Deviled Egg Pasta Salad

Course: Main Course, Salad
Cuisine: North American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 10 servings
Calories: 212kcal
Author: Lord Byron's Kitchen
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!
Print Recipe


  • 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.


I only use six of the yolks to avoid the pasta salad being too yellow.  You can use all twelve yolks if you desire.


Calories: 212kcal | Carbohydrates: 17g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 256mg | Sodium: 368mg | Potassium: 138mg | Fiber: 1g | Sugar: 0g | Vitamin A: 585IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg