Creamy, tangy, and packed with flavor, this Deviled Egg Pasta Salad is a hearty twist on the classic picnic staple. It blends tender pasta with chopped boiled eggs and a zesty mustard dressing to create the ultimate comfort side dish perfect for summer gatherings, potlucks, and picnics.
Why You’ll Love This Recipe
Deviled Egg Pasta Salad offers a delicious fusion of two well-loved classics: deviled eggs and pasta salad. It’s creamy, flavorful, and simple to prepare, making it a go-to dish for any event. Whether served chilled on a hot day or included in a spread of comfort foods, this salad stands out with its balanced texture and tangy taste. It’s also a great make-ahead dish that gets better as it chills.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- elbow or shell pasta, cooked and cooled
- hard-boiled eggs, peeled and finely chopped
- red onion, finely diced
- celery, sliced thin
- mayonnaise
- sour cream
- yellow mustard
- paprika
- garlic powder
- salt and black pepper to taste
- Optional: fresh parsley or chives for garnish
Directions
- Cook the pasta according to the package directions. Drain and rinse under cold water until completely cooled.
- In a large mixing bowl, combine the cooled pasta, chopped hard-boiled eggs, red onion, and celery.
- In a small bowl, whisk together the mayonnaise, sour cream, mustard, paprika, garlic powder, salt, and black pepper.
- Pour the prepared dressing over the pasta mixture and toss gently until everything is evenly coated.
- Taste and adjust seasoning if necessary.
- Cover and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Garnish with a sprinkle of paprika or chopped fresh herbs before serving, if desired.
Servings and timing
Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories: Approximately 320 kcal per serving
Variations
- Add pickles: Diced dill pickles or sweet relish can add an extra layer of tang.
- Spice it up: A touch of hot sauce or diced jalapeños can give it a spicy kick.
- Protein boost: Add cooked, chopped bacon or shredded chicken for a heartier version.
- Herb swap: Substitute parsley or chives with dill for a more classic deviled egg flavor.
- Low-fat option: Use Greek yogurt in place of sour cream or part of the mayonnaise.
Storage/Reheating
Store leftover Deviled Egg Pasta Salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle. This salad is best enjoyed cold and does not require reheating. It is not recommended to freeze this dish, as the texture of the pasta and eggs may change.
FAQs
What type of pasta is best for this recipe?
Elbow or shell pasta works best, as their shapes hold the dressing well and mix easily with the other ingredients.
Can I make this recipe in advance?
Yes, in fact, it’s better when made ahead. The flavors meld and deepen after a few hours in the fridge.
Is this recipe vegetarian?
Yes, this Deviled Egg Pasta Salad is vegetarian as it contains no meat.
Can I use Miracle Whip instead of mayonnaise?
Yes, but it will give the salad a slightly sweeter flavor due to the added sugar in Miracle Whip.
How do I avoid overcooking the pasta?
Follow the package directions and immediately rinse the pasta with cold water after draining to stop the cooking process.
What’s the best way to hard-boil eggs for this salad?
Place eggs in a pot, cover with water, bring to a boil, then simmer for 10–12 minutes. Cool in an ice bath before peeling.
Can I use Dijon mustard instead of yellow mustard?
Yes, but it will result in a bolder, more intense flavor compared to the mild tang of yellow mustard.
How do I keep the salad from drying out?
If the salad seems dry after chilling, stir in a spoonful of mayonnaise or a splash of milk before serving.
Can I make this gluten-free?
Yes, simply use a gluten-free pasta variety to make the recipe suitable for gluten-free diets.
Is this dish suitable for meal prep?
Absolutely. It stores well in the fridge and makes a convenient side dish for several days.
Conclusion
Deviled Egg Pasta Salad is the perfect fusion of two comfort food favorites, offering creamy, tangy, and satisfying bites in every forkful. Easy to prepare and even better when made ahead, it’s ideal for potlucks, picnics, and weekly meal preps. With endless customization options, this salad will quickly become a staple in your kitchen.
PrintDeviled Egg Pasta Salad
Creamy, tangy, and packed with flavor, this Deviled Egg Pasta Salad is a hearty twist on the classic picnic staple, combining chopped boiled eggs, tender pasta, and zesty mustard dressing for the ultimate comfort side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups elbow or shell pasta, cooked and cooled
- 6 hard-boiled eggs, peeled and finely chopped
- 1/3 cup red onion, finely diced
- 1/2 cup celery, sliced thin
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon yellow mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: fresh parsley or chives for garnish
Instructions
- Cook pasta according to package directions. Drain and rinse under cold water to cool completely.
- In a large mixing bowl, combine the cooled pasta, chopped hard-boiled eggs, red onion, and celery.
- In a small bowl, whisk together mayonnaise, sour cream, mustard, paprika, garlic powder, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
- Taste and adjust seasoning if needed.
- Chill in the fridge for at least 30 minutes before serving to let the flavors meld.
- Garnish with a sprinkle of paprika or chopped herbs before serving if desired.
Notes
- Use shell or elbow pasta for best texture.
- Chill well before serving to enhance flavor.
- Can be made a day ahead for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 190 mg