Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions remain my own.

As an Amazon Associate I earn from qualifying purchases.

If you love deviled eggs and you love pasta salad, you will definitely love Deviled Egg Pasta Salad. I made it for a cookout not long ago, and it disappeared fast—like, really fast. It’s creamy, tangy, and has all the classic deviled egg flavor in every bite. Super simple to throw together, too.

Overhead view of yellow macaroni salad with half of a deviled egg on top in white bowl.

I used elbow macaroni because it grabs onto all the good stuff, and the chopped eggs give it a nice chunky texture. The relish, mustard, and paprika give it that deviled egg kick without overdoing it. Toss it all together, chill it for a bit, and boom; side dish perfection. I’ll definitely be making this one all summer.

Ingredients You Will Need

Ingredients for deviled egg pasta salad in small bowls on marble surface.

Elbow macaroni is the base that holds everything together. It’s great at soaking up all the creamy, flavorful goodness.
Hard-boiled eggs bring that classic deviled egg taste; some yolks get mashed up to mix in, and the rest add a chunky, eggy bite.
Mayonnaise makes the whole salad super creamy and smooth, just like a deviled egg filling.
Yellow mustard adds a little zing and that unmistakable tangy flavor.
Sweet relish gives it a bit of sweetness and crunch to balance everything out.
Worcestershire sauce adds a savory, umami layer that gives the salad some extra depth.
Salt and pepper help bring all the flavors together.
Garlic powder adds a mellow, savory boost that works so well in the mix.
Paprika gives a hint of smoky warmth and adds that classic deviled egg look when you sprinkle a little on top.
Scallions keep things fresh with a mild onion flavor and a pop of green color.

Frequently Asked Questions

Can I make this ahead of time? Yes! This salad actually tastes even better after it chills for a couple of hours. In fact, you can make it the night before and just give it a quick stir before serving.

How do I make this a bit spicier? If you like a little heat, you can add a dash of hot sauce to the dressing or mix in some diced jalapeños for a spicy kick. Just be sure to taste as you go so it doesn’t get too hot for your liking.

Can I use store-bought hard-boiled eggs? Yes, you can use pre-cooked and peeled eggs from the store to save time, especially if you’re in a rush. But honestly, nothing beats freshly boiled eggs!

Can I use Miracle Whip instead of mayo? Definitely! Just keep in mind that Miracle Whip has a sweeter, tangier flavor, so you might want to cut back on the relish or leave it out entirely. It’ll give the salad a bit of a different taste, but still delicious!

Overhead view of small bowl of yellow dressing in front of large bowl of cooked macaroni and chopped deviled eggs. — Before combining ingredients.

Overhead view of metal bowl of yellow macaroni salad.

Helpful Tips

Cook Pasta Al Dente: To prevent the pasta from becoming mushy, cook the elbow macaroni until it’s al dente. It should have a slight bite to it, which helps it hold up better in the salad and keeps the texture perfect after chilling.

Let the Pasta Cool Before Mixing: Make sure the macaroni is completely cooled before combining it with the eggs and other ingredients. Mixing while it’s still warm can make the mayo-based salad greasy or overly soft.

Chill Before Serving: Let the pasta salad chill in the fridge for at least 2 hours before serving. This allows the flavors to meld together and ensures it’s nice and cold. It also gives time for the pasta to soak up the creamy dressing.

Don’t Overcook the Eggs: Be careful not to overcook the hard-boiled eggs, as they can become rubbery. Aim for eggs cooked for about 9-12 minutes, then cool them quickly in ice water to stop the cooking process and make peeling easier.

Stir Gently: When mixing the pasta and eggs with the dressing, stir gently to avoid breaking up the eggs too much. You want to maintain some nice egg chunks in the salad for that deviled egg effect!

Storage Tips

Store in an Airtight Container: Transfer the salad to a tightly sealed container. If you’re using a mixing bowl, just cover it well with plastic wrap.

Refrigerate Promptly: Once the salad is made (or served), get it into the fridge within two hours, especially if it’s been sitting out at room temperature or outdoors. It’s mayo-based, so it needs to stay chilled.

Keep It Cold at Gatherings: If you’re serving this at a party or picnic, set the serving bowl over a tray of ice to keep it cold. That helps prevent spoilage on hot days.

Eat Within 3 to 4 Days: This pasta salad is best eaten within 3 to 4 days.

Don’t Freeze It: Freezing isn’t recommended; the mayo and eggs won’t hold up well, and the texture becomes unpleasant when thawed.

Stir Before Serving Leftovers: After chilling, give the salad a quick stir before serving again. It can settle a bit in the fridge, and stirring helps redistribute the dressing.

Yellow macaroni salad with half of a deviled egg on top in white bowl.

Substitutions and Variations

Mayo: Swap some or all of the mayo with Greek yogurt or sour cream for a tangier, lighter version. You can also try using an avocado-based mayo for a healthier twist.

Mustard: Use Dijon mustard or spicy brown mustard instead of yellow for a bolder flavor. Honey mustard adds a little sweetness if that’s more your style.

Sweet Relish: Not a fan of sweet relish? Try dill relish or even finely chopped pickles or banana peppers for a tangy crunch.

Worcestershire Sauce: If you don’t have this on hand, a dash of soy sauce or a splash of pickle juice can offer a similar savory note.

Scallions: Chopped red onion, chives, or even green bell pepper can be used in place of scallions for a different texture and flavor.

Add Protein: Mix in chopped bacon, diced ham, or shredded rotisserie chicken to make it a heartier side or even a full meal.

Spice It Up: Add a little cayenne, hot sauce, or jalapeños if you want a spicy kick. Smoked paprika also adds a deeper, more complex flavor.

Add Crunch: Toss in some chopped celery, bell peppers, or even sunflower seeds right before serving for extra crunch.

Use a Different Pasta Shape: Elbow macaroni is classic, but you can use small shells, rotini, or ditalini; whatever you have on hand works fine.

What to Serve with Deviled Egg Pasta Salad

Grilled Meats: It’s a natural side for BBQ favorites like burgers, hot dogs, grilled chicken, ribs, or steak. The creamy salad balances out smoky and savory flavors perfectly.

Sandwiches: Serve it alongside ham and cheese, pulled pork, turkey clubs, or even sliders.

Picnic or Potluck Spreads: Pair it with baked beans, coleslaw, deviled eggs (yes, double the deviled fun!), chips, fruit salad, and cornbread for a classic potluck lineup.

Fried Foods: Fried chicken, chicken tenders, or fish fillets go great with this salad, especially when you’re craving something creamy and cool to go with crispy and hot.

Light Greens or Veggies: Balance out the richness with a crisp green salad, cucumber and tomato salad, or roasted veggies like asparagus or zucchini.

Bread and Rolls: Soft dinner rolls, garlic bread, or even buttery croissants work well on the side to round out the meal.

Other Recipes You May Enjoy

If you like Deviled Egg Pasta Salad, you might also like my Carrot Raisin Salad or my Mexican Macaroni Salad. This Italian Dressing Pasta Salad and this Crab Pasta Salad are also delicious.

Final Thoughts

If you love deviled eggs and pasta salad, this recipe will be your new favorite. I’ve made it more times than I can count, and it always disappears fast. You can totally make it your own or keep it simple; I’ve done both, and it never disappoints. It’s just one of those recipes you’ll keep coming back to.