Print

Deviled Egg Pasta Salad

Close-up of a bowl of Deviled Egg Pasta Salad, featuring pasta, eggs, celery, red onion, and a creamy dressing.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy pasta salad that captures the flavors of deviled eggs, perfect for spring potlucks, Easter gatherings, and summer picnics.

Ingredients

Scale
  • 1 pound pasta (such as rotini or elbow macaroni)
  • 8 hard-boiled eggs, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • Paprika, for garnish

Instructions

  1. Cook pasta according to package directions. Drain and rinse with cold water.
  2. In a large bowl, combine mayonnaise, sour cream, yellow mustard, pickle relish, Dijon mustard, salt, and pepper. Mix well.
  3. Add the chopped hard-boiled eggs, celery, red onion, and parsley to the bowl. Stir to combine.
  4. Add the cooked pasta to the bowl and toss gently to coat everything evenly.
  5. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
  6. Before serving, sprinkle with paprika.

Notes

  • For best results, make this salad a few hours ahead of time.
  • Ensure your hard-boiled eggs are fully cooled before chopping.
  • This salad is picnic-safe if kept chilled. Use an insulated bag with ice packs.
  • You can add chopped cooked bacon or chives for extra flavor.

Nutrition

Find it online: https://www.unfoldrecipes.com/deviled-egg-pasta-salad/