Deviled Egg Pasta Salad: Easy and Creamy Side Dish

Deviled Egg Pasta Salad has become a staple at my gatherings, and I can’t get enough of it. Picture this: creamy elbow macaroni mixed with chunks of hard-boiled eggs, crunchy celery, and a tangy dressing that brings it all together. It’s like taking the classic deviled egg and giving it a fun twist that makes it perfect for potlucks, barbecues, or just a cozy dinner at home.

Watch How to Make It

This dish is not just about great taste; it's super easy to whip up, too. Whether you’re a seasoned cook or just starting out, you’ll find it hard to mess this one up. Plus, it’s a total crowd-pleaser – trust me, it disappears faster than a cold beer in July!

Why You'll Love This Recipe

One of the best things about this Deviled Egg Pasta Salad is its versatility. You can make it ahead of time, letting all those flavors meld together while it chills in the fridge, which is a lifesaver when you're prepping for a big meal. The creamy dressing made from mayonnaise and mustard is reminiscent of classic deviled eggs, but the addition of pasta makes it hearty and filling.

Another reason to fall in love with this dish is how customizable it is. Feel free to tweak the ingredients based on what you have on hand. Want to add some crunch?

Toss in some diced bell peppers or crispy bacon. Looking for a twist? A sprinkle of cheese on top can elevate the flavor profile even more.

Ingredients & Tools You'll Need

To get started, you’ll need a few simple ingredients. I used 2 cups of rigatoni noodles, but any pasta works just fine. You'll also want 12 large boiled eggs, finely diced celery, and some dill relish for that extra tang.

Mayonnaise and mustard are essential for the creamy dressing, and don’t forget the seasoning – salt, pepper, and onion powder round it all out nicely.

For tools, a large mixing bowl is key, and I always recommend having a sharp knife for dicing those eggs and veggies. A sturdy spatula or wooden spoon will help you mix everything together gently without breaking up the pasta too much. And of course, you’ll need some plastic wrap to cover your dish while it chills in the fridge.

How To Make It

Making this Deviled Egg Pasta Salad is super straightforward and fun. Start by prepping your ingredients so everything is ready to go. This will help you avoid any last-minute chaos while you’re mixing everything together.

Preparation

Begin by boiling your eggs. I like to drop them into a pot of boiling water, then let them cook for about 10-12 minutes. Once they're done, transfer them to an ice bath to cool completely – this helps make peeling a breeze.

While the eggs are cooling, you can cook your pasta according to package instructions. Make sure to drain it well and let it cool before mixing it into the salad.

Once everything is prepped, peel the cooled eggs and chop them into bite-sized pieces. In a large mixing bowl, combine the diced eggs, cooked pasta, diced celery, dill relish, and any other ingredients you choose to add. This is the time to get creative!

Cooking

Now comes the fun part – mixing it all together. Gently fold in your mayonnaise and mustard, adjusting the amounts to your taste. You want a creamy consistency without it feeling overly heavy.

I usually go for about 1/4 cup of mayo and 3 tablespoons of mustard. You can always add more if you like it creamier.

Once your salad is mixed, it’s time to season. I recommend starting with a pinch of salt, pepper, and onion powder, then tasting as you go. This is where most recipes go wrong: they forget to let you adjust the flavor to your liking.

After seasoning, it’s all about presentation. Top your salad with a sprinkle of smoked paprika for that pop of color and flavor. Cover the bowl with plastic wrap and let it chill in the fridge for at least an hour.

The longer it sits, the better the flavors develop.

Serving & Variations

When you’re ready to serve your Deviled Egg Pasta Salad, give it a good stir and adjust any seasoning if necessary. You can serve it on its own or alongside grilled meats, making it a perfect side dish for summer cookouts.

A common consensus among home cooks is that adding a handful of crumbled bacon or diced pickles can really elevate the dish. You can also swap out the celery for some crunchy bell peppers for a different flavor and texture. Leftovers?

No problem! Just store them in an airtight container in the fridge for a couple of days. The flavors will continue to meld, making it just as delicious on day two.

Wrapping Up

This Deviled Egg Pasta Salad is a delicious and easy side dish that’s sure to impress your friends and family. It’s creamy, tangy, and packed with flavor – perfect for any occasion. Give it a try, and I guarantee it’ll become a new favorite in your household.

Recipe created by Blue Collar Chef for Trust Me Try It.

Deviled Egg Pasta Salad: Easy and Creamy Side Dish

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 6

Ingredients

• 2 cups of cooked and cold pasta. I used rigatoni noodles.
• 12 Large Eggs (boiled, peeled, and cooled completely)
• stalks finely diced
• celery
• 3 tbsp. dill relish
• 1/4 purple onion
• finely diced (optional)
• mustard
• Mayo
• salt
• pepper
• onion powder
• Garish: smoked
• paprika

Instructions

• Boil and cool your eggs in ice water • Pell then slice in pieces
• Place the eggs in a bowl • Combine all the ingredients listed and gently mix the cold pasta noodles
• My family likes this mixture to be thick • You can add as much mustard and mayo as you like, i typically add about 3 tablespoons of mustard, and about 1/4 cup of mayo • My mayo of choice is Blue Plate, or Dukes • Top your pasta with smoked paprika, this gives the pasta a nice unique flavor, but season a little at a time, until you find the amount you like • Smoked paprika, does have a great, bold flavor • Cover your dish with plastic wrap and place in the fridge for about an hour