Deviled Egg Pasta Salad with Creamy Dressing and Crunch

Step by Step Deviled Egg Pasta Salad

This deviled egg pasta salad has a little secret — it gives you the perfect crunch and the creamiest dressing ever.

You get two favorites in one bowl. It’s like an Italian-style veggie salad with pasta, plus creamy deviled eggs. So it’s basically an Italian pasta salad with eggs, and yes, it works. Mashed yolks make the dressing rich and smooth. The pasta and crunchy veggies turn it into a full, satisfying meal. It’s like deviled egg filling meets pasta in the best way. You can serve this at a picnic, bring it to a party, or eat it for a quick lunch. This pasta dish also makes one of the best pasta salads for Easter. It’s simple, fresh, and classic.

How to make a deviled egg salad recipe?

We’ll cook the pasta, boil the eggs, and chop the veggies. Make the dressing, then toss everything together. That’s the recipe in a nutshell. Now let’s go step by step.

Cook the Pasta

Bring a pot of salted water to a boil. Add your favorite short pasta and cook it until al dente—just follow the time on the package.

Once it’s done, drain the pasta and rinse it under cold running water. That stops the cooking right away.

Next, spread the pasta out on a clean towel or some paper napkins to dry it a bit. Don’t skip this step. It keeps the pasta nice and firm, and your salad won’t stick together.

Boil the Eggs

You need hard-boiled eggs for this salad. So what’s the best way to cook them for a deviled egg macaroni salad recipe? It’s easy—just follow these steps:

1. Take the eggs out of the fridge about 15 minutes before cooking. 
2. Place them in a pot and cover with cold water—about 2–3 cm (1 inch) above the eggs. Add 1 tablespoon of salt.
3. Bring the water to a boil over medium heat. Once it starts boiling, set a timer and cook for 10 minutes.
4. When they’re done, rinse the eggs under cold running water to cool them quickly. You can also toss in a few ice cubes if you have them.

This method makes the eggs easy to peel, and the yolks come out bright yellow. Exactly how they should be for the perfect deviled egg pasta salad.

Prep the Eggs

Peel the eggs and separate the yolks from the whites. Chop the whites and set them aside for the salad.

Now for the yolks—you’ll use them to make a creamy dressing. Grate them on a fine grater so they blend in smoothly.

Tip: No grater? No problem. Just mash the yolks with a fork until smooth.

Take a look at those yolks—soft, they are bright yellow. That means they’re perfectly cooked and will taste amazing in your deviled egg pasta salad.

Make the Dressing

Let’s move on to the dressing.

Start by placing the grated yolks in a bowl with the Greek yogurt. Mix until smooth.

Then stir in salt, sugar, fresh lemon juice, and mustard.

Then stir in the mayonnaise and combine.

Finish with chopped fresh dill. Dill adds a fresh, herby flavor that goes perfectly in this recipe for deviled egg salad—so don’t skip it!

Look at that—your dressing is smooth and creamy. Save a little extra on the side, because pasta soaks up dressing fast.

Prep the Veggies

Slice the radishes and tear the iceberg lettuce into bite-sized pieces. Don’t skip the iceberg—it gives your macaroni salad with eggs a perfect fresh crunch. Other lettuces just don’t do the same.

Chop the egg whites you saved earlier.

Now, finely chop some chives, or use young green onions if that’s what you have on hand.

Assemble the Salad

Grab a large mixing bowl. Add the pasta, radishes, chopped egg whites, and iceberg lettuce.

Pour in that creamy dressing.

Sprinkle the chopped chives on top, then mix everything together. Your recipe for deviled egg macaroni salad is ready. This creamy pasta salad is now ready to serve! It has it all: tender, delicious pasta, classic deviled egg flavor, crisp veggies, and a rich, creamy dressing.

So if you’ve ever wondered what goes well with deviled eggs—the answer is definitely pasta. A pasta salad with egg is quick, easy, and you can make it with ingredients you probably already have in your fridge. It’s a simple recipe!

Ingredients and Tips

To make the deviled egg pasta salad recipe, first check the ingredients and equipment you need. Then read the tips below for the best results.

Equipment

• Pot – use it to cook the eggs and pasta
• Strainer – to drain the pasta after boiling
• Cutting board and knife – to chop the veggies and slice the eggs
• Grater – to grate the egg yolks
• Mixing bowl – use one large bowl to mix the salad and a smaller one to make the dressing.

Ingredients

Before you start this recipe for deviled egg pasta salad, make sure you pick the right ingredients.

Small pasta

The best choice is a short shape made from durum wheat. Penne, bow ties, elbow macaroni noodles, or classic macaroni all work great. They hold their shape and soak up the dressing perfectly.

Our absolute favorite? Deviled macaroni salad. The soft eggs and tender pasta taste so good together. And the dressing gets right into the macaroni, so every bite turns out rich and creamy.

Anyway, skip spaghetti or tagliatelle—they get too soft and fall apart in cold pasta salad.

Eggs

You need hard-boiled eggs for this salad. Just like in a recipe for deviled eggs, the yolks need to be perfect—firm, and fully cooked.

And of course, there’s a foolproof method to cook them just right for this egg macaroni salad. Check it out here.

Mayonnaise and Greek yogurt

You need both for the dressing. Go with full-fat mayonnaise—it makes the salad super creamy. Add full-fat Greek yogurt too. It gives the dressing a nice tang. The mix of both makes the perfect dressing for the best deviled egg macaroni salad. It turns out rich and creamy, but not too heavy.

Lemon Juice

You’ll also need lemon juice to add a little freshness to the dressing. One medium lemon gives you just the right amount of juice.

Mustard

Of course, you need mustard for deviled egg macaroni salad—it’s a classic ingredient you can’t skip. Wondering which kind to use? Regular yellow mustard or Dijon both work great. Just use what you like best.

Spices

You just need a few simple spices: salt, sugar, and finely chopped dill. So simple, but they add so much flavor to your deviled egg pasta salad. Salt and sugar balance the taste. Dill brings a fresh, herby note. It’s a classic—don’t skip it.

Vegetables

We went with radishes and crisp iceberg lettuce. With all the soft ingredients in this macaroni egg salad, like eggs and pasta, it needed a bit of crunch. Don’t skip the iceberg—it adds the perfect crisp bite.

We also use chives for a mild onion flavor. If you don’t have chives, you can use green onions instead. But skip yellow onion—it can overpower the other flavors.

As you can see, you only need a few ingredients—and they’re all simple. Nothing you can’t grab at your nearest grocery store.

Tips You Need to Know

This deviled egg salad pasta is quick and easy—but there are a few small things that make a big difference. Follow these tips to get it just right.

How to make perfect pasta?

• Go for short, sturdy shapes like penne, rigatoni, or rotini. 
• Cook the pasta until it’s just firm (al dente), so it stays in shape and doesn’t get soggy after chilling.
• Rinse it under cold running water to stop the cooking and wash off extra starch.
• Then spread it on a towel or paper napkin to dry.
• Don’t use large or long pasta. In most pasta and egg recipes, that kind turns mushy and doesn’t hold up well in a chilled salad.

How to make pasta taste great in a salad?

• Your pasta salad might taste bland, even with dressing. And often, it’s just because you didn’t salt the pasta water. It’s that simple. So, make sure you salt the boiling water well.
• How much salt should you use? Go with about 1 to 2 tablespoons of salt per pound (450 g) of pasta. This adds flavor while the pasta cooks, so the whole salad tastes better from the start.

Should you dress pasta salad warm or cold?

For macaroni salad recipes with eggs, definitely cold. Dressing it while warm can make the pasta too soft and the salad mushy.

Here’s the quickest way to cool the pasta after cooking:

• Rinse it under cold running water right away. 
• Then spread it out on a clean towel or paper napkin and let it cool and dry. This keeps the pasta firm.

Do you rinse pasta before pasta salad?

Yes, you definitely should! If you don’t, the pasta can get sticky and clump together—your macaroni and egg salad might turn into a mash.

• Drain the pasta and rinse it under cold water right after cooking. 
• This stops the cooking process and removes extra starch, so the pasta stays firm and doesn’t stick.

How should you boil eggs for egg salad?

If you’re following this simple deviled egg salad recipe, don’t skip this step—getting the eggs just right makes a big difference.

Very fresh eggs are hard to peel. Overcooked yolks turn grey. And soft eggs? They’ll fall apart and make your salad messy. This is a pasta salad with hard-boiled eggs. You need yolks that are fully cooked, firm, and bright yellow.

Here’s how to do it right:

• Take the eggs out of the fridge before boiling.
• Place them in a pot, cover with cold water, and add a spoonful of salt.
• Bring the water to a boil, then cook the eggs for 10 minutes—just enough to set the yolks without overcooking.
• After boiling, move the eggs to cold or ice water. That makes peeling easier. And the yolks will be bright yellow.

Want smooth, easy-to-peel eggs for your devilled egg pasta salad? This simple method works every time. Check the full guide here for exact timing and more tips.

How to prepare vegetables?

Big chunks of veggies don’t work well in this salad. They’re hard to eat and mess with the texture. 

• Cut the vegetables into smaller pieces. Slice the radishes into thin sticks or small chunks.
• Iceberg lettuce is great in this recipe. It adds crunch and keeps the salad fresh. Tear it into small pieces so it’s easy to eat.
• Tear the lettuce by hand—don’t cut it. A knife can bruise the edges, and an iceberg can wilt. Tearing keeps it crisp and fresh in your salad.

How to make a creamy sauce?

Creamy dressing is the key to this salad. You’ll need hard-boiled egg yolks to make it. Grate them on a fine grater or mash with a fork. Then mix them with Greek yogurt to create a smooth, creamy base. Only then add the rest of the ingredients: mayonnaise, mustard, lemon juice, spices, and chopped dill.

• Don’t skip the yolks—without them, your sauce can turn runny.
• Use both full-fat mayo and full-fat Greek yogurt when making the dressing for your pasta salad with eggs. The mix gives you a creamy texture that’s rich but not too heavy. Greek yogurt keeps the dressing lighter, so don’t leave it out.
• Add mustard for flavor, but balance it out with mayo and yogurt so it’s not too sour. A pinch of sugar also helps round out the taste.
• Lemon juice works better than vinegar in this recipe. It makes the dressing fresh and bright without being too sharp. Just remember to add a bit of sugar if it tastes too tart. And don’t forget the dill—it brings everything together.

What to do if the pasta salad is too dry?

Pasta salad can dry out because the pasta soaks up the dressing. But there’s an easy way to keep it creamy!

• Save a bit of dressing.
• Right before serving, mix in a spoonful of dressing to freshen it up. You can even add it straight to your plate!
• If you’re serving a big bowl of deviled egg mac salad at a party or gathering, keep some extra dressing in a jar on the side. That way, everyone can add a spoonful to their plate if they want it extra creamy.

How to Store and Cook in Advance

This easy deviled egg pasta salad stores well, and you can even prep it ahead of time. It works great for meal prep during the week. It’s also a perfect Easter pasta salad—make it before the busy prep days start, then just mix and serve.

How to Store

Keep the finished salad in an airtight container in the fridge for up to 2 days. That’s because this macaroni egg salad recipe includes mayonnaise, and mayo doesn’t keep well for long.

Don’t freeze it—pasta salads don’t freeze well, and the texture will change.

How to Refresh Before Serving

If your egg salad with noodles feels dry after chilling, just stir in a bit of extra dressing right before serving. That brings back the creaminess. So always save a little extra dressing on the side—just in case!

How to Cook in Advance

The best part about this egg and pasta salad is how easy it is to prep ahead. Here’s how to do it step by step:

To prep ahead:

• Boil the eggs and leave them unpeeled. Store them in the fridge for up to 5 days.
• Cook the pasta, cool it completely, and store it in the fridge for up to 5 days.
• Make the dressing (without the yolks) and keep it in a separate container in the fridge for up to 3 days. Don’t mix anything together yet.

When you’re ready to assemble:

• Peel the eggs and mash the yolks into the dressing.
• Chop the veggies and egg whites.
• Add the pasta and dressing, mix it all together—your deviled eggs macaroni salad is ready to serve!

What to Serve It With + More Recipes

The best deviled egg salad recipe is the one you make your own. That’s why this recipe is so great—it’s easy to adjust to your taste! You can add whatever you like and make it perfect for you.

What to Add

Here are some simple add-ins:

• Want more protein? Try vegan or vegetarian bacon, green peas, or even smoked tofu.
• Love herbs? Add more fresh herbs like dill or parsley. One of the best herbs for a pasta salad with boiled eggs is dill—it gives a fresh, classic flavor.
• Need more crunch? You already get some from radishes and iceberg, but you can also toss in celery, onion, or bell pepper. They give your egg and macaroni salad that extra bite and texture.

This salad is easy to customize—just go with what you like!

What Goes Well with This Salad

This pasta salad with egg and mayo (and a bit of Greek yogurt) is one of the easiest and most delicious side dishes you can make. It’s perfect for lunch, a picnic, or a party. It also makes one of the best side dishes for your BBQ. And yes—it’s a great pasta salad for Easter too!

You can pair it with so many things:

• Try it with grilled vegetables like zucchini or eggplant
• Serve it with roasted or grilled corn—so simple and so good
• Want a light meal? Serve this pasta and egg salad on a bed of greens or iceberg lettuce. It’s filling and a little healthier
• It also works great as a quick lunch or dinner. Add vegan or vegetarian chicken, sausage, or mushrooms, and you’ve got a full, satisfying meal

This pasta salad side is perfect for BBQs, picnics, or easy weeknight dinners.

How to Serve

Want your boiled egg pasta salad to look extra nice? Top it with red onion pickles, some sliced radishes for crunch, and a few fresh greens. 

Here’s a great tip: when you serve pasta, always add a spoonful of dressing right into the plate. It keeps the salad creamy and full of flavor.

Want to change it up? Make a deviled egg salad sandwich! Just grab some bread, add the salad and your favorite veggies, and enjoy a quick and tasty bite.

More Recipes

Love pasta salad recipes? Check out these other favorites:

• Asian Cold Noodle Salad – A quick and easy recipe packed with plant-based protein. Light, fresh, and full of flavor.
• Butter Sauce for Pasta – Extra quick and made with simple ingredients. Perfect for busy days.
• Lemon Butter Pasta – Bright, simple, and refreshing. Great for spring or summer meals.
• Cream Sauce for Pasta – Rich, creamy, and made with simple ingredients.

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