Deviled Egg Pasta Salad combines two cookout classics in one creamy side dish. You get tender elbow macaroni, chopped hard-boiled eggs, celery, dill pickles, red onion, chives, and parsley mixed with a tangy mustard dressing.
The Greek yogurt and mayonnaise keep the dressing creamy without making it feel too heavy. Dill pickle juice and apple cider vinegar add some bite, while smoked paprika gives the salad that familiar deviled egg taste.
Serve this cold pasta salad with burgers, grilled chicken, sandwiches, or other picnic foods. It also works well for Easter, Memorial Day, the Fourth of July, family reunions, and casual weekend meals.
A large mixing bowl, whisk, and sturdy serving spoon are useful for preparing and serving this recipe.
Why You’ll Love This Deviled Egg Pasta Salad
Two Classic Dishes in One
This recipe combines creamy deviled eggs with a chilled macaroni salad. It has familiar ingredients and works as a side dish for many meals.
Creamy and Tangy
Mustard, pickle juice, apple cider vinegar, Greek yogurt, and mayonnaise give the dressing a creamy texture with a tangy finish.
Made for Potlucks
The recipe makes eight servings, which makes it useful for cookouts, picnics, holiday meals, and family dinners.
Plenty of Texture
Celery, pickles, and red onion add crunch. The pasta and chopped eggs keep each serving soft and creamy.
Can Be Prepared Ahead
The pasta salad needs time to chill, so you can prepare it earlier in the day and refrigerate it until serving time.
Ingredient Substitutions
Elbow Macaroni
Use small shells, ditalini, rotini, or another short pasta shape.
Greek Yogurt
Replace the Greek yogurt with sour cream. The dressing may taste richer and less tangy.
Light Mayonnaise
Regular mayonnaise can be used in the same amount.
Yellow Mustard
Use Dijon mustard for a sharper mustard taste.
Dill Pickles
Use sweet pickles or bread-and-butter pickles for a sweeter pasta salad.
Red Onion
Replace the red onion with finely chopped green onions or shallots.
Fresh Chives
Use additional green onions or parsley when fresh chives are unavailable.
Apple Cider Vinegar
White vinegar or red wine vinegar can be used instead.
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Deviled Egg Pasta Salad
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 12 ounces elbow macaroni
- 8 large hard boiled eggs peeled, and chopped
- ½ cup plain nonfat greek yogurt
- ¼ cup light Mayonnaise
- 2 tablespoon yellow mustard
- 1 tablespoon dill pickle juice
- ½ teaspoon apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup celery finely chopped
- ⅓ cup dill pickles finely chopped
- ¼ cup red onion finely chopped
- 2 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- paprika for garnish
Instructions
- Cook the elbow macaroni according to the package directions.
- Drain the pasta in a colander.Rinse the pasta under cold water. Drain the pasta well.
- In a large mixing bowl, add the Greek yogurt, mayonnaise, yellow mustard, dill pickle juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Using a wire whisk, mix until smooth.
- Add the cooled pasta, chopped eggs, celery, dill pickles, red onion, chives, and parsley.
- Stir until the pasta and eggs are coated with the dressing.
- Cover the bowl. Refrigerate for at least 1 hour.
- Stir the pasta salad before serving.
- Sprinkle paprika over the top.
Notes
Tips and Tricks
Taste after chilling – Cold pasta absorbs dressing and seasoning. Add a small amount of salt, mustard, or pickle juice before serving when needed. Keep it cold – Return the pasta salad to the refrigerator within two hours of serving.Storing
Refrigerate – Store the pasta salad in a covered container for up to 3 days. Refresh before serving – Stir in a small amount of pickle juice or mayonnaise if the dressing becomes thick.Nutrition
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