Creamy, tangy, and packed with that classic deviled egg flavor, this deviled egg pasta salad is the kind of side dish that disappears fast. Tender pasta gets tossed in a smooth, mustardy dressing, then folded together with chopped eggs, crunchy celery, and just enough seasoning to make every bite pop.
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This one hits all the comfort-food notes without being heavy. It’s cool and creamy, with that little zip you expect from deviled eggs. And it’s easy to make ahead, which is exactly what you want for potlucks, picnics, BBQs, holiday spreads, and busy weeks when you need something ready to grab from the fridge.
If you’ve ever stood at the fridge door wondering what side dish goes with basically everything… this is it.
YOU WILL LOVE THIS DEVILED EGG PASTA SALAD
DEVILED EGG FLAVOR, NO FUSS: You get the familiar taste of deviled eggs—mayo, mustard, vinegar, paprika—without piping or plating anything fancy. Just mix, chill, and serve.
PERFECT FOR FEEDING A CROWD: This recipe makes a generous bowl. It travels well and holds up nicely on a buffet table (with a little cooler time, of course).
MAKE-AHEAD FRIENDLY: It actually tastes better after a few hours in the fridge. The dressing soaks into the pasta, the flavors mellow, and it turns extra creamy.
EASY TO TWEAK: Want it sweeter? Add relish. Want more bite? Add chopped red onion. Want heat? A pinch of cayenne does the job.
WHAT IS DEVILED EGG PASTA SALAD?
Deviled egg pasta salad is basically the best of two classics in one bowl.
You’ve got:
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Pasta salad (cold pasta + creamy dressing + crunchy add-ins)
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Deviled eggs (hard-boiled eggs + mayo + mustard + tang)
Put them together and you get a side dish that tastes like deviled eggs, but eats like a hearty pasta salad. It’s creamy, bright, and super satisfying.
And yes, paprika on top is non-negotiable. Even a light sprinkle makes it smell and taste like the real deal.
DEVILED EGG PASTA SALAD INGREDIENTS
Every ingredient here has a job. The pasta makes it filling, the eggs add richness, and the add-ins keep it from being one-note.
You’ll need:
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12 ounces small pasta (elbow macaroni, small shells, or ditalini work great)
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8 large eggs
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¾ cup mayonnaise
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¼ cup sour cream (or plain Greek yogurt)
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2 tablespoons yellow mustard (Dijon works too, see options below)
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1 tablespoon pickle relish (sweet or dill—your call)
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1 tablespoon apple cider vinegar (or white vinegar)
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1 teaspoon sugar (optional, but it rounds out the tang)
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¾ teaspoon salt (start here, then adjust)
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½ teaspoon black pepper
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½ teaspoon paprika (plus more for topping)
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½ cup celery, finely diced
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¼ cup red onion, finely diced (optional but tasty)
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2 tablespoons chopped dill or chives (optional, for freshness)
OUR RECIPE DEVELOPER SAYS
If you want the eggs to peel easily, use an ice bath and peel them while they’re still slightly warm. Cold eggs sometimes cling to the shell and make you work way too hard.
BEST PASTA FOR THIS SALAD
Small shapes are the move. They hold onto dressing and mix evenly with the chopped eggs.
Great choices:
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Elbow macaroni
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Small shells
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Ditalini
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Rotini (if that’s what you’ve got)
PRO TIP: Cook the pasta just to al dente. If you overcook it, it turns soft and the salad gets a little mushy after chilling.
HOW TO MAKE DEVILED EGG PASTA SALAD
This comes together in a few simple parts: cook pasta, boil eggs, mix dressing, combine, chill.
STEP ONE: COOK THE PASTA
Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package directions.
Drain, then rinse under cold water until the pasta is completely cooled. Shake off excess water well.
STEP TWO: HARD-BOIL THE EGGS
Place eggs in a saucepan and cover with cold water by about an inch.
Bring to a boil over medium-high heat. Once it hits a boil, turn off the heat, cover with a lid, and let the eggs sit for 10–12 minutes.
Transfer eggs to an ice bath for 10 minutes.
STEP THREE: PEEL AND CHOP
Peel the eggs. Slice them in half. Set aside two yolks in a small bowl (this helps the dressing taste extra “deviled egg”).
Chop the remaining eggs into small pieces. Not too tiny. You want bites of egg throughout.
STEP FOUR: MAKE THE DRESSING
In a large mixing bowl, whisk together:
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mayonnaise
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sour cream
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mustard
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relish
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vinegar
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sugar (if using)
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salt, pepper, paprika
Now mash the reserved yolks into the dressing until smooth. This is the little trick that makes it taste like deviled eggs instead of just “egg pasta salad.”
STEP FIVE: MIX IT ALL TOGETHER
Add cooled pasta to the bowl with the dressing. Toss gently until coated.
Fold in:
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chopped eggs
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diced celery
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red onion (if using)
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herbs (if using)
STEP SIX: CHILL
Cover and refrigerate for at least 1 hour, ideally 2–4 hours.
Right before serving, give it a good stir. Sprinkle paprika on top and add a little chopped chive or dill if you want it extra pretty.
PRO TIP: If it thickens a lot in the fridge, stir in 1–2 tablespoons of milk (or a little extra mayo) to loosen it up.
HARD-BOILED EGG TIPS THAT ACTUALLY HELP
Hard-boiled eggs can be simple… until they aren’t. A few small things make a big difference.
Start with cold water. It helps the eggs cook evenly.
Use an ice bath. This stops the cooking fast and keeps yolks from turning gray-green around the edges.
Crack and roll. Tap the egg on the counter, roll it gently to crack the shell all over, then peel under a thin stream of water if you need help getting under the membrane.
Don’t stress about perfection. Chopped eggs forgive a lot.
DEVILED EGG PASTA SALAD SUBSTITUTIONS AND ADDITIONS
This recipe is easy to customize without losing that deviled egg vibe.
PASTA: Gluten-free pasta works fine. Just cook it carefully and rinse well so it doesn’t get gummy.
MAYONNAISE: Use your favorite. If you want a lighter version, swap half the mayo for Greek yogurt.
SOUR CREAM: Greek yogurt is the easiest substitute. It adds tang and keeps things creamy.
MUSTARD: Yellow mustard gives classic deviled egg flavor. Dijon adds sharpness. A mix of both is great.
RELISH: Sweet relish tastes like deli-style egg salad. Dill relish leans more savory. Chopped pickles work too.
HEAT: Add a pinch of cayenne or a few dashes of hot sauce to the dressing.
EXTRA CRUNCH: Finely diced bell pepper is nice, or extra celery.
PROTEIN BOOST: Crumbled bacon is amazing here. So is diced ham. Keep it chilled and serve the same day if you add meat.
HOW TO GET THE BEST TEXTURE
Deviled egg pasta salad should be creamy, but not soupy. And it shouldn’t feel dry, either.
Here’s the balance:
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Rinse pasta until fully cool and drain well.
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Chill before serving so the dressing thickens slightly.
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Stir again right before serving and adjust consistency.
If it looks too thick after chilling, don’t panic. Pasta drinks up dressing as it sits. A spoonful of mayo or a splash of milk brings it right back.
HOW TO SERVE DEVILED EGG PASTA SALAD
This is a side dish that plays well with almost anything.
Serve it with:
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grilled chicken, burgers, hot dogs, ribs
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sandwiches (especially turkey, ham, or pulled pork)
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fried chicken or baked chicken tenders
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anything “picnic-style” where you want something cool and creamy
It’s also great on a holiday table where you’d normally serve deviled eggs. Same idea. Different form.
PRO TIP: Keep it chilled. If it’s out for more than 1–2 hours (especially in warm weather), set the bowl over a tray of ice or swap in a fresh cold batch from the fridge.
MAKE AHEAD TIPS
This is one of those recipes that’s happier after a rest.
MAKE AHEAD: You can make it up to 24 hours in advance. Cover tightly and refrigerate.
If you’re making it the day before, consider holding back a couple tablespoons of mayo. Stir it in right before serving to freshen up the texture.
OUR RECIPE DEVELOPER SAYS
For the cleanest flavor, add fresh herbs right before serving. They stay bright and don’t get muted by the fridge time.
HOW TO STORE DEVILED EGG PASTA SALAD
IN THE FRIDGE: Store in an airtight container for up to 3 days. Stir before serving.
IN THE FREEZER: Not recommended. Mayo-based salads don’t thaw well and the pasta texture goes soft.
If you’re meal prepping, portion it into smaller containers so it chills faster and stays fresh longer.
TROUBLESHOOTING DEVILED EGG PASTA SALAD
Too thick after chilling: Stir in 1–2 tablespoons milk, a little mayo, or a spoonful of sour cream.
Too tangy: Add a pinch of sugar or an extra spoonful of mayo to smooth it out.
Bland: Add more salt first. Then a little extra mustard or relish. A small dash of vinegar can wake it up too.
Watery: The pasta may not have drained well, or the eggs were still wet from the ice bath. Stir and chill longer. Next time, drain pasta thoroughly and pat peeled eggs dry before chopping.
FREQUENTLY ASKED QUESTIONS
Can I make this without relish?
Yes. Swap in finely chopped dill pickles or skip it entirely and add a little extra vinegar plus a pinch more salt.
How far ahead can I boil the eggs?
You can hard-boil eggs up to 7 days ahead. Keep them unpeeled in the fridge until you’re ready.
What if I only have medium pasta?
Bigger shapes work, but small pasta mixes better with chopped eggs. If you’re using something like penne, chop the eggs a bit larger so it still feels balanced.
Can I use Miracle Whip?
You can, but it’s sweeter and more tangy. If you use it, skip the added sugar and taste before adding vinegar.
Is this safe for picnics?
It’s fine as long as you keep it cold. Use a cooler, keep it shaded, and don’t let it sit out for long periods.
Deviled Egg Pasta Salad Recipe
Ingredients
- 12 ounces elbow macaroni or small shells
- 8 large eggs
- ¾ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 2 tablespoons yellow mustard
- 1 tablespoon pickle relish sweet or dill
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon sugar optional
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika plus more for topping
- ½ cup celery finely diced
- ¼ cup red onion finely diced (optional)
- 2 tablespoons chopped chives or dill optional
Instructions
- Cook pasta in salted water to al dente. Drain and rinse under cold water until fully cooled. Drain very well.
- Hard-boil eggs: cover eggs with cold water, bring to a boil, turn off heat, cover, and let sit 10–12 minutes. Transfer to an ice bath for 10 minutes.
- Peel eggs. Slice in half and reserve two yolks. Chop remaining eggs.
- In a large bowl, whisk mayo, sour cream, mustard, relish, vinegar, sugar (if using), salt, pepper, and paprika. Mash reserved yolks into the dressing until smooth.
- Add pasta and toss until coated. Fold in chopped eggs, celery, onion (if using), and herbs (if using).
- Cover and chill at least 1 hour. Stir before serving and adjust seasoning. Sprinkle paprika on top.
Notes
