Deviled Egg Pasta Salad is the perfect summer picnic or family get-together potluck recipe. It’s inexpensive and feeds a crowd. And, no party is complete without deviled eggs!
I love everything about deviled eggs, which is why I had to try my hand at this pasta dish. Whenever I make deviled eggs, I feel as though I never make enough. Even though I use a whole dozen eggs, which yields twenty four, I end up eating so many that I hardly have any left for appetizers.
I thought that this pasta salad would help to fill me up faster rather than wolfing back a half dozen eggs! Much to my surprise (not really) I ate way too much of the pasta too. I can’t win!
Since I’ve started blogging about food, my curiosity sometimes gets the best of me. For this particular recipe, for example, I got to thinking about why Deviled Eggs are called Deviled. After some quick research, I was able to learn that the term deviled, in a recipe title, was first used in the 18th century to describe or identify a spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. Hence, Deviled Eggs!
I love learning about the origins of food. Strangely, it’s something I never thought about before. I just ate. And, I’m really good at that! Deviled Egg Pasta Salad is such a fast and easy dish to prepare. Honestly, the few minutes you need to cook pasta and boil eggs is all it takes. It’s a perfect dish to make when you’re in a hurry. And, it’s the perfect take-along to those summer barbecues, or those family picnics. I’d even take this pasta salad to a church function; even if it does have the word devil in the title!
This pasta salad can be stored in your refrigerator for up to three days. I wouldn’t recommend extending the life of this pasta any longer than that. I’m one of those home cooks who tends to grow weary about the safety of eggs and mayonnaise.
The same applies if you take this pasta salad to a picnic or barbecue. Be sure to package it in a food-safe bowl and keep it well chilled in a cooler. Mayonnaise can turn rancid very quickly on a hot summer day. Eat responsibly, Dear Reader! 🙂
You do have a few options that will help you personalize this Deviled Egg Pasta Salad to suit your personal likes and dislikes. For example, you will note in the recipe card that I used a combination of both mayonnaise and sour cream. I did this for two reasons.
The first reason is that sour cream helps to keep the calorie count lower than using all mayonnaise. But, if you prefer, you can substitute the sour cream for mayonnaise as well. Or, just use all sour cream. If you choose to use all sour cream, you will need to increase the amount of salt you add to the pasta salad, because an all sour cream-based sauce might leave the salad a little bland.
The second reason is that using just mayonnaise will result in a less creamy salad. At the beginning, the pasta salad will look creamy, but once you refrigerate it, it will become less creamy. It seems as if the mayonnaise gets absorbed into the pasta and the salad becomes more dry. Well, not totally dry, but not as creamy that’s for sure.
Adding sour cream helps to keep the pasta salad creamy even if you decided to refrigerate this pasta salad for a day or two. When I make this pasta salad, I tend to make a large batch and we never finish it all in one day, so refrigeration is definitely going to happen in our home. I like it to be just as creamy the next day or even the next, so sour cream it is!
You can also use fresh dill rather than dried dill. I very rarely buy fresh dill unless I know I’m going to use all of it. Fresh dill is much more pungeant and you’ll want to use as much as you like, but for me, it’s safer to use dried dill because when left to sit in the fridge, fresh dill will infuse this pasta salad more the longer it sits. Dried dill will help you control the dill factor in this pasta salad better.
Lastly, when chopping the eggs, you can decided to use the yolks or leave them out. I like to only use half the amount of yolks, therefore, when using a dozen eggs in my Deviled Egg Pasta Salad recipe, I will discard six of the yolks and incorporate the other six into the salad. The result is a less yellowy pasta salad, and also will help to reduce calories and keep the salad more creamy. Again, the choice is yours!
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Deviled Egg Pasta Salad
- 450 grams cooked pasta, macaroni, bow tie, penne, etc.
- 1/2 cup light mayonnaise
- 1/4 cup light sour cream
- 2 teaspoons dry mustard
- 12 large eggs, boiled and roughly chopped
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 cup green pickle relish
- 1 teaspoon dried dill
- 1/4 cup parsley, chopped (plus more for garnish)
- Cook pasta according to package instructions. Rinse under cold water and set aside. Hard boil eggs and transfer to cold water to cool.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, salt, pepper, paprika, vinegar, mustard, pickle relish, dried dill, and parsley.
- Add the cooled pasta and use a rubber spatula to toss until well coated.
- Next, add the chopped egg and gently fold into the pasta mixture until well combined.
- Refrigerate for at least 2 hours before serving.
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