Deviled Egg Pasta Salad


Deviled eggs with creamy filling make the dressing that covers every bite of this simple Deviled Egg Pasta Salad. The eggs and the pasta is combined in the dressing prior to being coated with onions to add some spice in every bite.


It’s the most recent dish to be featured in the menu for the summer. It is pretty easy to bet it will have a pasta dish in my fridge on any time of the day when the weather starts to warm up.

Pasta salads are a great recipe that can be made ahead and I would probably have some pasta salad at least once in a week as a lunch.

Do your loved ones love deviled eggs like mine does? I’m not kidding I don’t care how many deviled eggs I cook they all eat them.

The Deviled Egg Dip was inspired by my son’s desire for simple deviled egg recipes. They enjoy this with crackers veggies or chips. One of my boys enjoys eating it along with pork rinds. (Not necessarily suggesting this combination to my family.)



8 oz. macaroni noodles ( cooked according to directions from the packet )

6 hardboiled eggs ( chopped yolk removed )

1/2 cup mayonnaise

1 tbsp. mustard

1 tbsp. Ketchup

1 tbsp. white vinegar

1 tbsp. Granulated sugar

1 small red onion, chopped


2 ribs celery, chopped

1/2 tsp. paprika

1/2 tsp Salt

1/2 tsp. pepper

Green onions to garnish


Cook macaroni per package instruction.

Clean and drain, then place aside in the bowl of a large size.

Cut the hardboiled eggs in half, then remove the yolks.

Put the yolks into the bowl of a small size.

Set the table to the side.

Break the yolks in half and add them to the bowl of pasta.

Add the chopped celery and onion to the bowl of pasta.

Make egg whites mashable by using a fork.

Add mayonnaise, ketchup and sugar. Add vinegar, sugar and mustard.

Mix until combined.

Mix egg yolk sauce into the pasta bowl, then toss until it is all mixed.

Refrigerate for at minimum 1 hour.

Sprinkle with fresh green onions