Cold Deviled Egg Pasta Salad

Here is my favorite deviled egg pasta salad recipe, with a creamy dijon dressing made from hard-boiled egg yolks, mayonnaise, and spices, tossed with ditalini pasta, chopped egg whites, bacon, and fresh vegetables.

This pasta salad is perfect for potlucks and summer barbecues. It combines all the flavors of classic deviled eggs with pasta, so you get the best of both worlds in one bowl.

What Kind of Eggs Should I Use?

For this deviled egg pasta salad, any fresh eggs from the grocery store will work perfectly fine. That said, if you have access to farm-fresh eggs, they’ll give you a richer, more flavorful result with deeper yellow yolks. One helpful tip is to use eggs that are at least a week old rather than super fresh ones, as slightly older eggs are much easier to peel after boiling. You can test your eggs by placing them in a bowl of water – if they sink and lay flat, they’re very fresh, but if they stand upright or tilt, they’re a bit older and perfect for hard boiling.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps:

• Ditalini pasta: If you can’t find ditalini, small pasta shapes like elbow macaroni, shells, or orzo work great. Just cook according to package directions and keep the size small so it mixes well with the other ingredients.
• Mayonnaise: You can use Greek yogurt or sour cream for half the mayo to lighten things up, but I’d keep at least some mayo for that classic deviled egg taste.
• Dijon mustard: Yellow mustard is a fine substitute, though you might want to use a bit less since it’s sharper. Start with 1 tablespoon and taste as you go.
• White vinegar: Apple cider vinegar or lemon juice will give you that same tangy kick.
• Bacon: Turkey bacon works if you prefer it, or you can skip the bacon entirely for a vegetarian version. The salad will still have plenty of flavor from the other ingredients.
• Red onion: If red onion is too strong for you, use all green onions instead, or try finely diced celery for crunch without the onion bite.

Watch Out for These Mistakes While Cooking

Overcooking your pasta is the quickest way to ruin this salad – ditalini should be cooked al dente since it will continue to soften as it sits in the creamy dressing, so pull it off the heat about a minute before the package directions suggest.

Another mistake is adding the dressing while the pasta is still warm, which can make the mayonnaise separate and turn oily, so make sure to rinse your pasta thoroughly with cold water and let it cool completely before mixing.

When hard-boiling the eggs, avoid cooking them too long or you’ll end up with that gray-green ring around the yolks – aim for 10-11 minutes of boiling, then immediately transfer them to an ice bath to stop the cooking process.

Finally, don’t skip seasoning your pasta water with plenty of salt, as this is your only chance to season the pasta itself and will make a noticeable difference in the final dish.

What to Serve With Deviled Egg Pasta Salad?

This pasta salad is perfect for picnics and potlucks, so I love pairing it with other cookout favorites like grilled chicken, burgers, or hot dogs. It also goes really well alongside BBQ ribs or pulled pork since the creamy, tangy flavors balance out smoky meats nicely. If you’re keeping things simple, serve it with some fresh fruit like watermelon or a veggie tray with ranch dip. For a lighter meal, this pasta salad can totally stand on its own as lunch, maybe with some crackers and cheese on the side.

Storage Instructions

Store: This pasta salad actually tastes better the next day after all the flavors have had time to mingle. Keep it in an airtight container in the fridge for up to 3 days. You might need to stir in a tablespoon or two of mayo before serving if it looks a bit dry, since the pasta tends to soak up the dressing as it sits.

Make Ahead: This is a great dish to prep the night before a picnic or potluck. Just hold off on adding the bacon until right before serving so it stays crispy. Everything else can be mixed together and chilled overnight, which really helps the flavors come together.

Serve: Always serve this salad cold, straight from the fridge. Give it a good stir before serving and taste to see if it needs a pinch more salt or a splash of vinegar to brighten things up after sitting.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 55-65 g
• Fat: 110-125 g
• Carbohydrates: 110-120 g

Ingredients

For the dressing:

• 6 egg yolks (from hard-boiled eggs)
• 1 cup mayonnaise (I prefer Hellmann’s for this recipe)
• 3 tbsp dijon mustard (I use Grey Poupon for a sharper Tang)
• 1 tsp white vinegar
• 1 garlic clove (freshly minced for best flavor)
• 1/2 tsp salt
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper

For the salad:

• 8 oz ditalini (cooked al dente for better texture)
• 6 egg whites (chopped into 1/2-inch pieces)
• 2 tbsp red onion (finely diced into 1/4-inch pieces)
• 3 tbsp green onions
• 1/4 cup bacon (I like Oscar Mayer bits for a quick crunch)
• 1/4 cup finely diced celery

Step 1: Cook the Pasta and Prep the Eggs

• 8 oz ditalini
• 6 eggs

Bring a large pot of salted water to a boil and cook the ditalini according to package directions until al dente—this timing is important because overcooked pasta will get mushy when mixed into the creamy dressing.

While the pasta cooks, hard-boil your eggs (about 10-12 minutes in simmering water), then transfer them to ice water to cool completely.

Once cooled, peel the eggs and carefully separate the yolks from the whites.

Chop the egg whites into roughly 1/2-inch pieces and set aside.

Drain the cooked pasta and rinse it thoroughly with cold water to stop the cooking process and remove excess starch—this keeps the pasta from clumping.

Step 2: Build the Deviled Egg Dressing Base

• 6 egg yolks
• 1 cup mayonnaise
• 3 tbsp dijon mustard
• 1 tsp white vinegar
• 1 garlic clove, freshly minced
• 1/2 tsp salt
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper

In a medium bowl, crush the 6 egg yolks with a fork until they’re completely broken down and creamy.

Add the mayonnaise, Dijon mustard, white vinegar, freshly minced garlic, salt, smoked paprika, and cayenne pepper to the yolks.

Whisk everything together until smooth and fully combined—I like to make sure the garlic is really minced fine so it distributes evenly throughout the dressing rather than creating sharp pockets of flavor.

This creamy mixture is the heart of the salad and will coat all the pasta beautifully.

Step 3: Combine Pasta with Dressing and Vegetables

• cooked pasta from Step 1
• deviled egg dressing from Step 2
• 6 egg whites, chopped
• 2 tbsp red onion, finely diced
• 1/4 cup bacon bits
• 1/4 cup celery, finely diced

Add the cooked and cooled pasta from Step 1 directly into the deviled egg dressing from Step 2, stirring gently but thoroughly to coat every piece of pasta.

Now fold in the chopped egg whites, finely diced red onion, bacon bits, and celery, mixing until everything is evenly distributed.

I recommend adding the bacon bits at the end rather than earlier—this keeps them crispy and prevents them from softening into the dressing.

Step 4: Finish and Serve

• 3 tbsp green onions
• smoked paprika for garnish

Transfer the salad to a serving bowl or platter.

Garnish the top with sliced green onions and a light sprinkle of smoked paprika for color and a hint of that classic deviled egg flavor.

Serve chilled or at room temperature, and enjoy within a few hours for the best texture—the pasta will continue to absorb the dressing as it sits.

Cold Deviled Egg Pasta Salad

Delicious Cold Deviled Egg Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 8 servings

Calories 1775 kcal

Ingredients

  

For the dressing::

• 6 egg yolks (from hard-boiled eggs)
• 1 cup mayonnaise (I prefer Hellmann's for this recipe)
• 3 tbsp dijon mustard (I use Grey Poupon for a sharper Tang)
• 1 tsp white vinegar
• 1 garlic clove (freshly minced for best flavor)
• 1/2 tsp salt
• 1/4 tsp smoked paprika
• 1/4 tsp cayenne pepper

For the salad::

• 8 oz ditalini (cooked al dente for better texture)
• 6 egg whites (chopped into 1/2-inch pieces)
• 2 tbsp red onion (finely diced into 1/4-inch pieces)
• 3 tbsp green onions
• 1/4 cup bacon (I like Oscar Mayer bits for a quick crunch)
• 1/4 cup finely diced celery

Instructions

 

• Bring a large pot of salted water to a boil and cook the ditalini according to package directions until al dente—this timing is important because overcooked pasta will get mushy when mixed into the creamy dressing. While the pasta cooks, hard-boil your eggs (about 10-12 minutes in simmering water), then transfer them to ice water to cool completely. Once cooled, peel the eggs and carefully separate the yolks from the whites. Chop the egg whites into roughly 1/2-inch pieces and set aside. Drain the cooked pasta and rinse it thoroughly with cold water to stop the cooking process and remove excess starch—this keeps the pasta from clumping.
• In a medium bowl, crush the 6 egg yolks with a fork until they're completely broken down and creamy. Add the mayonnaise, Dijon mustard, white vinegar, freshly minced garlic, salt, smoked paprika, and cayenne pepper to the yolks. Whisk everything together until smooth and fully combined—I like to make sure the garlic is really minced fine so it distributes evenly throughout the dressing rather than creating sharp pockets of flavor. This creamy mixture is the heart of the salad and will coat all the pasta beautifully.
• Add the cooked and cooled pasta from Step 1 directly into the deviled egg dressing from Step 2, stirring gently but thoroughly to coat every piece of pasta. Now fold in the chopped egg whites, finely diced red onion, bacon bits, and celery, mixing until everything is evenly distributed. I recommend adding the bacon bits at the end rather than earlier—this keeps them crispy and prevents them from softening into the dressing.
• Transfer the salad to a serving bowl or platter. Garnish the top with sliced green onions and a light sprinkle of smoked paprika for color and a hint of that classic deviled egg flavor. Serve chilled or at room temperature, and enjoy within a few hours for the best texture—the pasta will continue to absorb the dressing as it sits.