Deviled Egg Pasta Salad Recipe

If you love the savory, slightly tangy flavor of deviled eggs and the comfort of a creamy pasta salad, then Deviled Egg Pasta Salad is your new obsession waiting to happen. This delightful mash-up has all the luscious richness you expect in classic deviled eggs, tossed with tender pasta and crunchy veggies for a picnic-perfect or potluck-ready dish you’ll crave all year round.

Ingredients You’ll Need

Gathering the essentials for Deviled Egg Pasta Salad couldn’t be easier. Each ingredient is thoughtfully chosen to deliver that nostalgic deviled egg flavor with a fresh, satisfying twist—no fancy shopping list required!

• Macaroni pasta: Elbows are classic, but any short pasta works—absorbing all that creamy, tangy dressing.
• Hard boiled eggs: The star of the show! You’ll use both yolks and whites for ultimate flavor and texture.
• Plain Greek yogurt: Brings lightness and a subtle tang to the dressing, making it creamy but not heavy.
• Mayonnaise: Adds richness and that classic deviled egg taste—use your favorite brand.
• Dijon mustard: Lends a kick of zippy flavor that’s absolutely essential for authentic deviled egg vibes.
• Red onion: A small dice gives the salad pop, crunch, and just the right gentle sharpness.
• Celery ribs: Fresh, crisp celery gives crunch, color, and lightens the dish beautifully.
• Fresh chives: These mild oniony greens add a lovely fresh note and a touch of color.
• Paprika: The crowning jewel—dust it over the top for that classic deviled egg finish.
• Sea salt: Just enough to balance all the flavors—don’t skip it!

Variations

This Deviled Egg Pasta Salad is made for riffing! Feel free to get creative—swap in ingredients you love, or tailor it to suit your tastes and dietary needs. There’s plenty of room to make it your own.

• Lighter Dressing: Go extra light by using all Greek yogurt and skipping the mayo for a tangier, protein-packed twist.
• Extra Protein: Fold in chopped ham, crisp bacon pieces, or flaked tuna for a heartier main-dish salad.
• Low-Carb Swap: Replace the macaroni with cooked cauliflower florets for a lighter, veggie-packed take.
• Spicy Kick: Add a pinch of cayenne or finely diced jalapeño to the yolk mixture if you like it bold!
• Herb Boost: Try fresh dill, parsley, or tarragon along with or instead of chives for a different herbal note.

How to Make Deviled Egg Pasta Salad

Step 1: Cook and Cool the Pasta

Bring a large pot of salted water to a boil, and add the macaroni. Cook until al dente, about 8–10 minutes, or follow the package directions for your favorite pasta shape. Drain well, rinse under cold water, and set aside in a big mixing bowl—this helps stop the cooking and keeps the pasta from sticking together.

Step 2: Prep the Eggs

Once your hard boiled eggs are cool enough to handle, slice them in half. Carefully pop out the yolks and set them aside in a small bowl. Chop the egg whites into bite-sized pieces and toss them into the pasta bowl. This gives your salad those signature deviled egg bits in every bite!

Step 3: Make the Classic Deviled Yolk Dressing

Mash the reserved yolks with a fork until smooth, then stir in the Greek yogurt, mayo, and Dijon mustard. The mixture should be rich, creamy, and super flavorful—taste and tweak if you want extra pop from the mustard or a smidge more salt.

Step 4: Combine and Add Crunch

Add the chopped red onion and celery to your pasta and egg whites. Scrape the yolk dressing into the bowl, then gently stir to combine until every noodle and veggie is glossy and luscious. If it seems a little thick, add a spoonful of extra yogurt or mayo to bring everything together.

Step 5: Finish and Chill for Best Flavor

Scatter chopped chives and plenty of paprika over the top to finish—don’t be shy! Taste and add sea salt as needed. You can serve it right away, but the salad is even better after an hour’s chill in the fridge, letting the flavors mingle and bloom.

How to Serve Deviled Egg Pasta Salad

Garnishes

A sprinkle of fresh chopped chives and a pretty dusting of paprika aren’t just for looks—these little touches add zippy brightness and the unmistakable charm of real-deal deviled eggs. For even more pop, try scattered thinly sliced radishes or a twist of cracked black pepper right before serving.

Side Dishes

Deviled Egg Pasta Salad is a crowd-pleaser alongside anything smoky or grilled—think burgers, ribs, or grilled chicken. At brunch, pile it next to croissants, sliced summer tomatoes, and fruit salad for the ultimate spread. It also loves being a potluck centerpiece, surrounded by other picnic classics.

Creative Ways to Present

Get playful! Try spooning the salad into small jars for a picnic, serving in lettuce cups for a hand-held bite, or even piping a swirl of extra deviled dressing on top. A deviled egg platter lined with pasta salad “nests” and halved eggs is both adorable and irresistible for entertaining.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Deviled Egg Pasta Salad chilled in an airtight container in the fridge. It will stay delightful for up to three days—just be sure to give it a gentle stir and maybe a dash more mayo or yogurt before serving again to refresh that creamy consistency.

Freezing

While freezing isn’t recommended—the eggs and creamy dressing don’t thaw well—you can make the components (like hard boiling eggs) in advance and toss everything fresh right before you plan to serve.

Reheating

This salad is meant to be served chilled or at cool room temperature, so no reheating needed! If the dressing gets a little thick after sitting in the fridge, stir in a splash of yogurt or mayo before enjoying those leftovers.

FAQs

Final Thoughts

This Deviled Egg Pasta Salad is the ultimate blend of beloved flavors and textures—a little creamy, a little crunchy, perfectly tangy, and oh-so-satisfying. I can’t wait for you to try it and make it your own for every gathering, lunchbox, or craving that comes your way. Enjoy every scrumptious bite!

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