This Deviled Egg Pasta Salad is a mash-up of two beloved classics: deviled eggs and creamy pasta salad.

It’s rich, tangy, and perfect for picnics, potlucks, or a chilled side dish at your summer BBQs.

Every bite delivers nostalgic comfort with a punch of zippy flavor.

Why You’ll Love This Recipe

Combines the best parts of deviled eggs and pasta salad

Rich and creamy with the perfect tang

Super easy to prep ahead

Great for potlucks, picnics, and summer cookouts

Garnish-ready and crowd-pleasing

What You’ll Need (Ingredient Highlights)

Pasta: Farfalle or elbow macaroni both work great

Eggs: Hard-boiled and separated for yolk dressing

Mayonnaise + Sour Cream: Creamy base with a little tang

Dijon Mustard + Vinegar + Sugar: Deviled egg vibes all the way

Dill Pickles + Chives: Add a pop of brightness and crunch

Paprika + Fresh Dill: The classic deviled egg finish

Pro Tips Before You Start

Cook pasta just to al dente – overcooked pasta gets mushy.

Shock your eggs in an ice bath – makes peeling easier.

Let it chill – one hour minimum for the best flavor meld.

Garnish last minute – keeps everything fresh and vibrant.

How to Make Deviled Egg Pasta Salad

Step 1: Cook the Pasta
Boil 12 oz pasta in salted water until al dente.

Drain and rinse under cold water. Set aside to cool.

Step 2: Hard-Boil the Eggs
Add 8 eggs to a saucepan, cover with water, and bring to a boil.

Remove from heat, cover, and let sit 10 minutes.

Transfer to an ice bath. Once cool, peel and separate yolks into a bowl.

Step 3: Make the Yolk Dressing
Mash egg yolks and mix in 1/2 cup mayo, 1/4 cup sour cream, 1 Tbsp Dijon, 1 Tbsp white wine vinegar, and 1 tsp sugar until smooth and creamy.

Step 4: Assemble the Salad
Chop the egg whites and add them to the cooled pasta along with 1/4 cup chopped dill pickles and 1/4 cup chopped chives.

Gently fold in the yolk dressing. Season with salt and pepper to taste.

Step 5: Chill & Serve
Refrigerate at least 1 hour.

Just before serving, garnish with paprika and fresh dill.

What to Serve It With

Grilled burgers or hot dogs

BBQ chicken

Pulled pork sandwiches

Fresh fruit or watermelon wedges

Corn on the cob

Variations / Substitutions

Use Greek yogurt in place of sour cream for a lighter version

Add diced celery or red onion for more crunch

Try sweet pickles for a sweeter profile

Sprinkle in bacon bits for an extra savory kick

Storage & Leftovers

Fridge: Store in an airtight container up to 3 days

Freezer: Not recommended – mayo-based dressing doesn’t freeze well

Refreshing leftovers: Add a spoon of mayo or vinegar to freshen it up

FAQs

How far ahead can I make this salad?
Make it up to a day in advance. It gets better as it chills!

Can I use pre-boiled eggs?
Yes, just be sure to separate yolks and whites.

Do I have to use dill pickles?
Nope! Sweet pickles work too, depending on your flavor preference.

What’s the best pasta shape for this salad?
Farfalle, elbow, or even small shells all work great.

Can I double this recipe for a crowd?
Absolutely—just double each ingredient and chill in a large bowl.

Is paprika essential?
Not essential, but it gives that iconic deviled egg flair.

Final Thoughts

This Deviled Egg Pasta Salad is creamy, tangy, and packed with comforting flavor.

It’s a delicious twist on tradition that you’ll want to make all season long. Grab a fork and dig in!