Deviled Egg Pasta Salad Recipe
If you love creamy, tangy deviled eggs and crave a refreshing twist on traditional pasta salad, you’re about to meet your new obsession: Deviled Egg Pasta Salad! This dish brings together everything you adore about deviled eggs, from the velvety yolk filling to the sunny sprinkle of paprika, and wraps it up in a satisfyingly hearty pasta salad. Whether you need a crowd-pleasing potluck side or a lunch that keeps you coming back for “just one more bite,” Deviled Egg Pasta Salad is bursting with flavor, color, and a nostalgia that’s hard to resist.

Ingredients You’ll Need
What’s wonderful about Deviled Egg Pasta Salad is just how straightforward, yet essential, each ingredient is. These kitchen staples all play a special role, working together to create that crave-worthy combination of creaminess, tang, and crunch that brings this salad to life.
- Macaroni pasta: The classic shape soaks up all the creamy dressing and gives the salad its body.
- Hard boiled eggs: The heart and soul! Their yolks get mashed into the dressing, while the whites add texture.
- Plain Greek yogurt: This keeps the salad tangy and light, perfectly balancing the richness without overpowering it.
- Mayonnaise: Essential for creaminess and that classic deviled egg flavor.
- Dijon mustard: Gives a little sharpness and depth, making every bite more interesting.
- Red onion: Diced finely, it adds color, crunch, and a punch of flavor. (Not a fan of onion? See the note below for alternatives!)
- Celery ribs: For fresh, snappy crunch and subtle herbal notes.
- Fresh chives: These mild oniony herbs are perfect for a bright finish and a pop of green.
- Paprika: That gorgeous red dusting is both visually striking and smoky-sweet.
- Sea salt: Brings everything together, adjusting for just the right amount of savoriness.
How to Make Deviled Egg Pasta Salad
Step 1: Cook the Macaroni
Bring a big pot of water to a boil, then add the macaroni and cook until just al dente, usually 8 to 10 minutes (follow the package for your brand’s timing). Once cooked, drain the pasta and give it a good rinse under cold water. This stops the cooking in its tracks and cools the pasta quickly, so it’s ready to soak up all the creamy flavors without getting mushy. Transfer your cooled macaroni to a large bowl—the salad’s new home!
Step 2: Prep the Eggs
While your macaroni cools, get those hard boiled eggs ready. Cut each egg in half, pop out the yolks, and set them aside in a small bowl. Roughly chop the egg whites and scatter them right into your pasta bowl. The whites add a soft, tender texture, while the yolks get their starring moment in the next step.
Step 3: Make the Deviled Egg Mixture
Take that bowl of egg yolks and mash them thoroughly with a fork until they’re as smooth as possible. Add the Greek yogurt, mayonnaise, and Dijon mustard. Stir the mixture until creamy, luscious, and streak-free. This is the flavor-packed heart of Deviled Egg Pasta Salad, and you’ll notice the mixture starts to look just like a deviled egg filling.
Step 4: Mix It All Together
To the bowl of pasta and chopped egg whites, add the chopped red onion and celery. Next, pour over your deviled egg yolk dressing. Gently fold everything together so each piece of pasta is evenly coated. Be thorough! Those creamy cloaks make all the difference.
Step 5: Top and Chill
Scatter lots of fresh chives on top, finish with your favorite amount of paprika for beautiful color and subtle smoky flavor, then season with sea salt to taste. You can serve Deviled Egg Pasta Salad now, but for maximum flavor, cover and chill it in the fridge for at least an hour. This gives all the flavors time to meld. When ready to eat, give it a quick stir and add a little extra yogurt or mayo if it seems a tad dry after chilling.
How to Serve Deviled Egg Pasta Salad

Garnishes
The best part about serving Deviled Egg Pasta Salad is dressing it up with pretty, textural garnishes. Extra fresh chives, a dusting of paprika, or even some finely chopped dill work wonders for both flavor and curb appeal. Try adding a few slices of boiled egg on top, a sprinkle of cracked black pepper, or even some thin-sliced radishes for color and crunch. Don’t hold back—make it your own!
Side Dishes
This salad is a picnic superstar and pairs beautifully with classic cookout fare: think grilled chicken, burgers, or veggie skewers. If you want to lighten up the table, serve it alongside a crisp green salad or cold watermelon. Warm, crusty bread is another great companion for catching every bit of that dreamy dressing. Deviled Egg Pasta Salad also stands on its own as a quick lunch, needing little more than a fork and a sunny spot to sit!
Creative Ways to Present
If you want to get fancy for a party or potluck, spoon Deviled Egg Pasta Salad into individual small cups or in butter lettuce leaves for easy, mess-free servings. Or pile it high in a big, pretty bowl and top with additional boiled egg wedges and an extra dash of paprika. You can even use it as a hearty filling for lettuce wraps or toasted bread, making mini open-faced sandwiches that disappear fast!
Make Ahead and Storage
Storing Leftovers
Deviled Egg Pasta Salad keeps well when stored in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, as the dressing may settle a little. If you find it’s thickened, just mix in a spoonful of yogurt or mayo to revive the creamy texture.
Freezing
While it’s tempting to freeze leftovers for convenience, Deviled Egg Pasta Salad isn’t the best candidate for the freezer. The eggs and dairy-based dressing can separate and become watery when thawed. For best flavor and texture, enjoy it fresh from the fridge within a couple of days.
Reheating
This salad is absolutely delicious served cold, but if you really want it a bit warmer, allow it to sit at room temperature for about 20 minutes before serving. Microwaving is not recommended, as it can affect the mayonnaise and egg texture. Just give it a gentle stir and enjoy that classic chilled salad experience!
FAQs
Can I use a different pasta shape?
Absolutely! While macaroni is traditional and ideal for deviled egg pasta salad, you can use shells, rotini, or bowties. The key is to pick a shape with enough nooks to catch the creamy dressing.
How do I make this salad more flavorful?
Try adding a splash of hot sauce to the egg yolk mixture, a bit of sweet or dill pickle relish, or even a dash of garlic powder. Don’t forget to taste and adjust the salt, and sprinkle more chives or dill over the top for a fresh lift.
What can I use instead of Greek yogurt?
If you’re out of Greek yogurt, swap in more mayonnaise for extra richness, or use sour cream for a slightly different tang. Just keep the proportions the same and taste as you go!
How far in advance can I make this salad?
Deviled Egg Pasta Salad actually tastes better after chilling, so make it up to a day in advance. Just give it a good stir before serving and add an extra sprinkle of paprika to brighten the flavors.
Can I make this salad without onion?
Yes! If you’re sensitive to sharp onion taste, swap in finely diced green onion or simply leave it out. The salad will still pack plenty of punch, and you can always adjust the crunch by adding more celery or chives.
Final Thoughts
I can’t recommend Deviled Egg Pasta Salad enough—it’s everything you love about the classic appetizer, transformed into a dish that’s portable, satisfying, and guaranteed to be a hit at any gathering. If you’re looking for something familiar with a twist, give this a try and watch it become an instant favorite at your table!
PrintDeviled Egg Pasta Salad Recipe
A delightful twist on the classic deviled eggs, this Deviled Egg Pasta Salad combines the flavors of a traditional deviled egg with pasta for a creamy and satisfying dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Mixing, Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pasta:
- 8 oz. macaroni pasta, (about 2 1/2 cups uncooked, 1/2 pound)
For the Deviled Egg Mixture:
- 6 hard boiled eggs
- 1/2 cup plain greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 small red onion, diced
- 2 celery ribs, chopped
- 1–2 tablespoons chopped fresh chives
- 1/2 teaspoon paprika, more as desired
- sea salt, to taste
Instructions
- Cook the Pasta: Boil macaroni for 8-10 minutes, then drain and rinse. Set aside in a large bowl.
- Prepare the Deviled Egg Mixture: Halve and remove yolks from hard boiled eggs. Chop the whites and add to the pasta bowl. Mash yolks with greek yogurt, mayonnaise, and mustard.
- Combine Ingredients: Add onion and celery to the pasta bowl, then mix in the egg yolk mixture until combined.
- Season and Serve: Top with chives, paprika, and salt. Best served chilled after at least 1 hour in the refrigerator.
Notes
- Adjust mayo or yogurt to taste.
- For added flavor, consider diced pickles or a sprinkle of bacon.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 220mg
Keywords: Deviled Egg Pasta Salad, Pasta Salad, Deviled Eggs, Potluck Dish