Deviled Egg Pasta Salad
About this Deviled Egg Pasta Salad
This Deviled Egg Pasta Salad is my copycat recreation of the BEST pasta salad (along with BBQ Chicken & Baked Beans) I used to get from a roadside BBQ truck in upstate New York. The unique addition of chopped hard-boiled eggs makes the pasta extra creamy, rich, and satisfying. It’s nostalgic, ridiculously easy, and the perfect side dish for BBQs, potlucks, parties, holidays, and everything in between.
Why you’ll love it
• Ultra-creamy and flavorful thanks to the deviled-eggs
• Sweet, tangy, savory — the perfect balance
• Crowd-pleasing and great for feeding a group
• Easy ingredients and quick to assemble
• Travels well and tastes even better after chilling
• A fun twist on classic pasta salad
Ingredients you’ll need
• Rotini or macaroni pasta
• Hard-boiled eggs
• Mayonnaise
• Celery
• Honey
• Dijon mustard
• Celery salt
• Salt & pepper
• Cayenne (optional)
• Fresh dill (optional)
How to make it
Boil the eggs and cool them in an ice bath, then peel and chop. In a large bowl, whisk together the mayonnaise, honey, mustard, celery salt, salt, pepper, and cayenne until smooth. Fold in the diced celery and chopped eggs. Add the cooked and cooled pasta, mixing gently until everything is well combined. Chill for 1–2 hours before serving so the flavors meld and the salad thickens.
Tips for success
• Don’t overcook the eggs — 9 minutes after boiling gives a creamy center.
• Rinse cooked pasta in cold water to stop cooking and avoid mushiness.
• Chill before serving — it improves the texture dramatically.
• Add more mayo after chilling if you prefer it creamier.
• Rotini or macaroni grab the dressing best.
• Add dill for a fresh flavor boost.
Frequently Asked Questions
Can I make this ahead of time?
Yes — it actually tastes better after a few hours or overnight.
How long does it last in the fridge?
Up to 3–4 days in an airtight container.
Can I make it lighter?
You can swap half the mayo for Greek yogurt, just note the flavor will change slightly.
What other mix-ins work?
Chopped pickles, red onion, chives, bacon, or a splash of pickle juice if you want it tangier.
Can I use different pasta shapes?
Absolutely — shells, bowties, cavatappi, or macaroni all work well.
How do I keep it from drying out?
Stir in a splash of mayo before serving if it’s been refrigerated overnight.
What to serve with Deviled Egg Pasta Salad
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Deviled Egg Pasta Salad
Ingredients
- 1 lb Rotini Pasta or Macaroni
- 7 Hard Boiled Eggs
- 1 ½ cups mayonnaise
- 1 ½ cups diced celery
- 1/2 cup honey
- 1/3 cup dijon mustard
- 1 teaspoon celery salt
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne (optional)
- Dill, freshly chopped (optional)
Instructions
- Hard boil your eggs by placing 7 eggs in a medium or large pot. Fill the pot with water, covering the eggs by 1 inch. Heat eggs with high heat until boiling. Once boiling, turn stove off and set a timer for 9 minutes- this will produce a nice creamy center. Once the timer goes off, remove eggs from hot water and place them into an ice water bath. Once eggs have cooled, peel and chop them.
- While the eggs are cooling, mix together mayonnaise, honey, mustard, celery salt, salt, pepper, and cayenne in a large bowl.
- Fold in diced celery and eggs.
- Add the cooked pasta and carefully mix thoroughly. Refrigerate for 1-2 hours before serving.
