There’s something incredibly comforting about combining two classic favorites—deviled eggs and creamy pasta salad—into one irresistible dish. This Deviled Egg Pasta Salad brings all the rich, tangy, savory flavors of traditional deviled eggs and folds them into perfectly cooked elbow macaroni. The result? A bold, crowd-pleasing side dish that’s creamy, loaded with texture, and finished with smoky bacon, chopped scallions, and slices of hard-boiled egg. It’s the kind of dish that disappears quickly at barbecues, potlucks, and family dinners.

What really makes this salad shine is the balance of creaminess from the mayo-mustard dressing, a slight tang from vinegar and relish, and the smoky crunch of bacon bits. It’s rich but not too heavy, with just enough seasoning to wake up your taste buds. And visually? With golden yolks, crispy bacon, and bright green onions sprinkled over top—it’s a showstopper on any table.

Why You’ll Love This Deviled Egg Pasta Salad Recipe

A Delicious Twist on a Classic – Turns your favorite deviled eggs into a hearty, satisfying salad.
Perfect for Any Occasion – Ideal for picnics, BBQs, weeknight dinners, or meal prep.
Rich in Flavor and Texture – Creamy, tangy, smoky, and crunchy all in one bite.
Simple Ingredients – Most are pantry staples you probably already have on hand.
Customizable – Easily adaptable for spice lovers, vegetarians, or low-carb versions.
Make-Ahead Friendly – Tastes even better the next day as the flavors meld.
Kid and Crowd Approved – A familiar flavor combo that’s always a hit.

Preparation Phase & Tools to Use

(Essential Tools and Equipment + Their Importance)

Before diving into making the perfect Deviled Egg Pasta Salad, having the right tools at your side makes the process smoother and faster. Here’s what you’ll need and why it matters:

Large Pot: For boiling the pasta. A big enough pot helps the macaroni cook evenly without clumping.
Colander: Crucial for draining the pasta properly—no soggy salad here!
Mixing Bowls: At least two. One for the pasta, and one for mixing the dressing and eggs.
Sharp Knife + Cutting Board: To slice eggs cleanly and chop bacon and scallions.
Egg Slicer (Optional but Handy): For perfect egg slices every time—especially helpful if presentation matters.
Measuring Cups & Spoons: Accuracy matters when making a balanced, tangy dressing.
Spatula or Large Spoon: For gently folding everything together without breaking up the eggs or pasta.
Bacon Crisper or Skillet: To get your bacon perfectly crisp without burning it.

These tools help save time and prevent overcooking or under-seasoning your pasta salad. Getting everything ready beforehand (aka mise en place) sets you up for a stress-free cooking session.

Preparation Tips

Use Day-Old Eggs: Slightly older eggs are easier to peel after boiling.
Salt Your Pasta Water Generously: It’s the only chance you get to season the pasta itself.
Cool the Pasta Completely: Warm pasta will soak up too much dressing and become mushy.
Chop Eggs in Different Sizes: Mix chopped eggs for creaminess and sliced eggs on top for garnish and texture.
Cook Bacon Until Very Crisp: This prevents it from going soggy when mixed in.
Taste and Adjust: Add more mustard, relish, or vinegar depending on how tangy you like your deviled eggs.
Chill Before Serving: At least 1 hour in the fridge helps the flavors blend beautifully.

Ingredients for This Deviled Egg Pasta Salad Recipe

This creamy, tangy, and flavor-packed salad comes together with a mix of pantry staples and fresh ingredients. Here’s everything you’ll need:

Main Ingredients:

2 cups elbow macaroni – cooked al dente and cooled
6 large hard-boiled eggs – 4 chopped, 2 sliced for garnish
½ cup mayonnaise – the creamy base of the dressing
1 tablespoon yellow mustard – for that classic deviled egg tang
1 tablespoon Dijon mustard – adds a little depth and sharpness
2 teaspoons apple cider vinegar – brightens the overall flavor
2 tablespoons sweet pickle relish – brings sweetness and texture
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika – plus more for garnish
Salt & black pepper to taste

Toppings and Mix-Ins:

4 slices crispy bacon – chopped
2 tablespoons green onions – thinly sliced
Optional: ½ teaspoon hot sauce or a pinch of cayenne – if you like a little heat

This combination brings together the best of deviled eggs with the heartiness of pasta salad. Each ingredient serves a purpose—from the creaminess of the mayo to the crunch and smoky flavor of bacon—resulting in a dish that’s impossible to resist.

Step-by-Step Instructions for Making Deviled Egg Pasta Salad

Follow these simple steps to bring your Deviled Egg Pasta Salad to life. This recipe is as easy as boiling, mixing, and folding together delicious layers of flavor.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, following package instructions. Drain immediately and rinse under cold water to stop the cooking process. Set aside to cool completely.

Step 2: Prepare the Eggs

While the pasta is cooking, boil your eggs. Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat and cover for 10–12 minutes. Drain, rinse under cold water, and peel. Chop 4 eggs and slice the remaining 2 for garnish.

Step 3: Cook the Bacon

In a skillet or bacon crisper, cook bacon over medium heat until crispy. Transfer to a paper towel-lined plate to cool, then chop into small pieces.

Step 4: Make the Deviled Dressing

In a large mixing bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, sweet pickle relish, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth and creamy.

Step 5: Combine Pasta, Eggs, and Dressing

Add the cooled pasta and chopped eggs to the bowl with the dressing. Gently fold everything together until evenly coated, being careful not to mash the eggs.

Step 6: Add the Bacon and Green Onions

Toss in most of the chopped bacon and green onions, reserving a bit for topping later. Fold to combine.

Step 7: Chill and Garnish

Cover the salad and refrigerate for at least 1 hour. Before serving, top with sliced eggs, remaining bacon, green onions, and a sprinkle of smoked paprika for color and flavor.

What to Serve With Deviled Egg Pasta Salad?

Deviled Egg Pasta Salad is rich, creamy, and savory—making it a perfect side dish for lighter proteins, grilled items, or zesty accompaniments that balance its flavor. Whether you’re planning a casual BBQ, a picnic, or a weeknight dinner, these pairings will complete your meal beautifully.

8 Recommendations:

Grilled Chicken Thighs
Juicy and charred chicken pairs wonderfully with the creamy, tangy flavors of the salad.
Pulled Pork Sandwiches
The smoky sweetness of pulled pork complements the richness of the deviled egg base.
Fried Catfish or Grilled Fish
A crunchy or lightly grilled fish offers a contrasting texture and a lean protein addition.
Crispy Fried Chicken
Southern-style fried chicken and this salad together make for the ultimate comfort-food combo.
BBQ Ribs
Sticky, smoky ribs bring bold flavors that hold up perfectly next to the pasta salad.
Fresh Veggie Platter with Hummus
Serve alongside for a lighter, crunchier balance to the creamy salad.
Corn on the Cob
Sweet, buttery corn is a BBQ essential and works harmoniously with the salad’s flavor.
Grilled Portobello Mushrooms
For a vegetarian twist, these meaty mushrooms add umami and depth without overpowering the salad.

Storage Instructions

Deviled Egg Pasta Salad stores beautifully, making it ideal for meal prep, leftovers, or preparing ahead for events. Follow these tips to keep it fresh and delicious:

Refrigeration: Store the salad in an airtight container in the refrigerator for up to 4 days. The flavor actually improves after a few hours as everything melds together.
Avoid Freezing: This dish doesn’t freeze well due to the mayo and egg content—freezing can cause the texture to separate and become grainy.
Stir Before Serving: After storing, give it a good stir to re-emulsify the dressing and redistribute ingredients evenly.
Keep Chilled at Events: If serving outdoors or at a BBQ, keep it cold using an ice pack or placing the bowl in a tray of ice.

Estimated Nutrition

Based on approximately 1 cup serving

Calories: 375
Protein: 10g
Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
Carbohydrates: 23g
- Fiber: 1g
- Sugar: 2g
Cholesterol: 135mg
Sodium: 410mg

Note: Nutritional values may vary slightly depending on specific ingredients and brands used.

Frequently Asked Questions

1. Can I make this Deviled Egg Pasta Salad ahead of time?

Yes! In fact, it’s better when made ahead. Letting it chill for a few hours or overnight helps the flavors blend beautifully. Just give it a stir before serving.

2. What’s the best type of pasta to use?

Elbow macaroni is the classic choice for its size and shape, but you can also use small shells or rotini—just make sure it’s cooked al dente.

3. How do I prevent the salad from becoming dry?

Don’t overcook the pasta, and be sure it’s fully cooled before adding the dressing. If it seems dry after chilling, stir in a spoonful of mayo or a splash of milk to loosen it up.

4. Can I use store-bought boiled eggs?

Absolutely. If you’re short on time, pre-boiled eggs from the store work fine. Just chop and garnish as you would with homemade ones.

5. Is there a way to make it healthier?

Yes! Use Greek yogurt instead of some (or all) of the mayo, swap regular pasta for whole wheat or legume-based pasta, and go easy on the bacon or skip it entirely.

6. Can I make this vegetarian?

Definitely—just omit the bacon or replace it with a vegetarian bacon alternative or even crispy chickpeas for crunch.

7. How spicy is it?

As written, it’s not spicy. You can add a splash of hot sauce or a pinch of cayenne to bring a little heat if you like it spicy.

8. What if I don’t like relish?

You can leave it out or substitute with finely chopped dill pickles or a splash of pickle juice for a similar tang without the sweetness.

Conclusion

Deviled Egg Pasta Salad is the perfect combination of nostalgic comfort food and potluck showstopper. It’s creamy, zesty, a little smoky, and always satisfying—ideal for gatherings, weekly meal prep, or just something new to try for dinner. With simple pantry ingredients and a prep process that’s easy to follow, this dish brings big flavor with minimal effort. It’s one of those recipes you’ll find yourself coming back to again and again.