Deviled Egg Pasta Salad combines two all-time potluck favorites into one easy cold pasta salad that you’ll want to make all summer long. If your family loves deviled eggs and macaroni salad, this creamy deviled egg macaroni salad is about to become a new go-to.
Deviled Egg Pasta Salad
What I love most is how simple this recipe really is. You only need five ingredients, and the creamy dressing is made from the egg yolks themselves mixed with mayo, pickle juice, and paprika. It tastes just like deviled eggs in pasta salad form, and it’s perfect for BBQs, cookouts, and potlucks where you want to bring something a little different.
Ingredients & Equipment
- Eggs
- Mayonnaise
- Pickle juice
- Paprika
- Ditalini pasta noodles
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups and spoons
- Medium pot
- Large pot
- Colander
- Cutting board
- Knife
- Large bowl
- Large spoon
Step By Step Directions
This recipe makes 8-12 servings. It takes 10 minutes of prep time and 10 minutes of cook time, plus 1-2 hours of chill time.
Step 1. Add the eggs to a medium pot of boiling water and cook for 10 minutes, then cover and allow to rest for 10 minutes. Rinse in cold water for a few minutes, then peel.
Step 2. Cook the noodles according to package directions. Rinse in cold water and set aside.
Step 3. Cut the eggs in half and add the yolks to a bowl. Mash the yolks and mix in the mayonnaise, pickle juice and paprika.
Step 4. Cut the cooked egg whites into small pieces.
Step 5. Add the cooked noodles to a large bowl, stir in the dressing. Add the eggs and toss.
Step 6. Cover and chill for 1 hour, or until ready to serve.
Variations
- Add diced pickles: Chop up some dill pickles and toss them in for extra crunch and tang that really leans into that deviled egg flavor.
- Mix in some mustard: A teaspoon of yellow mustard or dijon in the dressing gives it that classic deviled egg bite.
- Top with extra paprika: A sprinkle of smoked paprika right before serving adds color and a little smoky flavor.
- Add celery or red onion: Diced celery gives it crunch, and finely diced red onion adds a little sharpness that works really well.
- Use elbow macaroni instead: If you can’t find ditalini, elbow macaroni is a perfect swap for a more traditional macaroni salad with egg feel.
- Toss in some bacon: Crumbled bacon on top or stirred in takes this from great to over-the-top good.
Leftovers & Storage
Store leftover deviled egg pasta salad in an airtight container in the refrigerator for up to 3 days. This is actually a great make-ahead recipe because the flavors develop even more as it chills. If it looks a little thick after sitting in the fridge, stir in a spoonful of mayo to loosen it back up before serving.
Tips & Tricks
- Cook the eggs and pasta at the same time. They both take about 10 minutes, so get them going together to save time.
- Rinse both the eggs and pasta with cold water. Cold eggs are easier to peel, and cold noodles won’t melt the creamy dressing when you mix everything together.
- Mash the yolks really well. You want a smooth dressing with no big chunks of yolk. A fork works fine, but pressing them through a mesh strainer makes it extra smooth.
- Don’t skip the pickle juice. It sounds like a small amount, but it adds the tangy flavor that makes this taste like actual deviled eggs.
- Cut the egg whites into small, uniform pieces. You want them to mix evenly throughout the pasta so you get a little egg in every bite.
- Give it the full chill time. At least an hour makes a real difference. The pasta absorbs the dressing and everything comes together.
Recipe FAQs
Can I make deviled egg pasta salad the night before? Yes, this is a great make-ahead recipe. Make it the evening before and let it chill overnight. Just stir it well before serving and add a little extra mayo if it needs loosening up.
Can I use a different pasta shape? Ditalini is perfect because it’s small and mixes well with the chopped egg whites, but elbow macaroni works great too. Any small pasta shape will do.
How do I make perfect hard boiled eggs? Boil the eggs for 10 minutes, then cover the pot and let them rest in the hot water for another 10 minutes. Rinse under cold water for a few minutes before peeling. This gives you fully cooked yolks without that gray-green ring.
Can I use light mayo or a mayo substitute? Light mayo works fine, though the dressing won’t be quite as rich. I wouldn’t recommend using Miracle Whip since it has a sweeter flavor that changes the taste of the dressing.
What if I don’t have pickle juice? White vinegar or a squeeze of lemon juice can work as a substitute. You just need that bit of acid to brighten up the dressing. The pickle juice does give it the most authentic deviled egg flavor though.
How many servings does this actually make? It makes 8-12 servings depending on how big your portions are. As a side dish at a BBQ or potluck, you’ll easily serve 12. As a main dish for lunch, it’s closer to 8 servings.
More Pasta Salad Recipes
- Bacon Ranch Pasta Salad
- Pepperoni Pasta Salad
- Caesar Pasta Salad
- Sausage Pasta Salad
- Mexican Pasta Salad
- Grinder Pasta Salad
- BLT Pasta Salad
Equipment
Ingredients
- 8 eggs
- 1 ½ cups mayonnaise
- 2 ½ tsp pickle juice
- 1 tsp paprika
- 1 lb Ditalini pasta noodles
Instructions
- Add the eggs to a medium pot of boiling water and cook for 10 minutes, then cover and allow to rest for 10 minutes. Rinse in cold water for a few minutes, then peel.
- Cook the noodles according to package directions. Rinse in cold water and set aside.
- Cut the eggs in half and add the yolks to a bowl. Mash the yolks and mix in the mayonnaise, pickle juice and paprika.
- Cut the cooked egg whites into small pieces.
- Add the cooked noodles to a large bowl, stir in the dressing. Add the eggs and toss.
- Cover and chill for 1 hour, or until ready to serve.
Notes
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