Deviled Egg Pasta Salad

This Deviled Egg Pasta Salad is the ultimate crowd-pleaser, combining the creamy, tangy flavors of classic deviled eggs with the satisfying heartiness of a cold pasta salad. Perfect for potlucks, picnics, barbecues, or a simple weeknight dinner, this recipe is guaranteed to become a new favorite.

Prep Time: 25 minutes
Cook Time: 15 minutes (plus cooling time)
Chill Time: 2 hours (minimum)
Total Time: 3 hours (includes chilling)
Course: Side Dish, Salad
Cuisine: American
Servings: 8 servings
Calories: Approximately 420 kcal per serving

Cooking Intensity: Easy

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Ingredients

For the Salad Base:

• 12 oz (340g) elbow macaroni, rotini, or shell pasta

• 8 large eggs

• 1 cup celery, finely diced (about 2-3 stalks)

• 1/3 cup red onion, finely minced

• 1/4 cup fresh chives or parsley, finely chopped (plus more for garnish)

• Paprika, for garnish

For the Deviled Egg Dressing:

• 3/4 cup high-quality mayonnaise

• 1/4 cup sour cream or Greek yogurt (for extra tang)

• 2 tablespoons yellow mustard

• 1 tablespoon Dijon mustard

• 2 tablespoons sweet pickle relish (or dill relish)

• 1 teaspoon white vinegar or apple cider vinegar

• 1/2 teaspoon garlic powder

• 1/4 teaspoon onion powder

• Salt and freshly ground black pepper to taste

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Equipment

• Large pot

• Medium saucepan

• Large mixing bowl

• Small mixing bowl

• Whisk

• Colander

• Measuring cups and spoons

• Sharp knife and cutting board

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Instructions

1. Cook the Pasta and Eggs

Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. While the pasta is cooking, place the eggs in a single layer in a saucepan and cover with at least an inch of cold water. Bring to a rolling boil, then cover the pan and remove it from the heat. Let the eggs sit for 10-12 minutes.

2. Cool Down

Immediately drain the pasta and rinse it under cold water to stop the cooking process. Drain thoroughly and transfer to a large mixing bowl.
For the eggs, prepare an ice bath (a bowl of cold water with ice). After the 10-12 minutes, transfer the eggs to the ice bath using a slotted spoon. Let them cool completely for at least 15 minutes before peeling.

3. Prepare the Dressing

In a small bowl, combine the mayonnaise, sour cream (or Greek yogurt), yellow mustard, Dijon mustard, sweet pickle relish, vinegar, garlic powder, and onion powder. Whisk until the dressing is completely smooth and creamy. Season with salt and pepper to taste. Set aside.

4. Assemble the Salad

Peel the hard-boiled eggs. Separate the yolks from 4 of the eggs. Chop the remaining 4 whole eggs and the 4 egg whites into small, bite-sized pieces.
Add the chopped eggs and egg whites to the large bowl with the cooled pasta. Add the diced celery, minced red onion, and fresh chives.
Add the separated egg yolks to the prepared dressing and mash them with a fork until fully incorporated into the creamy mixture.

5. Combine and Chill

Pour the deviled egg dressing over the pasta and egg mixture. Using a large spatula, gently fold everything together until all components are evenly coated in the creamy dressing.
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial as it allows the flavors to meld together perfectly and the pasta to fully absorb the dressing.

6. Serve

Just before serving, give the salad a good stir. Taste and adjust seasoning if needed. Transfer to a serving bowl, sprinkle generously with paprika and additional fresh chives for that classic deviled egg look and flavor.

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Chef’s Notes & Tips

• Pasta Choice: Short pasta with grooves or shapes (like rotini, shells, or cavatappi) are excellent as they hold onto the creamy dressing beautifully.

• Creaminess Level: For an even richer, eggier flavor, you can add the yolks from all 8 eggs to the dressing. The salad will be denser and more decadent.

• Make-Ahead: This is an ideal make-ahead dish. Preparing it the day before allows the flavors to develop fully.

• Vinegar Tip: A splash of vinegar is key! It cuts through the richness of the mayo and mimics the tang of deviled eggs.

• Texture: Ensure your pasta is thoroughly cooled before adding the dressing to prevent it from becoming gummy.

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Nutrition Information

Please note that this is an estimated nutritional breakdown.

Serving Size: 1 cup
Calories: 420
Total Fat: 24g

• Saturated Fat: 5g

• Trans Fat: 0g
  Cholesterol: 200mg
  Sodium: 320mg
  Total Carbohydrates: 36g

• Dietary Fiber: 2g

• Sugars: 3g
  Protein: 13g

Vitamin D: 1mcg | Calcium: 50mg | Iron: 2mg | Potassium: 210mg