This deviled egg pasta salad is a dream for anyone who loves a good egg salad and a comforting pasta dish all in one. Whether you’re looking for the perfect potluck dish, a make-ahead lunch, or a side that pairs with just about anything, this pasta salad recipe is a must-try. Plus, it’s a great way to use up leftover hard-boiled eggs!
If you love pasta salads, then you MUST try this cream eggy pasta salad. It’s so easy and so good! It tastes a lot like a classic salad you’d get from your local deli, but better!
The trick to making this a killer salad is to not overcook the pasta. Elbows, or macaroni pasta, cooks so fast and limp, overcooked pasta will ruin your salad. I always cook it to very al dente, then drain it and rinse it with cold water to stop the cooking.
Your pasta should be firmer. Not raw or hard, but it should still have some texture when you eat it. This way, you’ll have the best Deviled Egg Pasta Salad on the planet!
Ingredients
- Elbow macaroni – Uncooked. You can use whole wheat or regular pasta.
- Hard-boiled large eggs – Peeled.
- Mayonnaise – You can use your favorite mayonnaise, but I found the best flavor came from avocado oil mayonnaise. If you’re in the South, Duke’s mayo is also a great choice! I even made this with Kewpie mayo once, and it was terrific that way, too.
- Sweet pickle relish – For a tangier salad, use dill relish. I like it a bit on the sweeter side.
- Dijon mustard
- Sugar – You can totally skip the sugar. I often do.
- Apple cider vinegar – Apple cider vinegar is a must in this salad because it adds a touch of acidity that cuts through the richness of the eggs and mayo. You could use any kind of vinegar, or even lemon juice.
- Salt – I cook with kosher salt.
- Ground black pepper – Freshly cracked black pepper gives this dish the best flavor.
- Celery – Use the leaves and all! Celery leaves have SO much flavor and can totally be chopped up into this salad.
- Red onion – I also sometimes use shallots. If you like the tangy flavor of onion, then use red onion or grab a shallot from the produce section of your store.
- Red bell pepper
- Smoked paprika
- Chives – I sometimes cheat and use the green ends from green onions. Just slice them thinly and voila, they’re practically chives!
How To Make Deviled Egg Pasta Salad
- Cook the macaroni for 1-2 minutes less than the time on the package so your pasta is al dente. Drain, rinse with cold water, and let cool completely.
- Boil the eggs while the pasta is cooking. To make perfectly hard boiled eggs, add your eggs to a pot of cold water then turn the heat to high. Set a timer for 7 minutes once they start boiling. After 7 minutes, turn the heat off and cover the pot for 10 minutes, but leave it on the hot burner. Drain, cool in cold water then peel.
- Separate the egg yolks from the whites. Chop the egg whites and set aside.
- Mash the egg yolks in a small bowl. Stir in mayonnaise, relish, Dijon mustard, sugar, apple cider vinegar, salt, and pepper until smooth.
- Combine the cooled macaroni, egg whites, celery, red onion, and red bell pepper in a large bowl. Add the dressing and toss gently to coat.
- Refrigerate until ready to serve. Sprinkle with smoked paprika and chopped chives before serving. Garnish with additional chopped hard-boiled eggs, if desired.
Step-By-Step Process
Chef Jenn’s Tips
- Don’t overcook your eggs when boiling them so you don’t get those ugly grey lines around the yolk. My perfect hard boiled method is: start eggs in a pot of cold water and bring to a gentle boil. Boil for 7 minutes, then turn off the heat (leave them on the hot burner) and cover for 10 minutes. Cool and peel. Perfect.
- Let the pasta cool completely and drain well before mixing to prevent the dressing from becoming too runny.
- If you like a little heat, toss in a pinch of cayenne or some diced jalapeños.
- You can turn this humble salad into a whole meal by topping it with grilled chicken or shrimp. Yummy!
- For best flavor, let the salad sit in the fridge for at least an hour before serving.
Recommended
Make It A Meal
This deviled egg pasta salad pairs perfectly with grilled meats, sandwiches, or even as a light lunch on its own. Serve it alongside a juicy burger, crispy fried chicken, or a simple ham and cheese sandwich for a complete meal. It’s the perfect potluck salad and easily scales up to make as much as you need.
Storage
Store leftover deviled egg pasta salad in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving again. If it’s looking a bit dry, stir in a splash of milk to get it nice and creamy again. Because of the mayo-based dressing, this salad is not freezer-friendly, so enjoy it fresh!
Deviled Egg Pasta Salad
Ingredients
- 2 cups elbow macaroni uncooked
- 6 large hard-boiled eggs peeled
- 1 cup mayonnaise
- ¼ cup sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 3 teaspoons apple cider vinegar you could use any kind of vinegar, or even lemon juice.
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 rib celery finely diced
- ¼ cup red onion diced
- ¼ cup red bell pepper finely diced
- dash smoked paprika
- 2 tablespoons fresh chives chopped, for garnish
Instructions
- Cook the macaroni for 1-2 minutes less than the time on the package so your pasta is al dente. Drain, rinse with cold water, and let cool completely.
- Boil the eggs while the pasta is cooking. To make perfectly hard boiled eggs, add your eggs to a pot of cold water then turn the heat to high. Set a timer for 7 minutes once they start boiling. After 7 minutes, turn the heat off and cover the pot for 10 minutes, but leave it on the hot burner. Drain, cool in cold water then peel.
- Separate the egg yolks from the whites. Chop the egg whites and set aside.
- Mash the egg yolks in a small bowl. Stir in mayonnaise, relish, Dijon mustard, sugar, apple cider vinegar, salt, and pepper until smooth.
- Combine the cooled macaroni, egg whites, celery, red onion, and red bell pepper in a large bowl. Add the dressing and toss gently to coat.
- Refrigerate until ready to serve. Sprinkle with smoked paprika and chopped chives before serving. Garnish with additional chopped hard-boiled eggs, if desired.
Notes
Chef Jenn’s Tips
- Don’t overcook your eggs when boiling them so you don’t get those ugly grey lines around the yolk. My perfect hard boiled method is: start eggs in a pot of cold water and bring to a gentle boil. Boil for 7 minutes, then turn off the heat (leave them on the hot burner) and cover for 10 minutes. Cool and peel. Perfect.
- Let the pasta cool completely and drain well before mixing to prevent the dressing from becoming too runny.
- If you like a little heat, toss in a pinch of cayenne or some diced jalapeños.
- You can turn this humble salad into a whole meal by topping it with grilled chicken or shrimp. Yummy!
- For best flavor, let the salad sit in the fridge for at least an hour before serving.