Looking for a crave-worthy recipe for a summer pasta salad? My creamy deviled egg filling creates the most luscious dressing that coats every bite of pasta in this simple Deviled Egg Pasta Salad.
Watch our Video on How to Make Deviled Egg Pasta Salad
Deviled egg pasta salad combines two side dish staples, the classic deviled egg and a traditional pasta salad to create the ultimate summer side dish for any BBQ or potluck. In fact, you may prefer this creamy deviled egg pasta salad over the old-fashioned appetizer after just one bite.
What Ingredients Do I Need to Make Deviled Egg Pasta Salad?
Remember that you’re essentially going to make deviled egg filling and use it as the dressing for this easy pasta salad recipe. You’ll need the standard deviled egg ingredients plus some pasta. Here a quick overview of everything you’ll need:
- Ditalini Pasta
- Hard Boiled Eggs
- Mayonnaise
- Dijon Mustard
- White Vinegar
- Sugar
- Salt
- Pepper
- Garlic Powder
- Smoked Paprika
- Green Onion
- Red Onion
Keep scrolling to the end of the post for all the measurements and details.
Why Shape of Pasta Should I Use?
I tested many different pasta shapes expecting macaroni to be the winner. I wanted something that would fit well with the shape of the egg as well as trap the dressing. Finally, I landed on ditalini because it’s the perfect size to match the chopped eggs and those little tubes hold onto the dressing so perfectly! Mini shells or orecchiette would also work great!
Carrian’s Notes
Did you know that it is actually more satisfying to eat things that are the same shape? For example, chop cucumbers and do some as circles, some minced, some thing and some thick. It will actually be kind of annoying! When you make a pasta salad it’s actually really helpful to choose the pasta shape based on the ingredients being mixed in. Additionally, one with a thicker dressing will be extra satisfying to eat if the pasta shape can keep the dressing gathered in.
How to Make Deviled Egg Pasta Salad
Here are the quick and easy steps for the picnic side dish:
- Cook the Pasta: This first step is crucial! You’ll want to cook the pasta just PAST al dente. You almost never hear someone say that for pasta, but for a pasta salad, you want the pasta a little more cooked. I’ll explain later. Drain the pasta and rinse it in cool water then place in the fridge to chill.
- Prep the Eggs: When the hard boiled eggs have chilled, peel them and slice them in half. Remove the yolks and place them in a bowl. Chop the egg whites and set aside.
- Make the Dressing: Add all the ingredients for the dressing to the bowl with the egg yolks and mash everything together with a fork to a smooth consistency.
- Combine: Add the pasta, egg whites and dressing all to one bowl and toss to combine. Season with salt and pepper as needed.
- Garnish: Sprinkle smoked paprika, diced red onions and green onions over the top and serve.
The complete recipe can be found in the recipe card at the end of the post.
Substitutions and Additions
If you want to add more crunch and flavor, you can add minced celery or pickles (or relish). Crumbled bacon would be a bold, amazing addition for a smoky punch. Other mix-in ideas could be pickled onions or even avocado!
Craving some heat? Add some minced jalapeño, substitute the dijon mustard with spicy brown mustard, or sprinkle a little bit of cayenne pepper over the top with the smoked paprika.
Not a mayo fan? We’ve got you covered! Use plain Greek yogurt instead! You’ll get great protein and the creaminess is still on point.
What to Eat with Summer Pasta Salad
It doesn’t matter if you’re craving chicken, beef, pork, burgers or anything in between, this deviled egg creamy pasta salad pairs brilliantly with any summer recipe. Here are a few of our favorites for summer:
Make our fabulous tomato cucumber salad for another easy summer side dish and then top the night off with a bowl of warm homemade peach crisp a la mode!
Can I Make Pasta Salad Ahead of Time?
This pasta salad recipe can be made up to 24 hours ahead of time but I wouldn’t go longer than that. It should also chill for 2-4 hours before serving for peak flavor and texture.
Storage Tips
Leftovers should be stored in an airtight container in the fridge, and they will keep for up to 4 days. I don’t recommend freezing leftovers for this recipe and the leftovers are best eaten cold.
This Deviled Egg Summer Pasta Salad is everything you love about classic deviled eggs, tossed with tender pasta and a creamy, tangy dressing that’s perfect for warm-weather gatherings. It’s rich, a little zippy from Dijon and vinegar, and packed with chopped eggs, a hint of smokiness, and just the right crunch from green onions. It’s the kind of nostalgic, crowd-pleasing side dish that disappears fast—so maybe double the batch!
More Summer Salad Recipes:
Description
Looking for a crave-worthy recipe for a summer pasta salad? My creamy deviled egg filling creates the most luscious dressing that coats every bite of pasta in this simple Deviled Egg Summer Pasta Salad.
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Cook the pasta past al dente, drain and rinse in cool water. Set aside. Chill well.
8 oz Dry Ditalini
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Once the eggs are chilled, peel and slice them in half, removing the yolks to a bowl. Chop the egg whites and set aside.
8-10 Eggs
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Add the mayonnaise, Dijon mustard, white wine vinegar, and seasonings to the bowl of egg yolks and use a fork to mash into a smooth consistency.
1 Cup Mayonnaise, 1 Tablespoon Dijon Mustard, 1 Tablespoon White Vinegar, 1 Tablespoon Sugar, 1 teaspoon Salt, 1 teaspoon Pepper, ½ teaspoon Garlic Powder, ½ teaspoon Smoked Paprika
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Add everything together and toss until combined.
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Taste and adjust with more salt and pepper if needed.
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Garnish with additional paprika, red onion and green onions.
1 Stalk Green Onion, 1 Tablespoon Red Onion
Calories: 245kcal
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