Deviled Egg Pasta Salad
You are going to love this deviled egg pasta salad. Creamy deviled egg filling tossed with tender pasta and your favorite deviled egg toppings. Perfect for any get together!
Deviled Egg Pasta Salad Recipe
I’m a sucker for deviled eggs and for pasta salad, so why not combine them and make an amazing dish?
I could eat deviled eggs any day of the week, any time of day, even breakfast. Eggs are good for breakfast right? I have been known to eat my leftover deviled eggs the next morning. They are full of protein:)
I’ve even been know to eat leftover spaghetti for breakfast so why not have the best of both worlds? It’s a great way to use up those leftovers deviled eggs too!
This deviled egg salad has a creamy dressing and is the perfect side dish. With a ton of egg flavor, and all your favorite filling flavors, it’s a new way to enjoy deviled eggs and pasta salad.
More Delicious Salads
- Amish pasta salad
- 3 Ingredient pasta salad
- Canned chicken pasta salad
- Old fashioned ham salad
- Street corn pasta salad
- Southern macaroni salad
- Dill pickle pasta salad
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Eggs – You will need 6 hard boiled eggs. I like to make them myself but if I’m in a rush I grab a few from the store.
- Pasta – Use a small shaped pasta that is bite-sized. I like small shells, elbow macaroni, or Ditalini tubes.
- Mayo – Duke’s Mayo is my favorite as it’s the creamiest. Feel free to substitute your favorite. I also love Kewpie which is a Japanese mayo.
- Mustard – I always use Dijon mustard because the flavor is lighter but you can use yellow mustard or whole grain mustard.
- Pickle juice – I like to use dill pickle juice. You can also substitute white vinegar.
- Bacon – Using thick cut or center cut bacon has less fat so I like to use it.
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How To Make Deviled Egg Pasta Salad
- Cook the pasta “al dente,” drain, rinse, and set aside. Chop half the cooked eggs into small pieces.
- In a separate bowl, mash the remaining 3 yolks into small pieces with a fork. Chop the egg whites and add them to the other chopped egg pieces.
- To the mashed yolks, add the mayo, mustard, juice, salt, and pepper.
- Stir to combine until almost smooth and like a dressing. Taste and adjust the seasoning with salt and pepper.
- To the bowl with the dressing, add the cooked pasta, red onion, and chopped egg.
- Toss to coat and stir in the cooked bacon. Sprinkle it with paprika and garnish with sliced green onions.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
Variations
- Toss in some diced bell peppers or celery for some crunch.
- Try either dill pickle or bread and butter pickle juice. You can also use sweet pickle relish in a pinch.
- Substitute part of the mayo for sour cream or plain Greek yogurt.
- Switch up the mayo for a flavored one like chipotle, horseradish, or even wasabi mayo for some spice.
- Try either sweet paprika or smoked paprika for more flavor. Or some cayenne pepper or a dash of hot sauce for a kick.
- Sprinkle in some taco seasoning, Cajun seasoning, or even some Old Bay seasoning for a slightly different flavor profile.
- If you want to make it a full meal, fold in some diced ham, tuna, or even shredded chicken.
How long does it last?
Store any leftovers in an airtight container for up to 3 days. Give it a quick stir before serving.
Can I make it ahead of time?
Yes, you can! You can make this up to 2 days in advance. You can also prep all the ingredients up to 4 days in advance and then toss together when ready to eat.
Tips for No Leftovers
- Cook pasta al dente in a large pot of salted water so it doesn’t get too soft. Drain and rinse under cold water to stop the cooking process.
- For an extra creamy dish, pulse the yolks in a food processor, smash fully with a fork, or press them through a sieve. This gets the yolk in very small pieces making them easy to mix.
- Add in your favorite deviled egg filling flavors to make it your own.
- Want some extra texture? Fold in some diced celery, water chestnuts, or diced bell pepper.
- Like pickles? Dice up some dill pickles and toss in.
- Chill for 30 minutes so the flavors can mix and everything chills down.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This delicious deviled egg pasta salad is a delicious side dish for any gathering. Serve it next to your favorite fried chicken or BBQ at your next church picnic, summer bbq, or you family gatherings.
Deviled Egg Pasta Salad
Ingredients
- 6 hard-boiled eggs 2 more if you want them for a garnish
- 8 ounces small pasta shapes I like shells or ditalini tubes
- ¾ cup mayo
- 2 tablespoons dijon mustard
- 2 teaspoons pickle juice or vinegar
- 1 teaspoon garlic powder
- 1 ½ tablespoons red onion finely diced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 slices bacon cooked, crumbled
- 1 teaspoon paprika for garnish
- 1 stalk green onion sliced for garnish
Instructions
- Bring a large pot of water to boil on the stove. Add 2 tablespoons of salt and add the pasta.
- Stir and cook until the pasta is al dente (or firm but done). Drain and run under cold water to cool down.
- Peel the hard-boiled eggs if not already done.
- Take 3 of the eggs and chop into small pieces. Place in a small bowl.
- The other three eggs, slice in half and separate the yolks from the egg whites.
- Dice the egg whites and add to the other chopped egg.
- In a large bowl, place the 3 egg yolks. Smash with a fork into small pieces like you would do when making deviled egg filling.
- Stir in the mayo, mustard, pickle juice, salt, and pepper. Combine and taste. Adjust the seasoning if you need to.
- To the bowl with the dressing, toss in the cooled pasta, red onion, and chopped egg.
- Toss to coat.
- Sprinkle it with paprika and garnish with sliced green onions.
Notes
- Cook pasta al dente so it doesn’t get too soft.
- For an extra creamy dish, pulse the yolks in a food processor, smash fully with a fork, or press them through a sieve. This gets the yolk in very small pieces making them easy to mix.
- Add in your favorite deviled egg filling flavors to make it your own.
- Want some extra texture? Fold in some diced celery, water chestnuts, or diced bell pepper.
- Like pickles? Dice up some dill pickles and toss in.
- Sprinkle in your favorite seasoning mix like Cajun or steak seasoning.
Nutrition
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