This deviled egg pasta salad takes all the creamy, tangy goodness of deviled eggs and turns it into a hearty, bacon-loaded pasta salad that’s perfect for any occasion.
Deviled Egg Pasta Salad
Turning deviled eggs into a pasta salad makes perfect sense to me. The creamy, tangy yolk mixture works perfectly as a dressing, coating every bite of macaroni pasta. I used chopped egg whites to add texture, and a little bacon and crunch to round it all out. This deviled egg pasta salad has all the familiar flavors, just in a more scoopable, shareable form.
Making this is pretty simple. The eggs and pasta cook at the same time, so there’s no wasted time waiting around. While they cool, the yolks get mashed up with mayo, mustard, and a few seasonings to make that signature deviled egg flavor. Once everything’s mixed together, the salad is ready to eat, but letting it chill for a bit makes it even better.
It’s great for cookouts, potlucks, or just as an easy make-ahead side. The flavors get even better as it sits, and leftovers hold up well. Whether you serve it right away or let it hang out in the fridge, this pasta salad is a guaranteed crowd-pleaser.
Why I Love This Recipe
- Creamy, tangy, and loaded with flavor.
- Quick to make with simple ingredients.
- Tastes even better the next day.
Ingredients
A bunch of simple ingredients come together to make this deviled egg pasta salad.
- Eggs – The yolks get mashed into a creamy dressing, while the whites add texture.
- Macaroni pasta – A classic choice that holds onto the dressing and keeps every bite balanced.
- Mayonnaise – The base of the dressing, making everything rich and creamy.
- Dijon mustard – Adds a little tang and depth, just like in classic deviled eggs.
- White wine vinegar – A splash of acidity to brighten things up.
- Salt & pepper – Basic but essential for seasoning.
- Garlic powder – A little extra flavor boost without overpowering anything.
- Paprika – Brings in that signature deviled egg taste and a pop of color.
- Bacon – Because crispy, smoky bites of bacon make everything better.
- Green onions – A fresh, mild onion flavor that ties everything together.
- Red onion – Adds a little crunch and a sharper onion bite.
- Celery – For that classic crunch and freshness.
How to Make Deviled Egg Pasta Salad
Find the complete recipe with measurements in the recipe card at the bottom of the post.
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Step One: Cook the Eggs and Pasta
Get the eggs and pasta cooking at the same time to save some effort. For the eggs, place them in a saucepan and cover with cold water so they’re fully submerged. Bring to a boil over medium-high heat, then lower the heat and let them simmer for 10 minutes. Once they’re done, transfer them to a bowl of ice water or run them under cold water to stop the cooking. Meanwhile, cook the pasta according to the package instructions, but shave off about 2 minutes so it stays al dente. Drain and rinse with cold water to cool it down. Set aside. -
Step Two: Prep the Eggs
Once the eggs have cooled, peel them and slice them in half. Pop out the yolks and put them in a bowl. Finely chop the whites and set them aside for later. -
Step Three: Make the Dressing
Add the mayo, Dijon mustard, white wine vinegar, and seasonings to the bowl with the egg yolks. Mash everything together with a fork until it’s nice and smooth. -
Step Four: Bring It All Together
Pour that creamy egg yolk dressing over the pasta, then toss in the chopped egg whites and any other mix-ins you’re using. Give it all a good stir until everything’s coated and combined. -
Step Five: Taste and Adjust
Take a bite and see if it needs a little extra salt or pepper. Adjust as needed. -
Step Six: Garnish and Serve
Sprinkle on some paprika and sliced green onions for a pop of color and flavor. Now it’s ready to serve!
Recipe Tips
Here are a few things to keep in mind when making this pasta salad recipe:
- Use older eggs for easier peeling – Fresh eggs can be stubborn when peeling, so if you have eggs that have been in the fridge for a week or so, they’ll work best. Also, for convenience, you can purchase already hard-boiled eggs from the market.
- Don’t overcook the pasta – Since it soaks up the dressing, slightly undercooking it keeps it from getting too soft.
- Mash the yolks well – The smoother the yolk mixture, the creamier the dressing. A fork works fine, but a small whisk can help too.
- Let it chill – The flavors get even better after a little time in the fridge, so if you can, let it sit for at least 30 minutes before serving.
- Customize it – Swap the bacon for ham, add a little hot sauce to the dressing, or throw in some chopped pickles for extra tang.
Keeping Leftovers Fresh
This is one of those salads that gets even better after a little time in the fridge, so leftovers are never a bad thing.
- Store in an airtight container – This keeps the pasta from drying out and helps the flavors stay locked in.
- Keep it in the fridge – It’ll stay good for about 3 days. Just give it a stir before serving since the dressing can thicken up.
- Refreshing it – If it seems a little dry after sitting in the fridge, mix in a spoonful of mayo or a splash of milk to bring it back to life.
- Not freezer-friendly – Mayo-based pasta salads don’t hold up well in the freezer, so it’s best to enjoy this one fresh.
Frequently Asked Questions
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Can I make this ahead of time? Yes. It actually tastes better after chilling for a bit. Just give it a good stir before serving to mix everything back together. The eggs can be made a day or two ahead too.
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What’s the best pasta to use? I used macaroni because it’s classic, but small shells or rotini work too. Just pick something that holds onto the dressing well.
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How do I keep the pasta from getting mushy? Cook it just shy of al dente since it’ll soften a little as it sits in the dressing. Rinsing it with cold water right after cooking also helps.
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Can I use Miracle Whip instead of mayo? If that’s your thing, go for it. Just know it’ll add a sweeter, tangier flavor.
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What else can I add? Chopped pickles, a little hot sauce, shredded cheese, or even a handful of fresh herbs all work great.
More Pasta Salad Recipes
Check out more of my pasta salad recipes to find the perfect side for your next meal.
- Antipasto Pasta Salad
- Sweet Potato Pasta Salad
- Pepperoni Pasta Salad
- Greek Pasta Salad
- Bacon Ranch Tortellini Salad
- Rainbow Macaroni Salad
- Chicken Pesto Pasta Salad
- Horseradish Macaroni Salad
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Deviled Egg Pasta Salad
Equipment
- measuring cups and spoons For getting the right balance of mayo, mustard, and seasonings.
- mixing bowls To quickly cool the eggs and make peeling easier. One for mixing the dressing and another for tossing everything together.
- large pot For cooking the pasta.
- Colander To drain and rinse the pasta.
- Saucepan For cooking the eggs.
- Knife To chop the egg whites.
Ingredients
- 6 large eggs
- 8 oz. dry macaroni pasta
- 1 cup mayonnaise
- 1 tbsp. Dijon mustard
- 1 tbsp. white wine vinegar
- 1 tsp. table salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1/2 tsp. paprika
- 3 slices cooked bacon chopped
- 3 stalks green onion (white and green parts) chopped
- 1/2 cup finely diced red onion
- 1/2 cup finely diced celery
Instructions
- To hard-boil the eggs, place them in a saucepan and cover with cold water, ensuring they are fully submerged. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes. Immediately transfer the eggs to a bowl of ice water or run them under cold water to stop the cooking process. At the same time, cook the pasta according to the package directions, reducing the cook time by 2 minutes so it’s al dente. Drain and rinse with cold water to stop the cooking. Set aside.6 large eggs, 8 oz. dry macaroni pasta
- Once the eggs are cooled, peel and slice them in half. Remove the yolks and place them in a bowl. Finely chop the egg whites and set aside.
- Add the mayonnaise, Dijon mustard, white wine vinegar, and seasonings to the bowl of egg yolks.1 cup mayonnaise, 1 tbsp. Dijon mustard, 1 tbsp. white wine vinegar, 1 tsp. table salt, 1 tsp. black pepper, 1 tsp. garlic powder, 1/2 tsp. paprika
- Mash the yolks with a fork until smooth.
- Stir until the mixture forms a creamy sauce.
- Add the remaining ingredients and toss until evenly combined.3 slices cooked bacon, 1/2 cup finely diced red onion, 1/2 cup finely diced celery
- Taste and adjust with more salt and pepper if needed.
- Garnish with paprika and green onions.
Notes
Nutrition
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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Bella says
Made this pasta salad and ate it all week, it was so good.