Deviled Egg Pasta Salad
If you’re a fan of deviled eggs and love pasta salad recipes, you’re in for a treat! This Deviled Egg Pasta Salad recipe brings together the best of both worlds: creamy, tangy egg filling paired with tender elbow macaroni and crunchy veggies.
It’s the perfect combination for picnics, potlucks, and summer gatherings. With simple ingredients and a rich, creamy dressing, this delicious side dish is a guaranteed crowd-pleaser. Make it once, and you’ll find yourself craving it every single time.
Ingredients Needed
Elbow macaroni: Excellent substitutions are ditalini, penne, or cavatappi pasta.
Mayonnaise: I used full-fat mayonnaise for this recipe.
Honey mustard: Dijon mustard will work as well for a little kick.
Apple cider vinegar: If you have red wine vinegar, this will work as a good substitute.
Sour cream: Full-fat yogurt is an excellent substitution.
Granulated Sugar: I recommended using white granulated Sugar for this recipe.
Salt
Pepper
Hard-boiled eggs: the star of the show
Celery: If desired, you can substitute this for bell peppers for an added crunch and color.
Red onion: I prefer red onion, but your favorite onion type can be substituted
Pickles: These can be omitted.
Place the pasta salad in the refrigerator using an airtight container or after covering the bowl tightly with plastic wrap. Deviled egg pasta salad is best consumed within 2-3 days of preparation, especially since it contains eggs. It’s not recommended to freeze pasta salads with creamy or mayonnaise-based dressings as the texture and overall quality may be compromised upon thawing.
Deviled egg pasta salad pairs well with various dishes to create a satisfying and well-rounded meal. For a complete picnic or barbecue spread, serve it alongside grilled chicken, hot dogs, or burgers. Fresh vegetables such as cherry tomatoes, cucumber slices, or a side salad make excellent additions and add a refreshing element to the meal, balancing the richness of the deviled egg pasta salad.
Yes! In fact, it’s best when made a few hours in advance to let the flavors meld.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
How to Make Deviled Egg Pasta Salad
- Cook the pasta in a large pot of salted water until al dente, then cool it quickly under cold water and drain well.
- Make the dressing in a medium bowl: combine mayo, honey mustard, vinegar, sour cream, sugar, salt, and pepper.
- Mix chopped egg yolks into the dressing for that rich, creamy deviled egg texture.
- Stir cooled macaroni into the dressing using a large mixing bowl, then fold in chopped egg whites, celery, red onion, and pickles.
- Chill for at least an hour and garnish with paprika before serving.
Deviled Egg Pasta Salad Recipe
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 16 ounce box of elbow macaroni
- 1 cup mayonnaise
- 3 Tablespoons honey mustard
- 1 Tablespoon apple cider vinegar
- 3 Tablespoons sour cream
- ½ teaspoon granulated Sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 large hard-boiled eggs peeled and divided
- ¾ cup chopped celery
- ¾ cup diced red onion
- ½ cup diced pickles
- Paprika optional garnish
Instructions
- Cook the pasta in a large pot of salted water until al dente, then cool it quickly under cold water and drain well.
- Make the dressing in a medium bowl: combine mayo, honey mustard, vinegar, sour cream, sugar, salt, and pepper.
- Mix chopped egg yolks into the dressing for that rich, creamy deviled egg texture.
- Stir cooled macaroni into the dressing using a large mixing bowl, then fold in chopped egg whites, celery, red onion, and pickles.
- Chill for at least an hour and garnish with paprika before serving.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
