This Deviled Egg Pasta Salad is filled with a tangy, creamy sauce, hard-boiled eggs, celery, and BACON for the perfect bbq side dish!

This is the perfect summer pasta salad recipe, and pairs well with other sides like Boursin Twice Baked Potatoes.

There are SO MANY variations for deviled eggs, this easy summer pasta salad recipe covers the basics, and there are a few variations for the adventurists out there.

Deviled Egg Pasta Salad in a glass dish with wavy edges and a wooden spoon, green onions and paprika on top zoomed out.

My kids eat hard-boiled eggs like they're going out of style, so it's no wonder that they love deviled egg pasta salad. This is easy to whip up, and it tastes even better the next day in my opinion.

What You Need

It's a simple to list of ingredients for the deviled egg pasta salad/creamy sauce that goes on top.

Pasta - small to medium variety such as elbow, shells, penne, or bowtie.
Celery
Purple & Green Onion
Eggs
Mayonnaise
Sour Cream - or plain Greek yogurt for a higher protein option.
Yellow Mustard
Salt & Pepper
Garlic & Onion Powder
Paprika
Vinegar
Lemon Juice - fresh is best!
BACON (!!) - optional but delicious.

Green onions, mustard, spices, hard boiled eggs, mayo, sour cream, lemon, red onion, and bacon on and around wood cutting board.

Instructions

If you prepare your ingredients ahead of time, this is a super quick pasta salad to put together. It's also easy to cook the eggs and pasta at the same time and start prepping the other ingredients while they are cooking.

PREPARE eggs by boiling for 8-10 minutes, then immediately drain and place in an ice bath until completely chilled, about minutes. Peel and chop into small diced pieces.

COOK pasta while the eggs are cooking according to package directions. Drain and rinse in cold water to stop the cooking process and cool the noodles down quickly.

Knife with hard boiled eggs being chopped on wood cutting board with spices and mayo in background.

Pouring spices into clear glass bowl of mayo and sour cream on marble surface with green onions, salt & pepper, and chopped ingredients for deviled egg salad in background.

MAKE the sauce by combining the mayonnaise, sour cream, mustard, vinegar, lemon juice, and all of the spices into a small bowl. Whisk until smooth.

COMBINE the pasta, celery, purple onion, and chopped eggs into a serving bowl and pour the creamy sauce into the pasta salad mixture. Carefully mix together.

Squeezing lemon into bowl of mayo, mustard, sour cream and spices for deviled egg pasta salad.

Pouring bowl of dressing into glass bowl with wavy edges filled with deviled egg pasta salad ingredients.

GARNISH optionally with chopped green onions or delicious cooked bacon.

Tips and Variations

Add PICKLES. Sweet, Dill, Bread and Butter, they're all delicious! Just chop about ⅓ cup and stir them in!
Add chopped olives. Green or black are my favorite, but kalamata would also be delicious!
Want it spicy? Add a chopped fresh jalapeño for a bit more heat and spice.

Deviled egg pasta salad in clear glass bowl with wooden spoon and bacon on top.

How to Store

You can make ahead and refrigerate deviled egg pasta salad for up to 3 days.

I do not recommend freezing, the consistency of the noodles and sauce could become soggy and grainy. No one wants that!

Eat fresh or the next day for the best taste. It's better the next day after the flavors have had time to marinate together!

More Easy Side Salads

Need more ideas for side salads for a bbq or side dish for a potluck? I got you covered!

Deviled egg pasta salad in clear glass bowl with wavy edges, paprika and green onions on top.

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5 from 1 vote