Deviled Egg Salad with Pasta
If you’re a fan of classic deviled eggs but want to turn them into a hearty, crowd-pleasing dish, this Deviled Egg Salad with Pasta is the perfect twist! This creamy pasta salad combines chopped hard-boiled eggs, dill pickles, bow tie pasta, and a tangy mayonnaise dressing that captures all the beloved flavors of deviled eggs—finished with a sprinkle of paprika.
Whip up this delicious Deviled Egg Pasta Salad featuring tender bow tie pasta, chopped hard-boiled eggs, and tangy dill pickles—all tossed in a smooth, creamy dressing that captures the classic flavor of deviled eggs.
Serve it as a satisfying side dish or a light main course. It’s the perfect way to transform leftover hard-boiled eggs (especially those Easter extras!) into something everyone will love.
Ideal for picnics, barbecues, or potlucks, this crowd-pleasing salad is creamy, flavorful, and always a hit!
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This Deviled Egg Pasta Salad is a fantastic addition to any picnic spread—its creamy, tangy flavor and hearty texture make it a standout side dish that pairs beautifully with grilled meats, sandwiches, or fresh summer veggies.
For a lighter lunch option, simply portion it into individual servings and elevate it with a few thoughtful extras on the side: briny olives, crisp dill pickle spears, perhaps some cherry tomatoes or crunchy celery sticks. Add a sprinkle of fresh herbs or a handful of greens, and you’ve got a satisfying yet refreshing meal that’s perfect for warm days or quick weekday lunches.
Versatile, crowd-pleasing, and effortlessly delicious—this salad shines whether you’re feeding a group outdoors or enjoying a cozy solo bite!
Deviled Egg Pasta Salad Recipe:
Ingredients:
- 16 ounces bow tie pasta, prepared according to package instructions
- 6 hard boiled eggs
- 1 cup mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1 cup dill pickles, finely chopped
- Salt
- black pepper
- paprika for topping
Equipment Needed:
- Large Mixing or Serving Bowl
- Egg Cooker
- Knife
- Cutting Board
- Clear Wrap
🥣 Recipe Tips
- Prevent soggy pasta: Rinse the cooked bow tie pasta under cold water immediately after draining to stop the cooking process and remove excess starch. This keeps the pasta firm and helps it hold up better in the creamy dressing without becoming mushy, especially after chilling.
- Boost the deviled egg flavor: For a more authentic deviled egg taste, add 1-2 teaspoons of yellow mustard to the mayonnaise mixture along with the vinegar and sugar. This adds that classic tangy kick without overpowering the dish—start small and adjust to your preference.
- Make it ahead and customize toppings: This salad tastes even better after chilling overnight, allowing the flavors to meld. Just before serving, sprinkle with paprika as directed, and consider adding crumbled bacon, chopped chives, or a dash of hot sauce on top for extra texture and flair. It’s also a fantastic way to repurpose leftover hard-boiled eggs!
How to make Deviled Egg Salad with Pasta:
- In a large mixing bowl, combine the cooked and cooled bow tie pasta, mayonnaise, white vinegar, sugar, and finely chopped dill pickles.
- Season with salt and freshly ground black pepper to taste, then stir gently until everything is evenly coated and well combined. (This step creates the creamy, tangy base that brings out those classic deviled egg flavors!)
- Once your hard-boiled eggs have cooled, carefully peel them, then slice each one in half lengthwise. Coarsely chop the halves into bite-sized pieces—aim for chunky bits that add great texture without turning into mush when mixed into the salad.
- Gently fold the coarsely chopped hard-boiled eggs into the dressed pasta mixture, stirring carefully just until everything is evenly combined.
- Be sure to use a light hand—you want to keep those egg pieces chunky and intact, not mash them into the salad!
- Cover the bowl tightly with plastic wrap (or a lid) and refrigerate the pasta salad for at least 1 hour—this chilling time allows the flavors to meld beautifully and makes it even more delicious.
- When ready to serve, give the salad a gentle stir and finish with a generous sprinkle of paprika on top for that classic deviled egg look and a subtle smoky kick. Enjoy!
This Deviled Egg Pasta Salad is a creamy, tangy masterpiece that perfectly recreates the beloved taste of classic deviled eggs in a satisfying, crowd-pleasing format—ideal for transforming those leftover hard-boiled eggs into something truly special!
It shines as a side dish at summer barbecues, picnics, or alongside your favorite sandwiches, but it’s just as delicious as a light lunch centerpiece. Pair it with crisp canned asparagus spears, tangy olives, or a simple green salad for a refreshing meal.
For an extra burst of flavor and texture, top portions with crunchy bacon bits, diced ham, or a generous sprinkle of fresh herbs such as chives, parsley, or dill. With so many ways to enjoy it, this versatile salad is guaranteed to earn rave reviews—give it a try and watch it become a new favorite
Other Salad Recipes:
🥣 Recipe
Equipment
- Large Mixing or Serving Bowl
- Egg cooker optional
- Cutting Board
- Clear Wrap
Ingredients
- 16 ounces bow tie pasta prepared according to package instructions
- 6 hard boiled eggs
- 1 cup mayonnaise
- 1 Tablespoon white vinegar
- 1 Tablespoon sugar
- 1 cup dill pickles finely chopped
- Salt
- black pepper
- paprika for topping
Instructions
- In a large mixing bowl, combine the cooked and cooled bow tie pasta, mayonnaise, white vinegar, sugar, and finely chopped dill pickles.
- Season with salt and freshly ground black pepper to taste, then stir gently until everything is evenly coated and well combined. (This step creates the creamy, tangy base that brings out those classic deviled egg flavors!)
- Once your hard-boiled eggs have cooled, carefully peel them, then slice each one in half lengthwise. Coarsely chop the halves into bite-sized pieces—aim for chunky bits that add great texture without turning into mush when mixed into the salad.
- Gently fold the coarsely chopped hard-boiled eggs into the dressed pasta mixture, stirring carefully just until everything is evenly combined. Be sure to use a light hand—you want to keep those egg pieces chunky and intact, not mash them into the salad!
- Cover the bowl tightly with plastic wrap (or a lid) and refrigerate the pasta salad for at least 1 hour—this chilling time allows the flavors to meld beautifully and makes it even more delicious.
- When ready to serve, give the salad a gentle stir and finish with a generous sprinkle of paprika on top for that classic deviled egg look and a subtle smoky kick. Enjoy!
Notes
Nutrition
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