Name: Deviled Egg Pasta Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 6 hardboiled eggs (yolks separated from whites); 8 oz small pasta (ditalini, elbow macaroni, or small penne); 1/4 cup red onion, finely chopped; 1/4 cup green onions, sliced (plus more for garnish); 4 strips cooked bacon, crumbled (optional); 3/4 cup mayonnaise (full-fat preferred); 1 tbsp Dijon mustard; 1 tbsp vinegar or lemon juice; 1 clove garlic, minced or mashed; 1/2 tsp kosher salt (or to taste); 1/2 tsp smoked paprika (plus extra for garnish); 1/8 tsp cayenne pepper (optional)

Jump to Recipe·5.1 from 9 reviews

Get ready to fall in love with the irresistible flavor mash-up in this Deviled Egg Pasta Salad Recipe. With all the creamy, tangy goodness of classic deviled eggs—plus the comfort of tender pasta—this dish comes together quickly but feels instantly special. Whether you’re prepping for a backyard potluck, a spring picnic, or just looking to level up your weeknight sides, this salad is a true crowd-pleaser and an absolute must-try for deviled egg fans!

Deviled Egg Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of kitchen staples can transform into a star-worthy dish. Each ingredient in this Deviled Egg Pasta Salad Recipe plays a unique role, adding color, texture, or that signature tangy creaminess everyone adores.

Hardboiled Eggs: Six perfectly cooked eggs give creamy yolks for the dressing and a gorgeous bite from the chopped whites.
Small Pasta (8 oz): Ditalini, elbow macaroni, or small penne catch the rich dressing in every nook—don’t skip rinsing after cooking.
Mayonnaise (3/4 cup): The secret to that signature deviled egg texture and flavor—full-fat brings the most luxurious results.
Dijon Mustard (1 tbsp): Adds tangy depth and a sharp bite that balances all that creaminess.
Vinegar or Lemon Juice (1 tbsp): Brings brightness and zip—either one works, so use your favorite!
Garlic (1 clove, minced): For a subtle savory punch that lingers in the best way.
Kosher Salt (1/2 tsp or to taste): Adjustable, but a must for rounding out all those bold flavors.
Smoked Paprika (1/2 tsp plus more for garnish): Gives color, smoky aroma, and a little deviled-egg drama.
Cayenne Pepper (1/8 tsp, optional): Adds gentle warmth—totally optional, but highly recommended for a hint of heat.
Red Onion (1/4 cup, finely chopped): Offers a pop of color, flavor, and crunch in every bite.
Green Onions (1/4 cup sliced, plus more for garnish): Piled on top, these boost freshness and eye appeal.
Bacon (4 strips, cooked & crumbled, optional): Salty, savory, and completely irresistible mixed in or sprinkled over the top.

How to Make Deviled Egg Pasta Salad Recipe

Step 1: Boil and Cool the Pasta

Start with your favorite small pasta—ditalini, elbows, or penne all work beautifully. Boil it in well-salted water until just tender, then drain and give it a quick rinse under cold water. This stops the cooking and keeps your noodles perfectly springy and ready to soak up all the rich dressing ahead.

Step 2: Prepare the Eggs

While the pasta is cooking, peel your hardboiled eggs and separate the yolks from the whites. For the smoothest, most luscious dressing, press the yolks through a mesh strainer directly into a big mixing bowl. It’s worth the extra minute—trust me! Chop the whites into hearty bits and set aside for folding in later.

Step 3: Make That Deviled Egg Dressing

In the bowl with your sieved yolks, add the mayonnaise, Dijon mustard, vinegar or lemon juice, minced garlic, kosher salt, smoked paprika, and a whisper of cayenne if you like a little kick. Whisk it all together until completely smooth and creamy—this is the soul of your Deviled Egg Pasta Salad Recipe.

Step 4: Dress the Pasta

Add the cooled pasta to your luscious deviled egg dressing and toss until every piece is coated. You want each bite to be silky, tangy, and loaded with flavor—don’t be shy with the mixing! Give it a quick taste and adjust the salt or vinegar if needed.

Step 5: Fold in the Mix-Ins

Gently fold in the chopped egg whites, red onion, green onions, and crumbled bacon if you’re using it. Be gentle so you keep those whites intact and the salad fluffy. This is when all those colors pop and the salad goes from good to unforgettable.

Step 6: Garnish and Serve

Finish by sprinkling extra green onions and just a touch more smoked paprika over the top. You can serve the Deviled Egg Pasta Salad Recipe right away for a tangier experience, or let it chill in the fridge so the flavors can meld into something truly crave-worthy.

How to Serve Deviled Egg Pasta Salad Recipe

Garnishes

A final flourish of sliced green onions and a dreamy dusting of smoked paprika make this salad just as pretty as it is delicious. If you want even more color and crunch, add a sprinkle of chives or a few crumbled bacon bits right on top. Don’t skip this step—it’s the secret to making your Deviled Egg Pasta Salad Recipe instantly irresistable at any gathering.

Side Dishes

This pasta salad pairs like a charm with backyard classics—think grilled chicken, hot dogs, burgers, or barbecue pulled pork. For lighter fare, serve it alongside roasted or grilled veggies, or offer it as part of a picnic spread with potato chips and fresh fruit. It’s truly the MVP at potlucks or summer cookouts!

Creative Ways to Present

Spoon your salad into a crisp lettuce cup for a playful twist, or pack it into cute jars for picnic-friendly portions. It also makes a showstopping topping for a green salad, or you can use leftover Deviled Egg Pasta Salad Recipe to stuff halved peppers for an instant retro appetizer.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Deviled Egg Pasta Salad Recipe in an airtight container in the fridge for up to three days. The flavors continue to develop as it chills, so don’t be surprised if you find it even tastier on day two. Always give it a quick stir before serving to recombine the dressing and freshen it up.

Freezing

While you can technically freeze this salad, mayonnaise-based dressings (and the eggs themselves) can change texture in the freezer and thaw a bit grainy. For best results and that signature creamy quality, enjoy your Deviled Egg Pasta Salad Recipe fresh or within a few days of making.

Reheating

There’s no need to reheat—this salad shines when served chilled or at room temperature! If it’s been in the fridge for a while and seems a bit stiff, simply stir in an extra spoonful of mayonnaise or a splash of lemon juice to revive its creamy consistency.

FAQs

Can I use Miracle Whip instead of mayonnaise?

Yes! Miracle Whip will give your Deviled Egg Pasta Salad Recipe a slightly sweeter flavor and a lighter texture. Just keep in mind the tanginess level will be higher, so you may want to adjust the vinegar or mustard to taste.

How do I make this recipe vegetarian?

Simply leave out the bacon, and you’ll have a completely vegetarian-friendly version. For even more flavor, you can add chopped pickles or a handful of fresh herbs like dill or chives.

What type of pasta works best?

Small shapes like ditalini, elbows, or small penne are perfect because they hold onto the creamy dressing and help each bite shine. Avoid long or large pasta shapes which don’t provide the same texture or scoopability.

Can I make this recipe in advance?

Absolutely! In fact, the flavors get bolder after a few hours in the fridge. Just keep it stored in an airtight container and give it a good stir before serving for the best results.

How can I add more crunch?

Toss in diced celery, chopped bell peppers, or even a handful of peas. For an extra tangy bite, try chopping in some pickles or scattering crispy fried onions on top right before serving.

Final Thoughts

If you’re on the hunt for a dish that always wins hearts and disappears fast, this Deviled Egg Pasta Salad Recipe is calling your name. I hope you have as much fun making it as you will sharing it—don’t be surprised when everyone asks for the recipe!