One of my fondest childhood memories is gathering around my Nana Rose’s picnic table, piled high with summer barbecue staples and her famous Deviled Egg Pasta Salad. This recipe takes that classic picnic side and adds a fun, flavorful twist. It’s quick, satisfying, and always a hit, just like Nana’s. Get ready to create your own family tradition!
This Deviled Egg Pasta Salad isn’t just delicious; it’s incredibly versatile too! It’s the perfect companion for barbecues, potlucks, or a quick and easy weeknight meal. Plus, it’s a great make-ahead dish, which means more time spent enjoying the party and less time in the kitchen. Let’s dive into how to make this crowd-pleasing dish.
Why You’ll Love It
This Deviled Egg Pasta Salad is so much more than just a simple side dish. Here’s what makes it special:
- Familiar Flavors: It captures all the deliciousness of classic deviled eggs in a convenient, shareable format.
- Creamy and Crunchy: The creamy dressing combined with the crunchy vegetables and perfectly cooked pasta offers a satisfying textural contrast.
- Quick and Easy: With just a few simple steps, you can have a crowd-pleasing dish ready in no time.
- Make-Ahead Magic: Prepare the components in advance and assemble them just before serving, making it the ideal dish for potlucks, picnics, and parties.
Deviled Egg Pasta Salad
- Total Time: 40 mins
- Yield: 8 servings
Description
This Deviled Egg Pasta Salad combines the classic flavors of deviled eggs with the heartiness of pasta, making it the perfect side dish or light meal. It’s easy to make, customizable, and always a crowd-pleaser.
Ingredients
- 12 oz. uncooked elbow macaroni (about 3 cups)
- 8 large hard-cooked eggs
- 1 1/2 cups mayonnaise
- 2 Tbsp. Dijon mustard
- 6 baby dill pickles (chopped, plus 1 Tbsp. pickle juice)
- 1 1/2 tsp. kosher salt
- 1 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 3/4 cup chopped red onion
- 1/2 cup sliced celery
- 1 Tbsp. thinly sliced chives
Instructions
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta and rinse well under cold water until cool. Set aside.
- While the pasta is cooking, hard-boil the eggs. Once cooked and cooled, peel the eggs and slice them in half lengthwise. Remove the yolks from 8 of the egg halves and place them in a large bowl. Roughly chop the remaining egg whites and set them aside in a medium bowl.
- In the bowl with the egg yolks, add the mayonnaise, Dijon mustard, pickle juice, salt, garlic powder, and paprika. Whisk vigorously until the mixture is almost smooth.
- Add the chopped red onion, celery, chopped pickles, reserved chopped egg whites, and cooled pasta to the bowl with the dressing. Gently fold all the ingredients together until well combined.
- Transfer the pasta salad to a serving bowl. Top with the sliced chives and garnish with additional paprika. Cover and refrigerate for at least two hours before serving.
Notes
For a smoother dressing, push the egg yolks through a fine-mesh sieve before whisking with the other ingredients. If you don’t have chives, you can substitute with green onions or finely chopped scallions. Adjust the amount of salt and spices to your liking.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Boil, Mix
- Cuisine: American
What You’ll Need
Here’s what you’ll need to gather from your pantry and fridge to make this flavorful Deviled Egg Pasta Salad:
- Pasta: 12 oz. uncooked elbow macaroni (about 3 cups)
- Eggs: 8 large hard-cooked eggs
- Dressing Base: 1 1/2 cups mayonnaise (I love Duke’s)
- Flavor Boosters: 2 Tbsp. Dijon mustard, 6 baby dill pickles (chopped, plus 1 Tbsp. pickle juice), 1 1/2 tsp. kosher salt, 1 1/2 tsp. garlic powder, 1/2 tsp. paprika
- Veggies: 3/4 cup chopped red onion, 1/2 cup sliced celery, 1 Tbsp. thinly sliced chives
From Start to Finish
Step 1: Boil the Pasta
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta and rinse well under cold water until cool. Set aside.
Step 2: Prepare the Eggs
While the pasta is cooking, hard-boil the eggs. Once cooked and cooled, peel the eggs and slice them in half lengthwise. Remove the yolks from 8 of the egg halves and place them in a large bowl. Roughly chop the remaining egg whites and set them aside in a medium bowl.
Step 3: Make the Dressing
In the bowl with the egg yolks, add the mayonnaise, Dijon mustard, pickle juice, salt, garlic powder, and paprika. Whisk vigorously until the mixture is almost smooth. A few small lumps of yolk are okay.
Step 4: Combine Ingredients
Add the chopped red onion, celery, chopped pickles, reserved chopped egg whites, and cooled pasta to the bowl with the dressing. Gently fold all the ingredients together until well combined.
Step 5: Chill and Serve
Transfer the pasta salad to a serving bowl. Top with the sliced chives and garnish with additional paprika. Cover and refrigerate for at least two hours before serving to allow the flavors to blend and the salad to chill completely.
Better-Than-Grandma Tips
Here are a few tips for making your Deviled Egg Pasta Salad truly shine:
- Perfectly Cooked Pasta: Be careful not to overcook the pasta. It should be al dente, meaning firm to the bite. This will ensure that your pasta salad has a good texture, not mushy.
- Fresh Ingredients: Using the freshest vegetables will give your pasta salad the best flavor and texture. Don’t hesitate to visit our Lunch page for more easy and fresh meal options.
- Chilling Time: Allow the pasta salad to chill in the refrigerator for at least two hours before serving. This allows the flavors to meld and the salad to firm up.
Flavor Twists
Here are some fun ways to customize this Deviled Egg Pasta Salad:
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing for a spicy kick.
- Pickled Power: Experiment with different types of pickles, such as bread and butter or sweet gherkins, for varied flavor profiles. You can also incorporate other pickled vegetables like okra or green beans. Try our other tasty Breakfast ideas.
- Herby Goodness: Add fresh dill, parsley, or tarragon to the pasta salad for extra freshness and depth of flavor.
- Bacon Bliss: Crumble cooked bacon and sprinkle it over the pasta salad for added smoky flavor and crunch.
Should deviled egg pasta salad be served cold?
Yes, this pasta salad is best served cold. After preparing, chill it thoroughly in the refrigerator for at least two hours to allow the flavors to meld. This also helps the pasta salad firm up a bit, making it easier to serve.
Can I make deviled egg pasta salad ahead of time?
Absolutely! Deviled egg pasta salad is a fantastic make-ahead dish. You can cook the pasta, chop the ingredients, and even prepare the dressing a day or two in advance. Store everything separately in airtight containers in the refrigerator, then combine just before serving. A little advance prep work makes this an even more convenient dish, so go for it!
Can I use a different type of pasta?
While elbow macaroni is traditional, feel free to experiment with other short pasta shapes like rotini, farfalle (bowties), or even small shells. Just be sure to adjust the cooking time according to the package directions.
How can I change up the flavor of the dressing?
For a richer, tangier flavor, try using a combination of mayonnaise and sour cream or Greek yogurt in the dressing. You can also add a splash of apple cider vinegar or pickle brine for extra zest.
Pairs & Plates
This Deviled Egg Pasta Salad is a fantastic side dish that pairs beautifully with grilled meats, barbecue favorites, or even a simple sandwich. For a complete meal, try serving it alongside grilled chicken, ribs, or burgers. This recipe truly shines as part of a summer barbecue spread. Don’t forget other classic sides like coleslaw, potato salad, and baked beans! For more BBQ side dish ideas, check out our Dinner section.
That’s a Wrap
This Deviled Egg Pasta Salad is a true crowd-pleaser, bringing all the beloved flavors of deviled eggs to a hearty, shareable dish. Perfect for picnics, potlucks, or a simple weeknight supper, it’s a recipe you’ll return to again and again. For more delicious and easy recipes, be sure to explore our Desserts category. Connect with me on social media for daily inspiration! You can find me on Facebook, Instagram, and Pinterest.
