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Deviled egg pasta salad combines two side dish staples to create the ultimate side dish. Creamy and delicious, you’ll be making this on repeat.
Holly’s Recipe Highlights
- Flavor: Tangy and creamy, with crunchy bits of celery and pickles.
- Prep note: This recipe provides 4 easy ways to hard-boil eggs!
- Time-Saving Tip: Buy ready-made boiled and peeled eggs.
- Serving suggestions: Cut mini sweet peppers in half vertically (like boats) and fill with salad for a colorful and tasty appetizer.
Ingredient Tips
- Pasta: Small shells, elbow macaroni, ditalini, orzo, and penne are good choices.
- Hard-Boiled Eggs: Make hard-boiled eggs on the stovetop or my favorite—in the air fryer.
- Additions: I add celery and pickles, but you can pick and choose your own additions. This deviled egg pasta salad needs about 1 cup of finely chopped vegetables. Try diced bell peppers, red onion, chopped ham, baby peas, or shredded carrots.
- Dressing: Mayo, sour cream, mustard, and sweet pickle relish make up the creamy dressing—the same ingredients I love for deviled eggs. For a lighter version replace the sour cream with plain Greek yogurt.
Serving and Storing Deviled Egg Pasta Salad
- Prepare deviled egg pasta salad up to a day ahead and keep it covered in the refrigerator until ready to serve.
- Serve this dish as a side or add grilled shrimp or chicken to make it a full meal.
- Store leftover deviled egg pasta salad in a covered container in the refrigerator for up to 4 days.
- Freezing leftover egg pasta salad isn’t recommended.
More Favorite Pasta Salad Recipes
Did you try this Deviled Egg Pasta Salad recipe? Leave a comment and rating below!
Deviled Egg Pasta Salad
Two retro favorites come together with a creamy, zesty dressing.
Equipment
Ingredients
- 6 large eggs
- 8 ounces small shells or macaroni
- 2 ribs celery finely chopped
- 2 green onions thinly sliced
- 2 medium dill pickles finely chopped, optional
Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream
- 3 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
Instructions
- Place the eggs in a medium saucepan and fill with cool water to ½-inch above the eggs. Bring water to a rolling boil over high heat. Cover and remove from the heat. Let stand covered for 17 minutes.
- Meanwhile, prepare a bowl of ice water. Once the eggs have rested, transfer to the ice water to cool for 5 minutes. Once cool, peel the eggs.
- While the eggs are cooking, bring a medium pot of salted water to a boil. Cook pasta according to package directions. Drain and run under cold water to cool.
- Whisk together mayonnaise, sour cream, relish, mustard, vinegar, and salt in a small bowl. Set aside.
- Cut 4 of the eggs in half and mash the yolks with a fork until smooth. Add the mashed yolks to the dressing. Chop the egg whites and the remaining 2 eggs.
- In a large mixing bowl combine the chopped eggs, celery, onion, pickles, and cooled pasta.
- Pour the dressing over the pasta and stir to combine. Refrigerate at least 1 hour before serving. Season with additional salt and pepper to taste.
Notes
- Serving size is ½ cup.
- Boiled eggs can be made in the air fryer.
- To save on prep time, mix the dressing and chop the salad ingredients while the eggs and macaroni are cooking.
- Refrigerate leftovers up to 4 days. Do not freeze.
Nutrition Information
Serving: 0.5cup | Calories: 329 | Carbohydrates: 25g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 469mg | Potassium: 185mg | Fiber: 1g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish
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delicious.
really Really yummy
Michael, I am happy to hear that you really enjoyed this pasta salad!