Creamy, tangy, and irresistibly savory, this Deviled Egg Pasta Salad brings together the best of two potluck classics into one unforgettable dish. If you’re a fan of deviled eggs and love a good pasta salad, this combination will knock your socks off. With its luscious, mustardy dressing and hearty elbow macaroni, it strikes the perfect balance between comfort food and flavor-packed delight.

Each bite delivers a pop of smoky bacon, a dash of paprika, and the satisfying richness of hard-boiled eggs. It’s the kind of salad that disappears fast at BBQs and family gatherings. Whether you’re prepping it for a picnic, weeknight dinner, or meal prep, it’s a guaranteed hit.

What Kind of Pasta Works Best?

Short pasta is the way to go for this salad. Elbow macaroni is the classic choice because it grabs the creamy deviled egg dressing in every curve. If you’re feeling adventurous, you can try small shells or ditalini, but avoid long pasta shapes—they don’t hold the dressing as well.

Ingredients for the Deviled Egg Pasta Salad

Elbow Macaroni: The base of the salad, this pasta shape is ideal for soaking up all the rich, creamy dressing.

Hard-Boiled Eggs: A deviled egg salad wouldn’t be complete without plenty of chopped eggs for texture and richness.

Mayonnaise: The creamy element that binds everything together. Use full-fat for maximum flavor.

Yellow Mustard: Adds that signature tangy zip you expect in deviled eggs.

Apple Cider Vinegar: A splash of acidity brightens up the whole dish.

Sugar: Just a pinch balances the tanginess.

Paprika: Both for color and a smoky depth. Smoked or sweet, choose your favorite.

Chopped Bacon: Adds crunch and salty-sweet flavor.

Chives or Green Onions: Fresh and vibrant, they cut through the creaminess.

Salt & Pepper: Essential for seasoning.

How To Make the Deviled Egg Pasta Salad

Step 1: Boil the Pasta

Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking and cool it down.

Step 2: Make the Dressing

In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, pepper, and paprika. Mix until completely smooth and creamy.

Step 3: Prepare the Eggs

Peel and chop the hard-boiled eggs. Reserve a few nice slices for garnish if you’d like to make the dish extra pretty.

Step 4: Combine Ingredients

Add the cooled macaroni to the dressing and stir to coat. Then fold in the chopped eggs, crispy chopped bacon, and half of the chives or green onions. Mix gently so the eggs stay a bit chunky.

Step 5: Chill and Garnish

Cover the bowl and refrigerate the salad for at least 1 hour. When ready to serve, top with reserved egg slices, more chives, a sprinkle of paprika, and extra bacon for garnish.

How to Serve and Store Deviled Egg Pasta Salad

Serve this salad cold, straight from the fridge. It’s perfect as a side for grilled meats, picnic spreads, or even on its own for lunch. If you’re taking it to a potluck or BBQ, consider placing the serving bowl over another bowl filled with ice to keep it cool.

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors continue to develop as it sits, so it often tastes even better the next day.

Frequently Asked Questions

How long do the eggs last in the salad?

Once mixed, the salad should be eaten within 4 days, especially because of the eggs and mayo.

Can I make this salad ahead of time?

Yes! In fact, it’s better if made at least a few hours ahead so the flavors can meld.

What if I don’t like mustard?

You can reduce the mustard or replace it with a bit of sour cream or Greek yogurt for a milder tang.

Can I use another type of pasta?

Yes, but keep it short and sturdy. Small shells, rotini, or ditalini all work well.

Is this gluten-free?

Only if you use gluten-free pasta. Everything else in the recipe is naturally gluten-free.

What else can I add in?

Pickles, celery, red onion, or even shredded cheddar can add a delicious twist!

Want More Pasta Salad Ideas?

If you love this deviled egg pasta salad, here are a few other creamy and savory dishes worth trying:

📌 Save this recipe to your Pinterest dinner or side dish board so you can always come back to it.

And when you try it, let me know in the comments—did you go heavy on the mustard or keep it mellow? Did you crisp up extra bacon for topping?

I love seeing how you all bring these recipes to life. You can also check out my daily recipe ideas on Pinterest at Life with Nina.

Deviled Egg Pasta Salad Recipe

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 1x
Category: Pasta Salad
Method: No-bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Deviled Egg Pasta Salad is a creamy, tangy twist on two classic favorites—pasta salad and deviled eggs. Packed with hard-boiled eggs, crispy bacon, and a smooth mustard-mayo dressing, it’s perfect for BBQs, potlucks, or easy lunches. Ready in under 30 minutes and even better after chilling.

Instructions

1. Cook elbow macaroni according to package directions until al dente.
Drain and rinse with cold water to cool. In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, paprika, salt, and pepper.
Chop the hard-boiled eggs (reserve a few slices for garnish if desired).
Add the cooled pasta to the dressing and mix until coated.
At least 1 hour. Before serving, garnish with reserved egg slices, remaining chives, extra paprika, and bacon.