Deviled Egg Pasta Salad

Love deviled eggs but want something more filling for a crowd? Deviled Egg Pasta Salad takes everything you love about the classic appetizer—creamy yolks, tangy flavor, and a hint of paprika—and transforms it into a hearty, satisfying side dish with tender pasta.

This chilled pasta salad is perfect for potlucks, barbecues, or make-ahead meals. It’s simple to prepare, packed with familiar flavor, and gets even better as it chills, making it a reliable go-to for any gathering.

How to make Easy Deviled Egg Pasta Salad

Makes approximately 8-12 servings

Equipment Needed

Measuring cups and spoons, medium and large pots, colander, cutting board, knife, large bowl, large spoon

Ingredients

• 8 eggs
• 1 ½ cups mayonnaise
• 2 ½ tsp pickle juice
• 1 tsp paprika
• 1 lb Ditalini pasta noodles

Step-by-Step Process

1. Add the eggs to a medium pot of boiling water and cook for 10 minutes, then cover and allow to rest for 10 minutes. Rinse in cold water for a few minutes, then peel.

2. Cook the noodles according to package directions. Rinse in cold water and set aside.

3. Cut the eggs in half and add the yolks to a bowl. Mash the yolks and mix in the mayonnaise, pickle juice, and paprika.

4. Cut the cooked egg whites into small pieces.

5. Add the cooked noodles to a large bowl, and stir in the dressing. Add the eggs and toss.

6. Cover and chill for 1 hour, or until ready to serve.

Helpful Tips for the Best Deviled Egg Pasta Salad

• Cook eggs perfectly for Deviled Egg Pasta Salad: Avoid overcooking to prevent a green ring around the yolks.
• Cool pasta completely: Keeps the Deviled Egg Pasta Salad from becoming too soft.
• Mash yolks smoothly: Creates a creamy dressing for Deviled Egg Pasta Salad.
• Chill before serving: Enhances flavor in Deviled Egg Pasta Salad.
• Add paprika on top: Gives Deviled Egg Pasta Salad a classic finish.

Deviled Egg Pasta Salad

Print

Looking for a side dish that stands out at every gathering? Deviled Egg Pasta Salad combines creamy egg filling with tender pasta and a tangy kick of pickle juice for a bold, comforting flavor in every bite.

Prep Time 10 minutes

Cook Time 10 minutes

Down Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

• 8 eggs
• 1 ½ cups mayonnaise
• 2 ½ tsp pickle juice
• 1 tsp paprika
• 1 lb Ditalini pasta noodles

Instructions

1. Add the eggs to a medium pot of boiling water and cook for 10 minutes, then cover and allow to rest for 10 minutes. Rinse in cold water for a few minutes, then peel.
2. Cook the noodles according to package directions. Rinse in cold water and set aside.
3. Cut the eggs in half and add the yolks to a bowl. Mash the yolks and mix in the mayonnaise, pickle juice, and paprika.
4. Cut the cooked egg whites into small pieces.
5. Add the cooked noodles to a large bowl, and stir in the dressing. Add the eggs and toss.
6. Cover and chill for 1 hour, or until ready to serve.