Deviled Egg Salad with Pasta
This simple Deviled Egg Salad with Pasta tastes like deviled eggs! It’s truly delightful made with elbow macaroni, with the ultimate pickle and mayo dressing smothered all over the eggs and pasta. Don’t forget to add the crisp bacon and fresh herbs and mix it all together. It’s a lovely spring and summer dish, and a great way to use up leftover hard cooked eggs, too!
If you want to take deviled eggs to the next level, try our creamy mayo (with pickles) dressing poured over elbow macaroni with hard boiled eggs, and an addition of crunchy bits of celery, onion, and bacon. You’ll want to add this side dish to your Easter menu, as it pairs so well with chicken, lamb, or ham. But also for spring and summer, it’s our go-to salad recipe for picnics and large group gatherings!
What is macaroni deviled egg salad?
Deviled Egg Salad with pasta is a cross between two of my favorite Easter side dishes: Macaroni pasta salad and deviled eggs. I love how this dish is the ultimate make-ahead salad–hearty and creamy and packed with flavor (yum, fresh dill – and you can also use fresh basil).
It’s truly the perfect side dish for almost any party! Serve this salad alongside ribs, flank steak, or it even pairs well with an epic sandwich board (plop it down in the center with a giant spoon) for a game day snack.
Ingredients needed to make a Deviled Egg Pasta Salad
- Dressing: Shake these ingredients up in a canning jar – mayonnaise, sour cream, Dijon mustard, apple cider vinegar, relish (sweet or dill), garlic powder, paprika, sugar and white pepper. Or, mix it in a small bowl.
- Pasta: We love macaroni – you can buy regular size or the baby ones. But any other pasta works, too, like bowtie which is fun for spring.
- Other crunchy ingredients: Bacon, celery, onions, pickles.
- Boiled eggs: Make your favorite hard-cooked eggs recipe (see my version below)
- Garnish: Fresh dill (the perfect herb for spring and summer) and a sprinkle of paprika.
What is the best method for hard-boiled eggs?
- Add cold eggs to a pan of water.
- Place a lid on the pan and turn the heat to high.
- Once the water reaches a full rolling boil, turn the heat off (leave on the burner) and keep the lid on and allow to sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water.
- Easy Peel: When ready to peel, run the egg under cold water while you are peeling and the egg shells will come right off.
Step by step how to make this pasta salad with egg and mayo:
- Pasta: Cook pasta until al dente. Drain & place in a large mixing bowl.
- Dressing: In a small bowl, combine mayo, sour cream, Dijon mustard, vinegar, relish, garlic powder, paprika, sugar, and white pepper. Whisk together; season with salt if needed. Set aside.
- Assemble the salad: Add hard boiled egg, bacon, celery, red onion, pickles and fresh chopped dill to the pasta.
- Pour the dressing over the mixture and toss to combine.
- Garnish: Sprinkle with smoked paprika and fresh chopped dill.
- Chill for at least an hour before serving.
Sandy’s tips and substitutions:
- Hard cooked eggs: Make the eggs the day before to save time: cool and refrigerate. Make sure they are “hard cooked” and not “soft boiled eggs” because if they are too soft, it will make the salad mushy.
- Relish: You can use sweet or dill relish. Decide if you want the salad to have a sweet flavor or dill – either works. Or, combine both.
- Mustard : If you prefer a different mustard, try using regular yellow mustard or honey mustard.
- Mayo : Although I recommend using full-fat mayonnaise you can use the reduced-fat or lite mayo instead. We’ve even tried Avocodao mayo. It does add a tanginess to the dressing, but it works. Best Foods brand is our favorite.
- Onion : Try using a sweet white onion.
- Pasta: You can use any kind of pasta for this salad, but to make it a true “macaroni-type salad” you need to use small elbow macaroni pasta.
- Don’t Refrigerate For Too Long Before Serving : I don’t recommend making this more than 24 hours in advance of when you’re serving it. Realistically, we love to make it about 2-4 hours ahead of time.
Storage
- Storage: Store in the fridge up to 3 days in airtight container.
- Leftovers: We love the leftovers. And have you tried adding chicken to them for another meal, or to add to a wrap? Delish!
More pasta salads that you may love!
- Summer Avocado Pasta Salad
- Bacon Cheeseburger Pasta Salad
- Orecchiette Pasta Salad
- Antipasto Pasta Salad
Get the Recipe:
Deviled Egg Salad with Pasta
Ingredients
Dressing:
- 1 cup mayonnaise
- ½ cup sour cream
- 2 Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar
- ½ cup sweet relish or dill relish
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tsp sugar
- ¼ tsp white pepper
- Salt to taste
Pasta Salad:
- 1 pound dried macaroni
- 10 hard boiled eggs, diced
- ½ cup cooked bacon, chopped
- ½ cup celery, diced
- ½ cup red onion, finely diced
- 4 pickles, chopped (use sweet or dill)
- 2 Tbsp fresh dill, finely diced
- Few pinches of smoked paprika
Instructions
Make the pasta:
- Cook pasta until al dente. Drain and place in a large mixing bowl.
Make the dressing:
- In a small bowl, combine mayo, sour cream, Dijon mustard, vinegar, relish, garlic powder, paprika, sugar, and white pepper. Whisk together; season with salt if needed. Set aside.
Hard Boiled Eggs:
- Add cold eggs to a pan of water.
- Place a lid on the pan and turn the heat to high.
- Once the water reaches a full rolling boil, turn the heat off (leave on the burner) and keep the lid on and allow to sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water.
- Easy Peel: When ready to peel, run the egg under cold water while you are peeling and the egg shells will come right off.
Pasta Salad:
- Add hardboiled egg, bacon, celery, red onion, pickles and fresh chopped dill to the pasta.
- Pour the dressing over the mixture and toss to combine.
Garnish:
- Sprinkle with smoked paprika and fresh chopped dill.
- Chill for at least an hour before serving.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
