Are you ready to elevate your pasta salad game? Look no further than this delicious Deviled Egg Pasta Salad recipe! Combining the creamy, tangy flavors of deviled eggs with the satisfying texture of pasta, this dish is sure to be a hit at your next gathering. Read on to discover how you can make this delightful recipe at home and impress your friends and family.

What is Deviled Egg Pasta Salad?
Deviled Egg Pasta Salad is a creative fusion of two beloved dishes: deviled eggs and pasta salad. This recipe takes the best elements of both to create a creamy, flavorful side dish that's perfect for picnics, potlucks, and barbecues. The rich, tangy dressing mimics the filling of deviled eggs, while the pasta adds a hearty, satisfying element. The result is a unique and delicious salad that's sure to become a favorite.
Ingredients List for Deviled Egg Pasta Salad
Before you start, gather all the ingredients you need. Here's a comprehensive list:
- 6 hardboiled eggs
- 8 ounces ditalini, small penne, or elbow macaroni
- ¾ cup mayonnaise
- 1 ½ tablespoons Dijon mustard
- 1 teaspoon white vinegar or fresh lemon juice
- 1 clove garlic, finely minced or crushed to paste
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoons red onion, finely chopped
- 2 tablespoons green onions
- ¼ cup cooked and crumbled bacon (optional)
Substitutions and Variations
Feel free to customize this recipe to suit your taste and dietary needs. Here are some ideas:
- Mayonnaise Alternatives: Use Greek yogurt or a blend of mayonnaise and sour cream for a lighter version.
- Mustard Variations: Substitute Dijon mustard with yellow mustard or whole-grain mustard for a different flavor profile.
- Vinegar Options: Apple cider vinegar or rice vinegar can replace white vinegar.
- Herb Additions: Fresh dill or parsley can add a fresh touch.
- Bacon Substitutes: For a vegetarian option, omit the bacon or replace it with diced avocado for creaminess.
Step-by-Step Cooking Instructions
Follow these steps to create your Deviled Egg Pasta Salad:

- Cook the Pasta: Begin by boiling a pot of salted water. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- Prepare the Eggs: Peel the hardboiled eggs and chop them into bite-sized pieces. Set aside.
- Make the Dressing: In a large mixing bowl, combine the mayonnaise, Dijon mustard, white vinegar (or lemon juice), minced garlic, kosher salt, smoked paprika, and cayenne pepper. Whisk until smooth and well combined.
- Mix the Salad: Add the cooked pasta, chopped eggs, red onion, and green onions to the dressing. Stir gently to coat all ingredients evenly.
- Add Bacon: If using bacon, fold in the cooked and crumbled bacon pieces.
- Chill: Cover the salad and refrigerate for at least one hour to allow the flavors to meld.
How to Cook Deviled Egg Pasta Salad: A Step-by-Step Guide
Step 1: Cook the Pasta
- Fill a large pot with water and add a generous pinch of salt.
- Bring the water to a boil and add your choice of pasta.
- Cook until al dente, following the package instructions.
- Drain the pasta and rinse it under cold water to cool it down and stop the cooking process.
Step 2: Prepare the Eggs
- While the pasta cooks, peel and chop the hardboiled eggs into small pieces.
- Set the chopped eggs aside.
Step 3: Make the Dressing
- In a large bowl, combine ¾ cup of mayonnaise, 1 ½ tablespoons of Dijon mustard, and 1 teaspoon of white vinegar or fresh lemon juice.
- Add 1 clove of finely minced or crushed garlic, ½ teaspoon of kosher salt, ¼ teaspoon of smoked paprika, and ¼ teaspoon of cayenne pepper.
- Whisk until the dressing is smooth and all ingredients are well incorporated.
Step 4: Mix the Salad
- Add the cooked and cooled pasta to the bowl with the dressing.
- Add the chopped hardboiled eggs, 2 tablespoons of finely chopped red onion, and 2 tablespoons of green onions.
- Stir gently to ensure everything is well mixed and coated with the dressing.
Step 5: Add Bacon (Optional)
- If you’re using bacon, fold in ¼ cup of cooked and crumbled bacon.
- Mix until the bacon is evenly distributed throughout the salad.
Step 6: Chill the Salad
- Cover the bowl with plastic wrap or transfer the salad to an airtight container.
- Refrigerate for at least one hour before serving to allow the flavors to meld together.
Common Mistakes to Avoid
- Overcooking the Pasta: Overcooked pasta can become mushy in the salad. Be sure to cook it al dente and rinse with cold water immediately.
- Not Chilling the Salad: Allowing the salad to chill helps the flavors develop. Don’t skip this step.
- Using Too Much Dressing: Balance is key. Start with the recommended amount and adjust as needed.
- Skipping the Vinegar or Lemon Juice: The acidity balances the richness of the mayonnaise. Don’t omit it.
Serving and Presentation Tips
Making your Deviled Egg Pasta Salad look as good as it tastes is part of the fun. Here are some tips:
How to Serve Deviled Egg Pasta Salad
- Chilled: This salad is best served cold. Ensure it has chilled for at least an hour before serving.
- Family Style: Serve in a large bowl for a casual gathering or buffet.
- Individual Portions: For a more elegant presentation, portion the salad into individual serving bowls.
Presentation Ideas for Deviled Egg Pasta Salad
- Garnish with Fresh Herbs: Sprinkle freshly chopped parsley, dill, or chives on top for a burst of color and flavor.
- Add Extra Egg Slices: Reserve a few slices of hardboiled eggs to place on top of the salad for a decorative touch.
- Paprika Dusting: A light dusting of smoked paprika on top can enhance the visual appeal and flavor.
Deviled Egg Pasta Salad Recipe Tips
- Freshness: Use fresh ingredients, especially the eggs, for the best flavor.
- Adjust Seasoning: Taste and adjust the seasoning before chilling. You can add more salt, pepper, or mustard to suit your taste.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions (FAQs)
Can I Make Deviled Egg Pasta Salad Ahead of Time?
Yes, this salad is perfect for making ahead. Prepare it up to a day in advance and store it in the refrigerator. The flavors will continue to develop as it sits.
How Long Does Deviled Egg Pasta Salad Last?
When stored in an airtight container in the refrigerator, it can last up to 3 days. Always check for freshness before serving.
Can I Use a Different Type of Pasta?
Absolutely! While ditalini, small penne, or elbow macaroni work well, you can use any small pasta shape you prefer.
Is This Salad Gluten-Free?
To make this recipe gluten-free, simply use gluten-free pasta. Ensure all other ingredients are gluten-free as well.
Can I Make This Salad Vegetarian?
Yes, omit the bacon for a vegetarian version. You can add extra vegetables or use a vegetarian bacon alternative if desired.
Conclusion
Deviled Egg Pasta Salad is a delightful dish that combines the best of deviled eggs and pasta salad into one flavorful and satisfying recipe. Perfect for any gathering, this salad is sure to impress with its creamy, tangy, and slightly spicy profile. With simple ingredients and easy steps, you can whip up this crowd-pleaser in no time. Try it out and enjoy the rave reviews from your guests!
Ready to make this delicious Deviled Egg Pasta Salad? Gather your ingredients and get started today! Happy cooking!
PrintDeviled Egg Pasta Salad Recipe
Deviled Egg Pasta Salad combines the flavors of classic deviled eggs with pasta, featuring smoky paprika, dijon mustard, and optional bacon for a perfect picnic dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 hardboiled eggs
- 8 ounces ditalini, small penne, or elbow macaroni
- ¾ cup mayonnaise
- 1 ½ tablespoons dijon mustard
- 1 teaspoon white vinegar, or fresh lemon juice
- 1 clove garlic, finely minced or crushed to paste
- ½ teaspoon kosher salt, adjust to taste
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoons red onion, finely chopped
- 2 tablespoons green onions
- ¼ cup cooked and crumbled bacon (OPTIONAL)
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water.
- Peel and chop the hardboiled eggs.
- In a large bowl, combine mayonnaise, dijon mustard, white vinegar or lemon juice, minced garlic, kosher salt, smoked paprika, and cayenne pepper. Mix well.
- Add chopped red onion, green onions, and optional bacon to the dressing.
- Fold in the cooked pasta and chopped eggs.
- Mix until well combined and evenly coated. Adjust seasoning to taste.
- Chill in the refrigerator for at least an hour before serving.
Notes
- For a lighter version, substitute Greek yogurt for mayonnaise.
- Adjust spices to taste for desired heat level.
- Can be made a day ahead for better flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
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