If you love deviled eggs, you’re going to love this Deviled Egg Pasta Salad. It has all the classic flavors of deviled eggs—creamy mayonnaise, tangy mustard, paprika, and chopped eggs—tossed together with tender ditalini pasta so every bite gets coated in that rich deviled egg dressing.
I started making this pasta salad for spring gatherings and Easter dinners, and it quickly became one of those recipes people always ask for. It’s simple, creamy, and packed with flavor. Plus, it’s easy to make ahead, which makes it perfect for potlucks and holiday meals.
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And here’s my little secret ingredient that really makes the flavor pop—a splash of pickle juice. It adds that classic deviled egg tang that ties everything together beautifully.
And here’s a quick Nettie kitchen tip: never throw pickle juice away. I always keep it in the fridge because it adds amazing flavor to pasta salads, dressings, marinades, and so many other dishes.
This deviled egg pasta salad is creamy, tangy, satisfying, and ….RIDIC-ULICIOUS.
Table of contents
Why You’ll Love This Deviled Egg Pasta Salad
There are plenty of pasta salads out there, but this one really stands out.
First, the ditalini pasta works perfectly because the small shape holds onto the creamy dressing. That means every bite has the perfect balance of pasta, eggs, and flavor.
Second, the dressing tastes just like classic deviled egg filling, thanks to the combination of mayonnaise, mustard, paprika, and that splash of pickle juice.
Finally, this recipe is perfect for making ahead, which makes it ideal for gatherings.
Reasons to love this recipe:
- Perfect Easter side dish
- Great for potlucks and picnics
- Easy make-ahead recipe
- Simple pantry ingredients
- Classic deviled egg flavor everyone loves
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Ingredients for Deviled Egg Pasta Salad
This recipe uses simple ingredients you may already have in your kitchen.
Pasta
12 ounces ditalini pasta
Eggs
6 large hard-boiled eggs, peeled and chopped
Deviled Egg Dressing
¾ cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
1 tablespoon pickle juice
2 teaspoons apple cider vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
Optional Add-Ins
¼ cup finely diced celery
2 tablespoons finely diced red onion
2 tablespoons chopped dill pickles or relish
1 tablespoon fresh chives, chopped
Garnish
Paprika
Chopped chives
How to Make Deviled Egg Pasta Salad
Cook the Pasta
Bring a large pot of salted water to a boil.
Add 12 ounces ditalini pasta and cook according to package directions until al dente.
Drain the pasta and rinse briefly with cold water to stop the cooking process. Allow the pasta to cool completely.
Prepare the Eggs
Peel 6 hard-boiled eggs.
Chop them into small bite-size pieces so they distribute evenly throughout the salad.
Make the Deviled Egg Dressing
In a large mixing bowl whisk together:
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 2 teaspoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
Whisk until smooth and creamy.
Assemble the Pasta Salad
Add the cooled pasta, chopped eggs, celery, red onion, and pickles to the bowl with the dressing.
Gently fold everything together until the pasta is evenly coated.
Chill the Salad
Cover the bowl and refrigerate the pasta salad for at least 1 hour. This allows the flavors to blend together and the dressing to thicken.
Garnish and Serve
Just before serving, sprinkle a little paprika and chopped chives on top.
Serve chilled.
Nettie’s Kitchen Tips
Use Ditalini Pasta
Small pasta shapes like ditalini work best because they hold the creamy dressing really well.
Save Your Pickle Juice
Pickle juice adds incredible flavor to recipes like pasta salad, potato salad, and marinades. A small splash goes a long way.
Refresh the Dressing
If the pasta salad thickens after chilling, simply stir in 1–2 tablespoons mayonnaise before serving.
Make-Ahead Instructions
Deviled egg pasta salad can be made up to 24 hours ahead of time, which makes it perfect for holiday meals and gatherings.
Store covered in the refrigerator until ready to serve.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Because the dressing contains mayonnaise, keep the salad refrigerated.
FAQ
Can I make deviled egg pasta salad ahead of time?
Yes. In fact, the flavor improves after the salad chills for a few hours because the dressing soaks into the pasta.
What pasta works best for deviled egg pasta salad?
Small pasta shapes work best. Ditalini, elbow macaroni, and small shells all hold the dressing well.
Can I add bacon to deviled egg pasta salad?
Absolutely. Stir in about ½ cup cooked crumbled bacon for extra flavor and texture.
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Deviled Egg Pasta Salad
Ingredients
- 12 oz ditalini pasta
- 6 large eggs hard-boiled-chopped
- ¾ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon pickle juice
- 2 teaspoons apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- ¼ cup celery finely diced (optional)
- 2 tablespoons red onion finely diced (optional)
- 2 tablespoons dill pickles or relish chopped optional or relish
- 1 tablespoon fresh chives chopped
- Paprika for garnish
- Extra chives for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the ditalini pasta according to package directions until al dente. Drain and rinse briefly with cold water. Allow the pasta to cool completely.
- Peel the hard-boiled eggs and chop them into small bite-size pieces.
- In a large mixing bowl whisk together the mayonnaise, yellow mustard, Dijon mustard, pickle juice, apple cider vinegar, garlic powder, onion powder, salt, black pepper, and paprika until smooth.
- Add the cooled pasta, chopped eggs, celery, red onion, and pickles to the bowl.
- Gently fold everything together until the pasta is evenly coated in the dressing.
- Cover the bowl and refrigerate for at least 1 hour before serving.
- Before serving, sprinkle paprika and chopped chives over the top.