13 Delicious Deviled Egg Noodle Salad Recipes

Craving a dish that’s as delightful to make as it is to devour? Dive into our roundup of 13 Delicious Deviled Egg Noodle Salad Recipes, where comfort meets creativity in every bite. Perfect for picnics, potlucks, or a quick weeknight dinner, these recipes promise to spice up your salad game. Keep scrolling to discover your next favorite!

Classic Deviled Egg Noodle Salad

Absolutely no summer picnic is complete without this twist on a classic. Amp up your side game with creamy deviled eggs tangled in tender noodles for a salad that slays.

Ingredients

• 6 pasture-raised eggs, hard-boiled and peeled
• 8 oz wide egg noodles
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp white vinegar
• 1/2 tsp smoked paprika
• 1/4 cup finely chopped chives
• Salt and freshly ground black pepper, to precise taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add 8 oz wide egg noodles and cook for 7 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process.
2. Slice 6 hard-boiled eggs in half lengthwise. Carefully remove yolks and place in a medium bowl. Set whites aside.
3. Mash yolks with 1/4 cup mayonnaise, 2 tbsp Dijon mustard, and 1 tbsp white vinegar until smooth. Season with salt and freshly ground black pepper to precise taste.
4. Gently fold the cooked noodles into the yolk mixture until evenly coated. Tip: For extra flavor, let the salad chill for 1 hour before serving.
5. Arrange the egg whites on a serving platter. Spoon the noodle mixture into the whites, dividing evenly.
6. Sprinkle with 1/2 tsp smoked paprika and 1/4 cup finely chopped chives for garnish. Tip: For a smoky depth, lightly torch the paprika with a kitchen torch.

Zesty and creamy with a satisfying bite, this salad is a textural dream. Serve it on a bed of arugula for a peppery contrast or alongside grilled meats for a hearty meal.

Spicy Sriracha Deviled Egg Noodle Salad

Transform your picnic game with this fiery twist on a classic. Spicy Sriracha Deviled Egg Noodle Salad **marries** creamy, tangy deviled eggs with al dente noodles for a dish that’s **bold** in flavor and texture.

Ingredients

• 8 pasture-raised eggs, hard-boiled and peeled
• 1/2 cup mayonnaise
• 2 tbsp Sriracha sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 8 oz fusilli pasta, cooked al dente
• 1/4 cup finely chopped chives
• 1/2 cup diced celery
• Salt, to precise taste

Instructions

1. **Slice** the hard-boiled eggs in half lengthwise. **Remove** yolks and place in a medium bowl.
2. **Mash** yolks with mayonnaise, Sriracha, Dijon mustard, and smoked paprika until smooth. **Season** with salt precisely.
3. **Fold** in cooked fusilli pasta, chives, and celery until evenly coated. **Tip**: For extra crunch, add celery last.
4. **Spoon** the mixture back into the egg whites. **Chill** for 30 minutes to meld flavors. **Tip**: Cover with plastic wrap touching the surface to prevent drying.
5. **Garnish** with additional chives and a sprinkle of smoked paprika before serving. **Tip**: Serve on a bed of arugula for a peppery contrast.

Creamy, spicy, and with a satisfying crunch, this salad is a **showstopper**. **Elevate** it by serving in halved avocado shells for a keto-friendly twist.

Creamy Avocado Deviled Egg Noodle Salad

Hit refresh on your salad game with this creamy, dreamy twist. Packed with protein and vibrancy, it’s a forkful of summer any day.

Ingredients

• 6 pasture-raised eggs, hard-boiled and peeled
• 1 ripe Hass avocado, pitted and scooped
• 2 tbsp Duke’s mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 oz fusilli pasta, cooked al dente
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh dill

Instructions

1. Slice the hard-boiled eggs in half lengthwise. Carefully remove yolks and place in a medium bowl.
2. Add avocado, mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, sea salt, and black pepper to the bowl with yolks. Mash until smooth and creamy.
3. Fill each egg white half with the avocado-yolk mixture using a small spoon or piping bag for a polished look.
4. In a large bowl, combine cooked fusilli pasta, diced red onion, and chopped fresh dill. Gently fold in the stuffed egg halves.
5. Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld. Tip: Cover with plastic wrap directly on the surface to prevent browning.
6. Before serving, give the salad a final gentle toss. Tip: Garnish with extra dill and a sprinkle of smoked paprika for visual appeal.
7. Serve chilled. Tip: For a picnic, pack the salad in a mason jar for easy transport and a stunning presentation.

The salad boasts a luscious texture with pops of creamy egg and al dente pasta. The smoky paprika and fresh dill elevate it beyond the ordinary. Try it as a hearty side or light main with crusty bread.

Bacon Ranch Deviled Egg Noodle Salad

Outrageously creamy and packed with flavor, this dish twists classic deviled eggs into a noodle salad that’s both refreshing and indulgent. Perfect for picnics or potlucks, it’s a guaranteed crowd-pleaser.

Ingredients

• 8 pasture-raised eggs, hard-boiled and peeled
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp ranch seasoning mix
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp freshly ground black pepper
• 4 strips thick-cut bacon, cooked crisp and crumbled
• 2 tbsp fresh chives, finely chopped
• 8 oz fusilli pasta, cooked al dente and cooled

Instructions

1. Slice the hard-boiled eggs in half lengthwise. Carefully remove yolks and place them in a medium bowl.
2. Mash the yolks with a fork until smooth. Add mayonnaise, sour cream, ranch seasoning, Dijon mustard, smoked paprika, garlic powder, onion powder, and black pepper. Mix until fully combined and creamy.
3. Gently fold in the crumbled bacon and chopped chives, reserving a small amount for garnish.
4. In a large bowl, combine the cooked fusilli pasta with the yolk mixture. Toss until the pasta is evenly coated.
5. Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
6. Before serving, garnish with the reserved bacon and chives.

Unbelievably creamy with a smoky, tangy kick, this salad boasts a perfect balance of textures—from the al dente pasta to the crispy bacon. Serve it on a bed of arugula for an extra peppery bite or alongside grilled meats for a hearty meal.

Herbed Deviled Egg Noodle Salad

Viral flavors meet comfort food in this Herbed Deviled Egg Noodle Salad. **Toss** tender egg noodles with a creamy, tangy deviled egg dressing, then **sprinkle** with fresh herbs for a dish that’s both nostalgic and now.

Ingredients

• 8 oz wide egg noodles
• 6 pasture-raised eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp white vinegar
• 1/2 tsp smoked paprika
• 1/4 cup finely chopped chives
• 2 tbsp finely chopped dill
• Salt, to precise taste

Instructions

1. **Boil** egg noodles in salted water for 7 minutes, or until al dente. Drain and rinse under cold water to stop cooking.
2. **Slice** hard-boiled eggs in half. **Remove** yolks and place in a bowl; set whites aside.
3. **Mash** yolks with mayonnaise, Dijon mustard, white vinegar, and smoked paprika until smooth. **Season** with salt to precise taste.
4. **Chop** egg whites into small pieces and fold into the yolk mixture along with chives and dill.
5. **Combine** noodles with the deviled egg mixture, gently tossing to coat evenly.
6. **Chill** for at least 30 minutes before serving to allow flavors to meld.

Rich and creamy with a smoky tang, this salad delivers a satisfying bite. **Serve** on a bed of arugula for a peppery contrast or garnish with extra paprika for a vibrant finish.

Curry Deviled Egg Noodle Salad

Make your taste buds dance with this fusion of creamy deviled eggs and aromatic curry, all tangled up in a refreshing noodle salad. Perfect for picnics or a quick lunch that packs a punch.

Ingredients

• 6 pasture-raised eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp curry powder
• 1/2 tsp smoked paprika
• 1/4 cup finely chopped red onion
• 2 tbsp fresh cilantro, chopped
• 8 oz rice noodles, cooked al dente and cooled
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt, to taste

Instructions

1. Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
2. Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, curry powder, and smoked paprika. Mix until fully combined.
3. Fold in the chopped red onion and cilantro. Season with salt to taste.
4. Using a spoon or piping bag, fill the egg white halves with the yolk mixture.
5. In a large bowl, toss the cooked rice noodles with olive oil and apple cider vinegar until evenly coated.
6. Gently fold the deviled eggs into the noodle salad, being careful not to break the eggs.
7. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Dive into a dish where the creaminess of deviled eggs meets the zest of curry, all wrapped in the lightness of rice noodles. Serve on a bed of greens for an extra crunch or as is for a satisfying meal that’s as visually appealing as it is delicious.

Mustard Dill Deviled Egg Noodle Salad

Grab your forks for a twist on classic deviled eggs that’s begging to be your next potluck star. This Mustard Dill Deviled Egg Noodle Salad merges creamy, tangy, and herby in every bite.

Ingredients

• 6 pasture-raised eggs, hard-boiled and peeled
• 2 cups wide egg noodles, cooked al dente
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp fresh dill, finely chopped
• 1 tsp white vinegar
• 1/2 tsp smoked paprika
• Salt, to precise taste

Instructions

1. Slice the hard-boiled eggs in half lengthwise. Carefully remove yolks and place in a medium bowl.
2. Mash yolks with a fork until smooth. Tip: For extra creaminess, press through a fine mesh sieve.
3. Add mayonnaise, Dijon mustard, fresh dill, white vinegar, and smoked paprika to the yolks. Mix until fully combined.
4. Season the yolk mixture with salt, starting with 1/4 tsp and adjusting as needed.
5. Gently fold in the cooked egg noodles until evenly coated with the yolk mixture.
6. Spoon the noodle and yolk mixture back into the egg white halves. Tip: Use a piping bag for a fancy presentation.
7. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Delight in the creamy texture against the slight chew of al dente noodles, with dill and mustard bringing a bright punch. Serve on a platter lined with lettuce leaves for an eye-catching display.

Smoked Paprika Deviled Egg Noodle Salad

Let’s shake up your salad game with a dish that’s smoky, creamy, and utterly addictive. Perfect for picnics or a quick lunch, this recipe packs a punch with minimal effort.

Ingredients

• 6 pasture-raised eggs, hard-boiled and peeled
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 8 oz egg noodles, cooked al dente
• 2 tbsp fresh chives, finely chopped

Instructions

1. Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
2. Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, smoked paprika, garlic powder, and sea salt. Mix until fully combined.
3. Transfer the yolk mixture into a piping bag fitted with a star tip. Pipe the mixture back into the egg whites for a decorative touch.
4. In a large bowl, combine the cooked egg noodles and chopped chives. Gently fold in the deviled eggs, ensuring they’re evenly distributed.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Expect a creamy, smoky flavor with a satisfying bite from the al dente noodles. Serve on a bed of arugula for an extra peppery kick or garnish with extra paprika for a vibrant finish.

Greek Yogurt Deviled Egg Noodle Salad

Absolutely no one is ready for the creamy, tangy twist we’re bringing to your picnic table. Greek Yogurt Deviled Egg Noodle Salad merges comfort with a protein-packed punch.

Ingredients

• 8 oz wide egg noodles
• 6 pasture-raised eggs, hard-boiled and peeled
• 1/2 cup full-fat Greek yogurt
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 cup finely chopped dill pickles
• 1/4 cup finely chopped red onion
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh dill

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz wide egg noodles to the boiling water and cook for 7 minutes, or until al dente, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking process. Let them drain completely.
4. Slice 6 hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
5. Mash the yolks with a fork until smooth. Add 1/2 cup Greek yogurt, 2 tbsp Dijon mustard, and 1 tbsp apple cider vinegar. Mix until fully combined.
6. Stir in 1/4 cup chopped dill pickles, 1/4 cup chopped red onion, 1 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper into the yolk mixture.
7. Gently fold the cooled noodles into the yolk mixture until evenly coated.
8. Chop the egg whites into small pieces and fold them into the salad along with 2 tbsp chopped fresh dill.
9. Cover and refrigerate for at least 1 hour to allow the flavors to meld.

Bold flavors and creamy textures make this salad a standout. Serve it chilled on a bed of arugula for a peppery contrast or scoop it into endive leaves for an elegant appetizer.

Pesto Deviled Egg Noodle Salad

Viral doesn’t even begin to cover it—this Pesto Deviled Egg Noodle Salad is your next obsession. Creamy, herby, and packed with texture, it’s a twist on classics that demands attention.

Ingredients

• 8 oz. fusilli pasta, cooked al dente
• 6 pasture-raised eggs, hard-boiled and peeled
• 1/4 cup high-quality mayonnaise
• 2 tbsp Dijon mustard
• 1/2 cup basil pesto, homemade or store-bought
• 1/4 cup finely chopped chives
• 1 tsp smoked paprika
• Sea salt, to precise taste
• Freshly ground black pepper, to precise taste

Instructions

1. Bring a large pot of salted water to a rolling boil. Add fusilli pasta and cook for 9 minutes, or until al dente. Drain and rinse under cold water to stop cooking.
2. Slice hard-boiled eggs in half lengthwise. Carefully remove yolks and place in a medium bowl. Set whites aside.
3. To the yolks, add mayonnaise, Dijon mustard, and smoked paprika. Mash with a fork until smooth. Season with sea salt and freshly ground black pepper to precise taste.
4. Fold in basil pesto until fully incorporated into the yolk mixture. Tip: For a smoother texture, blend the mixture briefly with a hand mixer.
5. Gently stir cooked pasta and chopped chives into the pesto-yolk mixture until evenly coated.
6. Arrange egg whites on a serving platter. Spoon the pasta salad over and around the egg whites. Tip: For an elegant presentation, pipe the pasta salad using a star tip.
7. Chill for at least 30 minutes before serving to allow flavors to meld. Tip: Garnish with additional smoked paprika and chives for a pop of color.

Get ready for a dish that’s as visually stunning as it is delicious. The creamy pesto clings to every noodle, while the deviled eggs add a rich, velvety contrast. Serve it at your next brunch for instant acclaim.

Sweet Pickle Deviled Egg Noodle Salad

Absolutely nobody asked for this combo, but here we are—transforming your grandma’s deviled eggs into a noodle salad that’s weirdly addictive. Sweet, tangy, and packed with crunch, it’s the side dish that’ll steal the spotlight at any BBQ.

Ingredients

• 8 pasture-raised eggs, hard-boiled and peeled
• 1 cup sweet pickle relish
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 8 oz elbow macaroni, cooked al dente
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh dill
• Salt to taste

Instructions

1. Slice the hard-boiled eggs in half lengthwise; carefully remove yolks and place in a medium bowl.
2. Mash yolks with a fork until smooth. Add sweet pickle relish, mayonnaise, Dijon mustard, and smoked paprika. Mix until fully combined.
3. Season the yolk mixture with salt, adjusting to taste for a balanced flavor profile.
4. In a large bowl, combine cooked elbow macaroni, diced red onion, and chopped fresh dill. Gently fold in the yolk mixture until evenly distributed.
5. Chill the salad for at least 1 hour before serving to allow flavors to meld.
6. Just before serving, garnish with additional smoked paprika and dill for a vibrant finish.

Just like that, you’ve got a creamy, crunchy, sweet-and-tangy noodle salad that’s anything but ordinary. Serve it on a bed of butter lettuce for an extra layer of texture, or scoop it straight from the bowl—no judgment here.

Jalapeno Popper Deviled Egg Noodle Salad

Absolutely nobody asked for this mashup, but here we are—transforming your grandma’s deviled eggs into a spicy, crunchy noodle salad that’s begging to go viral.

Ingredients

• 6 pasture-raised eggs, hard-boiled and peeled
• 1/2 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp Dijon mustard
• 1/4 cup pickled jalapenos, finely chopped
• 1/4 cup sharp cheddar cheese, grated
• 2 green onions, thinly sliced
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt, to precise taste
• 8 oz egg noodles, cooked al dente
• 1/4 cup panko breadcrumbs, toasted

Instructions

1. Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
2. To the yolks, add mayonnaise, sour cream, and Dijon mustard. Mash until smooth with a fork.
3. Fold in chopped jalapenos, grated cheddar, green onions, smoked paprika, and garlic powder. Season with salt precisely to taste.
4. In a large bowl, combine the cooked egg noodles with the yolk mixture. Gently toss until the noodles are evenly coated.
5. Transfer the salad to a serving dish. Sprinkle toasted panko breadcrumbs on top for crunch.
6. Chill for at least 30 minutes before serving to let the flavors meld.

Perfect for picnics or potlucks, this salad packs a punch with creamy, spicy, and crunchy textures in every bite. Serve it on a bed of lettuce for an extra crunch or alongside grilled meats for a hearty meal.

Blue Cheese Deviled Egg Noodle Salad

Whip up a storm with this bold twist on classic deviled eggs—transformed into a creamy, tangy noodle salad that’s packed with personality. Perfect for picnics or potlucks, it’s a showstopper that’s as easy to make as it is to devour.

Ingredients

• 8 pasture-raised eggs, hard-boiled and peeled
• 1/2 cup crumbled blue cheese
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 8 oz. egg noodles, cooked al dente
• 2 tbsp finely chopped chives

Instructions

1. Halve the hard-boiled eggs lengthwise; carefully remove yolks and place in a medium bowl.
2. Mash yolks with a fork until smooth. Tip: For extra creaminess, press yolks through a fine-mesh sieve.
3. Add blue cheese, mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, and black pepper to the yolks. Stir until fully combined.
4. Gently fold in the cooked egg noodles until evenly coated with the yolk mixture. Tip: Use a rubber spatula to prevent breaking the noodles.
5. Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld. Tip: Cover with plastic wrap directly on the surface to prevent a skin from forming.
6. Before serving, garnish with finely chopped chives for a fresh, oniony crunch.

Not your average salad, this dish boasts a creamy texture with pops of tangy blue cheese and a smoky undertone. Serve it on a bed of arugula for a peppery contrast or scoop it into endive leaves for an elegant appetizer.

Conclusion

Brimming with creativity, our roundup of 13 Delicious Deviled Egg Noodle Salad Recipes offers something for every palate. Whether you’re craving something classic or adventurous, these dishes promise to delight. We’d love for you to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking!