Deviled Egg Pasta Salad is the perfect combination of two classic favorites: creamy deviled eggs and hearty pasta salad. This dish is rich, tangy, and packed with flavor, making it an excellent side for picnics, potlucks, barbecues, or family dinners. With a smooth and zesty dressing, crunchy celery, and a hint of sweetness from pickle relish, this salad is sure to be a crowd-pleaser.

Why You’ll Love This Recipe

Deviled egg-inspired – The creamy, tangy dressing brings all the flavors of classic deviled eggs.
Great texture – The combination of tender pasta, crisp celery, and smooth dressing is irresistible.
Perfect for make-ahead – Tastes even better after chilling, making it great for meal prep.
Customizable – Easily swap ingredients to fit your taste or dietary needs.
Crowd favorite – Ideal for gatherings, BBQs, and potlucks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

8 ounces elbow macaroni (or your favorite small pasta)
6 hard-boiled eggs, peeled and chopped
1/3 cup mayonnaise
1/4 cup sour cream
1 tablespoon mustard (Dijon or yellow)
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon paprika, plus extra for garnish
1/4 teaspoon salt
1/4 teaspoon black pepper
2 celery stalks, finely chopped
3 green onions, thinly sliced
1/4 cup sweet pickle relish (optional)
Fresh parsley, chopped (for garnish)

Directions

Cook the pasta – Boil pasta in salted water according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
Prepare the dressing – In a large bowl, whisk together mayonnaise, sour cream, mustard, apple cider vinegar, sugar, paprika, salt, and black pepper until smooth.
Combine ingredients – Add the cooked pasta, chopped eggs, celery, green onions, and sweet pickle relish (if using) to the dressing. Gently fold until everything is well coated.
Chill – Cover and refrigerate for at least 1 hour to let the flavors blend.
Serve – Stir before serving, then sprinkle extra paprika and fresh parsley on top. Enjoy chilled.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (plus chilling time)

Variations

Spicy twist – Add a dash of hot sauce or cayenne pepper for some heat.
Healthier version – Swap mayonnaise and sour cream with Greek yogurt.
No relish? No problem! – Use chopped dill pickles or capers for a tangy bite.
Make-ahead option – Prepare a day in advance for even more flavor.
Fresh herbs – Add dill or chives for extra freshness.

Storage & Reheating

Refrigerator – Store in an airtight container for up to 3 days.
Do not freeze – The creamy dressing won’t hold up well after thawing.
Refreshing the salad – If the pasta absorbs too much dressing, stir in a little extra mayo or sour cream before serving.

FAQs

1. Can I use a different type of pasta?

Yes! Bowtie, rotini, or shell pasta all work well for this recipe.

2. Can I make this salad ahead of time?

Definitely! It tastes even better after chilling for a few hours or overnight.

3. What kind of mustard should I use?

Both Dijon and yellow mustard work—Dijon adds a sharper flavor, while yellow mustard is milder.

4. How do I prevent my pasta from getting mushy?

Cook it al dente, rinse it under cold water, and drain well before mixing with the dressing.

5. Can I add protein to this salad?

Yes! Diced ham, shredded chicken, or crispy bacon make great additions.

6. What can I use instead of apple cider vinegar?

White vinegar or lemon juice can be substituted for a similar tangy flavor.

7. Can I make this without eggs?

Yes! It won’t be a deviled egg pasta salad, but the flavors will still be delicious.

8. Is this salad good for a keto diet?

Not quite, but you can swap the pasta for cauliflower florets for a lower-carb version.

9. Can I use Miracle Whip instead of mayo?

Yes, but it will make the dressing slightly sweeter and tangier.

10. How do I keep the salad from drying out in the fridge?

Stir in a little extra dressing before serving if the pasta absorbs too much moisture.

Conclusion

Deviled Egg Pasta Salad is a creamy, flavorful twist on a classic side dish. It’s easy to make, full of bold flavors, and perfect for any gathering. Whether you’re meal-prepping or bringing it to a barbecue, this salad is a guaranteed hit. Make a batch today and enjoy every delicious bite!

Deviled Egg Pasta Salad

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Author: asma
Total Time: 25 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Deviled Egg Pasta Salad combines the creamy, tangy goodness of deviled eggs with tender pasta for a crowd-pleasing side dish! Made with hard-boiled eggs, mayonnaise, mustard, and a hint of paprika, this classic dish is perfect for BBQs, potlucks, or family gatherings. Make it ahead for the best flavor!

Instructions

Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente according to package instructions.
- Drain and rinse under cold water to cool; set aside.
Make the Dressing:
- In a large bowl, whisk together mayonnaise, sour cream, mustard, apple cider vinegar, sugar, paprika, salt, and pepper until smooth and creamy.
Assemble the Salad:
- Add the cooked pasta, chopped eggs, celery, green onions, and sweet pickle relish (if using) to the bowl with the dressing.
- Gently fold everything together until evenly coated.
Chill & Serve:
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, stir well and sprinkle extra paprika on top.
- Garnish with fresh parsley and enjoy chilled!

Notes

For a spicy kick: Add a dash of hot sauce or cayenne pepper.
Make it lighter: Swap mayonnaise & sour cream with Greek yogurt.
No sweet relish? Use chopped dill pickles or capers for a tangy twist.
Make ahead: Letting it sit overnight enhances the flavors even more!
Love herbs? Try adding fresh dill or chives.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad, Side Dish
Method: Mixing
Cuisine: American