Deviled Egg Pasta Salad

This deviled egg pasta salad has all the creamy, tangy flavor of classic deviled eggs, but in a hearty, scoopable macaroni salad. Tender elbow macaroni is tossed with chopped hard-boiled eggs, crunchy celery, and onion, then coated in a rich, zippy dressing made with mayo, mustard, and just a little kick of cayenne. It’s the perfect side dish for picnics, barbecues, potlucks, or holidays, and it travels really well. Since it uses simple pantry ingredients and boiled eggs, you can throw it together quickly whenever you’ve got extra eggs on hand. Serve it chilled and garnished with green onions for a dish that always gets clean plates.

Ingredients

• 8 ounces elbow macaroni, cooked and drained
• 6 eggs, boiled, yolks removed and separated
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon white pepper
• 2 celery stalks, sliced thin
• ½ cup mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon mustard
• 1 small red onion, chopped
• 1 tablespoon white vinegar
• 1 tablespoon granulated sugar
• Green onions, for garnishing

Directions

1. Cook the elbow macaroni according to package directions, then rinse under cold water, drain well, and add to a large mixing bowl.
2. Cut the hard-boiled eggs in half, remove the yolks to a separate bowl, and chop the egg whites; add the chopped whites to the bowl with the macaroni.
3. Add the chopped red onion and sliced celery to the macaroni and egg whites, tossing gently to combine.
4. Mash the reserved egg yolks with a fork until smooth.
5. To the mashed yolks, add the mayonnaise, ketchup, mustard, white vinegar, sugar, salt, pepper, paprika, cayenne pepper, and white pepper; stir until the dressing is smooth and well mixed.
6. Pour the deviled egg dressing over the macaroni mixture and toss until everything is evenly coated; taste and adjust seasoning if needed.
7. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld and the salad chill.
8. Before serving, stir the salad, transfer to a serving bowl if desired, and garnish with chopped green onions and a light sprinkle of paprika.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 380 kcal | Servings: 6

Tips

For the creamiest texture and true “deviled egg” flavor, mash the egg yolks very smooth and mix the dressing thoroughly before tossing with the pasta so there are no dry spots or lumps.

Chill the salad well before serving so it firms up and the flavors blend; store leftovers covered in the refrigerator for up to 3 days and give it a good stir (plus a small spoonful of mayo if needed) to refresh the creaminess.

FAQ

Can I make this deviled egg pasta salad a day ahead?
Yes, it actually tastes even better the next day—just keep it covered in the fridge and stir before serving.

Can I use a different type of pasta?
Absolutely; small shapes like shells, rotini, or ditalini work well, as long as they’re bite-sized and hold the dressing.

What kind of mustard should I use?
Classic yellow mustard works great, but you can use Dijon for a slightly sharper, tangier flavor.

Is it very spicy with the cayenne pepper?
No, the cayenne just adds a gentle warmth; if you’re sensitive to spice, you can reduce it or leave it out.

Can I lighten this recipe up a bit?
You can replace part of the mayonnaise with plain Greek yogurt to cut the richness while keeping it creamy.