This deliciously creamy deviled egg pasta salad is summer in a bowl! Smash the yolks and mix together in my herby Greek yogurt sauce. Toss with twirly pasta, fresh peas and, of course, hard boiled eggs. Dare I say you may prefer this pasta salad to OG deviled eggs?!
PS: I also have a deviled egg salad (no pasta) that is absolutely delicious 😋
- Ideal recipe for summer get togethers, grill outs and picnics!
- Serves a crowd (8 people!), and can easily be doubled if the whole neighborhood is coming over 😋
- Uses FRESH herbs instead of dried herbs and spices.
- All the flavors you love in deviled eggs tossed together as a yummy pasta salad — need I say more?!
Some Main Ingredients
Find the list of full ingredients in the recipe card below.
My Step-By-Step Method
- Make the hard boiled eggs and then transfer into an ice bath.
- Cook the pasta to al dente, and make sure to set aside 2 tablespoons of starchy pasta water before straining the water — this will help thicken the pasta sauce.
- Peel the eggs and remove the yolks. Place all the yolks in a large bowl — it’s okay if they break apart.
- Add the rest of the sauce ingredients + pasta water to the bowl with the yolks. Stir until smooth and combined. You may need to smash the yolks with the back of a fork.
- Roughly chop the hard boiled egg whites and add them to the sauce bowl.
- Add the fresh dill, pickles, peas, onion, and pasta to the same bowl, and mix until all of the ingredients are coated in sauce.
- Top with paprika, fresh dill, and black pepper.
- ENJOY!
Because the egg yolks can be a bit difficult to fully mash, you can add all the ingredients for the yolk sauce to a food processor or blender and blend until super smooth. This will give you an even creamier sauce similar to the filling of a traditional deviled egg.
Garnish and Serve
This pasta salad is gorgeous as is, but I love garnishing with a little fresh dill, paprika and black pepper right before serving to add to the deviled egg “look”. If you’re prepping this ahead of time, I recommend waiting until right before serving to garnish.
Whenever I bring this pasta salad to get-togethers, I also bring along a bag of kettle potato chips — YUMMMO.
Keeping Leftovers Fresh
Keep this deviled egg pasta salad stored in an airtight container in the fridge for up to 3 days. Give it a nice stir, and garnish with fresh dill, paprika and black pepper before serving to freshen the salad up.
Other Pasta Salads to Try
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Bring a large pot of water to a boil. Add the eggs and cook for 10 minutes. Remove from the water and add the eggs to an ice bath.
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Bring the same pot of water to a boil. Salt the water and cook the pasta until al dente. Set aside 2 tablespoons of starchy pasta water before straining the water.
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Rinse the pasta in cold water and set aside.
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Peel the eggs and remove the yolk. Transfer all the yolks to a bowl and set the egg whites to the side.
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To the bowl with the yolk, stir in the mayonnaise, Greek yogurt, mustard, honey, lemon juice, vinegar, garlic powder, salt, and 1 tablespoon of the pasta water. Stir until smooth and combined.
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Roughly chop the cooked egg whites and add them to the bowl.
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Add the fresh dill, pickles, peas, onion, and pasta to the bowl with the sauce and mix until all of the ingredients are coated in sauce.
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Top with paprika, fresh dill, black pepper, and any additional salt if needed.
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Serve immediately or transfer to the refrigerator to cool.
- Any pasta can be used for this recipe. We highly recommend using noodles that have a shape to hold the pasta sauce.
- To get a very creamy sauce, add all of the ingredients for the yolk sauce to a food processor or blender and blend until smooth.
Calories: 257 kcal, Carbohydrates: 29 g, Protein: 12 g, Fat: 10 g, Fiber: 3 g, Sugar: 4 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
