Irresistibly Easy Deviled Egg Pasta Salad Recipe for Summer Fun

Summer picnics call for a zesty deviled egg pasta salad that combines classic flavors in a surprising twist.

Creamy eggs mingle with tender pasta, creating a crowd-pleasing dish everyone craves.

Cool and tangy, this recipe brings comfort and excitement to any gathering.

Mustard and mayo blend seamlessly with chopped herbs, adding depth to each delightful bite.

Crisp vegetables provide a refreshing crunch that brightens the entire ensemble.

Chilled and flavorful, this salad feels like a celebration on your plate.

You’ll want to make extra because friends will definitely ask for seconds.

Deviled Egg Pasta Salad Picnic Styles

• Gluten-Free Version: Replace elbow macaroni with gluten-free pasta like chickpea or rice noodles to accommodate celiac or gluten-sensitive individuals.
• Vegan Adaptation: Substitute eggs with crumbled firm tofu and use vegan mayonnaise made from plant-based ingredients to create a dairy-free, egg-free alternative.
• Protein-Packed Option: Add diced grilled chicken or canned tuna to increase protein content, making the salad more substantial and nutritionally balanced.
• Low-Carb Alternative: Use cauliflower rice or spiralized zucchini instead of traditional pasta to reduce carbohydrate intake while maintaining the classic deviled egg flavor profile.

FAQs

• Are the eggs hard-boiled or soft-boiled in this recipe?

Hard-boiled eggs are used in this pasta salad. They are cooked for 10-12 minutes until fully set and then chopped into pieces.

• Can I use a different type of pasta?

While the recipe calls for elbow macaroni, you can substitute with other short pasta shapes like rotini, shells, or penne that hold the dressing well.

• Is this recipe suitable for meal prep?

Yes, this pasta salad is perfect for meal prep. It can be made ahead of time and stays fresh in the refrigerator for 3-4 days, making it great for packed lunches or picnics.

• How can I make this recipe more protein-rich?

You can add diced chicken, crispy bacon bits, or chopped ham to increase the protein content and make the salad more substantial.

Deviled Egg Pasta Salad That’s Quick and Zesty

• Quick Family Feast: Whip up this crowd-pleasing pasta salad in under 30 minutes, perfect for busy weeknight dinners or weekend gatherings.
• No-Fuss Preparation: Follow simple steps with basic ingredients you likely already have in your kitchen, making cooking stress-free and enjoyable for all skill levels.
• Versatile Party Pleaser: Serve as a delightful side dish at potlucks, picnics, barbecues, or summer celebrations that will have everyone asking for seconds.
• Make-Ahead Magic: Prepare this dish in advance and let it chill, allowing flavors to develop and making meal planning a breeze for busy families and hosts.

Items to Mix into Deviled Egg Pasta Salad

• Eggs: Classic protein source for a rich, creamy texture with a classic deviled egg flavor profile. Large eggs work best, preferably fresh and at room temperature.
• Elbow Macaroni: Soft pasta that absorbs dressing well and provides substantial base for the salad. Standard enriched pasta is perfect for this recipe.

• Mayonnaise, Dijon Mustard: Creamy base that mimics traditional deviled egg flavor. Full-fat mayonnaise recommended for best taste and consistency.
• White Vinegar, Sugar: Provides tangy balance and subtle sweetness to the dressing. Regular granulated sugar works well.

• Salt, Black Pepper: Essential for enhancing overall flavor profile. Freshly ground black pepper adds more depth.
• Relish: Optional ingredient for extra zesty flavor and texture. Choose sweet or dill relish based on preference.
• Parsley, Paprika: Fresh herbs and spice for visual appeal and light additional flavor. Dried or fresh parsley both work fine.

Deviled Egg Pasta Salad Prep Instructions

Step 1: Prepare Perfect Boiled Eggs

Fill a pot with water and gently place eggs inside.

Bring the water to a rolling boil, then reduce heat to a soft simmer.

Let the eggs cook for 10-12 minutes.

Remove from heat and immediately transfer eggs to an ice bath.

This stops the cooking process and prevents a green ring around the yolk.

Once cooled, carefully peel the eggs and chop them into bite-sized pieces.

Step 2: Cook Pasta to Al Dente

Boil elbow macaroni in salted water until it reaches the perfect al dente texture.

Drain the pasta and rinse with cold water to stop the cooking process and cool it down quickly.

Step 3: Create Creamy Dressing

• Mayonnaise
• Dijon mustard
• White vinegar
• Granulated sugar
• Salt
• Black pepper

Blend until the mixture is smooth and well combined.

Step 4: Combine Pasta and Eggs

In a large mixing bowl, gently fold together the cooled pasta and chopped boiled eggs.

Make sure the ingredients are evenly distributed.

Step 5: Add Zesty Flavor Boost

Stir in sweet pickle relish for an extra burst of tangy flavor.

Mix thoroughly to ensure even distribution.

Step 6: Finish with Fresh Garnish

Sprinkle chopped fresh parsley over the top of the salad.

Dust with a light layer of paprika for a pop of color and subtle spice.

Step 7: Chill and Marinate

Refrigerate the pasta salad for at least 30 minutes before serving.

This allows the flavors to meld and develop a more complex taste profile.

Pasta Salad Tips with Deviled Egg Flavor

• Use room temperature eggs and add a splash of vinegar to the water to prevent cracking and make peeling easier.
• Swap Dijon mustard with whole grain mustard for a more robust, tangy taste that adds extra depth to the dressing.
• Rinse cooked macaroni with cold water to stop the cooking process and prevent the pasta from becoming mushy in the salad.
• This pasta salad tastes even better after sitting overnight, allowing the flavors to fully develop and blend together.
• Replace mayonnaise with Greek yogurt for a lighter, protein-packed version that's lower in calories and adds a creamy texture.

Deviled Egg Pasta Salad Storage

• Store the pasta salad in an airtight container for up to 3-4 days. Keep it chilled to maintain freshness and prevent bacterial growth.
• Place plastic wrap directly on the salad's surface before sealing the container to prevent the dressing from separating.
• Before serving leftovers, gently stir the pasta salad and add a small amount of mayonnaise to restore moisture and creamy consistency.
• Do not freeze this pasta salad, as eggs and mayonnaise-based dressings tend to break down and become watery when thawed.

Pasta Salad Sides and Sips

• Pair Perfectly with Crisp White Wine: Sauvignon Blanc offers bright acidity that complements the creamy deviled egg pasta salad, cutting through its richness with zesty citrus notes.
• Crack Open a Cold Craft Beer: Light wheat beer or pilsner provides a refreshing counterpoint to the salad's tangy and creamy profile, making each bite more enjoyable.
• Serve Alongside Grilled Protein Platter: Lemon-herb grilled chicken or barbecue pulled pork creates a delightful main course that balances the pasta salad's creamy texture and adds protein-packed satisfaction.
• Create a Summer Picnic Spread: Pack some crisp cucumber salad or fresh watermelon slices to round out the meal, offering cool and sweet contrast to the savory pasta dish.

Easy Deviled Egg Pasta Salad Recipe

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4.5 from 9 reviews

• Total Time: 27 minutes
• Yield: 6 1x

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Description

Creamy and zesty deviled egg pasta salad brings classic picnic flavors together in one delightful dish. Fresh herbs and tangy mustard dressing elevate this crowd-pleasing summer classic that you’ll crave at potlucks and backyard gatherings.

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Ingredients

Scale 1x2x3x

Protein:

• 8 large eggs

Pasta:

• 2 cups elbow macaroni, cooked and drained

Seasonings and Dressing:

• 1/2 cup (120 milliliters) mayonnaise
• 1 tablespoon (15 milliliters) Dijon mustard
• 1 tablespoon (15 milliliters) white vinegar
• 1 teaspoon (5 milliliters) sugar
• Salt to taste
• Pepper to taste
• 2 tablespoons (30 milliliters) fresh parsley, chopped
• 1 tablespoon (15 milliliters) relish (optional)

Garnish:

• Paprika for garnish

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Instructions

1. Submerge eggs in a pot of water, ensuring they’re fully covered. Bring liquid to a rolling boil, then reduce heat to a gentle simmer for 11 minutes to achieve perfectly cooked hard-boiled eggs.
2. Remove eggs from hot water and immediately transfer to an ice bath, allowing them to cool completely before peeling and roughly chopping into bite-sized segments.
3. Cook elbow macaroni in salted water until al dente, then drain and rinse with cold water to halt the cooking process and prevent sticking.
4. Whisk together creamy mayonnaise, tangy Dijon mustard, zesty white vinegar, a touch of sugar, and a pinch of salt and pepper in a separate mixing vessel until the dressing reaches a smooth, uniform consistency.
5. Combine the cooled pasta and chopped eggs in a spacious mixing bowl, creating a harmonious base for the salad.
6. Drizzle the prepared dressing over the pasta and egg mixture, carefully folding the ingredients to ensure even coating and distribution of flavors.
7. Incorporate sweet pickle relish for an extra burst of tangy complexity, gently mixing to integrate the additional layer of taste.
8. Sprinkle finely chopped fresh parsley and a light dusting of paprika across the top of the salad for a vibrant visual and flavor finish.
9. Refrigerate the pasta salad for a minimum of 30 minutes, allowing the flavors to meld and intensify before serving chilled.

Notes

• Egg-cellent Prep: Gently tap hard-boiled eggs on a hard surface to crack the shell, then roll to make peeling easier and prevent tearing the egg whites.
• Flavor Boost: Add a dash of smoked paprika or chopped chives for extra depth and complexity in the pasta salad.
• Dietary Twist: Swap regular mayonnaise with Greek yogurt or vegan mayo to create a lighter, healthier version suitable for different dietary needs.
• Make-Ahead Magic: This pasta salad tastes even better after 24 hours, allowing the flavors to fully develop and integrate in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 12 minutes (for eggs)
• Category: Lunch, Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 280
• Sugar: 1 g
• Sodium: 350 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 9 g
• Cholesterol: 210 mg