If you love deviled eggs and also have a soft spot for creamy pasta salads, this Deviled Egg Pasta Salad is about to become your new obsession. It’s the perfect blend of tangy, smoky, creamy, and savory flavors, all wrapped up in a chilled, comforting bowl of pasta goodness. Ideal for busy weeknights, potlucks, or summer picnics, this salad comes together in just 30 minutes and disappears even faster once it hits the table.
Why You’ll Love This Recipe
- Packed with Flavor: All the signature flavors of deviled eggs—creamy yolks, mustard tang, smoky paprika—are here, but mixed with pasta for a heartier, more satisfying bite.
- Quick and Easy: Just 30 minutes from start to finish, and most of that is boiling pasta or peeling eggs. It’s a breeze!
- Crowd-Pleaser: This is one of those dishes that disappears quickly at parties. It’s familiar, but with a delicious twist.
- Flexible Ingredients: You can easily adjust the spice level, skip the bacon, or throw in extras like pickles or celery to make it your own.
Ingredients You’ll Need
Here’s everything you’ll need to whip up this creamy and irresistible salad:
- Hardboiled Eggs: The base flavor inspiration—yolks for the creamy dressing and whites for extra texture.
- Pasta: Ditalini, elbow macaroni, or small penne work best. Choose a small shape that holds dressing well.
- Mayonnaise: For the luscious, creamy base. Use full-fat for the best flavor.
- Dijon Mustard: Adds a punch of tang and sharpness that balances out the mayo.
- Vinegar or Lemon Juice: Brightens up the richness. Either works—go with what you have.
- Garlic: Just one clove finely minced or mashed—adds a mild zing.
- Kosher Salt: Enhances every bite. Taste and adjust as needed.
- Smoked Paprika: This brings a subtle smoky warmth—don’t skip it!
- Cayenne Pepper: Just a touch for background heat. Omit if you prefer it mild.
- Red Onion: Adds sharpness and crunch—perfect contrast to the creamy base.
- Green Onions: For freshness, color, and a mild oniony bite.
- Bacon (optional): Cooked and crumbled for savory, crispy pops of flavor. Totally optional but highly recommended.
Variations
Want to mix things up? Here are some fun and tasty ways to put your own spin on it:
- Pickle Power: Add chopped dill pickles or relish for a tangy crunch—amazing with deviled egg flavors.
- Go Herbaceous: Stir in fresh dill or chives to give it a garden-fresh lift.
- Make It Meat-Free: Just leave out the bacon—still super flavorful without it.
- Add Veggies: Diced celery, bell peppers, or even a handful of peas would be perfect for texture and color.
- Egg-Less Option: Allergic to eggs? Use a vegan mayo and skip the eggs entirely for a deviled-egg-inspired pasta.
How to Make Deviled Egg Pasta Salad
Step 1: Cook the Pasta
Boil the pasta in salted water until tender. Drain and rinse under cold water to cool it quickly and stop the cooking.
Step 2: Prep the Eggs
Peel the hardboiled eggs. Separate the yolks from the whites. Chop the egg whites and set them aside. Press the yolks through a fine mesh strainer into a large mixing bowl for a super-smooth dressing base.
Step 3: Make the Dressing
To the bowl with the yolks, add mayo, Dijon mustard, vinegar or lemon juice, garlic, salt, paprika, and cayenne. Whisk it all together until it’s creamy and smooth.
Step 4: Mix It All Up
Add the cooled pasta to the dressing and toss to coat. Then gently fold in the chopped egg whites, red onions, green onions, and bacon if you’re using it.
Step 5: Garnish and Chill
Top with more green onions and a sprinkle of paprika if you’d like. Serve immediately or refrigerate until you’re ready to dig in.
Pro Tips for Making the Recipe
- Strain the Yolks: Pushing them through a mesh strainer makes the dressing unbelievably smooth. Worth the extra minute!
- Cool That Pasta: Rinsing with cold water stops the cooking and prevents a warm pasta from melting your creamy dressing.
- Use Good Mayo: This recipe is mayo-forward, so go with one you love. Homemade or a high-quality brand makes a big difference.
- Don’t Overmix: Fold gently when combining ingredients to keep everything from turning mushy.
How to Serve
This pasta salad is so versatile! Here’s how to enjoy it:
###As a Side:
Pair it with grilled chicken, burgers, BBQ ribs, or even sandwiches—it holds its own against bold flavors.
###As a Light Meal:
Serve it with a crisp green salad or a bowl of soup for an easy lunch or dinner.
###Picnic or Potluck Ready:
Chill it thoroughly and pack it in a cooler—it travels like a champ and tastes even better cold.
Make Ahead and Storage
Storing Leftovers
Store in an airtight container in the fridge for up to 3 days. The flavors meld beautifully over time.
Freezing
Not recommended—eggs and mayo don’t freeze well, and the texture can turn grainy once thawed.
Reheating
No reheating needed! This dish is best served cold or at room temperature. If it thickens in the fridge, stir in a little extra mayo to loosen it up.
FAQs
Can I make this ahead of time?
Absolutely! In fact, it gets even tastier after a few hours in the fridge as the flavors meld. Just give it a stir before serving.
What’s the best pasta shape to use?
Short, small pasta like ditalini, elbow macaroni, or small penne are ideal—they hold onto the dressing perfectly.
How do I make the eggs easier to peel?
Use eggs that are a few days old and cool them in an ice bath right after boiling. The shells should slide right off.
Can I make this spicy?
Yes! Add more cayenne or even a dash of hot sauce to the dressing. It’s a great way to kick things up a notch.
Final Thoughts
This Deviled Egg Pasta Salad is one of those recipes that surprises you—in the best way. It’s simple, flavorful, and totally satisfying, with just enough nostalgia from the deviled egg inspiration. Whether you serve it at your next BBQ, meal prep it for the week, or just enjoy it as a quick side dish, it’s bound to earn a spot in your regular rotation. Give it a try—you won’t regret it!
Print
Deviled Egg Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
A creamy and tangy pasta salad inspired by classic deviled eggs, perfect for potlucks, picnics, or quick weeknight meals.
Ingredients
- 6 hardboiled eggs (yolks separated from whites)
- 8 oz small pasta (ditalini, elbow macaroni, or small penne)
- 3/4 cup mayonnaise (full-fat preferred)
- 1 tbsp Dijon mustard
- 1 tbsp vinegar or lemon juice
- 1 clove garlic, minced or mashed
- 1/2 tsp kosher salt (or to taste)
- 1/2 tsp smoked paprika (plus extra for garnish)
- 1/8 tsp cayenne pepper (optional)
- 1/4 cup red onion, finely chopped
- 1/4 cup green onions, sliced (plus more for garnish)
- 4 strips cooked bacon, crumbled (optional)
Instructions
- Boil pasta in salted water until tender. Drain and rinse under cold water to cool.
- Peel hardboiled eggs. Separate yolks and whites. Press yolks through a mesh strainer into a large bowl. Chop whites and set aside.
- To the bowl with yolks, add mayo, Dijon mustard, vinegar or lemon juice, garlic, salt, smoked paprika, and cayenne. Whisk until smooth.
- Add cooled pasta to dressing and mix until coated.
- Gently fold in chopped egg whites, red onion, green onion, and bacon if using.
- Garnish with extra green onions and a sprinkle of paprika. Serve immediately or chill before serving.
Notes
- Add chopped pickles, fresh dill, or chives for variation.
- For a meat-free version, omit the bacon.
- Diced celery, bell peppers, or peas can be added for extra crunch.
- Use vegan mayo and omit eggs for an egg-less alternative.
Extreme heat is a killer. A recent heat wave shows how much more deadly it’s becoming
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Extreme heat is a killer and its impact is becoming far, far deadlier as the human-caused climate crisis supercharges temperatures, according to a new study, which estimates global warming tripled the number of deaths in the recent European heat wave.
For more than a week, temperatures in many parts of Europe spiked above 100 degrees Fahrenheit. Tourist attractions closed, wildfires ripped through several countries, and people struggled to cope on a continent where air conditioning is rare.
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The outcome was deadly. Thousands of people are estimated to have lost their lives, according to a first-of-its-kind rapid analysis study published Wednesday.
A team of researchers, led by Imperial College London and the London School of Hygiene and Tropical Medicine, looked at 10 days of extreme heat between June 23 and July 2 across 12 European cities, including London, Paris, Athens, Madrid and Rome.
They used historical weather data to calculate how intense the heat would have been if humans had not burned fossil fuels and warmed the world by 1.3 degrees Celsius. They found climate change made Europe’s heat wave 1 to 4 degrees Celsius (1.8 to 7.2 Fahrenheit) hotter.
The scientists then used research on the relationship between heat and daily deaths to estimate how many people lost their lives.
They found approximately 2,300 people died during ten days of heat across the 12 cities, around 1,500 more than would have died in a world without climate change. In other words, global heating was responsible for 65% of the total death toll.
“The results show how relatively small increases in the hottest temperatures can trigger huge surges in death,” the study authors wrote.
Heat has a particularly pernicious impact on people with underlying health conditions, such as heart disease, diabetes and respiratory problems.
People over 65 years old were most affected, accounting for 88% of the excess deaths, according to the analysis. But heat can be deadly for anyone. Nearly 200 of the estimated deaths across the 12 cities were among those aged 20 to 65.
Climate change was responsible for the vast majority of heat deaths in some cities. In Madrid, it accounted for about 90% of estimated heat wave deaths, the analysis found.