Deviled Eggs Pasta Salad
A creamy, tangy pasta salad featuring chopped deviled eggs, crunchy celery, and a mustard-forward dressing. Ideal for picnics, potlucks, and make-ahead meals.
Ingredients
Pasta & Eggs
- 12 oz rotini pasta , shells, or macaroni
- 6 large eggs
Dressing
- ½ cup mayonnaise
- 2 tbsp sour cream or plain Greek yogurt
- 2 tbsp yellow mustard
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp sweet pickle relish optional
- 1 tsp sugar or honey
- ¼ tsp smoked paprika
- Salt and black pepper to taste
Mix-ins
- 2 stalks celery finely diced
- ⅓ cup red onion finely diced or green onion
- ¼ cup dill pickles chopped, optional
- 2 tbsp fresh parsley chopped, optional
Garnish
- Extra smoked paprika chopped chives, or halved deviled eggs
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. In a separate small saucepan, boil eggs for 10 minutes, then transfer to an ice bath and peel once cooled.
- Whisk together mayonnaise, sour cream (or yogurt), yellow mustard, Dijon, apple cider vinegar, pickle relish, sugar, smoked paprika, and a pinch of salt and pepper. Adjust to taste.
- Drain and rinse pasta under cold water. Toss pasta with dressing in a large bowl. Chop peeled eggs and fold into the pasta along with celery, onion, pickles, and parsley. Stir gently.
- Chill at least 30 minutes to let flavors meld. Before serving, taste and adjust seasoning, garnish with smoked paprika or chives, and add halved deviled eggs if desired.
Notes
- Make ahead: Stays fresh 48 hours refrigerated in an airtight container.
- Texture tip: Chop eggs to preferred size — smaller for even distribution, larger for more pronounced bites.
- Lighten it up: Replace half the mayo with Greek yogurt for a tangier, lighter dressing.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 12gFat: 18gSaturated Fat: 4gSodium: 420mgSugar: 4g
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