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This deviled egg pasta salad skips uses a creamy yolk dressing and chopped pickles for a refreshing twist on a classic recipe. This recipe lets the delicious flavors of deviled eggs shine through!
What I Love About This Deviled Egg Pasta Salad
Light and Flavorful: I don’t like too much mayo in my pasta salad, so I use less in this recipe and instead make a balanced dressing. This helps create a refreshing take on deviled egg pasta salad, which will be the talk of any potluck.
Creamy and Tangy: This dish offers the classic deviled egg flavors in a nontraditional form.
Easy Recipe: This delicious side dish requires only a few simple steps: boil pasta, chop some ingredients, and whip up a simple dressing.
Ingredients
- Hard-boiled eggs – The star of the dish used in the salad and for the creamy salad dressing.
- Ditalini pasta – I like the size and texture of this tiny pasta. Alternatively, you can use elbow macaroni instead.
- Red onion – Red onion is a classic ingredient in deviled eggs. It adds a nice peppery flavor and crunch to the pasta salad.
- Celery – Another classic ingredient that adds crunch and flavor to the salad. Nothing can replace it.
- Dill pickles – Instead of dill pickles, you can use relish.
- Mayonnaise – Along with the egg yolks, mayo makes the dressing nice and creamy. Plus, it gives the deviled eggs its classic taste.
- Dijon mustard – A little goes a long way. You can also use yellow mustard.
- White vinegar – You can use apple cider vinegar instead of white vinegar.
- Garlic powder – If you’d rather use fresh garlic, use one clove of fresh garlic that’s been through a garlic press.
- Salt, Pepper, and Paprika – All seasonings that are crucial to the classic taste of this dish.
- Chopped chives – You can omit them, but they’re a classic garnish that adds a lovely freshness to the pasta salad.
How To Make Deviled Egg Pasta Salad
***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.
Prep Pasta and Eggs:
- Boil ditalini pasta according to package instructions. Drain, rinse with cold water, and place in a large bowl.
- While pasta boils, cut hardboiled eggs in half, remove yolks, and place them in a small bowl.
- Chop egg whites and set aside.
Make the Dressing:
- Add yolks, mayonnaise, mustard, vinegar, garlic powder, salt, pepper, and paprika to a mixing bowl.
- Mash and whisk the ingredients together.
Mix:
- Toss pasta with red onion, celery, dill pickles, and chopped egg whites.
- Pour dressing over pasta mixture and mix to combine.
Chill and Serve:
- Cover and refrigerate for at least 2 hours.
- Garnish with chives before serving.
Recipe Tips
- Cool the Pasta: It’s important to drain and rinse the pasta with cold water to stop the cooking process and prevent sticking.
- Chill for Best Flavor: Chilling allows the flavors to meld together. You can serve the pasta salad right away, but chilling maxes out the flavor.
Make It A Meal
This pasta salad goes well with any protein such as these Grilled Barbecue Chicken Breasts, Grilled BBQ Chicken Drumsticks, or Air Fryer Garlic Steak Bites.
Storage
SERVE: You can keep the pasta salad out for no longer than two hours before it needs to be covered and refrigerated.
STORE: Store the leftovers in an airtight container in the refrigerator for three to five days.
Recipe FAQs
The salad will stay fresh in the fridge when stored in an airtight container for up to five days.
1. Use the right type of pasta. Smaller pasta shapes like penne, farfalle, and ziti are good examples.
2. Do not overcook the pasta. It will get mushy once the other ingredients are added.
3. Do not make the salad too far in advance. This salad can be made up to two days in advance.
4. Avoid chopping the vegetables too finely. They add a nice crunchy texture to the salad.
5. Seasonings are your friend. If you underseason the salad, you will miss out on added flavor.
More From The Cozy Fork
Deviled Egg Pasta Salad
Equipment
- Large Pot
- Colander
- Cutting board
- Chef’s knife
- mixing bowls
- Potato Masher
- Mixing spoon
- measuring cups and spoons
Ingredients
- 6 hard boiled eggs
- 8 ounces ditalini pasta
- ⅓ cup red onion, finely diced
- ½ cup celery, diced
- ⅓ cup dill pickles, diced
- ¾ cup mayonnaise
- 2 Tablespoons dijon mustard
- 2 Tablespoons white vinegar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon paprika
- 1 ½ Tablespoon chopped chives
Instructions
Cook Pasta:
- Add the ditalini pasta to a pot of water and boil according to the package.
- Drain the pasta, rinse with cold water, and put it in a large bowl.
Prep the Eggs:
- While the pasta is boiling, cut the hardboiled eggs in half, remove the yoke, and place them in a small bowl.
- Chop the leftover eggs and set aside.
Make the Dressing:
- Mash the egg yolks and add the mayonnaise, dijon mustard, white vinegar, garlic powder, salt, pepper, and paprika, mixing until combined.
- Add and mix in the large bowl with the pasta until combined with the red onion, celery, dill pickles, and chopped egg whites.
Mix:
- Pour the egg yolk mixture on top of the pasta mixture and mix until combined.
Chill and Serve:
- Cover the salad with plastic wrap and refrigerate for at least two hours.
- Garnish with the chopped chives. Serve and Enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
