Deviled Egg Pasta Salad

The sun-drenched days of summer call for vibrant, fresh dishes, and nothing fits the bill quite like a bowl of creamy Deviled Egg Pasta Salad. This delightful dish combines the classic flavors of deviled eggs with chewy pasta, creating a satisfying salad that takes just 20 minutes to prepare. It works beautifully as a side dish for barbecues or a light lunch, and the creamy dressing brings everything together perfectly.

This recipe is perfect for gatherings, picnics, or any time you crave a flavorful yet easy meal. You can make it ahead of time and store it in the fridge, making it a convenient option for busy days.

Why You’ll Love This Recipe

• The combination of smooth pasta and creamy dressing creates a comforting texture.
• It showcases the rich, savory flavors of deviled eggs in a unique way.
• Quick preparation time means you’ll have a delicious dish ready in no time.
• The salad is easily customizable with other mix-ins to suit your taste.

What You’ll Need

Here’s everything you’ll need for this delicious pasta salad:

For the Salad

• 8 ounces small pasta, like elbows or ditalini
• 6 hard boiled eggs, peeled and diced
• 1/2 cup red onion, finely chopped
• 1/3 cup chopped pickles

For the Dressing

• 3/4 cup mayo
• 1 tablespoon pickle juice
• 1 tablespoon dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika, plus more for serving
• Salt and pepper to taste

For Serving

• Green onions, sliced

Dijon mustard can be replaced with yellow mustard.

Substitutions & Swaps

• Use Greek yogurt instead of mayo for a lighter option.
• Swap red onion for green onion for a milder taste.
• Ditalini can be substituted with any small pasta shape.
• Change pickles for sweet relish if desired.

How to Make It

Start making your pasta salad with these simple steps.

Cook pasta

Cook the small pasta according to package instructions until al dente. Drain and rinse in cold water to cool the pasta quickly.

Combine ingredients

In a large mixing bowl, combine the cooled pasta, mayo, pickle juice, dijon mustard, diced eggs, red onion, pickles, garlic powder, paprika, and salt and pepper. Toss everything together until well mixed.

Chill

Cover the bowl with plastic wrap and chill in the refrigerator until ready to serve, at least 30 minutes to allow the flavors to meld.

Serve

Before serving, sprinkle with additional paprika and sliced green onions for garnish. Enjoy!

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, texture will change when thawed.
Reheat: not recommended; serve cold.

Tips for Best Results

• Ensure the pasta is cooled before mixing to maintain the salad’s creaminess.
• Adjust the seasoning to your taste, adding more salt, pepper, or paprika as desired.
• For added crunch, consider incorporating diced bell peppers or celery.

Serving Suggestions

• Serve as a side dish alongside grilled meats.
• Perfect for potlucks or picnics.
• Pair with fresh garden salads for a complete meal.