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Deviled Egg Pasta Salad Recipe

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★★★★★

4.6 from 126 reviews

This Deviled Egg Pasta Salad is a creamy, tangy, and flavorful dish that combines perfectly cooked pasta with chopped hard-boiled eggs and a zesty deviled-egg-inspired dressing. It’s a refreshing and protein-packed salad ideal for picnics, potlucks, or as a satisfying side dish. The recipe features a balance of mayonnaise, Greek yogurt, mustards, and vinegar for bright, rich flavor, complemented by crunchy celery, red onion, and pickles.

Ingredients

Scale

Pasta

  • 12 ounces elbow macaroni (or small shells)

Eggs and Mix-ins

  • 8 large eggs, hard-boiled, cooled, peeled, and chopped
  • 1 cup finely chopped celery (about 2 large ribs)
  • 1/2 cup finely chopped red onion (or scallions)
  • 1/2 cup chopped dill pickles or sweet relish

Dressing

  • 3/4 cup mayonnaise
  • 1/2 cup plain Greek yogurt or sour cream (optional for lighter/extra creamy)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • 2–3 tablespoons apple cider vinegar (or pickle juice), to taste
  • 1 teaspoon granulated sugar or honey (optional, for balance)
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper

Garnish

  • Paprika (regular or smoked), for garnish
  • Fresh dill or parsley, chopped (optional)

Instructions

  1. Cook and cool the pasta: Bring a large pot of salted water to a boil. Cook pasta to just al dente—about one minute less than package directions—so it remains tender after mixing with the dressing. Drain and rinse under cold water thoroughly to stop the cooking process and cool completely. Shake off and pat dry excess water to prevent watering down the dressing.
  2. Make the deviled-egg dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt or sour cream if using, Dijon mustard, yellow mustard, apple cider vinegar or pickle juice, sugar or honey if desired, garlic powder, kosher salt, and black pepper until smooth and creamy. Taste and adjust acidity, salt, or sweetness as needed because pasta can mellow flavors.
  3. Fold in eggs and mix-ins: In a large mixing bowl, combine the cooled pasta, chopped hard-boiled eggs, finely chopped celery, red onion or scallions, and chopped pickles or sweet relish. Pour the dressing over and gently fold with a spatula to coat everything evenly while maintaining some larger egg pieces for texture.
  4. Chill and garnish: Cover the salad and refrigerate for at least 30 minutes to 1-2 hours to allow flavors to meld and the dressing to cling to the pasta and eggs. Prior to serving, taste and adjust seasoning with extra salt, pepper, or vinegar. Garnish with a sprinkle of paprika and freshly chopped dill or parsley for color and aroma.

Notes

  • Cook pasta slightly shy of al dente; it will soften after absorbing the dressing.
  • Dry pasta well after rinsing to avoid thinning the dressing.
  • Season boldly since cold dishes require more acid and salt for balanced flavor.
  • Mash one or two egg yolks into the dressing for richer deviled egg flavor.
  • Add paprika just before serving to keep it vibrant and aromatic.
  • Make ahead options: Salad can be made up to 1 day in advance and stored covered in the refrigerator.
  • For gluten-free version, use certified gluten-free pasta and ingredients.
  • Store leftovers in an airtight container refrigerated for up to 4 days.
  • To lighten dressing, replace half or all mayonnaise with Greek yogurt, adjusting seasoning as needed.

Keywords: deviled egg pasta salad, easy pasta salad, picnic salad, creamy pasta salad, summer salad, egg salad with pasta

Find it online: https://ellaeatsdaily.com/deviled-egg-pasta-salad-recipe/