This Deviled Egg Pasta Salad takes all the flavors you love from classic deviled eggs and transforms them into a hearty, creamy side dish. Tender pasta is combined with chopped hard-boiled eggs, a tangy dressing, and crunchy vegetables, creating a salad that’s perfect for picnics, potlucks, or family dinners.
The smooth, zesty dressing made from mayonnaise, sour cream, mustard, and a touch of paprika ties the dish together beautifully, while optional sweet pickle relish adds a delightful hint of sweetness. Garnished with a sprinkle of paprika and fresh parsley, this chilled salad is as visually appealing as it is delicious. Serve it alongside grilled meats or enjoy it on its own for a satisfying meal!
Why You’ll Love It
Bold Deviled Egg Flavor: The tangy dressing captures all the best elements of deviled eggs, enhanced with the addition of perfectly cooked pasta.
Textural Perfection: Creamy eggs, crunchy celery, and al dente pasta make every bite a delight.
Quick and Easy: With simple ingredients and minimal prep time, this dish is a breeze to whip up.
Perfect for Gatherings: This salad travels well and stays delicious for hours, making it a potluck and picnic superstar.
Customizable: Adjust the ingredients to suit your taste, whether you like it sweeter, tangier, or spicier.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away!
Key Ingredients:
Best Shapes: Elbow macaroni is classic, but shells, rotini, or farfalle work well too. Choose a shape that holds the creamy dressing beautifully.
Cook Perfectly: Always cook pasta al dente to ensure it maintains its shape and doesn’t become mushy.
Perfect Hard-Boiled Eggs: To avoid overcooked, chalky yolks, simmer the eggs for 10-12 minutes, then cool in ice water before peeling.
Chopping: Dice eggs into bite-sized pieces to ensure even distribution throughout the salad.
Mayonnaise and Sour Cream: These create a luscious, tangy base. Substitute Greek yogurt for a lighter option.
Mustard: Use Dijon for a sophisticated tang or yellow mustard for a classic deviled egg taste.
Paprika: Smoked paprika can be used for a deeper, smoky flavor if desired.
Celery: Adds crunch and freshness. Chop finely for the best texture.
Green Onions: Bring a mild onion flavor without overpowering the dish.
Pickle Relish: Sweet pickle relish adds a touch of tangy sweetness. Dill relish works for those who prefer a more savory twist.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
Step 1: Prepare the Pasta
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add 8 ounces of elbow macaroni (or another small pasta shape) and cook until al dente, following the package instructions. Al dente pasta holds its shape and provides a better texture for the salad.
Drain and Cool:
Drain the pasta and rinse it under cold running water. This stops the cooking process and cools the pasta.
Allow the pasta to drain thoroughly and set aside.
Step 2: Make the Dressing
Mix the Ingredients:
In a large mixing bowl, whisk together:
1/3 cup mayonnaise
1/4 cup sour cream
1 tablespoon mustard (Dijon or yellow, depending on preference)
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
Whisk until smooth and creamy. This dressing gives the salad its signature deviled egg flavor.
Step 3: Combine the Ingredients
Prepare the Mix-ins:
Chop 6 hard-boiled eggs into bite-sized pieces.
Finely chop 2 celery stalks for crunch.
Slice 3 green onions for a mild, fresh onion flavor.
Optional: Prepare 1/4 cup sweet pickle relish for added sweetness and tang.
Combine in the Bowl:
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.
Step 4: Chill the Salad
Refrigerate:
Cover the bowl with plastic wrap or transfer the salad to an airtight container.
Refrigerate for at least 1 hour to let the flavors meld and develop.
Step 5: Serve the Salad
Final Touches:
Before serving, stir the salad to redistribute the dressing.
Sprinkle additional paprika over the top for color.
Garnish with freshly chopped parsley for a pop of freshness and visual appeal.
Serve Chilled:
Serve the salad as a side dish or main course.
Pair it with grilled meats, sandwiches, or enjoy it on its own with crusty bread.
Serving Suggestions:
Potluck Perfection: Bring this salad to picnics or barbecues—its creamy dressing makes it a standout.
Pair with Proteins: Serve alongside grilled chicken, smoked ribs, or juicy burgers for a complete meal.
Light Lunch Option: Enjoy as a main dish paired with a fresh green salad or fruit salad.
Snack Idea: Serve in small cups or ramekins as an easy-to-eat appetizer for gatherings.
Storage and Meal Prep Tips:
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Re-stir Before Serving: The dressing may settle as it chills. Stir the salad before serving to ensure even coating.
Make Ahead: Prepare this salad the night before to save time and enhance the flavors.
Freezing: Avoid freezing, as the creamy dressing and boiled eggs don’t hold up well to freezing and thawing.
Variations:
Spicy Kick: Add 1/4 teaspoon cayenne pepper or a few dashes of hot sauce to the dressing for a zesty twist.
Bacon Lover’s Version: Mix in crumbled crispy bacon for an extra layer of flavor.
Low-Carb Alternative: Swap the pasta with cooked cauliflower florets or zucchini noodles for a keto-friendly option.
Herbaceous Touch: Add chopped dill, chives, or parsley directly into the salad for a fresh, herbal flavor.
Dill Relish Swap: Use dill pickle relish instead of sweet relish for a tangier profile.
Conclusion:
This Deviled Egg Pasta Salad is a creamy, tangy delight that combines the best of deviled eggs and pasta salad into one irresistible dish. Easy to make and full of bold flavors, it’s perfect for any occasion, from casual family dinners to festive gatherings.
So, grab your ingredients, whip up a batch, and enjoy the perfect balance of creaminess, tang, and crunch. Trust me, this dish will have everyone coming 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.