Deviled egg pasta salad is a yummy creamy hybrid of two classic dishes. Featuring the best flavors of both the must have appetizer and the best summer side dish, this recipe is must have for all your picnics, potlucks, and barbecues.
Being that we are such avid gardeners, it isn’t so surprising that we made the leap to having our own chickens a few years ago.
The whole endeavor has been remarkably easy, barring general maintenance and upkeep.
Nothing crazier than feeding and taking care of our dog and cat.
Except now I’ve got fresh eggs to show for it!
Which means I can make egg heavy dishes like this deviled egg pasta salad whenever I want!
And I’m so happy about it because really what’s better than farm fresh eggs in a creamy pasta dish with all the flavors of the classic appetizer in it?
Not much! That’s for sure!
Ingredients
To make this you’ll need:
- Pasta– Penne pasta or another pasta like elbows, small shells, etc.
- Mayonnaise– Not mayonnaise style dressing or Miracle Whip
- Sour cream– Light sour cream
- Hard boiled eggs– Roughly chopped
- Vinegar– White distilled vinegar
- Spices– Salt, black pepper, and smoked paprika
- Relish– Dill pickle relish
- Celery– Thinly sliced
How to Make
This deviled egg pasta salad is as easy to make as other pasta salads!
Just cook the pasta according to the package directions until it reaches al dente.
Once the pasta is done, drain the pasta and run under cold water until all the pasta is cool.
While the pasta cooks, make the dressing by whisking the mayo, sour cream, salt, pepper, paprika, vinegar, mustard, relish, and celery together in a large bowl until evenly combined.
Then add the pasta to the bowl and gently toss it with the dressing to coat the pasta.
Fold the eggs into the pasta, cover, and refrigerate it for at least two hours or until the pasta salad is chilled.
Serve and enjoy!
Storing Leftovers
Store leftovers in an an airtight container in the fridge for up to 3 days.
Tips and Tricks
- Don’t forget to run your cooked pasta under cold water to stop it cooking. If you leave it to sit in the strainer without this step, it will continue cooking from residual heat turning mushy and also stick together in clumps.
- You could use all mayo, but I prefer the mixture of mayo and sour cream for creaminess. If you’re looking to cut calories, you can use all sour cream or even Greek yogurt as a substitute.
- While our recipe calls for longer pasta, you could use smaller shapes like shells, bowties, or elbows for more of a macaroni salad feel.
- You could sub sweet relish for the dill pickle, and regular paprika for the smoked paprika. Use what you have on hand.
Other Deviled Egg Recipes
Deviled egg pasta salad combines the best of the appetizer with a creamy, tangy pasta salad.
Make it and enjoy!
Looking for other deviled egg recipes?
Try these:
- Deviled Egg Potato Salad
- Smoked Deviled Eggs
- Classic Southern Deviled Eggs
- Deviled Egg Bruschetta
- Cajun Style Fried Deviled Eggs
If you’ve tried this DEVILED EGG PASTA SALAD, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Deviled Egg Pasta Salad
Ingredients
- 1 lb penne pasta
- 1/2 cup mayonnaise
- 1/4 cup light sour cream
- 1 tbsp yellow mustard
- 1 tbsp vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 cup dill pickle relish
- 1/3-1/4 cup thinly sliced celery
- 10-12 hard boiled eggs, roughly chopped
Instructions
- Cook the pasta according to the package directions. Drain, and run under cold water until all the pasta is cool. Set aside.1 lb penne pasta
- Add the mayo, sour cream, salt, pepper, paprika, vinegar, mustard, relish, & celery. Whisk together until evenly combined.1/2 cup mayonnaise, 1/4 cup light sour cream, 1 tbsp yellow mustard, 1 tbsp vinegar, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, 1/4 cup dill pickle relish, 1/3-1/4 cup thinly sliced celery
- Add the pasta to the bowl, gently tossing to combine until everything's evenly coated.
- Fold the eggs into the pasta, cover, and refrigerate until chilled- at least two hours.10-12 hard boiled eggs, roughly chopped
Notes
- Don’t forget to run your cooked pasta under cold water to stop it cooking. If you leave it to sit in the strainer without this step, it will continue cooking from residual heat turning mushy and also stick together in clumps.
- You could use all mayo, but I prefer the mixture of mayo and sour cream for creaminess. If you’re looking to cut calories, you can use all sour cream or even Greek yogurt as a substitute.
- While our recipe calls for longer pasta, you could use smaller shapes like shells, bowties, or elbows for more of a macaroni salad feel.
- You could sub sweet relish for the dill pickle, and regular paprika for the smoked paprika. Use what you have on hand.
Nutrition
Lathiya says
The deviled egg pasta salad sounds and looks delicious… thank you for sharing lots about information regarding eggs. Can you please add Fiesta Friday link to this post as your readers will know and have a chance to participate in that beautiful community. If you have already added please ignore. Happy Fiesta Friday
MaryMeow says
In this recipe, one ingredient is “1 tbsp. vinegar” but the type of vinegar is not specified. Could I find out if you mean white vinegar, cider vinegar, rice wine vinegar, balsamic vinegar…or some other of the plethora of vinegar varieties? Or could it be that it is up to the “chef” to decide which vinegar to use? If that is the case, what is a novice cook (this would be me) supposed to do if they are not knowledgeable in the taste differences in vinegars?
4sonsrus says
I meant white vinegar 🙂 In my experience, when it just says vinegar it usually means white- and if it’s different it’s specified.
Ronna Leard says
It looks to me like there is celery in this, but it doesn’t mention it in the ingredients??
4sonsrus says
Not sure how it got omitted from the ingredient list, but you’re right! I use half a cup of thinly sliced, or diced, celery in this salad. It adds that ideal bit of crunch. I’ll update the recipe card to reflect it tomorrow.
peetris says
These salad looks delicious and I hope to try them for my self.
Diane says
Calories
Diane says
1 serving size. Calories please
Mary says
Going to try some of your receipts