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This Deviled Egg Pasta Salad is all about those classic picnic vibes—creamy dressing, pops of tang from mustard, and the familiar joy of deviled eggs in every bite. It is my trusted favorite for potlucks and barbecues, because it vanishes from the bowl in no time.
When I first brought this to a family reunion I barely got a scoop before it disappeared—everyone wanted seconds and asked for the recipe on the spot.
Ingredients
- Pasta like elbows shells or rotini: The soft shape soaks up all that creamy dressing and gives structure Look for bronze-cut pasta if you want extra texture
- Hard boiled eggs: Fresh eggs are easier to peel if you use the week-old kind They create the deviled flavor as well as satisfying richness
- Mayonnaise: Classic for that creamy base Use real mayo for body and tang
- Sour cream or plain yogurt: Offers extra tang and smooth texture Greek yogurt works as a higher protein option
- Yellow mustard: Classic sharpness balances the mayo French style will give it even more flavor
- Vinegar or pickle juice: Pickle juice offers punch and a hint of sweetness Cider vinegar works great too
- Paprika: For a smoky subtle warmth Smoked paprika is a fun twist if you have it
- Salt and black pepper: For balance and seasoning Use freshly cracked black pepper if possible
- Celery: Adds freshness crunch and a bit of grassy flavor Look for crisp stalks
- Red onion: Brings zip and color Choose a smaller one that feels dense and firm
- Chopped pickles or relish: Optional but great for popping brightness
- Garnish with extra paprika or fresh herbs: I love dill or chives snipped over the top
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil Add your chosen pasta and cook until just al dente about one minute less than the package suggests Drain and rinse under cool water to stop the cooking Spread on a baking sheet to cool and prevent sticking
- Prepare the Eggs:
- Peel your hard boiled eggs For the best texture separate four eggs to chop coarsely and halve the remaining two Remove the yolks from the two halves and mash in a medium bowl until perfectly smooth
- Make the Dressing:
- To the mashed yolks add mayonnaise sour cream mustard vinegar paprika salt and pepper Whisk or mash together until completely creamy and combined Taste and adjust the mustard and vinegar for your preferred tang level
- Assemble the Salad:
- In a big mixing bowl combine the cooled pasta chopped eggs diced celery and onion and any optional pickles Spoon the yolk dressing over and use a wide spatula to gently fold everything together until every piece is coated
- Chill and Serve:
- Cover the bowl and refrigerate at least thirty minutes for the flavors to mingle and the salad to chill Spoon into a serving bowl and top with extra paprika or fresh herbs for a festive look
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My favorite detail is the little burst of red onion in every bite It is sharp but not overpowering and adds life to the creamy flavors My kids help sprinkle the paprika on top and always argue over who gets the prettiest slice of egg in their bowl
Storage Tips
Deviled egg pasta salad keeps very well chilled in the fridge Store it in a tightly covered container for up to three days Always give it a stir before serving again since the dressing can settle If you know leftovers are likely hold off on adding fresh herbs until just before serving for best color
Ingredient Substitutions
No sour cream No problem Plain Greek yogurt works exactly the same for tang and creaminess For flavor twists Dijon mustard can up the sophistication Smoked paprika brings deeper flavor Use any short pasta you have and sweet pickles are nice if you want to avoid extra tartness
Serving Suggestions
Serve this salad right out of the fridge especially on hot days For a slightly fancy look garnish with fresh chives or dill Pair with grilled chicken or sandwiches as a hearty side During holidays I often double the recipe and layer it in a big glass bowl for a retro effect
The Story Behind Deviled Egg Pasta Salad
This salad is a mashup of classic American deviled eggs and everyone’s favorite pasta salad It is particularly loved at springtime barbecues picnics and family potlucks The “deviled” part refers to the hint of heat and tang—rooted in old recipes that date back to the early 1800s
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This salad brings together everything I love about picnics in one bowl. It will be the dish everyone asks you for at your next gathering.
Frequently Asked Questions
- → How can I achieve extra creamy texture?
Use full-fat mayonnaise and sour cream or yogurt. Mash yolks thoroughly for a smooth dressing.
- → Can I make this dish ahead of time?
Yes, prepare and chill it several hours in advance to allow flavors to develop fully.
- → What pasta shapes work best?
Elbow, shells, or rotini are ideal as they hold dressing and mix easily with the rest of the ingredients.
- → Are there recommended garnishes?
Try a sprinkle of extra paprika or freshly chopped herbs like parsley or dill for color and flavor.
- → How can I add more tang?
Add an extra splash of vinegar or some chopped pickles or relish for added brightness.