Imagine your favorite deviled eggs—creamy, tangy, perfectly seasoned—swirled into a chilled pasta salad with crisp veggies and tender noodles.
This Deviled Egg Pasta Salad is the genius mashup you never knew you needed: all the nostalgic flavor of classic deviled eggs, transformed into a hearty, make-ahead side dish that’s perfect for picnics, BBQs, potlucks, or meal prep.
It’s creamy without being heavy, packed with protein, and ready in 20 minutes. Plus, it’s always the first dish to disappear!
Why You’ll Love This Recipe
🥚 Deviled egg flavor—no peeling required!
⏱️ 20-minute prep, then chill
💰 Budget-friendly—feeds 8 for under $15
❤️ Crowd-pleasing & potluck-perfect
🌟 Make-ahead friendly—tastes better the next day!
“It’s not just pasta salad—it’s deviled eggs in disguise!”
Ingredients You’ll Need
(Serves 6–8)
For the Salad:
12 oz (340g) pasta (rotini, shells, or elbow macaroni)
6 large hard-boiled eggs, chopped
1 cup celery, finely diced
½ cup red onion, finely chopped (or green onions)
½ cup dill pickles or sweet relish, chopped
¼ cup fresh dill or parsley, chopped (optional)
For the Deviled Egg Dressing:
