Deviled egg pasta salad is everything you love about a deviled egg turned into a delicious appetizer that everyone will enjoy.
Jump to RecipeDeviled eggs have always been one of my favorite foods. My grandma always makes them for her Christmas Eve get-together, and we have them throughout the year at family gatherings. Knowing how much I enjoy them, I wanted to make something else with the same great taste.
Normally, I’m not a fan of pasta salad, but this one was amazing! I think I liked it because it’s such a unique flavor and doesn’t have a whole lot of extras. Ok, mainly, it doesn’t have olives. I don’t like olives. Or tomatoes.
This version of pasta salad is also dairy free since I use vegan mayonnaise. You can use regular mayonnaise, but I prefer the vegan kind.
Deviled Egg Pasta Salad Step by Step
Ingredients
- 1/4 cup red onion, chopped
- 1/4 cup apple cider vinegar
- 1 tsp sugar
- 4 oz elbow macaroni noodles
- 6 hard-boiled eggs, peeled
- 1/3 cup mayonnaise
- 1 tbsp dijon mustard
- 1/4 tsp paprika
Preparation
In a small saucepan, combine the onion, vinegar, and sugar and bring to a simmer, stirring often, for about 2-3 minutes.
Remove the onion from the pan and fill it with water to cook the noodles as directed, rinsing the noodles when they are done.
Meanwhile, coarsely chop one egg. Separate the whites from the yolks on the remaining 5 eggs. Place the yolks aside and coarsely chop the egg whites.
Make the dressing by mashing the egg yolks in a small bowl and adding the mayonnaise, dijon mustard, and paprika.
If the dressing is too thick, add up to 2 tbsp of water. Taste and add salt and pepper if desired.
In a large bowl, toss the egg whites with the cooked macaroni noodles and fold in the dressing.
Top with reserved egg and garnish with green onion if desired.
Leftovers
Leftover deviled egg pasta salad can be stored in the refrigerator for up to 2 days. I prefer it cold anyways, so like to let it sit in the fridge before serving.
Recipe
Originally Published On: February 7, 2022
Deviled Egg Pasta Salad
Ingredients
- 1/4 cup red onion (chopped)
- 1/4 cup apple cider vinegar
- 1 tsp sugar
- 4 oz elbow macaroni noodles
- 6 hard-boiled eggs (peeled)
- 1/3 cup mayonnaise
- 1 tbsp dijon mustard
- 1/4 tsp paprika
Recommended Equipment
Instructions
- In a small saucepan, combine the onion, vinegar, and sugar and bring to a simmer, stirring often, for about 2-3 minutes
- Remove the onion from the pan and fill it with water to cook the noodles as directed, rinsing the noodles when they are done
- Meanwhile, coarsely chop one egg
- Separate the white from the yolks on the remaining 5 eggs
- Place the yolks aside and coarsely chop the egg whites
- Make the dressing by mashing the egg yolks in a small bowl and adding the mayonnaise, dijon mustard, and paprika
- If the dressing is too thick, add up to 2 tbsp of water
- Taste and add salt and pepper if desired
- In a large bowl, toss the egg whites with the cooked macaroni noodles and fold in the dressing
- Top with reserved egg and garnish with green onion if desired
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Deviled Egg Pasta Salad FAQs
There are many methods to cook an egg until it’s hard-boiled. My favorite is to place it the eggs in water, bring it to a rolling boil, then remove from heat and cover for 13 minutes. You can see more HERE.
No, you can use other noodles. I’ve seen pasta salad made with miniature shell noodles and rotini noodles.
Yes, it is dairy free. Check your ingredients labels to make certain, but the brand I get of each ingredient does not contain dairy.
I’ve never heard of Deviled egg pasta before, i looove pasta and can’t wait to make your recipe.
Yummy, it looks quite heavy though. The creamy egg is definitely delicious.
Easy and nutritious. Wil try. Thanks for sharing!
My mom always cut up some hard boiled eggs into her macaroni salad. Good but a bit boring. This sounds far more tangy and I’m going to try it.
This is a super delicious idea for a pasta salad. Deviled eggs are so scrumptious and timeless, so creating a pasta dish those ingredients is brilliant. Love it!
I like when the pasta salads use Dijon. I haven’t tried egg in my pasta salad though. I may… We made one today with Italian Dressing. It was good too.
I already love deviled eggs. Now in a pasta this would be chefs kiss!
I just tried your recipe and it was great! I always loved deviled eggs and the paste made them even better!
This looks so good! This is my two favorite dishes combined into one super dish, and I’m so here for it.
I enjoy pasta salad and deviled eggs, but I never thought about combining them. I love the idea! Sounds like a delicious recipe for sure!
I use egg as a substitute for rice – a must-food for every Filipino table. But mixing it on a pasta seems delicious.
This sounds delicious. I do like eggs but I’ve never had them deviled or with pasta. That sounds like it would make a lovely lunch. The mustard must give a yummy kick.
Wow….this is a very unique salad to me. I love how it has turned out in your recipe here. I love eggs a lot and I’d love to give it a try.
Light on the mayo and big on flavor, this dish is a hit at cookouts or summer gatherings! I cannot wait to try this.
Wow! This is such a really amazing recipe! It looks absolutely delicious I love it!
That’s delicious! We love pasta salad at home and I love how your version looks so creamy.
Not a fan of deviled eggs but I may change my mind for this recipe! It sounds so good!
Mmm…this looks absolutely delicious! I’m sure t family will love This.
Oh my gosh! This might be my new fav recipe!
This is a classic, so good. I make it for every picnic and BBQ.