Deviled Egg Pasta Salad is where Southern charm meets Mediterranean flair, folding creamy yolks into tender pasta with a tangy lift. It’s the kind of dish that feels right at home next to crispy Eggplant Parmesan or silky Smoked Salmon, blending old-world sophistication with picnic-table ease.
What I love most is how this salad borrows from classic French technique—think emulsifying yolks into a luscious dressing—while channeling the laid-back joy of a Southern potluck. A sprinkle of paprika adds just enough smoky heat, like a wink from Spanish tapas culture.
It’s a recipe that invites you to play: swap in capers for briny brightness or toss in fresh dill for a Nordic twist. Wherever you’re cooking from, it promises a crave-worthy balance of rich, sharp, and creamy that makes every bite a little global adventure.
Why You’ll Be Hooked?
- I first made this as a way to jazz up leftover Easter eggs, and it turned into a go-to for picnics—it’s unexpectedly addictive.
- Adding a bit of Dijon mustard gave it a sharp, Parisian café vibe that my friends now ask for by name.
- I’ve learned to sprinkle in chopped pickles or olives for a salty punch, which makes the salad even more versatile alongside everything from grilled fish to cold meats.
- As someone watching carbs, I sometimes swap half the pasta for steamed cauliflower—it keeps the creaminess but lightens things up beautifully.
- And trust me: the way the silky dressing hugs each piece of pasta makes this one seriously tasty forkful.
Deviled Egg Pasta Salad Recipe
Equipment
- Large pot
- Large mixing bowl
- Medium mixing bowl
- Slotted spoon or tongs
- Colander or strainer
- Whisk or fork (for mashing yolks)
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 lb macaroni pasta
- 1 tbsp plus 1/2 teaspoon kosher salt, divided
- ½ tsp freshly ground black pepper
- 1½ tsp yellow mustard
- 6 large eggs
- 1 cup mayonnaise
- 2 tbsp white vinegar
- ½ tsp paprika
- ½ cup chopped dill pickles
- 5 green onions, thinly sliced, divided
- ⅓ cup white sugar
- 1 cup matchstick carrots, roughly chopped
- 2 stalks celery, finely chopped
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, then carefully add the eggs and return to a boil.
- Cook until the pasta is tender but still has a bite, about 9 minutes.
- Drain everything, remove the eggs, and transfer them to an ice bath.
- Rinse the pasta with cold water and drain it well before adding it to a large bowl.
- Peel the eggs, separate the yolks from the whites, roughly chop the whites, and add them to the pasta bowl.
- Place the yolks in a medium bowl.
- Reserve 2 tablespoons of green onions for garnish and add the remaining green onions, celery, carrots, and pickles to the pasta.
- Mash the egg yolks, then stir in the remaining salt, mayonnaise, sugar, vinegar, mustard, and pepper until smooth.
- Pour this mixture over the pasta and toss until everything is well combined.
- Sprinkle with the reserved green onions and paprika, then serve immediately or refrigerate until ready.
Notes
- Use small pasta shapes like elbow macaroni or small shells for the best texture.
- For extra tang, add a splash of pickle juice or a squeeze of lemon to the dressing.
- To make it more colorful, use rainbow carrots or add a handful of diced red bell pepper.
| Nutrition | Value |
| Calories | 251kcal |
| Carbohydrates | 19g |
| Fibre | 1g |
| Fat | 17g |
| Protein | 6g |
| Cholesterol | 101g |
Variations to Help You Customize This Dish!
- Spicy Kick – Add diced jalapeños, a pinch of cayenne, or a dash of hot sauce to the yolk dressing.
- Herby Twist – Stir in fresh herbs like dill, parsley, or chives for extra freshness and aroma.
- Bacon Boost – Crumble in some cooked bacon or pancetta for a smoky, savory crunch.
- Cheesy Upgrade – Mix in shredded cheddar, crumbled feta, or grated Parmesan for a cheesy touch.
- Avocado Creaminess – Mash in some avocado with the yolks for a creamy, slightly tangy spin.
