Deviled eggs are a classic, and so is macaroni pasta, but when you combine the two into one dish, it takes on a whole new life. The creamy goodness, tender noodles, and flavor in every bite make this Deviled Egg Pasta Salad a comfort dish you'll bring to all the summer BBQs.
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Perfectly balanced with tangy mustard, crunchy pickles, and just the right hint of garlic and paprika, this salad is satisfying, whether as a picnic staple, a potluck favorite, or an easy weeknight side.
This recipe is simple, frugal, and guaranteed to become a new favorite in your meal rotation! From the versatile flavors and contrast of textures, to the affordable costs per recipe and serving size, this is a frugal side dish that feeds many, and it doesn't take too much effort either.
If you love classics like Classic Macaroni Pasta Salad or crave creative twists such as Cheddar Bacon Ranch Pasta Salad, you'll find this egg and pasta salad hits the perfect balance between comfort food and excitement.
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💛 Why You'll Love This Recipe
- One-bowl wonder: Easy to mix and toss, minimal cleanup. Similar to our popular Orange Creamsicle Fluff, it's perfect for when you want something quick and fuss-free.
- Flavor-packed: The balance of creamy, tangy, and crunchy keeps it exciting and fresh, which is exactly what makes this deviled egg salad with pasta stand out.
- Frugal & filling: Uses simple, affordable ingredients to make a hearty, protein-rich salad, perfect for feeding a crowd without breaking the bank. If you're looking for more frugal crowd-pleasers, try our Apple Pie Baked Beans.
🛒 Ingredients
- Pasta: Elbow macaroni or small shells hold dressing well and provide satisfying texture. You can swap this for gluten-free pasta if needed.
- Mayonnaise and mustard: Essential for that classic deviled egg salad creaminess and tang.
- Apple cider vinegar: Adds brightness and cuts through richness, similar to how the tangy notes work in our Red Potato Salad.
- Celery and red onion: Add crunch and fresh bite to keep the salad from feeling heavy.
- Dill pickles or sweet relish: Provide a sweet or tart pop of flavor that elevates the dish.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Mayonnaise: Try Greek yogurt or avocado mayo for a lighter, healthier option. It'll change the texture slightly but keeps the tang and creaminess. I prefer to use light mayo.
Mustard: Dijon or spicy brown mustard can add complexity and heat for those who like a little kick.
Pasta: Gluten-free or alternative grain pasta works well here, but be mindful of cooking times.
Want to make this deviled egg pasta salad your own?
- Add crispy bacon or diced cooked ham for extra smoky flavor.
- Fresh herbs like dill, parsley, or chives bring a garden-fresh element.
- Toss in chopped bell peppers or shredded carrots for more color and crunch.
- If you love a little heat, mix in some hot sauce or cayenne pepper for a spicy kick. My husband loves this pasta salad with cayenne on top.
💰 Budget-Friendly Tips
This recipe is already inexpensive, costing less than $6 for the entire bowl (about $0.75 per serving). Save more by:
- Swapping red onion for green onions if that's what you already have on hand.
- Buying pasta in bulk or when it's on sale.
- Using store-brand mayonnaise and mustard.
- Making homemade pickle relish if you have extra cucumbers.
🥄 Instructions for Deviled Egg Pasta Salad
Step 1: Boil the eggs until hard boiled (Image 1) and then let cool completely or place in ice water to stop the cooking process. Once cooled, peel and chop the eggs.
Step 2: Cook pasta in salted boiling water until just tender (al dente). (Image 2). Drain and rinse under cold water to stop cooking and cool the pasta.
Step 3: Add your mayo, mustard, apple cider vinegar, garlic powder, paprika, salt, and pepper to a large mixing bowl. (Image 3). Whisk together until smooth. (Image 4).
Step 4: Add chopped hard-boiled eggs, red onion, celery, and dill pickles or relish. (Image 5). Stir gently to combine. (Image 6).
Step 5: Rinse pasta under cold water to stop the cooking process if you haven't already. (Image 7). Fold in cooled pasta, tossing gently to coat everything evenly. (Image 8).
Taste and adjust seasoning if needed. Chill for at least 1 hour to let flavors meld.
Serve and enjoy!
👩🏻🍳 Expert Tips
- Rinse the pasta to stop the cooking. Rinse pasta thoroughly with cold water after cooking to prevent mushiness. This step makes all the difference between good and great egg salad pasta salad. Not only that, but if you mix the mayo dressing into warm pasta, it will become a dry salad as the noodles will absorb all of the moisture.
- You can customize the acidity. Adjust vinegar and mustard gradually; some like it tangier, others more mellow.
- Chill overnight. For the best flavor, chill overnight so the ingredients fully marry.
❄️ Storage and Make Ahead
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Stir before serving, as the dressing may settle at the bottom.
Make Ahead: This pasta salad is great for prepping in advance. You can cook the pasta and eggs up to a day ahead and store them separately in the fridge. Mix everything together the day you plan to serve, or prepare the full salad a few hours early and let it chill so the flavors can blend.
🥗 Side Dishes or Pairing Ideas
Looking for sides to serve with this? Pair it with a zesty Dill Pickle Potato Salad or a fruity, creamy Strawberry Cottage Cheese Salad for a crowd-pleasing spread.
- Dill Pickle Potato SaladRecipe $3.68 / Serving $0.37
- Strawberry Cottage Cheese SaladRecipe $7.61 / Serving $0.63
- Red Potato SaladRecipe $5.78 / Serving $0.58
- Air Fryer Corn on the CobRecipe $1.53 / Serving $0.38
❓ Recipe FAQs
Overcooking the pasta - It becomes mushy. Cook it al dente so it holds up after chilling.
Not seasoning the pasta water - Salt the water so the pasta isn't bland.
Adding dressing too early - Pasta absorbs dressing and can dry out. Wait until it cools or add half early and half just before serving.
Using the wrong pasta shape - Choose shapes that hold dressing and mix-ins well (like rotini, shells, or elbows).
Not balancing textures and flavors - Mix creamy and crunchy, tangy and rich. Add-ins like celery, pickles, and red onion help with this.
3 to 4 days in an airtight container.
Since it contains eggs and mayo, discard it if it smells off or looks watery/slimy. Keep it cold, and don't leave it out at room temperature for more than 2 hours.
Here's a typical list:
Cooked pasta (like elbows or shells)
Hard-boiled eggs, chopped
Mayonnaise
Mustard (usually yellow or Dijon)
Apple cider vinegar or lemon juice
Paprika, garlic powder, salt, pepper
Celery, red onion, and/or pickles or relish
Yes, rinse with cold water after draining.
This stops the cooking, cools it down, and prevents clumping. It also washes off some starch so the pasta stays separate.
Yes!
Letting it chill overnight gives the flavors time to meld and improves the overall taste.
Just reserve a bit of extra dressing to stir in right before serving if it dries out a little
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🐝 If you tried this Deviled Egg Pasta Salad, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Deviled Egg Pasta Salad
Ingredients
- 16 ounces elbow macaroni - ($0.99)
- 1 cup mayonnaise - ($1.13)
- 2 tablespoon yellow mustard - ($0.52)
- 2 tablespoons apple cider vinegar - ($0.08)
- 1 teaspoon garlic powder - ($0.08)
- 1 teaspoon paprika - ($0.08)
- salt and ground black pepper, to taste
- 7 large hard-boiled eggs, chopped - ($1.58)
- ½ cup red onion, finely chopped - ($0.62)
- ½ cup celery, diced - ($0.32)
- ½ cup dill pickles or sweet relish, diced - ($0.74)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the macaroni until al dente, then drain and rinse under cold water. Set aside to cool completely.
- Make the dressing. In a large bowl, whisk together the mayonnaise, mustard, vinegar, garlic powder, paprika, salt, and pepper.
- Add mix-ins. Stir the eggs, red onion, celery, and pickles or relish into the dressing.
- Combine. Add the cooled pasta and gently toss until evenly coated.
- Chill. Cover and refrigerate for at least 1 hour before serving.
- Finish. Taste and adjust seasoning as needed. Garnish if desired.
Notes
- Make ahead. This salad improves after several hours or overnight in the refrigerator.
- Mustard swap. Dijon can be used for a sharper, tangier flavor.
- Pickle choice. Dill pickles add tang, while sweet relish gives classic deviled egg flavor.
- Add-ins. Bacon, chives, or shredded cheddar work well.
- Storage. Refrigerate in an airtight container for up to 4 days. Stir before serving and add a small spoonful of mayonnaise if needed.
Nutritional Information
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Nicole Durham says
Deviiled egg pasta salad combines two of the best summer0time side dishes. From deviled egg flavors to creamy pasta this recipe has it all!