Deviled Egg Pasta Salad Recipe: Creamy and Tangy

Deliciously creamy deviled egg pasta salad — summer in a bowl. This recipe blends smashed egg yolks into a tangy, herby Greek yogurt and mayonnaise sauce, then tosses it with twirled fusilli, fresh peas, chopped dill pickles and chopped hard‑boiled eggs. It’s an easy, crowd‑pleasing dish that’s ideal for picnics, barbecues and potlucks. Prepare it ahead for less stress, or serve right away for maximum freshness.

Why this pasta salad is worth making

• Perfect for summer get‑togethers, grill outs and picnics — easy to scale for a crowd.
• Serves about 8 people as a side; simple to double if you need more.
• Uses fresh herbs for bright, lively flavor instead of relying on dried seasonings.
• Deliciously recreates the favorite flavors of deviled eggs in a substantial, scoopable pasta salad.

Some main ingredients

Eggs: Use large hard‑boiled eggs. Freshly cooked and chilled eggs peel best and give the creamiest yolk base. If time is tight, precooked hard‑boiled eggs from the store will work.

Fusilli pasta: Twirled pasta like fusilli or rotini holds sauce well and looks great. Any shaped pasta that traps dressing is a good substitute.

Greek yogurt and mayonnaise: A blend of Greek yogurt and mayonnaise gives rich creaminess with a lighter texture than mayo alone. This balance keeps the sauce smooth and tangy.

Dill pickles: Chopped dill pickles contribute crunchy texture and tangy salt. Dill pickles work best for their complementary flavor, though other pickles can be used in a pinch.

The full ingredient list and amounts are provided in the recipe card below.

Step‑by‑step method

1. Hard‑boil the eggs: Cook eggs, transfer to an ice bath, then peel.
2. Cook the pasta: Boil pasta to al dente. Before draining, reserve 2 tablespoons of the starchy pasta water — it helps the sauce bind to the noodles.
3. Prepare the yolk sauce: Remove yolks and place them in a bowl. Mash together with mayonnaise, Greek yogurt, Dijon mustard, honey, lemon juice, white wine vinegar, garlic powder, salt and 1 tablespoon of the reserved pasta water until smooth and creamy.
4. Chop the whites: Roughly chop the cooked egg whites and fold them into the sauce bowl.
5. Assemble: Add the drained, cooled pasta, thawed peas, chopped dill pickles, minced white onion and chopped fresh dill. Toss gently until everything is evenly coated with the sauce. Add more reserved pasta water if you need to loosen the dressing.
6. Finish: Sprinkle paprika, chopped fresh dill and black pepper over the top. Taste and add more salt if needed.
7. Serve immediately or chill briefly; if preparing ahead, hold off on garnishes until just before serving for the freshest presentation.

Garnish and serve

Garnish with a light dusting of paprika, a few sprigs of fresh dill and a crack of black pepper to evoke the classic deviled egg look. If serving at a gathering, pairing the pasta salad with crisp kettle chips is a simple and delicious choice.

Keeping leftovers fresh

Store leftover deviled egg pasta salad in an airtight container in the refrigerator for up to 3 days. Stir it well before serving and add fresh garnish (paprika, dill and pepper) to revive the appearance and aroma.

Other pasta salads to try

• Dilly Tuna Pasta Salad
• Creamy Vegan Pasta Salad with cashew pesto
• Garlic Lemon Pasta Salad
• Mexican Street Corn Pasta Salad
• Pesto Tortellini Pasta Salad

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Deviled Egg Pasta Salad Recipe

Summary: A creamy deviled egg pasta salad that combines mashed egg yolks, Greek yogurt, mayonnaise, pickles, peas and fresh dill with fusilli. Easy to prepare and ideal for picnics and potlucks.

Author: Emily Richter

Prep: 25 mins • Cook: 20 mins • Total: 45 mins • Serves: 8

Ingredients

• 8 large eggs, hard‑boiled
• 8 oz fusilli (rotini or similar), cooked to al dente
• 1/4 cup mayonnaise
• 1/4 cup 2% Greek yogurt
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 2 teaspoons white wine vinegar
• 1/4 teaspoon garlic powder
• 1/2 teaspoon sea salt, or to taste
• 1/4 cup chopped fresh dill
• 1/3 cup chopped dill pickles
• 10 oz peas, thawed
• 1/2 large white onion, minced

Toppings

• Paprika
• Fresh dill
• Freshly ground black pepper

Instructions

1. Bring a large pot of water to a boil. Add eggs and cook 10 minutes. Shock eggs in an ice bath, then peel.
2. In the same pot, bring water to a boil, salt it, and cook pasta until al dente. Reserve 2 tablespoons of pasta water before draining. Rinse pasta under cold water and set aside.
3. Separate yolks from whites. Place yolks in a bowl and mash.
4. To the yolks, add mayonnaise, Greek yogurt, mustard, honey, lemon juice, vinegar, garlic powder, salt and 1 tablespoon reserved pasta water. Stir until smooth. For an extra creamy texture, blend the mixture in a food processor.
5. Roughly chop the egg whites and fold into the yolk sauce.
6. Add pasta, peas, pickles, onion and fresh dill. Toss until evenly coated; add more pasta water if needed to adjust consistency.
7. Top with paprika, fresh dill and black pepper. Serve immediately or chill briefly before serving.

Tips & Notes

• Any shaped pasta that holds dressing will work — fusilli, rotini, shells or small twists are best.
• For the creamiest result, blend the yolk mixture to a smooth consistency in a food processor or blender.

Nutrition (approximate per serving)

Calories: 257 kcal • Carbohydrates: 29 g • Protein: 12 g • Fat: 10 g • Fiber: 3 g • Sugar: 4 g

Nutrition information is an approximation and should be used as a general guide.