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Looking for a new side dish for summer cookouts and BBQ’s? Deviled Egg Pasta Salad is a tasty summer salad with a deviled egg dressing that makes a simple summer side!

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages However, all opinions are mine alone.

I’m going to start by saying that I don’t hard boil eggs a lot but whenever I do I tend to make more than I need. That’s because I often have a hard time peeling them so I like to have a back up if needed.

In this case we had a dozen hard boiled eggs that I made so my son could dye them for Easter. There were six that we made to take up to my brother’s house for him and his family but when we went to his house we totally forgot to take them so we ended up with all twelve.

I didn’t want to waste twelve eggs so I went looking for a recipe that used a lot but would something we would eat. That’s where I found the recipe for Deviled Egg Pasta Salad.

I thought that it sounded like a combination of macaroni salad, pasta salad, and deviled eggs and that it would be great for summer cookouts. Plus, it uses five hard boiled eggs so that was a major win.

Ingredients:

eggs
elbow macaroni
mayonnaise
yellow mustard
Intensity Academy Garlic Goodness hot sauce
lemon juice
garlic cloves
salt
black pepper
paprika
green onions

To Make the Dressing: Peel the eggs and place the yolks in a large bowl. Crush the yolks using a fork so that they are in fine bits. Add the mayonnaise, mustard, Garlic Goodness hot sauce, lemon juice, garlic, salt, pepper, and paprika to the bowl with the egg yolks. Whisk to combine.

To Make the Pasta Salad: Cook the elbow noodles according to the package directions. Drain and cool. Add the dressing to the noodles and mix until combined. Add the egg whites and green onions and mix well. Sprinkle with paprika and serve.

The deviled egg part comes from the dressing. It’s made by smashing egg yolks in a bowl and then mixing them with the other ingredients. It has big flavors of eggs, mustard, and garlic.

There’s more egg in the actual pasta salad as well. While this is called a pasta salad it really tastes more like a macaroni salad and I have to say I really liked it!

Can I add in some type of meat to this pasta salad?

You can add in some type of meat if you’d like but it really doesn’t need anything. If adding in anything I would go with some crumbled bacon or tiny pieces of cubed ham. I think either one would work well in this side dish.

Do I need to add the hot sauce?

No you don’t. I like the nice kick that it adds to this pasta salad in additional to more garlic flavor but you can make it without it if you don’t like spicy food.

Can I add in some vegetables?

Sure! Diced celery, chopped red onion, or even some rough chopped broccoli would be great in this pasta salad. Use what you have in the refrigerator or whatever you would add to your own macaroni salad.

Can I substitute something for the mayonnaise?

While I think some of the mayonnaise is needed in this recipe, I think you could substitute up to 1/2 cup of it for either sour cream or plain Greek yogurt. I would still leave 1/4 cup of the mayonnaise because it really gives the dressing a flavor that it needs.

If you are wondering why I was so surprised I liked this pasta salad it’s because I do not like Deviled Eggs. I also don’t like hard boiled eggs by themselves.

However, mixing the egg yolk with the mustard, hot sauce, and other ingredients really make for a delicious dressing. It worked well with the macaroni noodles and the green onions. This is the perfect summer side dish!

More Pasta Salad Recipes:

If you’ve tried my Deviled Egg Pasta Salad or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on: