Why You’ll Love Deviled Egg Pasta Salad
If you’re the kind of person who piles deviled eggs and pasta salad on the same plate at every barbecue (hi, it’s me 🙋♀️), then this recipe was made for you. This Deviled Egg Pasta Salad is the ultimate summer side dish—it’s rich and creamy, tangy and herby, and loaded with familiar, comforting flavors.
It brings together the best of both worlds: the creamy bite of traditional deviled eggs with the texture and heartiness of a good pasta salad. Whether it’s Memorial Day Weekend, the Fourth of July, or a casual backyard hangout, this dish is about to be your go-to.
📝 Ingredients You’ll Need
Here’s everything that makes this deviled egg pasta salad irresistible:
- 1 lb ditalini pasta, cooked and cooled
- 1½ cups mayonnaise
- ¼ cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons sweet relish
- 4 celery stalks, chopped
- 1 (14 oz) can sliced black olives, drained
- 1 bunch fresh dill, finely chopped
- 1 teaspoon paprika
- 6 hard-boiled eggs, sliced
- Salt and black pepper, to taste
- Scallions, sliced thinly, for garnish
💡 Pro Tip: Chill the eggs before slicing so they hold their shape better when mixing.
🥄 How to Make Deviled Egg Pasta Salad
Step 1: Cook the Pasta
Start by cooking the ditalini pasta according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
Step 2: Make the Dressing
In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, relish, and paprika. Mix until smooth and creamy. Add salt and pepper to taste.
Step 3: Add the Crunch
Fold in celery, black olives, and chopped fresh dill for a crunchy, savory punch that balances the creaminess.
Step 4: Mix the Pasta
Add the cooled pasta to the bowl and gently mix to coat it well with the dressing.
Step 5: Fold in the Eggs
Carefully fold in the sliced hard-boiled eggs, trying not to break them up too much—some chunks are great for texture, but you want a few intact slices for that classic deviled egg look.
Step 6: Garnish and Serve
Sprinkle with extra paprika and top with scallions for that final pop of color and flavor.
🧊 Make-Ahead Tip: Chill for at least 1 hour before serving to let the flavors meld together.
🔀 Variations & Add-Ins
Want to make it your own? Here are some fun variations:
- Add chopped bacon for a smoky, salty crunch
- Swap olives for pickles if you’re not a fan
- Use Greek yogurt in place of sour cream for a lighter version
- Sprinkle crumbled feta or goat cheese on top for a tangy twist
- Add chopped red onion for an extra kick
🧠 Why This Recipe Works
This Deviled Egg Pasta Salad checks all the boxes for the perfect summer side:
- Combines two fan-favorite dishes
- No weird ingredients—just pantry staples
- Quick to make, even quicker to disappear
- Make-ahead friendly and easy to double for a crowd
- Balanced texture: creamy + crunchy + tender
It’s ideal for:
- Barbecues
- Potlucks
- Family picnics
- Holiday weekends
- Meal prep lunches
And let’s be honest—it’s delicious enough to eat straight out of the fridge at midnight. No judgment here.
🔍 SEO Keyword Strategy
- Primary Keyword: Deviled Egg Pasta Salad
- Secondary Keywords: pasta salad for BBQ, creamy egg pasta salad
- NLP & Semantic Keywords: ditalini pasta salad, hard-boiled egg recipes, summer side dish, deviled eggs with mayo, picnic salads, cold pasta dish, mustard egg salad, creamy dill salad
Target Keyword Density:
- Use “Deviled Egg Pasta Salad” naturally 10–15 times in a 1,000–1,500 word article
- Variants like “egg pasta salad,” “BBQ pasta salad,” and “creamy pasta salad with eggs” should be used to support search relevance
🍽️ Serving & Storage
- Best served chilled
- Stores well in an airtight container in the refrigerator for up to 3 days
- Do not freeze—mayonnaise and eggs don’t thaw well
🧺 Tip for Parties: Serve it in a chilled bowl or place the serving dish over a tray of ice to keep it cold outdoors.
🎉 Final Thoughts
This Deviled Egg Pasta Salad is a double-duty masterpiece—one part eggy goodness, one part pasta party, and 100% delicious. It brings that nostalgic flavor of deviled eggs into a sharable, fork-friendly format perfect for every summer gathering.
Trust me: once you make this, it’ll become a staple on your BBQ menu year after year.