Deviled Egg Pasta Salad

This deviled egg pasta salad is a creamy, full-carb side made with 12 ounces of real pasta shells. It feeds 8, so it suits an Easter potluck, a spring cookout or any table where people want a hearty cold salad next to the ham.

Save this recipe for later:

Most pasta salads go wrong overnight. The pasta drinks the dressing, the bowl turns dry and pasty, and the eggs taste like an afterthought. The fix comes straight from the deviled egg tray: four of the yolks get mashed right into the mayonnaise, so the dressing itself tastes like deviled egg filling.

You need about 30 minutes of hands-on time and 1 hour in the fridge. The only cooking is a pot of pasta, which helps on a holiday when the oven is already full.

What goes into deviled egg pasta salad

• 12 oz small shells or elbows
• 8 hard boiled eggs
• 1 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tbsp pickle juice
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 celery stalks, diced
• 1/4 cup red onion, diced
• 2 tbsp chives, chopped
• 1 tsp smoked paprika

Each seasoning has a job. The 2 tablespoons of yellow mustard give the classic deviled egg color and bite. The tablespoon of pickle juice brings the sour note, and the single teaspoon of sugar rounds off the mustard and vinegar. Celery and red onion add crunch, so every forkful isn’t soft on soft. Chives and smoked paprika go on last, the same way they top a deviled egg tray.

Two things to sort out before the pot boils

Have the eggs ready

Boil and peel all 8 eggs before you start. Cold, peeled eggs make the yolks easy to pop out and mash, and the whites chop cleanly.

Plan for al dente pasta

Al dente matters more than usual here. Soft pasta keeps absorbing mayonnaise in the fridge and turns mushy. Pasta with a little bite holds its shape through the chill and the next day.

How to make it

• Cook the pasta. Cook the shells or elbows until al dente, then rinse under cold water and drain well. Shake the colander a few times, because leftover water thins the dressing.

• Make the yolk dressing. Pull the yolks out of 4 eggs and mash them into the mayonnaise with the mustard, pickle juice, sugar, salt and pepper until smooth, with no lumps left.

• Chop the eggs. Chop the remaining 4 whole eggs along with the 4 egg whites you set aside.
• Fold it together. Fold the pasta, chopped eggs, celery and onion into the dressing until everything is coated.

• Chill and finish. Chill for 1 hour, then top with the chives and smoked paprika right before serving.

Why the yolks go in the dressing

Make the smooth base first and fold in everything else after. Those 4 mashed yolks thicken the mayonnaise and give it the rich, eggy, tangy flavor of a deviled egg. Chop all 8 eggs whole and you end up with plain egg salad mixed into noodles.

If you want a little more color on top, dust the paprika over the bowl in a thin, even layer once it comes out of the fridge. It sits better on a chilled surface and looks like the top of a deviled egg tray.

If you want a second pasta salad on the table, our Greek tortellini salad uses cheese tortellini, feta and a Greek yogurt dressing.

What to serve alongside

This is a hearty side, so keep the rest of the plate simple. Holiday ham or grilled chicken fits well. A green salad with a vinegar dressing cuts the richness, and roasted asparagus or green beans round out an Easter spread. At a cookout it sits happily next to burgers or sausages.

Keeping leftovers and picnic bowls safe

Store leftovers in a covered container in the fridge and eat them within 3 days. The pasta soaks up some dressing as it sits, so give it a good stir before serving.

Don’t freeze it. Mayonnaise separates when it thaws, and the egg whites go rubbery. There is no reheating either, since this is a cold salad.

For picnics, the USDA guideline is no more than 2 hours out of the fridge, or 1 hour if it’s above 90°F. Setting the bowl inside a larger bowl of ice helps when you eat outside.

Building a picnic table? Pair this bowl with our sweet and tangy Amish macaroni salad or a heartier chicken macaroni salad , add a creamy dill cucumber salad for something lighter, and save some eggs for a tray of spiderweb deviled eggs come October.

Deviled egg pasta salad questions

Can I make it the day before?

Yes. It needs at least 1 hour of chilling anyway, so the night before works fine. Hold the chives and smoked paprika until you serve so they stay fresh and bright.

Why does my pasta salad get dry by the next day?

Pasta keeps absorbing dressing as it sits, especially if it was cooked past al dente. Cook it with some bite, drain it well, and stir the bowl before serving.

Can I use Dijon instead of yellow mustard?

You can, though it will taste sharper and look less yellow. Yellow mustard is what makes the salad read as deviled eggs, so it’s the better pick for a holiday crowd.

Is this a low-carb salad?

No. The 12 ounces of pasta make it a regular pasta salad. Leave the pasta out and you have egg, celery and yolk dressing, which is a different dish from the one on this card.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us