This Deviled Egg Pasta Salad is the perfect fusion of two beloved classics—deviled eggs and pasta salad. With a rich, tangy dressing infused with mustard, paprika, and a hint of pickle juice, every bite is a balance of creamy and zesty flavors. The combination of tender elbow macaroni, crisp celery, and fresh chives adds a delightful texture, making this dish an instant favorite for any occasion. Whether you’re heading to a summer barbecue, a family picnic, or just need a quick and satisfying side dish, this recipe will not disappoint. It’s easy to prepare, packed with protein, and bursting with bold flavors. Serve chilled with an extra sprinkle of paprika for that signature deviled egg flair. Enjoy!
Full recipe:
Ingredients:
- 12 ounces elbow macaroni
- 6 large hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon yellow mustard
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon paprika, plus extra for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup sweet pickles, finely chopped
- 1 tablespoon pickle juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons fresh chives, chopped (for garnish)
Directions:
- Cook the macaroni according to package instructions until al dente. Drain, rinse with cold water, and set aside.
- In a large mixing bowl, mash the chopped hard-boiled eggs slightly with a fork.
- In a separate bowl, whisk together mayonnaise, Greek yogurt, yellow mustard, Dijon mustard, apple cider vinegar, sugar, paprika, salt, black pepper, and pickle juice.
- Add the celery, red onion, sweet pickles, and garlic powder to the eggs, then pour in the dressing and mix well.
- Fold in the cooled macaroni, ensuring everything is evenly coated.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, garnish with additional paprika and fresh chives.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 6 servings
Deviled Egg Pasta Salad: The Ultimate Guide to This Creamy, Flavor-Packed Dish
Introduction
If you’re looking for the perfect side dish that combines creamy, tangy, and savory flavors, Deviled Egg Pasta Salad is exactly what you need! This dish merges two classic favorites—deviled eggs and pasta salad—into one creamy, protein-packed, and crowd-pleasing recipe.
Whether you’re preparing for a summer barbecue, family picnic, potluck, or holiday meal, this dish is sure to be a hit. But what makes this pasta salad so special? In this guide, we’ll explore:
- The history of deviled eggs and pasta salad
- Why this recipe is the best
- Health benefits of the ingredients
- Step-by-step preparation tips
- Serving suggestions and variations
- Storage and meal prep tips
By the end of this article, you’ll have everything you need to make the ultimate Deviled Egg Pasta Salad at home!
The History of Deviled Eggs and Pasta Salad
The Origins of Deviled Eggs
Deviled eggs have been around for centuries, with their origins tracing back to ancient Rome. The Romans were known to serve boiled eggs with spices, oils, and fermented fish sauce as a popular appetizer. However, the modern version of deviled eggs—with a creamy, mustard-based filling—became popular in Europe and the U.S. during the 18th and 19th centuries.
The term “deviled” originally referred to spicy or zesty dishes that contained ingredients like mustard, paprika, and vinegar. Over time, deviled eggs became a staple at family gatherings, holiday feasts, and Southern cuisine.
The Rise of Pasta Salad
Pasta salad is another classic dish with Mediterranean and Italian roots. The idea of eating cold pasta with olive oil, herbs, and cheese dates back hundreds of years. However, the mayo-based pasta salad we know today became popular in the United States in the mid-20th century, when home cooks started experimenting with different flavors and textures.
The fusion of these two dishes into Deviled Egg Pasta Salad is a natural evolution, bringing together the creamy richness of deviled eggs with the satisfying bite of pasta.
Why This Recipe is the Best
This Deviled Egg Pasta Salad stands out because it:
1. Perfectly Balances Creamy, Tangy, and Savory Flavors
The combination of mayonnaise, Greek yogurt, mustard, apple cider vinegar, and pickle juice creates a creamy, slightly tangy dressing that mimics the classic deviled egg filling. Every bite is packed with flavor and depth.
2. Adds a Protein Punch
With hard-boiled eggs as the star ingredient, this dish is much more filling than your average pasta salad. It’s an excellent source of protein and makes a great meal prep option.
3. Has a Delightful Crunch
Crunchy ingredients like celery, red onion, and pickles add a contrast in texture that makes this dish incredibly satisfying to eat.
4. Works for Any Occasion
This pasta salad is versatile—perfect for:
Summer barbecues
Holiday dinners
Potlucks and gatherings
Quick lunches or meal prep
5. Is Super Easy to Make Ahead
The flavors get even better as they marinate in the fridge, making this an ideal dish to prepare ahead of time.
Health Benefits of Deviled Egg Pasta Salad
This dish is more than just delicious—it also has nutritional benefits:
1. High in Protein
- Eggs are rich in protein (6g per egg), keeping you full for longer.
- Protein supports muscle growth, repair, and metabolism.
2. Supports Brain & Heart Health
- Eggs contain choline, essential for brain function and memory.
- Mustard, celery, and onions provide antioxidants that support heart health.
3. Good Fats for Satiety
- Greek yogurt adds healthy probiotics for digestion.
- Mayo (in moderation) adds healthy fats that help absorb vitamins.
4. Provides Essential Nutrients
- Paprika and mustard contain antioxidants.
- Celery and onions offer fiber and vitamins.
How to Make the Perfect Deviled Egg Pasta Salad
Ingredients You’ll Need
12 ounces elbow macaroni – Cooked al dente for the best texture.
6 large hard-boiled eggs – Peeled and chopped.
1/2 cup mayonnaise – For creaminess.
1/4 cup Greek yogurt – Lightens up the dressing.
1 tablespoon yellow mustard + 1 teaspoon Dijon mustard – Adds classic deviled egg flavor.
1 tablespoon apple cider vinegar – Provides tanginess.
1 teaspoon sugar – Balances flavors.
1/2 teaspoon paprika – Classic deviled egg seasoning.
1/4 teaspoon salt + 1/4 teaspoon black pepper – Enhances flavor.
1/2 cup celery, finely chopped – Adds crunch.
1/4 cup red onion, finely chopped – Brings a mild sharpness.
1/4 cup sweet pickles, finely chopped + 1 tbsp pickle juice – Adds a hint of sweetness and tang.
1/2 teaspoon garlic powder – Boosts flavor.
2 tablespoons fresh chives, chopped – For garnish.
Step-by-Step Instructions
Cook pasta – Boil macaroni, drain, and rinse with cold water.
Prepare eggs – Hard-boil eggs, cool, and chop.
Make the dressing – Mix mayo, Greek yogurt, mustard, vinegar, sugar, paprika, salt, and pickle juice.
Combine ingredients – Add celery, onion, pickles, and garlic powder to eggs. Stir in the dressing.
Add pasta – Fold in cooked macaroni. Mix well.
Chill before serving – Refrigerate for at least 1 hour for best flavor.
Garnish and serve – Sprinkle with extra paprika and fresh chives.
Serving & Storage Tips
Best Ways to Serve
As a side dish for BBQs, burgers, or grilled chicken.
As a light meal for lunch with leafy greens.
As a sandwich filler in wraps or pitas.
How to Store
- Refrigerate in an airtight container for up to 3 days.
- Do not freeze—the texture will change.
Recipe Variations & Customizations
Make it spicy – Add hot sauce or jalapeños.
Add bacon – Crumbled bacon adds a smoky twist.
Make it healthier – Replace mayo with mashed avocado or hummus.
Add cheese – Try shredded cheddar or feta.
Conclusion
Deviled Egg Pasta Salad is the ultimate creamy, tangy, and satisfying dish for any occasion. With bold flavors, plenty of protein, and a perfect balance of textures, it’s a recipe you’ll make again and again. Next time you need a quick and easy side dish, give this Deviled Egg Pasta Salad a try—you won’t be disappointed!