Home » Recipes » Side Dishes » Salads
July 6, 2020183 Comments 4.8
This post may contain affiliate links. Please read my disclosure policy.
Creamy deviled egg filling creates the dressing that coats every bite of this very simple Deviled Egg Pasta Salad. Pasta and eggs are tossed with the dressing before being sprinkled with onion for a bit of spicy crunch in each bite.
This is the latest salad in the line up for summer. You can pretty much bet on the fact there will be a pasta salad in my refrigerator almost any given day once the weather warms up.
Pasta salads are the ultimate make-ahead meal and I probably eat some variation of pasta salad a few days a week for lunch.
Does your family love deviled eggs the way mine does? I’m not even kidding, it doesn’t matter how many deviled eggs I make, they eat them all.
This Deviled Egg Dip was inspired by my guys’ love of simple deviled eggs. They love it with crackers, vegetables, or chips. One of my boys loves it with pork rinds. (Not necessarily recommending that combination myself.)
This is why when I imagined a deviled egg pasta salad, I knew that the family would love it. And they definitely did.
Egg Recipes
It isn’t just deviled eggs though. My boys will happily eat eggs every single day. Omelets, breakfast enchiladas, scrambled egg skillets, breakfast grilled cheese sandwiches, in salads, over sweet potato and sausage hash for dinner.
I can’t think of a single time when my family hasn’t very happily eaten eggs for breakfast, lunch, or dinner.
Best Tip For Creamy Deviled Eggs
For perfectly smooth and creamy deviled eggs, place the hardboiled egg yolks in a metal strainer over a mixing bowl.
Use a wooden spoon to quickly press them through the strainer. (The eggs will be almost powdery.)
Scrape the strainer clean and stir in the dressing ingredients.
Deviled Egg Pasta Salad
- Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain in a colander and rinse until the pasta is cool.
- As the pasta is cooking, peel the eggs and separate the yolks from the whites. Chop the egg whites and set aside.
- Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl. Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
- Add the cool pasta to the dressing in the bowl and stir to coat the pasta. Add the red onion, green onions, and egg whites. Stir to combine. Garnish with additional green onions and paprika, if desired.
- Serve immediately or cover and refrigerate until ready to serve.
Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Deviled Egg Pasta Salad
4.82 from 69 votes
Summer pasta salad with a deviled egg dressing is a simple side dish for any occasion.
PinPrintReview
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Servings: 8 servings
Ingredients
- 6 hardboiled eggs
- 8 ounces ditalini, small penne, or elbow macaroni
- 3/4 cup mayonnaise
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon white vinegar, or fresh lemon juice
- 1 clove garlic, finely minced or crushed to paste
- 1/2 teaspoon kosher salt, adjust to taste
- 1/4 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 tablespoon red onion, finely chopped
- 2 tablespoons green onions
- 1/4 cup cooked and crumbled bacon (OPTIONAL)
Instructions
Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain in a colander and rinse until the pasta is cool. As the pasta is cooking, peel the eggs and separate the yolks from the whites.
Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl. Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
Add the cool pasta to the dressing in the bowl and stir to coat the pasta. Add the red onion, green onions, and egg whites. Stir to combine. Garnish with additional green onions and paprika, if desired. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
Notes
COOK'S NOTE: For perfectly smooth and creamy deviled eggs,place the yolks in a metal strainer. Use a wooden spoon to quickly press them through the strainer. They will be almost powdery. Scrape the strainer clean and stir in the fillings of your choice!
Nutrition
Calories: 310kcal · Carbohydrates: 22g · Protein: 9g · Fat: 20g · Saturated Fat: 4g · Cholesterol: 149mg · Sodium: 214mg · Potassium: 110mg · Fiber: 1g · Sugar: 2g · Vitamin A: 280IU · Vitamin C: 1mg · Calcium: 28mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
Filed under: Pasta, Recipes, Salads, Side Dishes
Tagged with: Eggs
Related Posts
Bacon Ranch Potato Salad
5
Thousand Island Salad Dressing
5
Italian Grinder Salad
5
Chicken Waldorf Salad
Mary Younkin
Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.
- See my Cookbooks
- Learn More
Reader Interactions
183 Comments Leave a comment or review
Erica says
I make my deviled eggs with miracle whip, has anyone made it with miracle instead of mayo?
Reply
Mary Younkin says
If Miracle Whip is your preference, it will work fine, Erica.
Melissa says
My mom only made deviled eggs with miracle whip and grey poupon mustard… it’s the only way our family likes them!!
Allene Dopson says
I’ve always used Miracle Whip for deviled egg, macaroni and potato salads. Added mustard to the Miracle Whip. My stuff was always a hit.
Karrn says
Yes, it tastes better!!
Susan says
Very good! I liked the hint of pushing the egg yolks through a strainer. I didn’t use the smoked paprika this time because I wanted a milder flavor but will definitely try it when I’m serving it with chicken. I had halved the recipe because I thought it would be too much but my husband and I ate the whole half recipe at one dinner! This is a winner!
Reply
Mary Younkin says
I’m glad it was a winner for you, Susan!
Carol Wannamaker says
Can this be made the day before
Reply
Mary Younkin says
See AlsoBest Lemon Cake from ScratchHi, Carol. You should be able to make the pasta salad the day before without any issues, as long as it stays refrigerated. Enjoy!
Jamie Beaverson says
I have made this a few times. The recipe is delicious.
Reply
Mary Younkin says
I’m so glad you’ve been enjoying the pasta salad, Jamie!
Carol Wannamaker says
I’m in Canada and our pasta comes in metric quantity would you know what the 8oz. equivalent is
Reply
Mary Younkin says
You’ll use about half of the 410g box of pasta, Carol.
Tracy says
This salad was good. We like spicy so I used wasabi horseradish to spice it up and as someone suggested I added sweet pickle relish. It would be great as a side salad but if serving as a cold salad entree I think it needs something. Next time I will try adding bacon. Overall my family enjoyed it.
Reply
Mary Younkin says
Adding horseradish and relish sounds like a delicious spin on the recipe, Tracy. I’m glad to hear that you enjoyed the pasta salad. I hope you love the next batch, with bacon! Happy cooking.
Joanne says
This was missing something from my deviled eggs taste so I added sweet relish and it was wonderful!
Reply
Mary Younkin says
I’m so glad you loved the pasta salad, Joanne! Sweet relish is a popular addition to the recipe; I’m glad you found it to your liking. Enjoy, and happy cooking!
Dorie Koch says
I am so glad I did not use Miracle Whip…it changes the entire taste profile and its not anywhere near as good. This was such a great find……I will be using this recipes many times……my family loves it……I like the wasabi mayo suggestion. Thanks for sharing a great tasting and satisfying recipe
Reply
Mary Younkin says
I’m happy to hear the salad was a hit, Dorie!
Shelly says
It is a very good salad! I ended up using half miracle whip and half Mayo. Next time definetally adding celery!! Thank you.
Reply
Mary Younkin says
Glad to hear that the pasta salad was a hit, Shelly.
Elvira Agra says
Yummy!I’m gonna try it asap! Thanks!
Reply
Mary Younkin says
I hope you love the pasta salad, Elvira.
Cherie Newton says
Great pasta salad! I added celery and two fresh jalapeños along with bacon! Delish!
Reply
Mary Younkin says
I’m glad you loved the pasta salad, Cherie.
Stella F. says
I first made this 2 years ago for a weekend of Nascar. Everyone loved it ! I’m about to leave tomorrow for another year of the race & will for sure make a nice large amount to share with everyone again ! Thanks for the great recipe Mary 🙂
Reply
Mary Younkin says
You are welcome, Stella! I hope everyone loves the pasta salad.
Skamom18 says
Loved this! I used pickle juice instead of vinegar and added pickles. Made it Friday and Sunday because we loved it so much!
Reply
Mary Younkin says
Adding pickles sounds delicious. I’m glad to hear that the pasta salad was a hit with everyone.
Jasmine says
Great base for a recipe but it is very under seasoned. I’ve made it twice now, doubling the batch and adding 2x/3x the seasoning. The second time adding about 1/4th cup of pasta water otherwise the pasta will absorb the liquid and be dry. I also threw in Cajun seasoning because it was missing that little something.
Reply
Mary Younkin says
I’m glad to hear that you were able to adjust the recipe to fit your taste, Jasmine. Enjoy the pasta salad!
Sue says
If I was to use salad cream in stead off mayo (I don’t like mayo) what other ingredients would I need to add/leave out please.
Reply
Mary Younkin says
I’m not sure, Sue. I haven’t tried using it in this recipe before, so I’m not sure how the flavors would be affected.
Christina T says
Love this pasta salad. I have made it several times. I do add more mayo, a bit of ranch dressing, mustard and a few different spices. One time I added diced ham instead of the bacon since I was out of bacon, it was really good.
Everyone loves it.Reply
Mary Younkin says
I’m so happy to hear that the salad is a win for you! I bet it was awesome with the ham as well.
Rate & Comment
« Older Comments
