Deviled Egg Pasta Salad a creamy and tangy pasta salad inspired by deviled eggs, this dish brings together the comforting flavors of hard-boiled eggs, mayonnaise, mustard, and pickles with tender pasta. It’s a perfect side dish for potlucks, barbecues, or any gathering where a crowd-pleasing salad is needed.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb elbow macaroni or your favorite pasta
6 large eggs, hard-boiled and chopped
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1 teaspoon sugar
Salt and pepper to taste
1/4 cup pickles, finely chopped (optional)
1 tablespoon fresh chives, chopped (optional)
Directions
Cook the pasta according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
While the pasta cools, peel and chop the hard-boiled eggs into small pieces.
In a large bowl, mix together the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
Add the chopped eggs, cooked pasta, and pickles (if using) to the bowl. Stir until everything is well coated.
If desired, sprinkle chopped chives on top for a burst of color and flavor.
Cover the pasta salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 290 kcal per serving
Variations
Make it spicy – Add a pinch of cayenne pepper or a few dashes of hot sauce for some heat.
Use Greek yogurt – Swap half of the mayonnaise for Greek yogurt to lighten it up while keeping it creamy.
Add some crunch – Stir in diced celery, red onion, or bell peppers for added texture.
Try a different pasta – Use rotini, shells, or bowtie pasta for a fun twist.
Herb boost – Fresh dill or parsley can enhance the flavor beautifully.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, I give it a good stir and, if needed, add a little more mayonnaise to refresh the texture. This salad is best enjoyed cold, so I don’t recommend reheating it.
FAQs
How do I keep the pasta from getting mushy?
I make sure to cook the pasta until it’s al dente and rinse it with cold water immediately to stop the cooking process. This keeps it firm and prevents it from becoming too soft.
Can I make this pasta salad ahead of time?
Yes! I actually think it tastes even better after sitting in the fridge for a few hours or overnight since the flavors have more time to develop.
What’s the best way to hard-boil eggs for this recipe?
I place eggs in a pot of cold water, bring it to a boil, then turn off the heat and let them sit for about 10-12 minutes. After that, I transfer them to an ice bath for easy peeling.
Can I use sweet pickles instead of dill pickles?
Absolutely! Sweet pickles add a different flavor profile, making the salad slightly sweeter and tangier.
What can I serve with deviled egg pasta salad?
I love serving this salad with grilled chicken, burgers, sandwiches, or barbecue dishes. It’s also great as part of a picnic spread with other cold salads.
Conclusion
This deviled egg pasta salad is a delicious, creamy, and tangy dish that combines the best of deviled eggs and pasta salad. It’s simple to make, easy to customize, and perfect for any occasion. Whether I’m bringing it to a gathering or making it as a side for dinner, it’s always a hit.
Recipe:
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Deviled Egg Pasta Salad
A creamy and tangy deviled egg pasta salad that combines the rich flavors of deviled eggs with tender pasta. Made with hard-boiled eggs, mayonnaise, mustard, and pickles, this easy side dish is perfect for BBQs, potlucks, and summer gatherings.
- Total Time: 25 minutes
- Yield: 6 servings
Ingredients
1 lb elbow macaroni (or preferred pasta)
6 large eggs, hard-boiled and chopped
½ cup mayonnaise
2 tbsp Dijon mustard
2 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tsp sugar
Salt and pepper to taste
¼ cup pickles, finely chopped (optional)
1 tbsp fresh chives, chopped (optional)
Instructions
- Cook pasta according to package instructions. Drain, rinse with cold water, and let cool.
- Peel and chop hard-boiled eggs into small pieces.
- In a large bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, sugar, salt, and pepper.
- Add the chopped eggs, cooled pasta, and pickles (if using). Stir until evenly coated.
- Sprinkle with chives for added flavor and color.
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
Notes
For extra spice, add cayenne pepper or hot sauce.
Swap half the mayo for Greek yogurt for a lighter version.
Add crunch with diced celery, red onion, or bell peppers.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 6 servings
- Calories: 290 kcal
