Creamy Deviled Egg Pasta Salad is a fun twist on two classic favorites mixed together. It combines tender pasta with creamy, tangy deviled eggs for a salad that’s both rich and full of comforting flavors. You’ll notice the smooth, slightly mustardy dressing that ties it all together, making every bite deliciously smooth and satisfying.
I love making this at gatherings because it’s always a hit and kind of unexpected. The deviled eggs add a nice pop of flavor and creaminess that makes the pasta salad feel extra special. When I make it, I like to add a little extra cracked pepper on top for a bit of zing—it really wakes up the flavors in a great way.
This salad works perfectly as a side dish for picnics, barbecues, or just a laid-back weeknight dinner. It’s filling enough to enjoy on its own or alongside grilled chicken or fresh veggies. I always find it’s a favorite that gets people asking for the recipe, which makes me happy to pass it along!
Key Ingredients & Substitutions
Pasta: Mafaldine is great for holding the dressing because of its ruffled edges, but any short, curly pasta like rotini or fusilli works well. They trap the creamy sauce nicely.
Eggs: Hard-boiled eggs are key here for that classic deviled egg flavor. I recommend fresh eggs for easier peeling, but older eggs also work if you’re careful.
Mayonnaise & Mustard: Mayonnaise gives creaminess, and Dijon mustard adds a mild tang. If you want a lighter version, try Greek yogurt or avocado mayo instead.
Vinegar: Apple cider vinegar brings a gentle acidity. You can swap this for white vinegar or lemon juice if that’s what you have on hand.
Vegetables & Herbs: The red bell pepper adds crunch and color, while green onions, spinach, and parsley bring freshness. Feel free to add other herbs like dill or chives for a slightly different flavor.
How Do You Make Perfect Hard-Boiled Eggs for This Salad?
Hard-boiling eggs is simple but timing is important to avoid a green ring around the yolk and get the right texture.
- Place cold eggs in a pot and cover with water by 1 inch.
- Bring to a rolling boil, then lower to a simmer and cook for 10 minutes.
- Immediately transfer eggs to an ice bath for at least 5 minutes; this stops cooking and makes peeling easier.
- Peel carefully by cracking shell all over and rolling gently to loosen.
Using this method, your hard-boiled eggs will have bright yellow yolks that mix smoothly into the dressing without any bitter aftertaste.
Equipment You’ll Need
- Large pot – I use this to cook the pasta and eggs easily and at the same time without crowding.
- Strainer or colander – helps drain the pasta quickly and rinse with cold water to stop cooking.
- Medium saucepan – perfect for boiling the eggs and keeping them hot until ready to peel.
- Mixing bowls – one large for combining everything and one small for preparing the eggs or garnishes.
- Sharp knife – makes peeling the eggs easier and chopping vegetables more precise.
- Cutting board – gives a nice, safe surface for chopping herbs and vegetables.
- Measuring spoons and cups – keeps your seasonings and dressing ingredients accurate.
Flavor Variations & Add-Ins
- Swap the red bell pepper for diced cucumbers or cherry tomatoes for a fresher taste.
- Add cooked bacon bits or crumbled crispy prosciutto for a smoky, salty crunch.
- Mix in shredded cheese like cheddar, Parmesan, or crumbled feta to make it more cheesy.
- For extra flavor, sprinkle with a pinch of cayenne or smoked paprika if you like some heat or smokiness.
Creamy Deviled Egg Pasta Salad
Ingredients You’ll Need:
Pasta & Eggs:
- 8 ounces mafaldine or curly pasta (or any short, curly pasta)
- 4 large eggs
Dressing & Seasonings:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon paprika (plus extra for garnish)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
Vegetables & Herbs:
- 1/4 cup finely chopped red bell pepper
- 2 green onions (scallions), sliced
- 1/2 cup fresh spinach or baby greens, roughly chopped
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
This salad takes about 25 minutes to prepare, including boiling the eggs and cooking the pasta. Then, plan to chill it for at least 30 minutes so the flavors can come together perfectly.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until just tender (al dente) according to package instructions. Drain the pasta and rinse under cold water to cool it down. Set it aside.
2. Hard-Boil the Eggs:
Put the eggs in a saucepan and cover them with cold water. Bring to a boil, then lower the heat and simmer for 10 minutes. Move the eggs to an ice bath to cool down, then peel when cool.
3. Prepare the Egg Mixture:
Chop 3 of the peeled eggs into small pieces and place in a large bowl. Keep the last egg aside; cut it into halves or quarters and save it for garnish.
4. Make the Creamy Dressing:
Add the mayonnaise, Dijon mustard, apple cider vinegar, paprika, garlic powder, salt, and pepper to the chopped eggs. Mash everything together well to make a creamy deviled egg dressing.
5. Combine Salad Ingredients:
Add the cooled pasta, chopped red bell pepper, sliced green onions, chopped spinach, and parsley to the egg dressing. Toss gently to mix and coat everything evenly.
6. Taste and Adjust:
Give it a quick taste and add more salt or pepper if you’d like.
7. Serve and Chill:
Transfer the salad to a serving bowl. Top it with the reserved egg pieces and sprinkle some extra paprika, chopped green onions, and parsley for a fresh look. Chill for at least 30 minutes before serving to blend the flavors.
Enjoy your creamy, flavorful deviled egg pasta salad!
Can I Use Different Pasta Shapes for This Salad?
Absolutely! While mafaldine or curly pasta works best to hold the dressing, any short pasta like rotini, fusilli, or penne will work just fine.
How Should I Store Leftovers?
Store leftover pasta salad in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving again to recombine the dressing.
Can I Prepare This Salad in Advance?
Yes! You can make the salad a few hours or even a day ahead. Just keep it chilled to let the flavors meld, and add fresh garnish just before serving for best presentation.
Is There a Substitute for Mayonnaise?
Sure! You can use Greek yogurt or avocado mayo for a lighter or dairy-based twist. Just note it may change the flavor slightly but still taste great.