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Close-up of a bowl containing egg salad garnished with fresh dill. The salad sits on a dark gray cloth, showcasing chunks of boiled egg mixed with creamy dressing.

Deviled Egg Pasta Salad

5 from 1 vote
This deviled egg pasta salad is filled with dill pickles, seasonings, eggs, and pasta tossed in a delicious, creamy dressing.
Serving6 servings
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

  • 1 teaspoon salt, for the pasta water
  • 1 pound elbow macaroni
  • 1 ½ cups mayonnaise
  • ¼ cup sour cream
  • 1 ½ Tablespoons yellow mustard
  • ½ Tablespoon Dijon mustard
  • ½ Tablespoon honey
  • 2 teaspoons pickle juice
  • ½ teaspoon smoked paprika
  • ¾ cup dill pickle relish, or sweet pickle relish
  • 6 hard boiled eggs, chopped
  • Salt and pepper to taste

Equipment

Instructions

  • Make the pasta. Bring a large pot of water to a boil. Add the salt followed by the macaroni. Cook according to the package instructions until al dente. Drain and set aside.
  • Make the dressing. Whisk together the mayonnaise, sour cream, yellow mustard, Dijon mustard, honey, pickle juice, and smoked paprika.
  • Put it all together. Add the macaroni, pickle relish, and eggs to a large mixing bowl. Pour the dressing over the mixture and toss to coat the pasta thoroughly in the dressing.
  • Season. Taste the pasta salad and season with salt and pepper to taste.
  • Chill. Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together.

Notes

  • Storage Suggestions: After mixing everything together, place the egg salad into a large bowl or airtight container and place them salad in the fridge until you are ready to eat it and for up to 4 days for the best results.  
  • Customization: If you want to add more ingredients to this deviled egg salad, try adding one or more of these ingredients, such as green onions, garlic powder, hot sauce, or chopped bell peppers.
  • When you make the pasta and pour it out, the pasta will keep cooking slightly. When you rinse the pasta with cold water, it will stop the cooking process, and keep the pasta tender but not too soft.

Nutrition

Calories: 547 kcal · Carbohydrates: 72 g · Protein: 17 g · Fat: 21 g · Saturated Fat: 5 g · Polyunsaturated Fat: 9 g · Monounsaturated Fat: 6 g · Trans Fat: 0.03 g · Cholesterol: 201 mg · Sodium: 1333 mg · Potassium: 297 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 495 IU · Vitamin C: 0.4 mg · Calcium: 59 mg · Iron: 2 mg
Cuisine: American
Cost: $10
Author: Steph Loaiza
Course: Salad