By: Jill Mills Posted: May 11, 2026

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This Deviled Egg Pasta Salad recipe combines two summer picnic staples in one, with tender pasta, diced egg whites, and pickles coated in a creamy dressing that tastes just like deviled eggs. Quick, easy, and always a hit!

An orange bowl of deviled egg pasta salad

As the name suggests, deviled egg pasta salad combines two of my favorite summer side dishes – deviled eggs and creamy pasta salad. Instead of stuffing egg whites with the tangy, creamy egg yolk filling, the egg whites are diced and the typical egg yolk filling is turned into a dressing. Pasta is added to make it a bit more filling and ideal for sharing.

If you prefer potato salad to pasta salad, be sure to check out my deviled egg potato salad recipe, too.

Why This Deviled Egg Pasta Salad Is A Summer Favorite

Two favorites in one. Why pick when you can have both? With this salad, you get all the flavor of deviled eggs in the even easier-to-prepare version of a pasta salad.
Quick & easy. It takes just 20 minutes to prep this salad, with another 10 minutes to boil the pasta. It can be ready to enjoy or chill in the fridge in less than 30 minutes, something I love as I always find myself short on time leading up to picnics and BBQs.
Make-ahead friendly. This deviled egg pasta salad is the perfect side dish to make a day in advance. The hard boiled eggs can also be made ahead of time, which keeps the actual prep time for the salad short. It can be enjoyed immediately if you’re short on time but I definitely prefer to make it the night before.

Overhead view of ingredients needed to make deviled egg pasta salad

Key Ingredients

This recipe combines classic deviled egg ingredients with pasta and a few other extras. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.

Pasta – I like to use ditalini pasta but any small pasta shape works. Feel free to use elbow macaroni or a different pasta shape that is short.
Hard boiled eggs – There are lots of ways to make them but my favorite is to make hard boiled eggs in the oven. It’s so easy and results in perfectly cooked eggs every time.
Mayo – The creamy base to the pasta salad dressing.
White wine vinegar – Adds a bit of tangy flavor to balance the richness of the mayo.
Mustard – I like to use spicy brown mustard for an extra kick of flavor. Regular yellow mustard or Dijon mustard) works too, if that’s what you have on hand.
Seasonings – Celery seed, salt, black pepper, and smoked paprika. Regular paprika can also be used if you don’t have smoked paprika.
Dill pickles – Chopped into small pieces so they evenly distribute throughout the salad.
Green onions – I like to use green onions as a garnish for a pop of color and flavor, though this is definitely optional.

How To Make Deviled Egg Pasta Salad

This pasta salad is so quick and easy to make, making it perfect for summer picnics and potlucks. The printable instructions can be found in the recipe card below.

Overhead view of bowls of diced egg whites and egg yolk

Cook the pasta. Boil the pasta to al dente per the package instructions. Drain and allow to cool.
Make the egg mixture. Peel the eggs then separate the yolks from the whites. Mashed the yolks until finely crumbled then mix with the mayo, vinegar, mustard, and spices.
Combine. Add the cooled pasta to a bowl. Chop the egg whites and add those, along with the pickles. Mix in the dressing until combined.
Enjoy. Serve immediately or cover and refrigerate until ready to serve.

top view of Deviled Egg Pasta Salad in a serving bowl

Recipe Tips & Tricks

Here are a few things to keep in mind when making this deviled egg pasta salad.

Make the eggs in advance. The hard boiled eggs should be cool when you begin making the salad, so feel free to make them up to a day in advance. Older eggs work best for hard boiled eggs, especially if you are using farm fresh eggs.
Other mix-in ideas. This is a versatile salad, and you can add other ingredients as well including 2 Tablespoons finely chopped red onion, ¼ cup finely chopped celery or you can add additional chopped green onions directly into the salad. A handful of chopped bacon would also be nice for some crunch.
Let the pasta cool. You want the pasta to be pretty close to room temperature when you assemble the salad. I start with the pasta and begin working with the other ingredients after I drain it. You can also rinse it with cold water to speed up the cooling process.
Blend the dressing. If you want your dressing to be smoother, you can use an immersion blender to smooth it out.
Chill before serving. While you can absolutely serve this deviled egg pasta salad immediately, my recommendation is to make it at least a few hours in advance. I think it tastes better chilled and this gives the flavors more time to meld.
Double the dressing. I recommend doubling the dressing if you don’t plan to serve the salad immediately. The dressing is absorbed by the pasta over time. If this is the case, I’d add half of the dressing when making the salad and reserve the rest to add to the salad right before stirring and serving later.

Serving Suggestions

This deviled egg pasta salad is made for summer picnics and potlucks! It’s perfect as part of a picnic spread with other summer favorites like loaded broccoli salad, spaghetti salad, and German potato salad.

I also love to make it as part of a casual family dinner when we’re grilling burgers and hot dogs, or even grilled chicken.

A heaping plate of deviled egg pasta salad

Proper Storage

Deviled egg pasta salad can be stored in the fridge for up to 5 days. Keep it tightly covered with plastic wrap and give it a good stir before serving again.

As noted above, I recommend doubling the dressing and keeping some on the side to refresh it, if you plan to make it ahead or know you’ll have leftovers.