnaise-based dressings separate and become grainy when thawed. Eggs and pasta textures will also degrade significantly.

Best enjoyed cold. If needed, let sit at room temperature for 15-20 minutes before serving to take off the chill and restore optimal flavor.

Before serving leftover pasta salad, stir in a small amount of fresh mayonnaise or a splash of apple cider vinegar to revive the creamy texture and brighten the flavors.

FAQs

• How do I prevent my pasta from becoming mushy?

Cook the pasta al dente by following package instructions and immediately rinse with cold water to stop the cooking process. This helps maintain the pasta’s texture in the salad.

• Can I make this recipe ahead of time?

Yes, this pasta salad tastes even better when prepared a day in advance. The flavors meld together, making it perfect for meal prep or potlucks.

• What if I don't like mayonnaise?

You can substitute mayonnaise with Greek yogurt or sour cream for a tangier and lighter dressing. These alternatives provide similar creaminess with a different flavor profile.

• How can I add more protein to this dish?

Consider mixing in diced cooked chicken, crispy bacon bits, or crumbled bacon to boost the protein content and add extra flavor to the pasta salad.

Deviled Egg Pasta Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

• Total Time: 35 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Creamy deviled egg pasta salad brings classic picnic flavors into one irresistible dish. Cool pasta and tangy egg mixture blend perfectly, promising a crowd-pleasing summer side you’ll crave at every gathering.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 8 ounces (226 grams) elbow macaroni
• 6 hard-boiled eggs, peeled and chopped

Vegetables:

• 1/4 cup red onion, finely chopped
• 1/2 cup celery, diced
• 1/4 cup fresh dill or parsley, chopped

Dressing and Seasonings:

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Paprika, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a large pot of salted water, bringing it to a rolling boil. Cook pasta according to package directions until perfectly al dente, approximately 8-10 minutes.
2. Transfer pasta to a colander, rinse thoroughly with cold water to halt cooking process, and allow to drain completely.
3. Fill a separate saucepan with water, gently lower eggs into the liquid, and bring to a steady boil. Reduce heat and simmer precisely 10 minutes for ideal hard-boiled texture.
4. Immediately transfer eggs to an ice bath, allowing them to cool rapidly for 3-5 minutes. Carefully peel shells and dice eggs into uniform chunks.
5. Finely mince celery into delicate pieces, creating crisp texture. Dice red onion into small, consistent fragments. Chop fresh herbs with precision.
6. Whisk mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper in a mixing bowl until smooth and well-incorporated.
7. Combine cooled pasta, chopped eggs, celery, red onion, and herbs in a spacious mixing bowl. Gently fold dressing throughout the mixture, ensuring even coating.
8. Seal and refrigerate salad for minimum 30 minutes, allowing flavors to meld and develop. Prior to serving, dust lightly with paprika for visual appeal and subtle flavor enhancement.

Notes

• Perfectly boil eggs by adding a splash of vinegar to the water, which helps prevent cracking and makes peeling easier.
• Rinse pasta with cold water immediately after cooking to stop the cooking process and prevent mushy texture, ensuring a crisp al dente bite.
• Customize the salad by swapping mayonnaise with Greek yogurt for a lighter, protein-rich version that’s lower in calories and adds a tangy twist.
• Enhance flavor by toasting chopped herbs briefly before mixing to release their essential oils and intensify the aromatic profile of the dish.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 340 kcal
• Sugar: 2 g
• Sodium: 410 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1.5 g
• Protein: 13 g
• Cholesterol: 140 mg