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:
Best Shapes: Elbow macaroni is traditional, but shells, rotini or farfalle are also nice. Pick a shape that cradles the creamy dressing well.
Al Dente: Always cook pasta al dente so it holds its shape and does not get mushy.
Perfect Hard-Boiled Eggs: To prevent overcooked, chalky yolks, simmer the eggs for 10 to 12 minutes, then transfer to ice water to cool before peeling.
Chopping: if you are using eggs, chop them into bite-size pieces for even distribution in the salad.
Mayonnaise and sour cream: These form a lush, tangy base. Use Greek yogurt instead for a low-calorie alternative.
Mustard: Use Dijon for a classy tang or yellow mustard for traditional deviled egg flavor.
Paprika: You can use smoked paprika if you want to add a depth and smokiness to the flavor.
Celery: Provides crunch and freshness. Finely chop for a better texture.
Green Onions: Provide a mild onion flavor without being overwhelming.
Sweet Pickle Relish: Sweet pickle relish gets an extra tang. For a more savory turn, use dill relish.
Ingredients list with amounts and instructions 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 elbow macaroni (or small pasta shape) and cook until al dente, according to the package directions. Al dente pasta is firmer and has better texture for the salad.
Drain and Cool:
Drain the pasta and rinse under cold running water. This halts the cooking and cools the pasta.
Let the pasta drain well and reserve.
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: Serve the Salad
Final Touches:
Before serving, toss the salad to redistribute the dressing.
Dust the top with more paprika for color.
Add in fresh chopped parsley to decorate and to bring some freshness to the dish.
Serve Chilled:
This would make a great side salad or shredded mess for a light main course.
Serve with grilled meats, sandwiches or on its own with crusty bread.
Serving Suggestions:
Potluck Perfection: Take this salad to picnics or barbecues — its creamy dressing means you’ll be the bell of the ball.
Make It a Meal: Serve with grilled chicken, smoked ribs or juicy burgers.
Light Lunch Option: Serve as a main course with a fresh green salad or fruit salad.
Snack Suggestion: Serve in small cups or ramekins as a bite-sized appetizer for parties.
Storage and Meal Prep Tips:
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Re-stir Before Serving: As the dressing chills, it may settle. Toss the salad before serving for even coating.
Make Ahead: This salad can be made the night before, less cooking, more flavor.
Freezing: Do not freeze, as the creamy dressing and boiled eggs do not freeze and thaw well.
Variations:
Spicy Kick: Introduce cayenne pepper or hot sauce into the dressing, 1/4 teaspoon cayenne or a few dashes hot sauce.
Bacon Lover’s Version: Fold in crumbled crispy bacon for another layer of flavor.
Keto Option: Replace the pasta with cooked cauliflower florets or zucchini noodles.
Herbaceous Touch: There is no need to chop anything extra: Chopped dill, chives or parsley work beautifully added right into the salad for a fresh herbal flavor.
Dill Relish Swap: Substitute dill pickle relish for sweet relish for a more tangy profile.
Conclusion:
This deviled egg pasta salad is a creamy, tangy dream that marries deviled eggs and pasta salad into one fantastic dish. Quick to prepare and packed with robust flavors, it’s ideal for just about any occasion, from casual family dinners to festive get-togethers.
So gather your ingredients, make a batch, and embrace the perfect union of creaminess, tang and crunch. Believe me, this one will have everybody begging 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.