This Deviled Egg Pasta Salad revamps classic deviled egg flavors into a creamy, hearty side dish. This salad, combining tender pasta with an assortment of chopped hard-boiled eggs, a tangy dressing and crunchy vegetables, is perfect for picnics, potlucks or family dinners.
The creamy, tangy dressing based on mayonnaise, sour cream, mustard and a pinch of paprika binds the dish perfectly, and sweet pickle relish (optional) adds a touch of sweetness. Dusting it with a little paprika and a bit of fresh parsley, this chilled salad is as pleasing to the eye as to the palate. Serve it with grilled meats or just have it on its own for a filling meal!
Why You’ll Love It
Tip: The creamy dressing captures all the tartar goodness of deviled eggs with a bonus of added pasta that’s cooked just right.
This article provides information on textural perfection by having creamy eggs, crunchy celery and al dente pasta, which combine to make each bite a delight.
Quick and Easy: With ingredients that require little work to prep and only a short cooking time, this dish is incredibly easy to make.
Ideal for Gatherings: This salad travels well, and stays delightful for hours after you make it, a potluck and picnic all star.
Versatile: You can adjust the ingredients depending on whether you like it more sweet, tangy, spicy, etc.
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Key Ingredients:
Ideal Shapes: Elbow macaroni is classic, but shells, rotini or farfalle are very nice, too. Choose a shape that will hold the creamy dressing closely.
Al Dente: When cooking pasta, always cook al dente, so it keeps its shape and does not become mush.
Perfect Hard-Boiled Eggs: To avoid dry, chalky yolks, simmer the eggs for 10 to 12 minutes and then move them to ice water to cool before you peel.
Chop: if using eggs, chop them to bite-size pieces; this will allow good mix of it in the salad.
Mayonnaise and sour cream: These create a creamy, tangy foundation. Try Greek yogurt for a low-calorie swap.
Mustard: Use Dijon for a fancy tang or yellow mustard for classic deviled egg flavor.
Paprika: If you want a depth and smokiness to the flavor, you can use smoked paprika.
Celery: Adds crunch and freshness. Chop finely — it gives better texture.
Green Onions: Add a subtle onion flavor, without your eyes watering.
Sweet Pickle Relish: Sweet pickle relish gains an extra kick. For a saltier, more savory turn, use dill relish.
Ingredients amounts and instructions can be found in the recipe card below
Instructions:
Step 1: Prepare the Pasta
Cook the Pasta:
Fill a large pot with salted water and bring to a boil.
Stir in 8 ounces elbow macaroni (or other small shape pasta) and simmer until al dente, following package directions. When it comes to the salad, we can better texture and treatment from al dente pasta.
Drain and Cool:
Remove the pasta, draining and rinsing it under cold running water. This stops the cooking and cools the pasta.
Drain the pasta well and set aside.
Step 2: Make the Dressing
Mix the Ingredients:
In a big bowl, beat together:
1/3 cup mayonnaise
1/4 cup sour cream
1 tablespoon mustard (Dijon or yellow, to taste)
1 tb apple cider vinegar
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
Beat until smooth and creamy. And it’s this dressing that imparts the signature deviled egg flavor to the salad.
Step 3: Combine
Prepare the Mix-ins:
Cut 6 hard-boiled eggs into bite-size pieces.
Chop 2 celery stalks finely for crunch.
Slice — not chop — 3 green onions for a mild, fresh onion flavor.
Optionally: 1/4 cup sweet pickle relish for extra sweetness & tang
Combine in the Bowl:
Pour in the cooked, cooled pasta with the dressing.
Stir in chopped eggs, celery, green onions and pickle relish (if using) Newsletters and Alerts.
Toss gently to coat evenly without mashing the eggs.
Step 4: Chill the Salad
Refrigerate:
Cover the bowl with plastic wrap, or transfer the salad to an airtight container.
Chill in the refrigerator for at least 1 hour, to allow the flavors to meld and develop.
Step 5: Serving the Salad
Final Touches:
At the time of serving, gentle toss the salad and coat the dressing on the ingredients evenly. Dust a little more paprika on top for an extra pop of flavor, then finish the dish with freshly chopped parsley for a bright, fresh touch.
Serve chilled. This salad plays an excellent supporting role, but it can easily become a refreshing, light main course.
Serve with grilled meats, sandwiches or just on its own, along with some crusty bread.
Serving Suggestions:
Ideal for Potlucks: You can really bring this salad to your next picnic or barbecue; between the creamy dressing and the fresh flavors, there’s a good chance your friends and family will be impressed.
Add sides, smoked ribs, grilled chicken or juicy burgers to make it a meal and a home run for hearty, satisfying dinner. (If you want something lighter for lunch, serve it with a green salad or some fresh fruit salad.) At parties or gatherings, serving the salad in mini cups or ramekins makes great one-bite appetizers — ideal for snacking.
Storage and Meal Prep Tips:
Reheat: You can refrigerate leftovers for up to 3 days in an airtight container in the fridge.
Stir Again Before Serving: As the dressing rests in the fridge, it may settle. Fold the salad before serving for even distribution.
Make Ahead: You can make this salad the night before, which allows for less cooking and more flavor.
Freezing: Don’t freeze, since the creamy dressing and boiled eggs do not freeze and thaw well.
Variations:
Spicy Kick: Stir cayenne pepper or hot sauce into the dressing, 1/4 teaspoon cayenne or a few dashes hot sauce.
Bacon Lover’s Version: Add crumbled crispy bacon for another layer of flavor.
Keto Option: Swap the pasta out for cooked cauliflower florets or zucchini noodles.
Herbaceous Touch: You don’t have to chop any more: Chopped dill, chives or parsley are lovely added right into the salad for a fresh herbal flavor.
Dill Relish Swap: If you prefer a tangier profile, switch out the sweet relish for dill pickle relish.
Conclusion:
Deviled Egg Pasta Salad This deviled egg pasta salad is a delightfully creamy and tart hybrid of deviled eggs and pasta salad. Fast and easy to throw together, it’s a tribute to big flavors and big textures, so it’s well-suited for everything from relaxed family dinners to celebratory meals. So, gather up your ingredients and go for it… IF you do and you eat it, enjoy every single bite of creamy goodness jam packed with tang, and delicious crunch. Believe me, this is one dish that will have everybody going back for seconds!
Deviled Egg Pasta Salad: A Creamy, Tangy Twist on a Classic Favorite
Ingredients
- 8 ounces elbow macaroni or your favorite small pasta shape
- 6 hard-boiled eggs peeled and chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp mustard Dijon or yellow
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp paprika plus more for garnishing
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 stalks celery finely chopped
- 3 green onions thinly sliced
- 1/4 cup sweet pickle relish optional
- fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, following the package instructions. Drain the pasta and rinse under cold running water to stop the cooking process. Allow to drain thoroughly and set aside.
- In a large mixing bowl, whisk together mayonnaise, sour cream, mustard, apple cider vinegar, sugar, paprika, salt, and black pepper until smooth and creamy.
- Add the cooked, cooled pasta to the dressing. Gently fold in the chopped eggs, celery, green onions, and pickle relish (if using). Mix gently to ensure even coating without mashing the eggs.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld and develop.
- Before serving, stir the salad to redistribute the dressing. Sprinkle additional paprika on top and garnish with freshly chopped parsley. Serve chilled as a side dish or main course.