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Creamy Deviled Egg Pasta Salad: Easy 20-Minute Recipe

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This creamy deviled egg pasta salad combines the tangy, creamy flavor of deviled eggs with tender pasta for a hearty, crowd-pleasing dish. Perfect for potlucks, summer barbecues, or easy lunches, it comes together in under 20 minutes.

Ingredients

Scale
  • 8 ounces elbow macaroni (or any short pasta like shells or rotini)
  • 6 large hard-boiled eggs, peeled and chopped
  • 1/2 cup finely chopped celery (about 2 stalks)
  • 1/4 cup finely chopped red onion
  • 1/4 cup sweet pickle relish
  • 2 tablespoons fresh chives, chopped
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon yellow mustard
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon smoked paprika, plus more for garnish
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2–3 tablespoons reserved pasta water
  • Extra smoked paprika for sprinkling
  • Fresh chives or dill for garnish
  • Optional: crispy bacon crumbles

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 8 ounces of elbow macaroni and cook according to package directions until al dente (usually 7-9 minutes). Reserve 1/2 cup of pasta water before draining. Drain the pasta and rinse with cool water to stop the cooking process. Set aside to cool completely.
  2. Make the dressing: While the pasta cooks, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon yellow mustard, 1 teaspoon Dijon mustard, 1 tablespoon apple cider vinegar, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and a pinch of salt and pepper in a medium bowl. Add 2 tablespoons of reserved pasta water and whisk until smooth. The dressing should be creamy but pourable—add more pasta water if needed.
  3. Prepare the add-ins: Chop your 6 hard-boiled eggs into small, uniform pieces. Finely dice 1/2 cup celery and 1/4 cup red onion. If using red onion, soak it in cold water for 10 minutes to remove some of the sharpness, then drain well. Measure out 1/4 cup sweet pickle relish and chop 2 tablespoons fresh chives.
  4. Combine everything: In a large mixing bowl, combine the cooled pasta, chopped eggs, celery, red onion, pickle relish, and chives. Pour the dressing over the top and gently fold everything together with a rubber spatula until evenly coated. Be careful not to overmix—you want the eggs to stay in nice chunks.
  5. Season and adjust: Taste the salad and adjust seasoning with salt, pepper, or more smoked paprika. If it seems dry, add another tablespoon of reserved pasta water. The pasta will absorb some dressing as it sits, so don’t be afraid to make it a bit creamier than you think.
  6. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give it a good stir and sprinkle with extra smoked paprika and fresh chives. If you’re adding bacon, crumble it on top right before serving to keep it crispy.

Notes

The pasta water trick is a game-changer. The starch helps the dressing cling to every piece of pasta without being gluey. For perfect hard-boiled eggs, place eggs in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat. Let sit for 10 minutes, then transfer to an ice bath. This gives you perfectly cooked yolks without that green ring. Don’t overcook the pasta—cook it al dente. Cool the pasta completely before mixing. Season the pasta water generously. Let the salad rest for at least 30 minutes in the fridge for best flavor. Save some garnish to sprinkle right before serving.

Nutrition

Keywords: deviled egg pasta salad, creamy pasta salad, easy pasta salad, potluck recipe, summer side dish, hard-boiled eggs, elbow macaroni, smoked paprika

Find it online: https://chloeplate.com/creamy-deviled-egg-pasta-salad-easy-20-minute-recipe/