Deviled Egg Summer Pasta Salad

Looking for a recipe worthy of your summer pasta salad craving? My creamy devil egg stuffing creates the most luscious dressing that covers every bite of pasta with this simple devil egg pasta salad.

Watch the video on how to make a deviled egg pasta salad

Deviled Egg Pasta Salad combines two side dish staples, classic deviled eggs and traditional pasta salad to create the ultimate summer side dish for any barbecue or potluck. In fact, you might prefer this creamy deviled egg pasta salad after a bite than an old-fashioned appetizer.

What ingredients do you need to make a deviled egg pasta salad?

Don’t forget you’re going to essentially make deviled egg stuffing and use it as a dressing for this simple pasta salad recipe. You will need standard demon egg ingredients and some pasta. Here’s a brief overview of everything you need.

Ditarini Pasta Hard Boiling Egg Mayonnaise Dijon Mustard White Vinegar Salt Salt Pepper Garlic Powder Smoked Paprika Green Onion Red Onion

Continue scrolling to the end of the post for all measurements and details.

Why should you use pasta shapes?

We tested many different pasta shapes that we hope macaroni will become the winner. I wanted something that suits the egg shape and something that locks in the dressing. Finally, I landed at Ditarini. Because it’s the perfect size for the chopped eggs and those small tubes to match the dressing perfectly! Mini shells or Orekkiet also work well!

Karian’s Notes

Did you know that eating the same shape is actually satisfying? For example, chop cucumbers and make them as circles, some chopped, thin and thick. That’s actually a bit annoying! When making pasta salad, it really helps to choose the shape of the pasta based on the ingredients being mixed. Furthermore, if the pasta shape allows you to keep the dressings together, then anything with thick dressing will be very satisfying to eat.

How to make a deviled egg pasta salad

Here are some quick and easy steps to a picnic side dish:

Cook the pasta: This first step is very important! You’ll want to cook pasta past Al Dente. I rarely hear anyone say for pasta, but for pasta salad I would like to cook the pasta a little more. I’ll explain it later. Drain the pasta, rinse with cold water, and place in the fridge to cool. Egg preparation: Once the boiled eggs are cooled, peel them off and slice them in half. Remove the egg yolk and place in a bowl. Chop the egg whites and set aside. Make a dressing: Add all the ingredients for the dressing to a bowl along with egg yolks, and everything along with a fork will give you a smooth consistency. Combine: Add the pasta, egg whites and dressing to all bowls and mix. Season with salt and pepper if necessary. Garnish: Sprinkle with smoked paprika, diced red onion and green onion on top and serve.

The complete recipe can be found in the recipe card at the end of the post.

Alternatives and Additions

If you want to add more crunches and flavors, you can add chopped celery or pickles (or relish). The crumbling bacon is a bold and surprising addition to the smoky punch. Other mix-in ideas could be pickled onions or avocados!

Are you craving a fever? Add chopped jalapeño, replace the Dijon mustard with spicy brown mustard, or sprinkle some cayenne pepper on top with smoked paprika.

Are you a Mayo fan? We have you covered! Use plain Greek yogurt instead! Creaminess is still appropriate as you get great protein.

What to eat with a summer pasta salad

It doesn’t matter if you’re craving something like chicken, beef, pork, burgers or anything else. Some of my summer favorites include:

Make our fantastic tomato cucumber salad for another easy summer side dish and spend the evening in a bowl of warm, homemade peaches in a crispy mode!

Can I make a pasta salad in advance?

This pasta salad recipe can be made up to 24 hours in advance, but you won’t go any further. It should also be chilled for 2-4 hours before serving the peak flavor and texture.

Storage Tips

Leftovers should be stored in airtight containers in the fridge and can be stored for up to 4 days. We do not recommend freezing leftovers in this recipe. It is best to eat leftovers cold.

This Deviled Egg Summer Pasta Salad is everything I like about classic deviled eggs thrown in soft pasta and creamy, tangy dressing perfect for warm weather gatherings. It’s rich, a bit zippy of Dijon and vinegar, packed with just the right amount of crunch from chopped eggs, smoky hints and green onions. It’s a kind of nostalgic, crowd-pleasing side dish that disappears quickly.

More Summer Salad Recipes: