If you have a soft spot for classic comfort food with a fresh twist, you are going to fall head over heels for this Deviled Egg Pasta Salad Recipe. It’s a delightful combination of creamy, tangy, and slightly sweet flavors paired with tender elbow macaroni and crisp veggies. This salad transforms everyday ingredients into a vibrant dish that feels nostalgic and exciting all at once, perfect for family gatherings, picnics, or anytime you want a crowd-pleaser on the table.
Ingredients You’ll Need
This Deviled Egg Pasta Salad Recipe is powered by simple yet thoughtfully chosen ingredients. Each one plays a key role: from the soft, perfectly cooked elbow macaroni providing a sturdy base, to the creamy, tangy dressing that mimics the beloved deviled egg filling, and the crunchy vegetables adding brightness and balance.
- Elbow macaroni (16 ounces): The classic pasta shape holds the dressing beautifully, making every bite luscious.
- Mayonnaise (1 cup): Creates a rich, creamy texture essential for that classic deviled egg feel.
- Honey mustard (3 tablespoons): Adds a touch of sweetness and gentle tang that brightens the salad.
- Apple cider vinegar (1 tablespoon): Lends a subtle sharpness that balances the creaminess perfectly.
- Sour cream (3 tablespoons): Boosts the tang and smoothness for that extra depth of flavor.
- Granulated sugar (½ teaspoon): Just a hint to round out the flavors and prevent sharp edges.
- Salt (½ teaspoon): Enhances all the savory components deliciously.
- Black pepper (¼ teaspoon): Adds gentle warmth and seasoning to the mix.
- Hard-boiled eggs (6 large, peeled and divided): The star of the show, with yolks mixed into the dressing and whites folded in for texture.
- Celery (¾ cup, chopped): Gives a crunchy, fresh bite that contrasts the smoothness beautifully.
- Red onion (¾ cup, diced): Offers a mild pungency and vibrant color to brighten the salad.
- Pickles (½ cup, diced): Bring a briny, tangy pop that lifts the whole dish.
- Paprika (optional garnish): Adds a dash of color and subtle warmth on top.
How to Make Deviled Egg Pasta Salad Recipe
Step 1: Cook the Pasta Al Dente
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, meaning it should be tender but still have a slight bite. Drain the pasta, then rinse under cold water to stop the cooking process and cool the noodles. Make sure to drain very well to avoid a watery salad later.
Step 2: Whip Up the Deviled Egg Dressing
In a medium bowl, whisk together the mayonnaise, honey mustard, apple cider vinegar, sour cream, granulated sugar, salt, and pepper. This combination creates a creamy, tangy dressing that perfectly mimics the classic deviled egg filling, giving the salad its signature flavor.
Step 3: Incorporate the Egg Yolks
Take the hard-boiled egg yolks and crumble them into the dressing. Stir until partially smooth — this adds extra creaminess and rich flavor to the dressing, making it feel indulgent without being heavy.
Step 4: Combine Pasta and Mix-Ins
Transfer the cooled macaroni to a large mixing bowl and pour the egg yolk-infused dressing on top. Stir gently to coat every noodle. Then fold in the chopped egg whites, celery, red onion, and diced pickles to add textural variety, freshness, and a satisfying crunch.
Step 5: Chill and Garnish
Refrigerate the salad for at least one hour to let all the flavors meld together beautifully. Just before serving, sprinkle some paprika over the top for a splash of color and a subtle smoky hint that makes the dish pop visually and in taste.
How to Serve Deviled Egg Pasta Salad Recipe
Garnishes
While paprika is the classic choice, you can also try freshly chopped chives or dill for a bright herbaceous note. A few extra hard-boiled egg slices on top add visual appeal and highlight the star ingredient.
Side Dishes
This Deviled Egg Pasta Salad Recipe pairs wonderfully with grilled meats like chicken or burgers, or alongside picnic staples such as fresh fruit and crusty bread. It’s also fantastic as a potluck contribution or a hearty lunch on its own.
Creative Ways to Present
Serve this salad in a large glass bowl to showcase the colorful layers, or portion it out into individual mason jars for an adorable picnic-friendly treat. For parties, scoop into crisp lettuce cups for a fresh and rustically elegant appetizer option.
Make Ahead and Storage
Storing Leftovers
Deviled Egg Pasta Salad Recipe keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors continue to develop, making leftovers even tastier, but be sure to give it a gentle stir before serving again.
Freezing
This salad is best enjoyed fresh, as freezing can alter the texture of the mayonnaise and vegetables. For convenience, you can freeze the cooked pasta separately but prepare the dressing and mix-ins fresh when ready to serve.
Reheating
No reheating needed here! This pasta salad shines when served chilled or at room temperature, making it a perfect no-fuss dish for warm weather or last-minute meals.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional for this recipe, small shapes like rotini or shells also work well to catch the dressing nicely.
How do I hard boil eggs perfectly for this salad?
Place eggs in a pot, cover with water, bring to a boil, then turn off heat and cover for 10-12 minutes. Immediately cool in ice water to make peeling easier and avoid overcooking.
Is this salad suitable for meal prepping?
Yes, the Deviled Egg Pasta Salad Recipe is great for meal prep. Just keep it refrigerated and consume within three days for the best taste and texture.
Can I make this recipe vegan or dairy-free?
You can substitute vegan mayonnaise and sour cream alternatives, but the hard-boiled egg element is central to the dish’s identity, so it won’t be the same without it.
What variations can I try with this recipe?
Try adding crispy bacon bits, chopped pickled jalapeños for heat, or swap celery with cucumbers for a milder crunch. Each tweak adds a delightful twist to the classic.
Final Thoughts
If you’re looking for a pasta salad that feels like a big warm hug with every bite, this Deviled Egg Pasta Salad Recipe is exactly what you need in your life. It’s creamy, tangy, packed with texture, and incredibly satisfying. Trust me, once you try it, you’ll want to make it again and again, sharing it with your favorite people and creating joyful memories around the table.
Print
Deviled Egg Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Deviled Egg Pasta Salad is a creamy and flavorful twist on classic pasta salad, featuring a rich deviled egg-inspired dressing combined with crunchy vegetables and tender elbow macaroni. Perfect for potlucks, picnics, or a refreshing side dish.
Ingredients
Pasta
- 16 ounce box of elbow macaroni
Dressing
- 1 cup mayonnaise
- 3 Tablespoons honey mustard
- 1 Tablespoon apple cider vinegar
- 3 Tablespoons sour cream
- ½ teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
Eggs and Mix-ins
- 6 large hard-boiled eggs, peeled and divided
- ¾ cup chopped celery
- ¾ cup diced red onion
- ½ cup diced pickles
- Paprika for optional garnish
Instructions
- Cook Pasta: Cook the elbow macaroni in a large pot of salted boiling water until al dente, approximately 8-10 minutes. Drain and quickly rinse under cold water to stop the cooking process and cool the pasta. Drain well to remove excess water.
- Prepare Dressing: In a medium bowl, whisk together mayonnaise, honey mustard, apple cider vinegar, sour cream, granulated sugar, salt, and pepper until the mixture is smooth and well combined.
- Add Egg Yolks to Dressing: Chop the hard-boiled egg yolks finely and fold them into the dressing, mixing well to incorporate them and create a creamy deviled egg texture.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled macaroni with the dressing and yolks. Then gently fold in the chopped egg whites, celery, diced red onion, and pickles to distribute evenly throughout the salad.
- Chill and Garnish: Cover the salad and refrigerate for at least one hour to allow flavors to meld and the salad to chill. Before serving, sprinkle paprika on top for a traditional deviled egg color and a hint of smoky flavor.
Notes
- For best results, prepare the salad at least one hour before serving to enhance flavor.
- You can substitute dill pickles with sweet pickles if you prefer a sweeter profile.
- Hard boil the eggs a day in advance to save prep time.
- Add fresh herbs like dill or chives for extra freshness if desired.
- This salad can be stored in the refrigerator for up to 3 days.
