Introduction

Best Deviled Egg Pasta Salad combines two beloved classics into one ultra-creamy, crave-worthy dish—tender pasta folded with chopped hard-boiled eggs in a tangy, mustard-kissed dressing inspired by deviled eggs. Rich yet balanced, this salad delivers familiar comfort with a fun twist, making it perfect for potlucks, BBQs, holidays, and make-ahead lunches.

Why you’ll love this recipe

Creamy, tangy deviled-egg flavor
Crowd-pleasing and picnic-ready
Simple pantry ingredients
Easy to make ahead
Great side or light main

Ingredients (serves 6–8)

12 oz pasta (elbow macaroni, shells, or rotini)
8 large eggs, hard-boiled, peeled, and chopped
¾ cup mayonnaise
2 tbsp yellow mustard
1 tbsp Dijon mustard
1 tbsp apple cider vinegar or pickle juice
1 tsp sugar (optional)
½ tsp paprika, plus more for garnish
Salt and black pepper to taste
½ cup celery, finely diced
¼ cup red onion, finely diced
Optional garnish: sliced green onions, chives, or bacon bits

Essential Tools and Equipment

Large pot
Colander
Mixing bowls
Whisk
Spatula

Step-by-step process (detailed)

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and rinse briefly under cold water to stop cooking. Set aside to cool.

2. Prepare the eggs

Chop hard-boiled eggs into bite-sized pieces. For extra creaminess, mash 2 of the egg yolks separately and reserve.

3. Make the dressing

In a large bowl, whisk mayonnaise, yellow mustard, Dijon mustard, vinegar (or pickle juice), sugar if using, paprika, salt, and pepper until smooth. Stir in the reserved mashed yolks for classic deviled-egg richness.

4. Combine the base

Add cooled pasta to the dressing and toss gently to coat.

5. Add eggs and crunch

Fold in chopped eggs, celery, and red onion. Mix gently to avoid breaking the eggs too much.

6. Taste and adjust

Taste and adjust seasoning—add more mustard for tang, mayo for creaminess, or salt and pepper as needed.

7. Chill

Cover and refrigerate at least 1 hour to allow flavors to meld and the salad to thicken.

8. Garnish and serve

Before serving, sprinkle with paprika and add optional garnishes. Stir once more and serve chilled.

Mistakes to avoid

Overcooking pasta — mushy salad
Warm pasta — absorbs dressing unevenly
Too much onion — overpowering flavor
Skipping chill time — flat taste
Overmixing — broken eggs

Variations of Best Deviled Egg Pasta Salad

Bacon Deviled Egg — add crispy bacon bits
Spicy — add cayenne or hot sauce
Pickle Lover’s — add chopped dill pickles
Lighter — replace half the mayo with Greek yogurt
Southern Style — add sweet relish

Tips for storage & make-ahead

Refrigerate up to 4 days
Stir before serving
Add a splash of mayo if it dries out
Best served well chilled

Frequently Asked Questions

Can I make this ahead?
Yes—ideal when made a day ahead.

What pasta works best?
Short shapes that hold dressing, like elbows or shells.

Is it safe for picnics?
Yes, if kept chilled in a cooler.

Can I use Miracle Whip?
Yes, but expect a sweeter flavor.

Conclusion

Best Deviled Egg Pasta Salad is creamy comfort with a clever twist—everything you love about deviled eggs blended into a satisfying pasta salad. Familiar, flavorful, and endlessly scoopable, it’s guaranteed to become a repeat request at every gathering.