This deviled egg pasta salad takes side dishes to a whole new level. With a perfect combination of creamy, crunchy and tangy, this macaroni salad will take center stage at picnics or potlucks!
Deviled egg pasta salad is the creamy stuff side dish dreams are made of. It’s packed with flavor and has a wonderful texture, just perfect to go along with all your favorite summer BBQs.
It’s basically a recipe that combines two beloved picnic or potluck dishes: deviled eggs and macaroni salad.
My version is a bit lighter as I use a mix of mayo and natural yogurt. I also add some avocado for extra creaminess and healthy fats.
Besides being a perfect recipe for summer gatherings, this deviled egg macaroni salad also makes the perfect light lunch or even a fuss-free dinner.
Why you’ll love this deviled egg pasta salad
- Super easy to whip up
- Extra creamy yet quite light
- Easy to switch it up — add whatever veggies you like to make it your own!
What goes into egg pasta salad
Elbow macaroni — This is the traditional shape for macaroni salad but you can use any other kind of small pasta, like ditalini or mini bow-tie pasta, for example.
Eggs — You can separate the yolks and crush them with a fork if you like. I like to still feel some yolk bits so I just dice the hard-boiled eggs and add them to the salad.
Mayo — Half a cup of mayo adds the creamy base for the dressing. For a lighter version, you can use light mayo, or for a non-dairy version, vegan mayo works great.
Natural yogurt — This lightens up the dressing while still keeping things creamy. Use plain, unsweetened yogurt. Greek yogurt is a great option for a bit of extra protein. If you're dairy-free, use a plant-based yogurt of your choice.
Veggies — I added celery, red onion and avocado to the macaroni salad for extra crunchiness and texture. Other ideas include dill pickles, bell peppers, cucumbers or radishes.
Lemon juice — This is optional but I highly recommend it to brighten up the salad.
How to make deviled egg macaroni salad
Cook the pasta in a large pot of salted water according to the instructions on the package. Once it’s cooked, drain the pasta and rinse well with cold water.
Meanwhile, peel the eggs, chop them into pieces and add them to a large bowl.
Stir in the mayo, yogurt and Dijon mustard and toss well to combine.
Add the cooked pasta to the bowl together with the celery, red onion, avocado, lemon juice, paprika, parsley and salt and pepper.
Mix everything well until evenly coated, and adjust the seasoning to your taste.
Sprinkle the salad with extra paprika and serve.
How to get perfect hard-boiled eggs
To get perfect hard-boiled eggs, place them in a single layer in a saucepan. Cover them with enough water that there's 1 inch of water above the eggs.
Bring the water to a boil, then cover and remove from heat. Let the eggs stand for about 9-12 minutes.
After that, transfer them to a bowl of ice water to cool completely. This method should make your eggs easier to peel.
Leftovers and storage
- Transfer any leftover deviled egg salad into an airtight container and store it in the refrigerator. It will keep well for up to 3-4 days.
- This salad is best enjoyed cold. If you need to revive the salad after storing it, you may want to mix in a little extra mayo or yogurt to refresh the creaminess.
- Unfortunately, due to the mayonnaise and yogurt-based dressing and the hard-boiled eggs, this dish doesn't freeze well.
Recipe notes and tips
- Don’t forget to rinse the pasta under cold water to stop the cooking process and cool it down quickly.
- Both the pasta and hard-boiled eggs can be made ahead of time. Store them separately in the fridge until you're ready to assemble the salad. This makes the day-of prep a breeze!
- Add some fresh herbs such as parsley, dill, or chives just before serving. They add a pop of color and a fresh taste that complements the creamy dressing.
If you liked this deviled egg pasta salad recipe, you might also like some of my other easy summer pasta recipes:
- Sausage Asparagus Pasta
- Lemon Butter Salmon Pasta
- Mascarpone Pasta Sauce
- Tuscan White Bean Pasta
- Easy Garlic Lemon Tuna Pasta
- Chicken Pasta Salad
- 8 oz (250 g) elbow pasta
- 6 medium eggs, hard-boiled
- ½ cup (115 g) mayo
- ½ cup (125 g) natural yoghurt
- 1 tablespoon Dijon mustard
- ⅓ cup (75 g) celery, finely diced
- ¼ cup (50 g) red onion, finely diced
- 1 small avocado, cubed
- 1 tablespoon lemon juice (optional)
- ½ teaspoon paprika, plus more for serving
- 1 tablespoon fresh parsley, chopped
- Salt and ground black pepper to taste
- Cook the pasta in a large pot of salted water according to the instructions on the package. Once it’s cooked, drain the pasta and rinse well with cold water.
- Meanwhile, peel the eggs, chop them into pieces and add them to a large bowl.
- Stir in the mayo, yoghurt and Dijon mustard and toss well to combine.
- Add the cooked pasta to the bowl together with the celery, red onion, avocado, lemon juice, paprika, parsley and salt and pepper.
- Mix everything well until evenly coated and adjust the seasoning to your taste.
- Sprinkle the salad with extra paprika and serve.
Amount Per Serving: Calories: 359Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 173mgSodium: 357mgCarbohydrates: 25gFiber: 4gSugar: 3gProtein: 11g
Nutritional information is an estimate provided by an online nutrition calculator.