This deviled egg pasta salad ring the heat with jalapeño relish and the perfect amount of tang from dill pickles. It's creamy, savory, and not too spicy—just right! Creamy egg yolks, tangy mustard, jalapeño, and pickle relish come together with al dente macaroni and crispy bacon. Add in some crunchy salad ingredients and a rich salad dressing for a delicious mix.
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🗝️ Recipe's key points
- Spicy deviled egg pasta salad is a real crowd pleaser - perfect for your next picnic, potluck, or outdoor BBQ.
- You guessed it - classic deviled eggs inspire this pasta salad! It's great for anyone who loves the creamy, tangy, and slightly spicy taste of deviled eggs. Plus, it adds the fun of tender pasta and crunchy salad ingredients.
- You can prepare parts of this spicy pasta salad ahead of time. Make the creamy dressing and boil the eggs in advance. Or, you can put together the whole deviled egg macaroni salad ahead of time. This way, it’s ready to enjoy with little effort!
Turn up the heat with this Spicy Deviled Egg Pasta Salad. It's a bold, creamy twist on a classic that brings a little bite with every forkful!
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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Pasta Salad
- Elbow Macaroni - Smaller pasta shapes, like macaroni, work well with creamy sauces. You can also use short noodles, like fusilli.
- Hard-cooked eggs - Deviled egg summer pasta salad wouldn't be the same without those eggs! Boil your eggs specifically for this recipe or use the store-bought boiled eggs (yes, you do get these at the dairy section!)
- Jalapeño relish - If you don't have relish, jalapeño pickles are your next best bet. They offer a delicious kick of spice, but you can swap them for baby dill pickles or dill pickle relish for a milder version. A combination of jalapeño and dill pickle relish is also great!
- Dill Pickle relish - Add a few chopped baby pickles if you don't have the relish.
- Red onion - Adds a sweet crunch. Yellow onion can be used instead, if needed.
- Celery - Traditional deviled egg recipes use celery salt, but I like to add fresh celery. It gives this pasta salad extra texture.
- Bacon- A sneaky boost of protein for this pasta salad with incredible flavor and crispy texture spread throughout!
- Green onions - Green onions are great as garnish for this deviled egg pasta. Fresh chopped chives are another good option.
Pasta Salad Dressing
- Mayonnaise - Use your favorite brand. It's a key ingredient to make the creamy base for the pasta salad dressing.
- Dijon mustard - Most deviled egg recipes include a tangy condiment like mustard. But if you want a stronger flavor, you can use whole-grain or spicy brown mustard instead.
- Jalapeño relish liquid- If you don't have relish, jalapeño pickle liquid or pickle liquid is your next best bet.
- Kosher salt - A pinch is enough to bring out all the flavors.
- Garlic powder - Garlic powder adds depth of flavor.
- Smoked paprika - This adds a nice smoky flavor.
- Egg Yolks – Adds to the eggy creaminess of the sauce.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Boil the pasta in salted water until just al dente, then drain and rinse it under cold water. Set it aside. While pasta is cooking, halve the eggs and remove the yolks from 8 of the 16 halves.
- Move the 8-halved egg yolks to a large bowl. Then, roughly chop the other egg halves and set them aside in a medium bowl. Combine the pasta salad dressing ingredients in the large bowl that contains the egg yolks.
- Whisk vigorously until almost smooth.
- In a large bowl, mix the onion, celery, chopped jalapeño relish, reserved chopped eggs, and crumbled bacon.
- Add the pasta and dressing, and fold to combine.
- Pour the pasta salad into a serving bowl. Sprinkle it with green onions and add more paprika if you like.
🥫 Storage
Store this easy deviled egg pasta salad in an airtight container in the refrigerator for up to 3 days. I don’t suggest freezing this macaroni salad as the creamy dressing may separate.
📚 Variations
- You can use Greek yogurt instead of mayonnaise or sour cream. This will lessen the strong tangy flavor, but it will change the taste of the hard-boiled egg pasta salad.
- You can use any pasta you like! Cavatappi, shells, fusilli, gemelli, penne, or bowtie all work great. Avoid large pasta or noodles though.
- Omit the bacon if you would prefer a vegetarian version.
- You can use baby dill pickles or dill relish if you don't enjoy the spicy heat of jalapeno relish.
- For an added kick of heat, consider adding cayenne pepper or red chili flakes into the creamy pasta dressing.
👩🏻🍳 Tips
- To make a well-mixed pasta salad, start by putting the egg whites and chopped veggies in a bowl. Then, alternate adding macaroni and the veggie/egg mixture. Gently fold everything into the pasta dressing.
- Cook the pasta al dente so that it doesn't become soggy or overly mushy once combined with the salad dressing.
- I like to chop the fresh salad ingredients into smaller pieces. This way, they spread out better in the pasta salad. You can cut the ingredients into larger pieces with a chunkier texture.
- You can serve this deviled egg pasta salad right after you make it. Or, you can let it chill in the fridge for about 30 minutes. This will help all the flavors blend together nicely.
🤔 FAQs
Absolutely! This pasta salad is ideal for making ahead. Prepare it a day in advance and store it in the refrigerator. Just stir it well before serving.
Please make sure to store any leftover pasta salad in an airtight container in the refrigerator. It will stay fresh for about 3 days. For the best quality, keep it chilled whenever it's not being served (especially outdoors).
If jalapeño relish isn't available, you have a few options. You can mix finely chopped pickled jalapeños with some regular dill pickle relish. This combination gives you a similar tangy heat. You can also use a spoonful of diced fresh jalapeño peppers for some heat. Add a teaspoon of vinegar or pickle juice for a tangy flavor.
Yes, You can swap out half the mayo for Greek yogurt. This makes a lighter, tangy dressing. It cuts calories and adds protein while keeping it creamy. You can also use a light mayonnaise or vegan mayo if you have dietary restrictions.
This macaroni pasta salad shines at picnics, barbecues, and potlucks. Serve it chilled alongside grilled favorites like burgers, hot dogs, barbecue ribs, or grilled chicken. It also pairs well with sandwiches or as part of a summer buffet. Enjoy it as a crowd-pleasing side or even on its own as a light lunch with some crisp lettuce or a slice of crusty bread on the side.
📗 Related Recipes
I love quick and easy pasta salads for picnics, summer BBQs, and potlucks. Here are some more of my favorite pasta salad recipes to try:
- Dill Pickle Pasta Salad – This zesty Dill Pickle Pasta Salad is full of bold flavors and a satisfying crunch. It features crisp dill pickles, tender pasta, creamy dressing, and savory cheese. Enjoy this delightful dish as a side or a light meal! It’s so good you won’t have any leftovers to take home!
- Tuna Pasta Salad – Packed with protein and fresh veggies, this creamy Tuna Pasta Salad is a flavorful dish. It’s perfect as a hearty side or a light, satisfying main course.
- Italian Pasta Salad - A crowd-pleaser for any potluck! This simple Italian Pasta Salad combines all your favorite ingredients. It’s a fresh and tasty dish that you can make in no time.
🍽 What to serve with Spicy Deviled Egg Pasta
Enjoy this creamy deviled egg macaroni salad as a side dish to hot dogs, burgers, grilled meats, sandwiches, or wraps.
It's also delicious as a light lunch with a slice of your favorite crusty bread, crackers, or on top of crispy lettuce leaves.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- A pasta pot with drainer – You need a deep pot to make the macaroni pasta.
- Mixing bowls – The bowls are where you'll mix the dressing, and a larger one is for mixing the salad ingredients.
- Chef's knife – A sharp knife is essential for cutting the veggies and eggs.
- Cutting board – A solid surface for cutting.
- Dry measuring cups – These are needed to measure the ingredients.
- Measuring spoons – The spoons measure the seasonings.
📞 Chiacchierata (chat)
I have to say — this Spicy Deviled Egg Pasta Salad turned out even better than I imagined. The jalapeño relish adds the perfect little kick. Since our family LOVES dill pickles, we decided to chop up three small dills to add to the tang. And the fabulous creamy eggy base ties it all together. It's savory and flavorful without being too spicy, and that makes it a side dish that just about everyone can enjoy.
I'll definitely be making a big batch of this pasta salad recipe for our Easter gathering this year. And you can bet it's going on repeat for all our summer BBQs and picnics, too. It's easy to make, holds up great in the fridge, and honestly. . .it disappears fast! So grab your pasta, boil some eggs, and give it a try. Your family and friends will thank you.
Buon appetito, and happy gathering!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Spicy Deviled Egg Pasta Salad
Ingredients
- 12 oz. elbow macaroni uncooked–about 3 cups
- 8 eggs large hard-cooked
- 1 ½ cups mayonnaise such as Duke's
- 2 Tbsp. Dijon mustard
- ¼ cup Jalapeño relish or chopped jalapeno slices plus 1 Tablespoon liquid from the jar. ** see notes For milder flavor use 6 whole baby dill pickles (2 oz.), chopped, plus 1 Tbsp. Liquid from jar
- 2 Tablespoons dill pickle relish
- ½ tsp. kosher salt plus more for cooking water
- 1 ½ tsp. garlic powder
- ½ tsp. smoked paprika plus more for garnish
- ¾ cup chopped red onion from 1 small onion
- ½ cup sliced celery from 3 medium stalks
- 3 bacon slices cooked and crumbled about ⅓ cup
- ¼ cup sliced green onions about 2 green onions
Instructions
- Boil pasta: Bring a large pot of salted water to a boil over high. Add macaroni, and cook until just al dente according to package instructions, about 7 minutes. Drain and rinse well under cold water until cool to the touch. Set aside in a colander.
- Split the eggs in half: Meanwhile, halve eggs lengthwise and remove yolks from 8 of the 16 halves.
- Chop eggs: Transfer the 8- halved egg yolks to a large bowl. Roughly chop remaining egg halves and whites, and place in a medium bowl; set aside.
- Make pasta salad dressing: Add mayonnaise, mustard, jalapeño relish liquid, salt, garlic powder, and paprika to a large bowl with the egg yolks. Whisk vigorously until almost smooth. Some lumps may remain but that’s okay.
- Combine dressing and pasta: In a large bowl, mix the onion, celery, chopped jalapeño relish, reserved chopped eggs, crumbled bacon, and macaroni. Alternately, add the mayonnaise mixture and fold to combine. Transfer to a serving bowl; top evenly with green onions, and garnish with additional paprika.
Notes
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- To make a well-mixed pasta salad, put the egg whites and chopped veggies in a bowl. Then, alternate adding macaroni and the veggie/egg mixture. Gently fold everything into the pasta dressing.
-
- Cook the pasta al dente so it doesn't become soggy or overly mushy once combined with the salad dressing.
-
- I like to chop the fresh salad ingredients into smaller pieces. This way, they spread out better in the pasta salad. You can cut the ingredients into larger pieces with a chunkier texture.
-
- You can serve this deviled egg pasta salad right after you make it. Or, you can let it chill in the fridge for about 30 minutes. This will help all the flavors blend nicely.
Nutrition
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