Deviled Egg Pasta Salad

If you and I were hanging out in my kitchen right now, I would slide over a bowl of this Deviled Egg Pasta Salad and say, just taste it before you ask what is in there. I made a big batch for a picnic once and my neighbor showed up early with a bag of chips and somehow we both ended up eating off the serving spoon. Not my finest hosting moment, but also, no regrets. It is creamy and tangy and somehow cozy, like a deviled egg had a little pasta party and invited crunch.

Why you will love this, or at least why I do

I make this when I want something that feels picnic ready but also dinner worthy because eggs carry it. My family goes a bit wild for it because it tastes like deviled eggs without the fussy piping, plus pasta which is, you know, pasta. When I am short on time I cook the eggs first, then the pasta in the same pot. And yes, I used to get slightly grumpy about peeling eggs, but a quick ice bath fixed that silliness.

Also, this salad plays nice with barbecue, cold fried chicken, grilled veggies, all of it. It is a crowd pleaser, even with the one cousin who claims he does not like mustard. He still goes back for seconds, cheeky lad.

Ingredients I reach for, with a few swaps

• 12 oz short pasta, like small shells or elbows or ditalini. I sometimes use rotini when I am in a hurry because it holds dressing well.
• 8 large eggs, hard boiled and cooled. My grandmother always insisted on farm eggs, but honestly any good fresh eggs work fine.
• 3/4 cup mayonnaise. Half mayo and half plain Greek yogurt is lovely if you want it a little lighter.
• 2 tablespoons Dijon mustard. Or use yellow mustard for a more classic deviled vibe.
• 2 teaspoons apple cider vinegar. White vinegar works, even pickle brine is great.
• 1 teaspoon sugar, optional. Balances the tang if your pickles are very sharp.
• 1/3 cup dill pickle relish, or finely chopped dill pickles. Sweet relish if that is your childhood, I will not argue.
• 2 celery ribs, finely diced for crunch.
• 2 tablespoons minced red onion or scallions. I sometimes soak the onion in cold water if it is bossy.
• 1 tablespoon fresh dill, chopped, or 1 teaspoon dried.
• 1/4 teaspoon paprika, plus a smidge more to sprinkle on top.
• 1/4 teaspoon garlic powder, optional.
• Kosher salt and black pepper to taste.
• Hot sauce to taste, optional. A few dashes never hurt anyone.

Let us cook it, casually precise

1. Cook the eggs. Bring a pot of water to a gentle boil, lower in the eggs, and cook 11 to 12 minutes. Transfer to an ice bath until fully cool. If you are an egg nerd like me, this method from Serious Eats is gold.
2. Cook the pasta in well salted water until just al dente, about 7 to 9 minutes depending on the shape. Drain. I know some folks never rinse pasta, but for a cold salad I actually rinse briefly with cool water so the dressing does not go slidey and thin. On second thought, if you hate rinsing, just spread it on a tray to cool fast.
3. Make the deviled dressing. Peel the eggs. Pop out the yolks into a big bowl and mash them smooth with the mayo, Dijon, vinegar, sugar, relish, paprika, garlic powder, and a pinch of salt and pepper. This is where I usually sneak a taste and adjust. If it seems thick, add a spoon of pickle brine or a splash of milk.
4. Chop the egg whites into small pieces and add them to the bowl along with the celery and onion. Fold in the cooled pasta. Do not worry if it looks a bit weird at this stage, it always does. Keep folding gently and it will come together, promise.
5. Taste again, add dill, more salt, a crack of pepper, maybe a few drops of hot sauce if you like a little hello. Chill at least 30 minutes so the flavors get friendly. Sprinkle with paprika just before serving so it stays pretty and does not bleed in.

Notes I learned the slightly hard way

• If your eggs have that green ring, it is just overcooked. Tastes fine, but the yolk will mash a touch drier, so add an extra spoon of mayo.
• Reserve a tablespoon of pickle brine. It is the best quick fix if the salad feels stiff after chilling.
• Salt the pasta water generously. If you forget, the salad tastes a little flat no matter how much dressing you add. Ask me how I know.
• Chill first, garnish later. Paprika gets muddy if it sits in the fridge too long.

Variations I actually tried

• Smoky bacon and chive. Crisp up 4 slices bacon, crumble, and fold in with chives. I like a pinch of smoked paprika too. I buy this smoked paprika a lot.
• Curried deviled vibe. Add 1 teaspoon mild curry powder and a squeeze of lemon. Tastes sunny.
• Sweet heat. Use sweet relish and a spoon of hot honey. It is a bit extra but fun.
• One that did not quite work. I tried avocado instead of half the mayo. Looked gorgeous for five minutes, then turned a little sad. Still tasted fine, just not party pretty.

What you will need gear wise

• Large pot for boiling. A big one is essential for even pasta cooking. Or just use whatever you have and cook in two rounds, it will be alright.
• Colander to drain pasta. In a pinch, I have held back the pasta with a lid and poured carefully. Slightly dodgy, but it works.
• Mixing bowl and a sturdy spoon. If you have a rubber spatula, it is gentler on the pasta.
• Knife and cutting board. A box grater can mash the yolks quickly if you are feeling clever.

Storage, with a very honest caveat

Keep the salad covered in the fridge for up to 3 days, maybe 4 if your fridge runs cold. Stir in a splash of pickle brine to refresh before serving. Though honestly, in my house it never lasts more than a day. For picnic safety, aim to keep it chilled and under two hours at room temp. The charts on FoodSafety.gov are handy if you like specifics.

How I like to serve it

Big family bowl on the table, paprika smile across the top because my aunt always did that, with extra dill scattered like confetti. It loves grilled chicken, and it is oddly perfect next to sliced tomatoes with a little salt. Sometimes I scoop it into crisp lettuce leaves for a cheeky lunch, and no one complains. Also, I have been known to eat it cold form the fridge with a fork, doors still open, like a gremlin.

Pro tips, aka the oops list

• I once tried rushing the egg cooling and regretted it because the shells stuck and the whites tore. Ice bath until the eggs are truly cold, then peel.
• I mixed the dressing on the pasta one time. The yolks clumped and it went lumpy. Mash the yolks smooth with the dressing first, then fold everything together.
• I forgot to season the pasta water. It is not the same. Salt like the sea, then you can season gently later.
• Warm pasta plus mayo equals oily. Cool the pasta before dressing, even if you are hungry and impatient. I get it, but still.

FAQ from real life questions

Can I make Deviled Egg Pasta Salad ahead
Yes. I think this tastes better the next day. Just hold back a couple tablespoons of dressing or a bit of pickle brine to loosen it right before serving.

What pasta shape works best
Small shells are my favorite because the little cups trap the deviled bits. Elbows or ditalini are great too. Long pasta, not so much, it gets weird.

How do I peel eggs without losing my mind
Cool them completely in ice water, crack all over, then start at the wider end where the air pocket is. Running water helps. That Serious Eats link above is a lifesaver.

Can I make this gluten free
Absolutely. Use a sturdy gluten free pasta and cook just to al dente. I tend to think corn rice blends hold up best in salads.

Mayo or Miracle Whip
Either works. Miracle Whip is sweeter and tangier, so skip the sugar and maybe reduce the vinegar. Taste and adjust, always.

Is there a no mayo option
You can do half Greek yogurt and half olive oil mayo for balance. All yogurt tastes tangier and a bit lighter. Nice, just different.

How do I keep it safe at a picnic
Keep it chilled, nest the bowl in a bigger bowl of ice, and aim for under two hours out. If it is blazing hot, be extra cautious. Better safe than sorry.

Little digression before we go. I once brought this to a book club and we ended up talking more about paprika than the book. Food does that. It steals the show, and I am not mad about it.

★★★★★ 4.40 from 189 ratings

Deviled Egg Pasta Salad

yield: 6 servings

prep: 20 mins

cook: 15 mins

total: 35 mins

A creamy, tangy pasta salad that combines tender pasta with classic deviled egg flavors — hard‑boiled eggs, mayonnaise, mustard, relish and a touch of vinegar — perfect for picnics, potlucks, or weeknight sides.

🖨️ Print Pin Recipe

Ingredients

• 12 ounces rotini or short pasta
• 6 large eggs (for hard‑boiled eggs)
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons sweet pickle relish (or chopped dill pickles)
• 1 tablespoon apple cider vinegar
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely diced
• 2 tablespoons chopped fresh chives (plus extra for garnish)
• 1/2 teaspoon salt, more to taste
• 1/4 teaspoon freshly ground black pepper
• Paprika for garnish

Instructions

1. 1
   Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente, about 8–10 minutes. Drain, rinse under cold water, and set aside to cool.
2. 2
   Place eggs in a saucepan, cover with cold water by 1 inch, bring to a boil. Once boiling, remove from heat, cover and let sit 9–11 minutes. Transfer eggs to an ice bath, cool completely, then peel and chop three eggs finely; halve the other three for garnish or chop if you prefer.
3. 3
   In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and sweet pickle relish until smooth. Season with salt and pepper to taste.
4. 4
   Fold the cooled pasta, chopped eggs, celery, red onion, and chopped chives into the dressing until well combined. Adjust seasoning with additional salt, pepper, or vinegar if needed.
5. 5
   Chill the salad in the refrigerator at least 30 minutes to allow flavors to meld. Before serving, garnish with halved or chopped egg pieces, a sprinkle of paprika, and extra chives.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 380cal

Protein: 12 gg

Fat: 20 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 34 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!