Deviled egg pasta salad in a large white serving dish on a bamboo platter with white and grey towels and a bamboo serving spoon all on a white surface (with logo overlay)

Deviled Egg Pasta Salad

Deviled egg pasta salad is everything you love about a deviled egg turned into a delicious appetizer that everyone will enjoy.

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Deviled 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
Ingredients for deviled egg pasta salad in stainless steel bowls on a white surface

Preparation

In a small saucepan, combine the onion, vinegar, and sugar and bring to a simmer, stirring often, for about 2-3 minutes.

Red onion cooking in vinegar in a saucepan on a white surface

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.

Eggs separated and diced in three small stainless steel bowls on a white surface

Make the dressing by mashing the egg yolks in a small bowl and adding the mayonnaise, dijon mustard, and paprika.

Smashed egg yolks in a stainless steel bowl on a white surface

If the dressing is too thick, add up to 2 tbsp of water. Taste and add salt and pepper if desired.

Egg yolk dressing in a stainless steel bowl on a white surface

In a large bowl, toss the egg whites with the cooked macaroni noodles and fold in the dressing.

Pasta salad in a large stainless steel bowl on a white surface

Top with reserved egg and garnish with green onion if desired.

Deviled egg pasta salad in a large white serving dish on a bamboo platter with white and grey towels and a bamboo serving spoon all on a white surface (vertical)

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 in a large white serving dish on a bamboo platter with white and grey towels and a bamboo serving spoon all on a white surface

Deviled Egg Pasta Salad

Deviled egg pasta salad is everything you love about a deviled egg turned into a delicious appetizer that everyone will enjoy.
Prep Time 15 minutes
Total Time 15 minutes
Course:
Appetizer
Cuisine:
American
Diet
Vegetarian
Keyword:
deviled eggs
|
eggs
|
hard boiled eggs
|
macaroni
|
pasta
|
pasta salad
Dietary Needs:
Dairy-Free
|
Nut-Free
Servings: 5 cups
5 from 8 votes

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

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
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Nutrition Facts
Deviled Egg Pasta Salad
Amount Per Serving (1 cup)
Calories 284 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g20%
Trans Fat 1g
Polyunsaturated Fat 8g
Monounsaturated Fat 5g
Cholesterol 230mg77%
Sodium 217mg9%
Potassium 105mg3%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 2g2%
Protein 10g20%
Vitamin A 373IU7%
Vitamin C 1mg1%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

What’s the best way to cook a hard-boiled egg?

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.

Do I have to use macaroni noodles?

No, you can use other noodles. I’ve seen pasta salad made with miniature shell noodles and rotini noodles.

Is Deviled Egg Pasta Salad dairy free?

Yes, it is dairy free. Check your ingredients labels to make certain, but the brand I get of each ingredient does not contain dairy.

20 thoughts on “Deviled Egg Pasta Salad”

  1. 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.

  2. 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!

  3. 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.

  4. Jennifer Prince

    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!

  5. 5 stars
    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.

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