This Creamy Deviled Egg Pasta Salad is a fun twist on two classic favorites—deviled eggs and pasta salad. It’s packed with tender pasta, chopped hard-boiled eggs, and a smooth, tangy dressing that brings everything together with a hint of mustard and mayo. The texture is nice and creamy but still light enough to be a perfect side dish for any gathering.
I always love making this salad when I want something that’s both familiar and a little different. The way the flavors of the deviled egg filling mix with the pasta makes it super comforting but still fresh. My favorite part is chopping up the eggs so they have little pieces of yolk and white throughout, which gives each bite a little surprise. It’s simple to throw together, and I enjoy making it ahead of time so the flavors really have a chance to blend.
Serving this salad chilled with some crunchy lettuce or as a side at a picnic is my go-to. It’s such a crowd-pleaser, and I find that kids and adults alike can’t get enough of it. Plus, it pairs perfectly with grilled chicken or a light sandwich. I think the creamy deviled egg pasta salad is a great way to mix things up without losing those classic flavors everyone loves.
Key Ingredients & Substitutions
Rotini Pasta: This shape holds the dressing well thanks to its spirals. You can swap for fusilli, penne, or small shells if needed; just choose something that traps the sauce.
Eggs: Hard-boiled eggs are the star here, giving that creamy deviled egg taste. Free-range eggs often have better flavor. If you want a shortcut, use pre-cooked eggs from the store.
Mayonnaise & Dijon Mustard: Mayonnaise adds creaminess; you can use light mayo or Greek yogurt for a lighter salad. Dijon mustard gives a tangy kick but yellow mustard works too.
Vinegar: Apple cider vinegar adds a mild tang, but white vinegar or lemon juice can be used. It brightens the dressing nicely.
Fresh Herbs: Dill is classic with eggs and brings fresh flavor. Parsley is optional but adds a mild green note. If you don’t have fresh, dried herbs work but use less.
Celery: Adds crunch to balance the creamy salad. If you’re not a fan, you can leave it out or use finely diced cucumber for freshness.
How Do You Boil Eggs Perfectly for This Salad?
Cooking eggs right is key to avoiding grey yolks or rubbery whites. Here’s a simple method I use that always works:
- Place eggs in a saucepan, cover with cold water by an inch.
- Bring to a boil over medium-high heat.
- As soon as it boils, cover the pot and remove it from heat.
- Let eggs sit for 10-12 minutes (10 for creamier yolks, 12 for fully firm).
- Transfer eggs to an ice bath immediately to stop cooking and make peeling easy.
This method gives you tender whites and perfectly cooked yolks for a creamy texture in your pasta salad.
Equipment You’ll Need
- Large pot – I like having a big pot for cooking pasta so it doesn’t stick or spill over.
- Saucepan with lid – perfect for boiling eggs; a smaller size makes handling easier.
- Colander or strainer – helps drain pasta quickly and neatly.
- Mixing bowls – one for the dressing and one for combining everything; a set with different sizes is handy.
- Measuring spoons and cups – keep it simple and accurate for seasonings and ingredients.
- Peeler and chopping knife – necessary for peeling eggs and chopping herbs or celery.
- Serving bowl – a nice big bowl makes your salad look tempting and is easy to toss.
Flavor Variations & Add-Ins
- Swap the mayonnaise for Greek yogurt or avocado for a lighter, creamier twist.
- Add cooked bacon bits or shredded chicken to add heartiness and extra flavor.
- Mix in chopped pickles or capers for a tangy, briny note that cuts through the richness.
- Use fresh chives or basil instead of dill for a different herbal flavor profile.
Creamy Deviled Egg Pasta Salad
Ingredients You’ll Need:
- 8 oz rotini pasta (or similar shape)
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar or white vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika, plus extra for garnish
- Salt and black pepper to taste
- 2 tbsp fresh dill, chopped (plus more for garnish)
- 2 tbsp fresh parsley, chopped (optional)
- 2 celery stalks, finely chopped (optional for crunch)
How Much Time Will You Need?
This salad takes about 20 minutes to prepare and cook the pasta and eggs, plus at least 1 hour chilling time in the fridge to let the flavors come together. It’s perfect to make ahead and serve cold.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rotini pasta and cook following the package directions until it’s just tender (al dente). Drain it well and rinse under cold water to stop it from cooking more. Set aside to cool.
2. Boil the Eggs:
Place the eggs in a saucepan and cover them with water by about an inch. Bring the water to a boil over medium-high heat. As soon as it boils, cover the pan, remove it from heat, and let the eggs sit for 10–12 minutes. Drain and place them in a bowl of ice water to cool completely. This makes peeling easier and keeps the yolks creamy.
3. Prepare the Dressing:
In a medium bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until everything is smooth and well combined.
4. Peel and Chop the Eggs:
Peel the cooled eggs carefully. Set aside 2 eggs and slice them for garnish later. Finely chop the remaining eggs and gently fold them into the dressing mixture.
5. Combine the Salad:
Add the cooled pasta to the bowl with the creamy egg dressing and chopped eggs. If you like, fold in the chopped celery, fresh dill, and parsley for extra flavor and crunch. Stir gently until everything is nicely combined.
6. Adjust Seasoning and Chill:
Taste your salad and add more salt, pepper, or smoked paprika if you want more flavor. Cover the bowl and refrigerate for at least an hour to let the flavors mix together well.
7. Serve:
When ready to eat, transfer the pasta salad to a serving bowl. Arrange the sliced reserved eggs on top and sprinkle with extra smoked paprika and fresh dill for a pretty finish. Enjoy chilled as a tasty side or a light meal!
Can I Use Different Pasta Shapes?
Absolutely! Rotini works great because it holds the dressing, but you can use fusilli, penne, or small shells—just pick a shape that traps the sauce well.
How Long Can I Store the Pasta Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving to redistribute the dressing.
Can I Make This Salad Ahead of Time?
Yes, it actually tastes better if made a few hours in advance or overnight. Just keep it covered in the fridge to let the flavors meld nicely.
What If I Don’t Have Fresh Dill?
No worries! You can substitute dried dill (use about 1 teaspoon), or try fresh parsley or chives for a different but still fresh flavor.
