Creamy Deviled Egg Pasta Salad Recipe

Turn a classic Southern appetizer into a fresh summer side with this flavorful Deviled Egg Pasta Salad. Made with hard‑boiled eggs, tender macaroni, crunchy vegetables, sweet relish, and a creamy deviled‑egg–style dressing, this macaroni salad captures the familiar tang and comfort of deviled eggs in every bite.

creamy pasta salad in bowl topped with paprika and diced chives

Let’s bring together two creamy Southern classics!

If you love deviled eggs, you’ll adore this Deviled Egg Pasta Salad. It brings the familiar flavors of a Southern deviled egg—rich mashed yolks, tangy mustard, and sweet relish—together with tender macaroni and crisp vegetables for a lively, satisfying pasta salad.

I’ve served this creamy macaroni salad at backyard cookouts and holiday gatherings with great feedback. The balance of creamy mayonnaise, sweet pickle relish, dijon mustard, chopped hard‑boiled eggs, red onion, and celery creates a dish that’s both comforting and bright.

This salad is ideal for barbecues, potlucks, picnics, or weeknight meals alongside grilled favorites. Make it ahead—the flavors deepen after a few hours in the refrigerator, and it keeps well for several days when stored properly.

ingredients for deviled egg pasta salad on white wood board

Key ingredients

Below are the main ingredients and a few notes to help you prepare this Deviled Egg Pasta Salad. Quantities and the full ingredient list appear in the recipe card further down.

Hard‑boiled eggs – For best results, cook and chill eggs ahead of time. Unpeeled hard‑boiled eggs can be refrigerated up to a week; once peeled, use within two days.
Macaroni noodles – Elbow macaroni works great, but small shells, rotini, penne, or cavatappi are all good substitutes.
Mayonnaise – Provides the creamy base. Substitute plain Greek yogurt or sour cream for a tangier, lighter dressing.
Dijon mustard – Adds subtle heat and depth. Yellow mustard can be used if preferred.
Sweet pickle relish – Balances the richness with a touch of sweetness. If you only have dill relish, add 1 teaspoon granulated sugar to the dressing.
Red onion – Offers a crisp, slightly sharp bite. Use sweet onion if you prefer a milder flavor.

Instructions

The method is straightforward: cook the eggs and pasta, make a deviled‑egg‑style dressing from the mashed yolks, then combine everything and chill. Step‑by‑step photos can help if you prefer a visual guide.

mashed egg yolks in a glass bowl with a fork

mashed egg yolks in a glass bowl with mayonnaise, relish, dijon mustard and spices

Prepare hard‑boiled eggs: Place eggs in boiling water with 1 teaspoon baking soda, reduce heat to medium, and simmer for 11 minutes. Transfer eggs immediately to an ice water bath for 15 minutes, then peel.
Cook the pasta: While the eggs cool, boil salted water and cook 1 pound of macaroni according to package directions. Drain, rinse with cold water to stop cooking, and transfer to a large bowl.
Make the dressing: Slice the peeled eggs in half and remove the yolks to a medium bowl. Mash the yolks with a fork and stir in 1 cup mayonnaise, 1/2 cup sweet pickle relish, 1 1/2 tablespoons dijon mustard, 2 teaspoons white vinegar, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon paprika until smooth and well combined.
Assemble the salad: Chop the egg whites and add them to the bowl with the pasta, along with 1/2 cup minced red onion and 1/2 cup minced celery. Pour the dressing over the mixture and gently toss to coat.
Chill and serve: Cover and refrigerate for at least 30 minutes, up to 24 hours, to allow flavors to meld. Garnish with additional paprika and chopped chives or green onions before serving, if desired.

Optional additions

Customize the salad by folding in one or more of these options for added texture and flavor:

½ cup cooked, crumbled bacon
½ cup diced sharp cheddar or colby jack cheese
¼ teaspoon cayenne pepper or a few dashes of hot sauce for heat
½ cup minced green or red bell pepper
½ teaspoon garlic powder added with the salt and pepper

To make the recipe gluten free, substitute gluten‑free macaroni noodles.

What to serve it with

This Deviled Egg Pasta Salad makes a classic summer side. Pair it with grilled or smoked mains for a complete outdoor meal. It complements burgers, pulled pork, grilled chicken, smoked chops, and ribs particularly well.

Deviled Egg Pasta Salad

A creamy, tangy macaroni salad inspired by classic deviled eggs—perfect for summer gatherings, potlucks, and weeknight meals.

Servings: 12

Prep Time: 30 minutes | Cook Time: 11 minutes | Total Time: 41 minutes

Author: Whitney Bond

Ingredients

12 hard‑boiled eggs
1 pound uncooked macaroni noodles
1 cup mayonnaise
½ cup sweet pickle relish
1½ tablespoons dijon mustard
2 teaspoons white vinegar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
½ cup minced red onion
½ cup minced celery
1 tablespoon chopped chives (optional garnish)

Instructions

Bring a large pot of water to a boil. Add 1 teaspoon baking soda and gently place the eggs in the boiling water. Cover, reduce heat to medium, and cook for 11 minutes. Move eggs to an ice bath for 15 minutes, then peel.
While the eggs chill, boil a second pot of salted water. Cook the macaroni per package directions, drain, and rinse with cold water. Transfer to a large bowl.
Slice peeled eggs in half and remove yolks to a medium bowl. Mash yolks and combine with mayonnaise, sweet relish, dijon mustard, white vinegar, salt, pepper, and paprika.
Dice egg whites and add them to the pasta with the minced onion and celery. Pour the yolk dressing over everything and gently toss to coat.
Cover and chill for at least 30 minutes to let flavors meld. Garnish with paprika and chopped chives before serving, if desired.

Notes

Hard‑boiled eggs can be prepared up to a week ahead if kept unpeeled in the fridge. Once peeled, use within two days.
This salad tastes even better after resting in the refrigerator. Prepare up to 24 hours in advance for best flavor; store covered.
If using dill relish instead of sweet relish, add 1 teaspoon granulated sugar to the dressing to balance flavors.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Serve cold.
To make it gluten free, use gluten‑free macaroni.

Nutrition Facts (per serving)

More summer salads

For more summer side dishes, try other refreshing salads such as pickle pasta salad, red white and blue cheese potato salad, Greek orzo salad, or a classic chicken salad.