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deviled egg pasta salad in a white bowl up close.
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5 from 2 votes

Deviled Egg Pasta Salad

This deviled egg pasta salad is the ultimate side dish for any bbq, picnic, or potluck! You can even serve this as a main course for dinner, cause it's that good. Loaded with hard-boiled eggs, sweet relish, and creamy dijon mustard. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Entree, Side
Cuisine: American
Servings: 8 servings
Calories: 357kcal


  • 8 eggs
  • 1 lb elbow macaroni
  • 1 cup mayo
  • 1 tbsp dijon grainy mustard
  • 1 tbsp sweet relish
  • 1 tsp vinegar
  • Salt and pepper to taste
  • 2 scallions
  • 1/4 cup red onion finely diced
  • 1/2 tsp paprika
  • salt and pepper to taste


  • In a large pot, cover the eggs with water and bring to a boil.
  • Cook for 8-10 minutes.
  • Place the eggs in a bowl filled with cold water and then peel them.
  • Using a fork, smash the eggs until nice and chunky and set aside.
  • In a large bowl, combine the mayo, dijon mustard, sweet relish, vinegar, salt, pepper, red onions, scallions, and paprika.
  • Fold in the cooked cooled pasta. Fold in the eggs and check for seasoning.
  • Enjoy with hot sauce, if desired.



  • Make sure the pasta is completely cold. If you use hot or warm pasta it will result in greasy dry pasta salad.
  • Add a splash of water and a couple of tbsp of extra mayo before serving.
  • Enjoy with hot sauce.
  • If you don't have vinegar, use lemon juice or pickle juice.
  • Want to make it spicy? Add some cayenne pepper or diced jalapenos.
  • If you want some crunch, add some celery and diced red bell peppers.
  • Finely chop 2 eggs and leave the rest chunky.


Calories: 357kcal | Carbohydrates: 32g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 152mg | Sodium: 211mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Calcium: 32mg | Iron: 1.3mg