The Ultimate Deviled Egg Pasta Salad
If you love deviled eggs, you’re going to be obsessed with this Deviled Egg Pasta Salad!
It’s creamy, tangy, and packed with that classic deviled egg flavor—plus a little crunch from pickles and red onion.
This pasta salad is perfect for BBQs, potlucks, or meal prep because it comes together quickly and tastes even better after chilling.
Your family will love the nostalgic flavors, and you’ll love how easy it is to whip up this crowd-pleasing dish!
For Deviled Egg Pasta Salad
- Pasta – Use small pasta like elbows or ditalini for the perfect texture.
- Hard-Boiled Eggs – The star ingredient! Dice them up for a creamy, protein-packed addition.
- Mayonnaise – Creates a rich and creamy base for the salad.
- Dijon Mustard – Adds a tangy kick, just like in classic deviled eggs.
- Pickle Juice – Enhances the flavor with a subtle briny taste.
- Red Onion – Brings a bit of crunch and sharpness to balance the creaminess.
- Chopped Pickles – Adds a zesty, slightly sweet bite to the mix.
- Garlic Powder – A simple seasoning to deepen the flavor.
- Paprika – Classic for deviled eggs; adds a hint of smokiness.
- Salt and Pepper – Essential for seasoning to taste.
- Green Onions – For a fresh, colorful garnish before serving.
Let me know if you need further adjustments!
Deviled Egg Pasta Salad
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Ingredients:
- 8 ounces small pasta (elbows, ditalini, or your choice)
- ¾ cup mayonnaise
- 1 tablespoon pickle juice
- 1 tablespoon Dijon mustard
- 6 hard-boiled eggs, peeled and diced
- ½ cup red onion, finely chopped
- ⅓ cup chopped pickles
- 1 teaspoon garlic powder
- ½ teaspoon paprika (plus extra for garnish)
- Salt and pepper, to taste
- Green onions, sliced (for garnish)
Instructions:
- Cook the pasta according to the package instructions. Drain and rinse under cold water to cool. Transfer to a large mixing bowl.
- Add the mayonnaise, pickle juice, Dijon mustard, diced eggs, red onion, pickles, garlic powder, paprika, salt, and pepper to the pasta. Stir until everything is evenly coated.
- Refrigerate until chilled and ready to serve.
- Before serving, sprinkle with additional paprika and garnish with sliced green onions.
Nutrition
Calories: 299kcal | Carbohydrates: 20g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Trans Fat: 0g | Unsaturated Fat: 15g | Cholesterol: 149mg | Sodium: 371mg | Fiber: 2g | Sugar: 2g
1. Can I make this ahead of time?
Absolutely! In fact, this pasta salad tastes even better after chilling because the flavors have time to blend. Just store it in an airtight container in the fridge and give it a good stir before serving.
2. What’s the best pasta to use?
Go for small pasta shapes like elbows, ditalini, or small shells. They hold onto the creamy dressing perfectly and give you the best bite in every spoonful!
3. How do I keep the pasta from getting mushy?
The key is to cook it al dente—meaning firm to the bite. Once it’s done, drain it and rinse it under cold water to stop the cooking process.
4. Can I make a healthier version?
Of course! Swap some or all of the mayo for Greek yogurt to lighten it up while keeping it creamy. You’ll get extra protein without losing that classic deviled egg flavor.
5. Want a spicy kick?
If you love a little heat, mix in some cayenne pepper, red pepper flakes, or a few dashes of hot sauce. It adds a bold twist without overpowering the dish!
