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The Ultimate Creamy Deviled Egg Pasta Salad that Tastes Exactly Like Your Favorite Deviled Eggs

Close-up of creamy deviled egg pasta salad topped with paprika and chopped green onions.
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This recipe delivers the creamy texture and tangy flavor of classic deviled eggs in a satisfying pasta salad. It uses elbow macaroni and a rich dressing made with egg yolks, making it the perfect make-ahead side dish for picnics, potlucks, and summer barbecues.

Ingredients

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  • 1 pound elbow macaroni or ditalini pasta
  • 8 large eggs, hard-boiled
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon dill pickle juice
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • Salt and black pepper to taste
  • Paprika, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
  2. Peel the hard-boiled eggs. Separate the yolks from the whites. Chop the egg whites into small, bite-sized pieces.
  3. For the creamy dressing, place the 8 egg yolks into a medium bowl. Mash them thoroughly with a fork until smooth.
  4. Add the mayonnaise, sour cream, yellow mustard, Dijon mustard, sweet pickle relish, and dill pickle juice to the mashed yolks. Whisk until the dressing is completely smooth and creamy. This step creates the signature deviled egg flavor.
  5. Season the dressing generously with salt and black pepper. Taste and adjust seasonings as needed to achieve a tangy flavor.
  6. In a large bowl, combine the cooled pasta, chopped egg whites, chopped celery, and chopped red onion.
  7. Pour the creamy deviled egg dressing over the pasta mixture. Gently fold everything together until the pasta and vegetables are evenly coated.
  8. Cover the pasta salad and chill in the refrigerator for at least 2 hours before serving. Chilling allows the flavors to blend.
  9. Before serving this potluck pasta salad, give it a final stir and sprinkle the top with paprika for color.

Notes

  • You can make this deviled egg pasta salad up to one day ahead. Prepare it fully, cover, and keep it chilled.
  • If you prefer a tangier flavor profile, increase the amount of Dijon mustard or add a teaspoon of apple cider vinegar to the dressing.
  • For a richer dish, consider adding crumbled bacon as a topping just before serving this summer barbecue side.
  • Use ditalini pasta if you want a slightly different texture than elbow macaroni.

Nutrition

Find it online: https://cutcooktaste.com/deviled-egg-pasta-salad-recipe/