This Deviled Egg Pasta Salad combines al dente pasta with creamy egg salad, featuring a tangy dressing of mayonnaise, mustard, and plenty of fresh herbs. It’s a refreshing and hearty dish perfect for picnics and potlucks.
About this Macaroni Salad
I’m going to be the FIRST to say that i am NOT a fan of egg salad. Truly, I just think of mush and it’s not for me. HOWEVER, this recipe changed my mind. I’ve made it twice since developing the recipe because it’s so yummy.
We start with hard boiled eggs (or soft boiled if you like a richer dressing) with a lovely Greek yogurt, mayo dressing that gets plenty of flavor from whole grain mustard, lemon juice and fresh herbs. This Deviled Egg Macaroni Salad recipe has just the perfect balance of flavors and is somehow light and rich at the same time.
And if you’re looking for a lower carb option, just drop the noodles. This recipe is perfect to make for meal prep, afternoon snack, backyard BBQ, etc. I make it and sit over the bowl consuming with Crunchmaster crackers bc it’s simply ~perfection~.
And if you want to try out other pasta salad recipes, this Cilantro Lime Pasta Salad and this Bruschetta Pasta Salad are both mighty tasty, too.
Recipe Ingredients
- Noodles – I like shells or elbow macaroni noodles in this delicious deviled egg pasta salad recipe.
- Hard Boiled Eggs – We want firm egg whites and egg yolks. See FAQ section for boiling tips.
- Herbs – Dill, green onion and parsley.
- Light mayo & Greek Yogurt – Together make the base of our creamy dressing. For extra tang, you could also sub in some sour cream.
- Whole Grain Mustard – This had an earthy and pleasantly bitter flavor instead of being spicy since the mustard seeds remain left intact.
- Paprika – A classic ingredient for deviled eggs. I like smoked paprika, but regular works as well.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Did you know there are 40 different types of mustard? I learned that while writing this blog post. So, if you don’t have whole grain mustard (even though it elevates the recipe and makes it gourmet)…Use a spicy dijon or brown grain mustard if you need a substitute. Use yellow mustard as a last resort.
For more bite, substitute the green onion for diced red onion. Chop them very small so you don’t get too much taste of red onion in any one mouthful.
If you prefer a richer egg salad and/or a pasta with more sauce/dressing, soft boil the eggs and chop them instead of grating them. The runny egg yolks will act as a sauce for a more creamy pasta salad.
Enjoy a little heat? Add a touch of hot sauce, cayenne pepper or red pepper flakes to the dressing.
For extra flavor, try adding in bacon bits. This is a great way to add a savory, delicious twist macaroni salad recipe.
If you’re a pickle lover, chop a few dill pickles and/or substitute the lemon juice for pickle juice. This will add the perfect tang.
Skip the noodles for a low carb version! Or swap in boiled mini potatoes for a tasty egg potato salad.
How to Make This Recipe
1. Heat a medium sauce pot with 3 cups of water and bring to a rolling boil. Once boiling, gently place the large eggs in the water. Set a timer for 10-12 minutes and cook. Prepare an ice bowl with water/ice for the eggs after they are done cooking. When done, use a slotted spoon and transfer the hard boil eggs from the boiling water and immediately into the ice bath. While they cool, prepare the other ingredients.
2. Keep the water boiling and cook noodles according to package directions. Drain and rinse after cooking.
3. Once the hard boiled eggs are cooled, gently crack the shell and then peel in a bowl filled with water. It makes it super easy to peel and keeps all of the shells in one place.
4. Place a cheese grater on/in a large mixing bowl. Grate the hard boiled eggs right in the bowl.
5. Use a vegetable chopper to evenly and finely dice celery. Chop the green onions on a diagonal and finely mince the fresh dill and parsley.
6. Add the green onions, fresh dill, fresh parsley, greek yogurt, light mayo, whole grain mustard, juiced lemon, and seasonings to the bowl. Stir until mixed. Give it a little taste test and add more salt/mustard/lemon juice if needed (personal preference)
7. Fold together the finished egg salad and cooked pasta. Garnish with a lemon wedge or fresh herbs. ENJOY!
Fun Idea
Party test! Make a batch with the pasta and make a batch of just good ole egg salad. See which is the first to go and let your guests decide which is best (spoiler: they both slap).
How to Perfectly Boil Eggs
I get it. It can be hard, but boiling eggs is really just a science that I think I’ve cracked (no pun intended;)). So here are my expert tips for perfect hard-boiled eggs that’ll help you become an egg-celent pro:
- Bring the water to a ROARING boil before adding the eggs and ensure the eggs are completely covered by the water.
- Hard boiled eggs need 10-12 minutes to boil. Because we’re grating the egg, we need a solid yolk.
- ICE BATH. I know cold plunge had its viral moment in 2023/2024 and that’s exactly where these egg diddies will be headed after the boiling. Prepare a bowl of ice water and once eggs are done, use a slotted spoon to transfer the eggs from the hot to cold water. It stops the cooking process AND makes the eggs easier to peel.
- And lastly, wait 10ish minutes before peeling the eggs. AND peel them in a bowl of water. It makes it much easier, trust me!
Recipe FAQs
Store this deviled egg pasta salad recipe in the refrigerator for up to 3 days in an airtight container. It holds up great for meal prep.
This recipe is best chilled. Ensure your noodles are completely cool before combining with the egg salad. And also don’t skip the ice bath for your boiled eggs. If you’re serving for an event, pop it in the fridge until ready to devour.
Typically, a deviled egg recipe starts with well, fresh eggs. They’re hard boiled and the yolks removed and mixed with mayo, dijon mustard, and a bit of vinegar to create almost like an egg dip that goes back into the egg white and eaten as finger foods. A sprinkle of paprika is a traditional garnish.
Serving suggestions
I enjoy the deviled egg salad (without the noodles) scooped up with crackers, with halved mini bell peppers or on toast. The pasta salad is a fun side dish for picnics or backyard gatherings. Bring along some Mediterranean Pinwheels, Oatmeal Raisin Muffins and some Ranch Snack Mix for a lovely spread that travels well.
More Recipes You’ll Love
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Deviled Egg Pasta Salad
Equipment
- Sauce pot
- strainer
- Small bowl
- Slotted spoon
- cheese grater
- Mixing Bowl
- knife & cutting board
- vegetable chopper optional
- Rubber Spatula
Ingredients
- 8 oz noodle of choice
- 8 eggs
- 1/4 – 1/2 cup fresh dill, more or less depending on preference
- 1/4 – 1/2 cup fresh parsley, more or less depending on preference
- 1/4 cup green onion
- 1/4 cup lite mayo
- 1/4 cup plain Greek yogurt
- 2 tbsp whole grain mustard
- 2 stalks celery
- 1/2 lemon, juiced
- 1½ tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
Instructions
Boiling the eggs & noodles
- Heat a medium sauce pot with 3 cups of water and bring to a rolling boil. Once boiling, gently place the large eggs in the water. Set a timer for 10-12 minutes and cook. Prepare an ice bowl with water/ice for the eggs after they are done cooking. When done, use a slotted spoon and transfer the hard boil eggs from the boiling water and immediately into the ice bath. While they cool, prepare the other ingredients.
- Keep the water boiling and cook noodles according to package directions. Drain and rinse after cooking.
- Once the hard boiled eggs are cooled, gently crack the shell and then peel in a bowl filled with water. It makes it super easy to peel and keeps all of the shells in one place!
Prep egg salad
- Use a vegetable chopper to evenly and finely dice celery. Chop the green onions on a diagonal and finely mince the fresh dill and parsley.
- Place a cheese grater on/in a large mixing bowl. Grate the hard boiled eggs right in the bowl.
- Add the green onions, fresh dill, fresh parsley, greek yogurt, light mayo, whole grain mustard, juiced lemon, and seasonings to the bowl. Stir until mixed. Give it a little taste test and add more salt/mustard/lemon juice if needed (personal preference)
Combine pasta & egg salad
- Fold together the finished egg salad and cooked and cooled pasta. Garnish with a lemon wedge or fresh herbs. Serve chilled and ENJOY!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Deviled Egg Pasta Salad calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
the textures in this salad are everything! Perfectly creamy, tangy and a pleasant crunch from the celery. will be making again!
fabulous! I made it with the pasta and without. SUCH a great summer recipe.