Deviled Egg Pasta Salad tastes just like a classic deviled egg, only it’s much easier to make. Tender noodles, egg whites, chopped onion and celery are tossed in a flavorful creamy salad dressing made from mayo, mustard, and egg yolks and of course, topped off with colorful paprika.
Homemade Pasta Salad
Pasta salad and summertime go hand in hand. It is a go-to side dish to pass at potlucks and gatherings, or for a family barbecue night. I like to get creative and make my own homemade pasta salad recipes, rather than just settling for a boxed pasta salad from the store. Deviled Egg Pasta Salad is one of the best I have ever created.
The creamy dressing made from combining mayonnaise and mustard with egg yolks creates a delicious flavor. Then, it’s as simple as mixing in the cooked pasta and egg whites with your favorite additions such as onions and pickles. In my opinion, this pasta salad is even better than a traditional deviled egg, and much easier to make!
Why We Love This Recipe
- Easy homemade pasta salad recipe
- Much better than a store bought, boxed pasta salad
- Great for summer potlucks as a dish to pass
- Ready in less than 45 minutes
- Great way to use up eggs you have in the fridge
- Creamy mayo and mustard salad dressing
- Perfectly seasoned with just paprika, salt, and pepper
- You can doctor this up by adding your favorite ingredients like onion or pickles
- Much easier to make than traditional deviled eggs
- Hard-boiled eggs
- Dry ditalini pasta – Any small pasta can be substituted for the ditalini, such as rotini, small shells, small elbow macaroni and small penne. Since rotini is a bit larger, you may need to increase the “dressing” by half.
- Yellow mustard – You can also substitute the yellow mustard for dijon or spicy brown mustard
- Smoked paprika
- Red onion
- Green onion
Variations / Options / Add-ins
- MAYO: You can substitute the mayo with Miracle Whip for a bit of a zing.
- OLIVES OR PICKLES: You can add sliced olives or sweet pickle relish. Dill can also be added.
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How to Make Deviled Egg Pasta Salad
Your Deviled Egg Pasta Salad is easy to put together and can be done in just about 15 minutes, after the eggs are boiled. It’s best served fresh, so try not to make your pasta salad too far before you plan to serve it.
- Slice eggs and remove the yolks, placing them in a bowl.
Pro-tip: To make it easy to peel your eggs, transfer them directly from the hot water to an ice bath. This will cause the eggs to shrink in the shell. When they are cooled, tap the shell all the way around and remove the peel.
- Use a fork to mash egg yolks. Add in mayo and mustard and whisk together with the yolks.
Pro-tip: For even smoother egg yolks, place yolks in a metal strainer over a bowl and push the yolks through into the bowl. This will ensure that the eggs are the consistency that you want.
- Add salt and paprika.
- Slice egg whites into small cubes. Add cooked pasta, egg whites, red onion and celery and combine all ingredients.
Pro-tip: After you strain the cooked pasta, rinse it well with cold water. This will stop the cooking process and prevent it from sticking together.
- Sprinkle the salad with paprika and serve.
Pro-tip: Letting this classic macaroni salad with egg chill for 30 minutes to an hour before serving will allow all the flavors to mingle together.
Frequently Asked Questions
You can store any leftovers covered in the refrigerator overnight but will not be as creamy as when freshly made.
You can make this about 30 minutes to an hour ahead and keep it covered in the refrigerator. Keep in mind that the longer the time before serving is, the pasta will absorb the mayo mixture and may not be as creamy as when freshly made.
Other Easy Side Dishes
Caprese Pasta Salad | Traditional Potato Salad | Chicken Bacon Ranch Pasta Salad | The Best Chicken Salad | Easy Cucumber Salad | BLT Pasta Salad | Mexican Corn Salad (Street Corn) | Fried Green Tomatoes
Deviled Egg Pasta Salad
- 6 large hard boiled eggs peeled
- ¾ cup dry ditalini pasta (will make 3 cups cooked), cooked al dente, drained
- 1¼ cup mayonnaise
- 2½ tbsp prepared yellow mustard
- 1 tsp kosher salt
- ¾ tsp smoked paprika divided into ½ and ¼ teaspoons
- ½ cup finely diced red onion
- 1 medium stalk celery (½ cup) diced
- 1 small thin sliced green onion (optional garnish)
- Using a cutting board, slice the hard boiled egg long ways, removing the egg yolks. Place the yolks in a medium-sized mixing bowl, and leave the egg whites on the cutting board.
- Using a fork, begin to mash the egg yolks until they are fine bits, almost powdery.
- Add the mayonnaise and yellow mustard to the mashed egg yolks. Vigorously whisk the mashed yolks, mayo and mustard until the mixture is smooth.
- Whisk in the kosher salt and ½ teaspoon paprika. Set the bowl aside.
- Slice the egg whites into small cubes, and set them aside.
- Add the cooked ditalini, egg whites, diced red onion and diced celery. Using a wooden spoon, stir to completely combine.
- Transfer the deviled egg pasta salad to a serving bowl. Sprinkle with the ¼ teaspoon paprika and serve immediately. (You can make this about 30 minutes to an hour ahead and kept covered in the refrigerator. Keep in mind that the longer the time before serving is, the pasta will absorb the mayo mixture and may not be as creamy as when freshly made.)
- To make it easy to peel your eggs, transfer them directly from the hot water to an ice bath. This will cause the eggs to shrink in the shell. When they are cooled, tap the shell all the way around and remove the peel.
- For even smoother egg yolks, place yolks in a metal strainer over a bowl and push the yolks through into the bowl. This will ensure that the eggs are the consistency that you want.
- After you strain the cooked pasta, rinse it well with cold water. This will stop the cooking process and prevent it from sticking together.
- Letting this classic macaroni salad with egg chill for 30 minutes to an hour before serving will allow all the flavors to mingle together.
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