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Deviled Egg Pasta Salad


This deviled egg pasta salad is packed with flavor! The creamy dressing complements the perfectly boiled eggs and tender pasta. Bacon, onions, and celery add a yummy crunch to each bite. It’s a simple yet satisfying dish that’s perfect for any gathering and always a crowd-pleaser!

Need more delicious salads for a crowd? Try this classic broccoli crunch salad and this creamy Italian pasta salad.

Recipe Ingredients: Deviled Egg Pasta Salad

  • Eggs
  • Dry macaroni pasta
  • Mayonnaise
  • Dijon mustard
  • White vinegar
  • Salt/pepper
  • Garlic powder
  • Paprika
  • Bacon
  • Green onions & red onions
  • Celery

Ingredients needed to make Deviled egg pasta salad.

Ingredient Notes, Substitutions & Additions

Pasta: Another small pasta such as ditalini also works well.

Eggs: You can boil your eggs using your favorite method. My absolute favorite way to get perfect hardboiled eggs is using my Instant Pot.

Bacon: I like using thick-sliced bacon and cooking it up from raw, but in a pinch, you can use real bacon bits like these.

Pickles or sweet relish: Chopped pickles or a tablespoon or two of sweet relish is super yummy in this salad!

How to Make Deviled Egg Pasta Salad: Step-by-Step

Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!

Eggs cooling in an ice bath.
Step 1: Boil your eggs. Allow the eggs to cool in an ice bath, then peel.
Eggs being chopped on a cutting board.
Step 2: Slice the eggs in half. Take out the yolks and place them into a bowl. Finely chop the egg whites.
Dressing for the Deviled egg pasta salad being mixed together.
 Step 3: To the bowl of egg yolks, add the mayonnaise, Dijon mustard, white wine vinegar, and spices. Mash the egg yolks. Mix everything until you have a smooth sauce. 
Ingredients for the Deviled egg pasta salad being mixed togethe.
Step 4: To the same bowl, add the remainder of the ingredients (cooled pasta, bacon, green onion, red onion, and celery).
Deviled egg pasta salad being mixed with a wooden spoon.
Step 5: Toss well to combine.
Deviled egg pasta salad in a large white serving bowl.
Step 6: Garnish with more paprika and green onions.

Expert Tips

  • Storage: Store any leftovers in an airtight container and keep the pasta salad in the refrigerator for 3-4 days. When you’re ready to serve, simply stir it to redistribute the dressing, which may have settled.
  • Make ahead tip: You can make this salad 3-4 hours ahead of time. I don’t like to make pasta salad tooooo far ahead because the pasta can get a bit dry and it’s not as creamy. If you need to make it the day before, you can add a tiny bit of milk or a little more mayo before serving so it doesn’t get dry.
  • Use good mayo: I prefer full-fat, good quality mayo since it’s a staple in this dish!

How to Serve

This deviled egg pasta salad is the perfect salad to serve a crowd or take to a potluck or summer BBQ. It goes perfectly with grilled meats like chicken and steak. It’s also great with burgers and hot dogs.

You can also serve with as a lunch side dish–it goes great with sandwiches, too!

Deviled egg salad on a white serving plate.

Did you try this recipe?

Let us know your thoughts on this deviled egg pasta salad by leaving a star rating below or sharing it on Instagram!

Thank you! ~ Casey

Featured image for Deviled egg pasta salad.

Deviled Egg Pasta Salad

Casey Rooney
This deviled egg pasta salad is packed with flavor! The creamy dressing complements the perfectly boiled eggs and tender pasta. Bacon, onions, and celery add a yummy crunch to each bite. It's a simple yet satisfying dish that's perfect for any gathering and always a crowd-pleaser!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 6 eggs
  • 8 oz. dry marcaroni
  • 1 cup mayonnaise
  • 1 tbso Dijon mustard
  • 2 tsp white wine vinegar or regular white vinegar
  • 1 tsp coarse salt (sea salt, kosher salt)
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp paprika I love smoked paprika
  • 3-4 pieces bacon, cooked and chopped into small pieces
  • 3 green onions, chopped (white and green parts) plus more for garnish
  • 1/2 cup red onion, finely diced
  • 1/2 cup celery, finely diced

Instructions
 

  • Cook the eggs: To cook hard-boiled eggs, start by placing the eggs in a saucepan and covering them with cold water, making sure the eggs are fully submerged. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the eggs for 10 minutes. After cooking, immediately transfer the eggs to a bowl of ice water or run them under cold water to stop the cooking process. 
    If you have an Instant Pot, this is my favorite way to cook hard-boiled eggs.
  • Cook the pasta: While the eggs are cooking, boil the pasta. Cook the pasta according to the directions just shy of 2 minutes so the pasta is al dente. Once cooked, rinse with cold water to stop the pasta from cooking. Set aside.
  • Chop the eggs: Once the eggs are cooled, peel the eggs and slice them in half. Take out the yolks and place them into a bowl. Finely chop the whites of the eggs. Set the egg whites aside. 
  • Make the deviled egg "filling": To the bowl of egg yolks, add the mayonnaise, Dijon mustard, white wine vinegar, and spices. With a fork, mash the egg yolks. Mix everything until you have a smooth sauce. 
  • Finish: Add the remainder of the ingredients (cooled pasta, bacon, green onion, red onion, and celery). Toss until combined. Taste to see if you need more salt and pepper. Adjust seasonings as needed. Garnish with paprika and more green onions, if you like.
    You can choose to chill the salad for a few hours before serving, or serve it up right away!

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One Comment

  1. Casey Rooney says:

    5 stars
    This is THE salad you need to make for a summer BBQ or potluck! You are going love it!! XO ~ Casey

5 from 1 vote

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