Deviled Egg Pasta A Tangy and Creamy Twist on a Classic

Deviled Egg Pasta A Tangy and Creamy Twist on a Classic

Combining the best of deviled eggs and pasta salad, Deviled Egg Pasta Salad is a delightful dish that’s perfect for picnics, potlucks, barbecues, or any gathering. This salad features tender pasta, creamy dressing, and the tangy, savory flavor of deviled eggs. It’s easy to make and a guaranteed crowd-pleaser.

Deviled Egg Pasta Salad is a delightful blend of two classic dishes, bringing together the creamy, tangy goodness of deviled eggs with the satisfying texture of pasta. This salad is perfect for any occasion and is sure to become a favorite at your next gathering. Easy to make and bursting with flavor, it’s a dish that will have everyone coming back for seconds. Enjoy this unique and delicious pasta salad!!

Here’s how to make this delicious and unique pasta salad.

Table of Contents


For the Salad:

8 large eggs

8 ounces elbow macaroni or small pasta shells

1 cup celery, diced

1/2 cup red onion, finely chopped

1/2 cup dill pickles, diced (or relish)

1/4 cup fresh parsley, chopped

For the Dressing:

1 cup mayonnaise

1/4 cup yellow mustard

2 tablespoons apple cider vinegar

2 tablespoons sugar

1 teaspoon paprika

Salt and pepper to taste


Cook the Eggs:

Place the eggs in a large pot and cover them with cold water.

Bring to a boil over medium-high heat. Once boiling, remove from heat and cover the pot. Let the eggs sit in the hot water for 12 minutes.

After 12 minutes, transfer the eggs to an ice bath to cool. Once cooled, peel and chop the eggs.

Cook the Pasta:

While the eggs are cooking, bring a large pot of salted water to a boil.

Add the pasta and cook according to the package instructions until al dente.

Drain the pasta and rinse with cold water to cool. Drain well.

Prepare the Dressing:

In a medium bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, and paprika until smooth.

Season with salt and pepper to taste.

Assemble the Salad:

In a large mixing bowl, combine the cooked pasta, chopped eggs, diced celery, chopped red onion, diced dill pickles, and chopped parsley.

Pour the dressing over the salad and toss gently to combine, ensuring everything is well-coated.

Chill and Serve:

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, give the salad a good stir. Adjust the seasoning with more salt and pepper if needed.

Garnish with a sprinkle of paprika and some additional chopped parsley, if desired.

Tips for Perfect Deviled Egg Pasta Salad:

Eggs: For perfectly cooked eggs, use an ice bath to stop the cooking process and make peeling easier.

Pasta: Ensure the pasta is well-drained and rinsed with cold water to prevent it from sticking and to cool it quickly.

Flavor: Adjust the tanginess and sweetness of the dressing by adding more or less vinegar and sugar according to your taste.


Spicy: Add a teaspoon of hot sauce or a pinch of cayenne pepper to the dressing for a spicy kick.

Bacon: Stir in some cooked, crumbled bacon for an extra layer of flavor and crunch.

Herbs: Experiment with other fresh herbs like dill or chives for a different flavor profile.

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