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    Home ‣ Recipes ‣ Salads

    Deviled Egg Pasta Salad

    Jul 22, 2022 by Sara · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Deviled Egg Pasta Salad in clear glass serving bowl with wooden spoon.
    Deviled Egg Pasta Salad in clear glass serving bowl with wooden spoon.

    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!

    • Creamy Lemon Pasta Salad Recipe
    • Roasted Broccoli Salad
    • Golden Beet Salad with Balsamic Miso Dressing
    • Blackberry Pear Salad
    Deviled egg pasta salad in clear glass bowl with wavy edges, paprika and green onions on top.
    Print Recipe Pin Recipe
    5 from 1 vote

    Deviled Egg Pasta Salad

    This Deviled Egg Pasta Salad is filled with a tangy, creamy sauce, hard-boiled eggs, celery, and BACON for the perfect bbq side dish!
    Prep Time15 minutes mins
    Cook Time12 minutes mins
    0 minutes mins
    Total Time27 minutes mins
    Course: Appetizer, Salad, Side Dish
    Cuisine: American
    Keyword: Deviled Egg Macaroni Salad, Deviled Egg Pasta Salad, Egg Pasta Salad
    Servings: 8
    Calories: 386kcal
    Author: Sara

    Ingredients

    • 8 oz dry macaroni pasta
    • 6 eggs
    • 1 cup chopped celery
    • ¼ cup chopped purple onion
    • ¾ cup mayonnaise
    • ½ cup sour cream
    • 2 Tablespoons yellow mustard
    • 2 Tablespoons white vinegar
    • 2 Tablespoons fresh lemon juice
    • ½ teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon paprika
    • ¼ teaspoon black pepper
    • 2 Tablespoons chopped green onion (optional)
    • ½ cup chopped bacon pieces (optional)
    Prevent your screen from going dark

    Instructions

    • Cook pasta according to package instructions, then drain an rinse in cold water immediately to stop the cooking process and cool the noodles down.
    • Boil eggs for 12-15 minutes, then place immediately in ice bath for 5 minutes to cool down. Peel eggs, then dice into small pieces.
    • While the noodles and eggs are cooking and cooling, chop celery and purple onions.
    • Make the sauce by combining mayonnaise, sour cream, mustard, vinegar, lemon juice, and all spices in a bowl. Mix well.
    • Assemble the pasta salad by mixing together the pasta, celery, and purple onions. Then add in the sauce and gently stir until well mixed.
    • Optional: top with chopped green onions and bacon. Refrigerate until ready to serve.

    Notes

    Refrigerate for up to 3 days. Can be made ahead. 
    More variations: 
    Add ¼ cup dill pickle relish
    Add ½ cup chopped olives 
     

    Nutrition

    Calories: 386kcal | Carbohydrates: 24g | Protein: 11g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 146mg | Sodium: 489mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg

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    Hi! I'm Sara. Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.

    More about me →


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