I used to be one of those people who politely passed on egg salad at parties. Something about the mushy texture and overly mayo-heavy vibe just didn’t do it for me. But then I created this Deviled Egg Pasta Salad—and it completely flipped the script. It’s rich and smooth without feeling too dense, pleasantly tangy yet well-balanced, and offers the perfect crunch along with a hint of fresh herbs.

It’s like the lovechild of your favorite deviled eggs and a classic picnic pasta salad. And let me tell you, once you make this dish, it won’t be a once-a-year BBQ side. It’ll become your new obsession. I’ve made it for Sunday meal prep, beach days, and even as a “just because” lunch. It never lasts long.

And if you’re putting together a full picnic or potluck spread, this salad pairs deliciously with fresh and vibrant options like the Lemon Arugula Pasta Salad or the hearty Italian Grinder Chopped Salad.

Let’s dig in.

Ingredients for 4 Servings

Here’s everything you need to make a bowl of magic. This serves about 4 people, but feel free to double it if you’re cooking for a crowd.

Grocery List:

4 oz shell or elbow macaroni (about 1½ cups uncooked)
4 large eggs
2 tbsp light mayonnaise
2 tbsp plain Greek yogurt
1 tbsp whole grain mustard
¼ cup fresh dill, finely chopped
¼ cup fresh parsley, finely chopped
2 tbsp green onion, thinly sliced
1 celery stalk, finely diced
¼ lemon, juiced
¾ tsp salt, or to taste
¼ tsp ground black pepper
½ tsp smoked or regular paprika

These ingredients keep it fresh, flavorful, and lighter than your traditional mayo-drenched pasta salads.

Boiling the Perfect Eggs

Here’s a quick trick to get perfectly hard-boiled eggs every time. Start with cold water in the pot, add your eggs, and bring it all to a boil. When the water reaches a rolling boil, lower the heat and let it simmer for approximately 10 to 11 minutes. Then immediately transfer those beauties into an ice bath.

Why the ice bath? It stops the cooking and makes peeling the eggs a breeze. No more chunks of egg white stuck to the shell—just smooth, perfect eggs ready to be deviled (in salad form).

Cooking the Pasta Just Right

The key to any good Deviled Egg Pasta Salad is making sure the pasta is just al dente. We want the noodles to have a slight bite—soft enough to soak up the creamy dressing, but not so soft they fall apart. Once cooked, rinse them under cold water to stop the cooking and cool them down before mixing.

Chopping the Herbs and Veggies

Don’t underestimate the power of fresh herbs here. Dill and parsley give the salad its brightness and depth, while green onions add a mild onion flavor that doesn’t overpower. Celery? It’s the crunch we crave in every bite.

Making the Creamy Deviled Egg Dressing

This is where things get serious. Combine your mayo, Greek yogurt, whole grain mustard, lemon juice, paprika, salt, and pepper. Taste and adjust. Some days I go a little extra on the mustard or squeeze in more lemon if I want it tangier.

This dressing is creamy, light, and has that classic deviled egg zing with a modern twist. You can also sub in sour cream if you’re out of Greek yogurt—or add a splash of pickle juice if you’re feeling bold.

Grating the Eggs for Maximum Creaminess

Here’s my favorite secret: instead of chopping the boiled eggs, grate them on a cheese grater. This gives you the perfect texture—fluffy, delicate, and evenly distributed throughout the salad. No big chunks. No dry yolk bits. Just creamy deliciousness in every bite.

Combining Pasta with Egg Salad Base

Once your pasta has cooled, gently fold it into the egg mixture. Be sure not to overmix—we’re not making mashed pasta here. I use a rubber spatula and work slowly until everything is beautifully coated.

At this point, your deviled egg pasta salad will smell like a fancy deli but taste like pure comfort.

How to Serve Deviled Egg Pasta Salad

This dish is best served chilled. I like garnishing mine with extra dill, a pinch of paprika, or even a few sliced green onions on top. Serve it as a side with grilled chicken, on toast with avocado, or scoop it up with crackers for a fun snack plate.

For a full summery spread, add California Sushi Bowls or Lemon Cucumber Pasta Salad to your menu.

Storage Tips for Freshness

Keep your deviled egg pasta salad in a sealed container in the refrigerator for as long as 3 days. Before serving, give it a quick stir and add a spoon of yogurt or a splash of lemon if it feels a little dry.

Low-Carb, Gluten-Free & Other Variations

Want to go low-carb? Just skip the noodles and serve the egg salad with lettuce cups or cucumber rounds.

Need it gluten-free? Use a certified GF pasta. I’ve even made a version with chopped baby potatoes—hello, deviled egg potato salad!

Flavor Boosters to Try

Chopped dill pickles or pickle brine for extra tang
Crispy bacon bits for a smoky vibe
Chili flakes or hot sauce for heat
Diced red onion for a stronger bite

Best Mustard Swaps if You’re Out

No whole grain mustard? Use Dijon or spicy brown mustard. Yellow mustard works too but gives a slightly sweeter profile.

Pickle Lovers’ Version: Add a Tangy Twist

If you love a good briny flavor, sub the lemon juice with pickle juice and throw in a few chopped dill pickles. This twist brings major punch and pairs especially well with grilled meats or as a party dip with crackers.

How to Make It Spicier

I’m a spice fiend, so sometimes I’ll add cayenne pepper or a few dashes of hot sauce. It cuts through the creaminess and adds a warming finish.

Mistakes to Avoid with This Salad

Don’t overcook the pasta—it’ll get mushy
Always chill the noodles before mixing
Use fresh herbs, not dried
Don’t skip the acid—it balances the richness
Peel eggs after the ice bath—they’ll come out perfect

Tools You’ll Need in the Kitchen

Sauce pot
Strainer
Cheese grater
Mixing bowls
Rubber spatula
Cutting board & knife

Optional: Vegetable chopper (makes prep so much faster!)

Frequently Asked Questions

Can I make this ahead?
Yes! It actually tastes better after chilling for a few hours.

Is this good for meal prep?
Absolutely. I portion it out into containers for the week.

Can I use frozen pasta?
If it’s cooked and thawed properly, yes. Just make sure it’s firm, not soggy.

Can I freeze deviled egg pasta salad?
I wouldn’t recommend it. The texture of the eggs and dairy doesn’t hold up well when frozen.

Nutrition Info Per Serving

Calories: ~290
Protein: 13g
Fat: 12g
Carbs: 26g
Fiber: 2g
Cholesterol: 200mg
Sodium: 870mg

This Deviled Egg Pasta Salad has officially taken the crown in my pasta salad rotation. It’s quick to whip up, incredibly flavorful, and easy to customize based on your cravings. Whether you’re making family fresh meals, meal prepping for the week, or impressing guests at your next get-together, this dish delivers every time.

I’d love to hear how you customize it—pickle lovers, bacon enthusiasts, spice seekers… go wild. Just don’t forget to chill it before serving. That’s when the magic really happens.

More Pasta Salad Recipes You’ll Love

Want to try more variations? These are some of my go-to favorites:

Ingredients

4 oz shell or elbow macaroni about 1½ cups uncooked
4 large eggs
2 tbsp light mayonnaise
2 tbsp plain Greek yogurt
1 tbsp whole grain mustard
¼ cup fresh dill finely chopped
¼ cup fresh parsley finely chopped
2 tbsp green onion thinly sliced
1 celery stalk finely diced
¼ lemon juiced
¾ tsp salt or to taste
¼ tsp ground black pepper
½ tsp smoked or regular paprika

Instructions

Boil the Eggs: Place eggs in a pot with cold water, bring to a boil, then reduce to a simmer and cook for 10–11 minutes. Transfer to an ice bath.
Cook the Pasta: Boil pasta until al dente, about 7–8 minutes. Rinse under cold water to stop the cooking.
Prep the Herbs & Veggies: Finely chop dill, parsley, green onion, and celery. Juice the lemon.
Make the Dressing: In a large bowl, whisk together mayo, Greek yogurt, mustard, lemon juice, paprika, salt, and pepper.
Grate the Eggs: Peel and grate the boiled eggs using a cheese grater. Add them to the dressing bowl.
Combine: Fold the cooled pasta into the egg mixture gently until well coated.
Chill & Serve: Refrigerate for 30 minutes for best flavor. Garnish with extra dill or paprika before serving.