Deviled Egg Pasta Salad
This deviled egg pasta salad combines the creamy, tangy flavor of deviled eggs with tender pasta, crunchy pickles, and fresh herbs. It’s the perfect mash-up of two classics—great for picnics, potlucks, or any time you want a chilled side dish that wows.
Ingredients
- 12 oz farfalle or elbow macaroni
- 8 large eggs
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 1/4 cup finely chopped dill pickles
- 1/4 cup chopped fresh chives
- Salt and freshly ground black pepper to taste
- Paprika for garnish
- Fresh dill for garnish
Instructions
- Cook pasta, rinse under cold water, and set aside.
- Hard boil eggs, cool, peel, and separate yolks.
- Mash yolks with mayo, sour cream, mustard, vinegar, and sugar.
- Chop egg whites and combine with pasta, pickles, and chives. Fold in yolk mixture.
- Chill 1+ hour. Garnish with paprika and fresh dill before serving.
- See full steps with tips & photos → https://p4pd.org/deviled-egg-pasta-salad/
Notes
- Egg Tip: Use slightly older eggs for easier peeling.
- Make Ahead: This pasta salad gets better after chilling—perfect to prep the day before!
- Crunch Factor: For extra texture, toss in diced celery or red onion.
- Lighter Version: Substitute Greek yogurt for sour cream for a protein boost.