This macaroni salad is the newest addition to my summer pasta salad lineup. Once the weather warms, you can pretty much count on a pasta salad sitting in my refrigerator at any given time.
For BBQs, picnics, and potlucks, pasta salads are an easy make-ahead option that never lasts long.
If it’s not this pasta salad with deviled eggs it’s Crab Pasta Salad, Puerto Rican Pasta Salad, or Dill Pickle Pasta Salad.
This particular one gets made every year with leftover Easter eggs.
What Makes This Recipe Unique?
My pasta salad recipe differs from others because it uses both fresh and dried dill.
Fresh dill adds brightness while dried dill brings a deeper, earthier, and more concentrated flavor. It’s also what makes my Classic Macaroni Salad so popular!
Variations for Deviled Eggs Pasta Salad
- Add pickle juice: A splash of pickle juice in the dressing brightens the flavor and gives the pasta salad that classic deviled egg tang. Start with a teaspoon or two and adjust to taste.
- Stir in sour cream: For an extra creamy dressing, mix in a spoonful of sour cream along with the mayonnaise. It adds a subtle tang and makes the salad even richer.
- Play with the paprika: Smoked paprika is a great substitute for sweet paprika if you want a deeper, smoky flavor. You can also experiment with other spices to customize the seasoning.
- Smoked deviled eggs: Smoked deviled eggs adds a deep, smoky flavor to the salad.
- Add pickled pepperoncinis, pickled red onions, or capers for extra tang: A handful of chopped pickled pepperoncinis or capers brings a salty, briny bite that pairs perfectly with the creamy deviled egg dressing.
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Things To Keep In Mind When Making This Macaroni Salad
- Salt the pasta water well: Properly salted pasta water helps season the pasta from the inside out, which makes a big difference in the final flavor.
- Creamy dressing: Mash the egg yolks until they are completely smooth before adding the other dressing ingredients. Removing any lumps ensures the other ingredients blend evenly, giving you a silky, creamy filling instead of a chunky or grainy one.
- Cool the pasta slightly before mixing: Let the pasta cool for a few minutes after draining so it doesn’t melt the dressing, but mix it while it’s still slightly warm so it absorbs flavor.
- Chill before serving: This pasta salad tastes even better after chilling for an hour or two in the refrigerator, giving the flavors time to blend.
Can You Make Deviled Egg Pasta Salad Ahead of Time?
Yes, you can make parts of this pasta salad in advance so you can quickly pull it together before you’re ready to serve.
Cook the pasta, cool, and refrigerate in an airtight container for up to 1 day. Prepare the eggs and store in the fridge for up to 3 days. Make the dressing and refrigerate for up to 3 days.
When ready to serve, combine everything, garnish with paprika and chives, and serve.
More Recipes With hard Boiled Eggs
Deviled Egg Pasta Salad
Ingredients
- 12 oz medium pasta shells or elbow macaroni (*Note 1)
- 8 large hard boiled eggs (*Note 2)
- 1 cup mayonnaise (*Note 3)
- ¼ cup relish
- 2 tbsp dijon mustard
- ½ tsp paprika + more for garnish
- ¼ tsp dried dill (*Note 4)
- ¼ tsp salt
- ⅛ tsp black pepper
- ½ medium red onion, diced
- 1 rib celery, chopped
- 3 tbsp fresh dill + more for garnish (*Note 5)
- 2 tbsp chopped green onions
Instructions
Prepare the Pasta
- Bring a large saucepan of water to a boil. Cook pasta al dente, according to the package directions. Transfer the shells to a colander and run under cold water to stop the cooking. Transfer to a large mixing bowl
Prepare the Eggs
- Bring a large saucepan of water to a boil. Gently add the eggs and reduce the heat slightly. Simmer for 11 minutes. Transfer immediately to an ice bath and cool completely. Peel the eggs, cut in half, and scoop out the yolks to a medium size mixing bowl. Chop the egg whites and add them to the large mixing bowl holding the cooked pasta.
Assemble the Dressing and Salad
- Mash the egg yolks until smooth. Add the mayonnaise, relish, mustard, paprika, dried dill, salt, and pepper. Stir well to combine.
- Pour the egg yolk dressing into the large mixing bowl containing the pasta and diced egg whites. Add the onions, celery, fresh dill, and green onions. Gently toss to combine.
- Refrigerate for a minimum of 1 hour before garnishing with extra fresh dill and/or paprika before serving.