Deviled Egg Pasta Salad

Prep Time: 25 minutes | Cook Time: 12 minutes | Chill Time: 2 hours
Total Time: 2 hours 37 minutes (not including chill time)
Serving Size: 8 servings
Cooking Intensity: Easy

Imagine the creamy, tangy delight of a classic deviled egg, transformed into a hearty, crowd-pleasing pasta salad. This Deviled Egg Pasta Salad is the ultimate fusion dish, perfect for potlucks, barbecues, and family dinners. It combines tender pasta with a rich, yolk-based dressing, studded with crunchy vegetables and the obligatory sprinkle of paprika. It’s familiar yet surprising, and guaranteed to be the star of any spread.

A Quick Note: The key to this recipe’s signature flavor is using the cooked egg yolks to create a luxurious, velvety dressing base. Don’t skip the step of mashing them thoroughly!

Ingredients

For the Salad Base:

12 ounces (340g) short pasta, such as elbow macaroni, rotini, or cavatappi
1 tablespoon salt (for pasta water)
8 large eggs
1 cup diced celery (about 3 stalks)
¾ cup finely diced red onion
½ cup chopped fresh dill, plus more for garnish
¼ cup sliced green onions

For the “Deviled” Dressing:

⅔ cup high-quality mayonnaise
⅓ cup sour cream
3 tablespoons dill pickle relish (or sweet pickle relish)
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar or white vinegar
1 teaspoon hot sauce (like Frank’s RedHot), optional
¾ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika, plus more for garnish

For Garnish:

Additional smoked paprika
Fresh dill sprigs

Instructions

1. Cook the Eggs & Pasta (Simultaneously)

Hard-Boil the Eggs: Place the eggs in a single layer in a large saucepan. Cover with at least 1 inch of cold water. Bring to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover, and let sit for 10 minutes for perfectly set yolks. Meanwhile, prepare an ice bath in a large bowl.
Cook the Pasta: While the eggs sit, bring a separate large pot of water to a boil. Add 1 tablespoon of salt. Cook the pasta according to package directions until al dente (typically 10-12 minutes). Drain, rinse briefly under cold water to stop the cooking, and let cool in a colander.
Finish the Eggs: After 10 minutes, use a slotted spoon to transfer the hot eggs to the ice bath. Let cool completely for at least 5 minutes before peeling. Peel the eggs under cool running water to help separate the shell.

2. Prepare the “Deviled” Components

Carefully slice each peeled egg in half lengthwise. Gently pop out the yolks and place them in a large mixing bowl (the same one you’ll use for the final salad is ideal). Set the egg white halves aside on a cutting board.
Using a fork, mash the egg yolks into a fine, uniform crumble. This is the foundation of your creamy dressing.
Chop the reserved egg whites into bite-sized pieces.

3. Make the Dressing & Assemble

To the bowl with the mashed yolks, add the mayonnaise, sour cream, pickle relish, mustard, vinegar, hot sauce (if using), salt, pepper, and ½ teaspoon of smoked paprika. Whisk vigorously until the mixture is completely smooth, creamy, and well-combined.
To the same bowl (or a very large serving bowl if needed), add the cooled pasta, chopped egg whites, diced celery, red onion, chopped dill, and green onions.
Using a large rubber spatula or spoon, gently fold everything together until the pasta and vegetables are evenly and thoroughly coated with the dressing. Be gentle to avoid breaking up the egg whites too much.

4. Chill and Serve

Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This chilling time is non-negotiable—it allows the flavors to meld beautifully and the pasta to fully absorb the dressing.
Just before serving, give the salad a final gentle stir. Transfer to a serving platter or bowl. Dust the top generously with additional smoked paprika and garnish with fresh dill sprigs.

Chef’s Notes & Tips for Success

Pasta Choice: Short, sturdy shapes with ridges or curls (rotini, cavatappi) hold the creamy dressing best.
Creamier vs. Lighter: For a richer salad, use all mayonnaise. For a tangier, lighter version, increase the sour cream to ½ cup and reduce mayo to ½ cup.
Make-Ahead Marvel: This salad tastes even better the next day. Prepare it up to 24 hours in advance. Add a small splash of water or milk when stirring before serving if it seems too thick.
Customize It: Add crumbled crispy bacon, a handful of sweet corn, or substitute chives for the green onions.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Information (Per Serving)

Calories: ~385 kcal
Total Fat: 23g
Saturated Fat: 5g
Cholesterol: 195mg
Sodium: 680mg
Total Carbohydrates: 31g
Dietary Fiber: 2g
Sugars: 3g
Protein: 12g

Note: Nutritional information is an estimate calculated using a standard online nutrition calculator and may vary based on specific ingredients and brands used