Creamy Deviled Egg Pasta Salad is the ultimate comfort food mash-up, blending the rich, tangy flavors of deviled eggs with the heartiness of a classic pasta salad. This dish is perfect for summer picnics, potlucks, or even a cozy family dinner when you want something satisfying yet easy to whip up. I first made this for a neighborhood barbecue, and it was love at first bite—everyone raved about the creamy, mustardy dressing and the familiar deviled egg vibe. Whether you’re serving it as a side or making it the star of your meal, this Creamy Deviled Egg Pasta Salad is a guaranteed crowd-pleaser that’s as fun to make as it is to eat.

With just a handful of ingredients and about 30 minutes, you’ll have a dish that’s creamy, zesty, and oh-so-addictive. Let’s dive into why this recipe will steal the show at your next gathering!

Why You’ll Love This Creamy Deviled Egg Pasta Salad

Irresistible Flavor: Combines the tangy, creamy taste of deviled eggs with the satisfying bite of pasta.
Quick and Easy: Ready in about 30 minutes, perfect for busy days or last-minute get-togethers.
Perfect for Sharing: Makes a big batch, ideal for potlucks, barbecues, or family dinners.
Customizable: Adjust the seasonings or add-ins to suit your taste or what’s in your pantry.
Great for All Seasons: Serve chilled in summer or at room temperature for cooler months.
Kid-Friendly: The familiar flavors of deviled eggs make it a hit with picky eaters.
Make-Ahead Magic: Tastes even better the next day as the flavors meld together.

Ingredients for This Creamy Deviled Egg Pasta Salad

Here’s what you’ll need to create this delicious salad, with tips to ensure you get the best results:

Pasta (8 oz, elbow macaroni or small shells): Short pasta shapes hold the creamy dressing well. Look for sturdy varieties like elbow macaroni or rotini.
Eggs (6 large, hard-boiled): Fresh eggs are great, but slightly older ones peel more easily. Boil a couple extra in case one cracks.
Mayonnaise (½ cup): Use full-fat mayo for maximum creaminess, or light mayo for a lower-calorie option.
Mustard (1 tablespoon, Dijon or yellow): Dijon adds a subtle tang, while yellow mustard gives that classic deviled egg flavor.
Sour Cream (¼ cup): Adds a slight tang and creaminess to the dressing. Greek yogurt works as a substitute.
Pickle Relish (2 tablespoons): Sweet or dill relish adds a touch of sweetness or tang—choose your favorite.
Celery (½ cup, finely diced): Adds a satisfying crunch. Make sure to dice finely for even distribution.
Red Onion (¼ cup, finely diced): Provides a sharp, savory bite. Soak in cold water for 10 minutes if you want it milder.
Paprika (½ teaspoon, plus extra for garnish): Smoked or sweet paprika adds depth and a classic deviled egg touch.
Salt and Pepper (to taste): Enhances all the flavors. Taste and adjust after mixing.
Optional: Fresh Parsley or Dill (2 tablespoons, chopped): Adds a fresh, herbaceous note and a pop of color.

Pro Tip: Cook the pasta al dente to prevent it from getting mushy when mixed with the creamy dressing.

How to Make Creamy Deviled Egg Pasta Salad – Step-by-Step

This Creamy Deviled Egg Pasta Salad is simple to put together and packed with flavor. Follow these steps for a perfect batch every time.

Cook the Pasta: Bring a large pot of salted water to a boil and cook 8 oz of pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool. Mini-Tip: Rinsing the pasta removes excess starch and keeps it from sticking together.
Hard-Boil the Eggs: Place 6 eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10–12 minutes. Transfer to an ice bath, then peel and chop into bite-sized pieces. Mini-Tip: Crack the eggs gently before peeling for easier removal.
Make the Dressing: In a medium bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, 1 tablespoon mustard, 2 tablespoons pickle relish, and ½ teaspoon paprika. Season with salt and pepper to taste. Mini-Tip: Taste the dressing and adjust with more mustard or relish for extra zing.
Combine Ingredients: In a large mixing bowl, combine the cooled pasta, chopped eggs, ½ cup diced celery, and ¼ cup diced red onion. Pour the dressing over the mixture and gently toss to coat evenly. Mini-Tip: Use a spatula to fold gently, keeping the eggs intact.
Chill the Salad: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. This also helps the dressing thicken slightly. Mini-Tip: If making ahead, reserve a bit of dressing to stir in before serving for extra creaminess.
Garnish and Serve: Before serving, sprinkle with a pinch of paprika and chopped parsley or dill for a fresh, colorful finish. Serve chilled or at room temperature. Mini-Tip: Serve in a chilled bowl to keep it refreshing, especially on warm days.

Helpful Tips for Creamy Deviled Egg Pasta Salad

Meal Prep: Cook the pasta and eggs a day ahead and store separately in the fridge. Assemble the salad the day of serving for maximum freshness.
Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Stir gently before serving, as the dressing may settle.
Serving Tip: Serve chilled for the best texture, but let it sit out for 10 minutes before serving to take the chill off if desired.
Pairing Ideas: Pair with grilled burgers, fried chicken, or a fresh green salad for a complete meal. It’s also great with barbecue ribs or pulled pork.
Creative Twists: Add diced bacon for a smoky flavor, swap relish for chopped pickles for extra crunch, or toss in some diced bell peppers for color.
Make it Lighter: Use Greek yogurt instead of sour cream or a mix of mayo and yogurt for a lighter dressing without sacrificing creaminess.

FAQs About Creamy Deviled Egg Pasta Salad

Q: Can I make Creamy Deviled Egg Pasta Salad ahead of time?
A: Yes! Prep it up to a day in advance and store in the fridge. Add a little extra dressing before serving to refresh the creaminess.

Q: Can I use a different type of pasta?
A: Absolutely! Any short pasta like rotini, fusilli, or farfalle works great. Just cook al dente to hold up to the dressing.

Q: How do I keep the eggs from overcooking?
A: Use the 10–12 minute boiling method and transfer to an ice bath immediately to stop the cooking process and prevent a green ring around the yolk.

Q: Can I make this salad without mayo?
A: Yes, you can use all Greek yogurt or a mix of yogurt and sour cream for a mayo-free version, though the flavor will be slightly tangier.

Q: What’s the best way to add more heat to this salad?
A: Add a pinch of cayenne pepper or a dash of hot sauce to the dressing, or toss in some finely diced jalapeño for a spicy kick.

I make this Creamy Deviled Egg Pasta Salad every summer for picnics and potlucks—it’s always a hit, and I love how it brings back memories of classic deviled eggs with a fun twist. My go-to trick is to sprinkle a little extra paprika on top for that vibrant pop of color. Give it a try and let me know in the comments how you like it or any fun add-ins you try! What’s your favorite potluck dish to share?