Can I use all mayo instead of the mayo-Greek yogurt combination?

Absolutely! Using all mayonnaise will give you a richer, more traditional pasta salad. The Greek yogurt is there to lighten it up, but the recipe works perfectly with just mayo if that's what you prefer or have on hand.

My eggs are difficult to peel. What am I doing wrong?

The key is starting with boiling water rather than cold. Also, using slightly older eggs (not the freshest) and shocking them in ice water immediately after cooking helps tremendously. Peeling them under running water or in a bowl of water (as suggested in the recipe) also makes a big difference.

Can I make this recipe gluten-free?

Definitely! Simply substitute your favorite gluten-free pasta. Just be aware that some gluten-free pastas may absorb more dressing, so you might need to add a bit more of the mayo/yogurt mixture before serving.

How far in advance can I make this pasta salad?

This salad keeps well for up to three days in the refrigerator. In fact, making it a day ahead actually improves the flavor as everything has time to meld together. Just give it a good stir before serving.

Deviled Egg Pasta Salad Recipe

Name: Deviled Egg Pasta Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 8 oz noodle of choice; 8 eggs; ¼ – ½ cup fresh dill (more or less depending on preference); ¼ – ½ cup fresh parsley (more or less depending on preference); ¼ cup green onion; ¼ cup lite mayo; ¼ cup plain Greek yogurt; 2 tbsp whole grain mustard; 2 stalks celery; ½ lemon, juiced; 1½ tsp salt; ½ tsp pepper; 1 tsp paprika

This Deviled Egg Pasta Salad is a brilliant fusion of two classic favorites that creates a deliciously creamy, herb-infused dish perfect for any gathering. With tender pasta, perfectly grated eggs, and a tangy dressing that ties everything together, this versatile salad can be prepared in just 30 minutes. It’s the ideal make-ahead dish for picnics, potlucks, or a refreshing weeknight dinner when the temperatures rise.

Why You’ll Love This Recipe

Two Favorites in One: This recipe brilliantly combines the beloved flavors of deviled eggs and pasta salad into one satisfying dish that’s sure to please everyone at the table.
Quick and Simple: The entire dish comes together in just 30 minutes, making it perfect for those busy evenings when you want something delicious without spending hours in the kitchen.
Refreshingly Light: The combination of Greek yogurt with mayo creates a lighter dressing that doesn’t sacrifice creaminess or flavor.
Make-Ahead Friendly: This salad actually tastes better after the flavors have had time to meld, making it perfect for meal prep or preparing before guests arrive.

Ingredients You’ll Need

Pasta: Choose any short pasta shape you love – rotini, bowties, shells, or elbows all work wonderfully. The crevices capture the creamy dressing perfectly.
Eggs: The star of the show! They provide protein and that classic deviled egg flavor we all crave.
Fresh Herbs: Dill and parsley bring brightness and color, elevating this from a basic pasta salad to something special.
Green Onions: They add a mild, sweet onion flavor without overpowering the dish.
Mayo: Provides creaminess and richness to the dressing – use a quality brand for best results.
Greek Yogurt: The secret to a lighter, tangier dressing that still maintains incredible creaminess.
Whole Grain Mustard: Adds texture and that essential deviled egg flavor with little pops of mustard seeds.
Celery: Brings a refreshing crunch that contrasts beautifully with the soft pasta and creamy dressing.
Lemon Juice: Brightens all the flavors and balances the richness of the eggs and dressing.
Seasonings: Salt, pepper, and paprika create that classic deviled egg flavor profile.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this recipe your own? Here are some delicious ways to customize it:

Protein Boost: Add diced ham, crumbled bacon, or flaked tuna for extra protein and flavor.
Veggie Additions: Try diced bell peppers, cucumber, or cherry tomatoes for color and freshness.
Spicy Kick: Mix in some sriracha or a dash of hot sauce to the dressing for a spicy twist.
Pickle Lovers: Add chopped dill pickles or a splash of pickle juice to the dressing for a tangy variation.
Avocado Version: Fold in diced avocado just before serving for extra creaminess and healthy fats.

How to Make Deviled Egg Pasta Salad

Step 1: Prepare the Eggs and Pasta

Bring a pot of water to a rolling boil. Gently add eggs and cook for 10-12 minutes. Meanwhile, prepare an ice bath. When eggs are done, transfer them immediately to the ice bath. Keep the water boiling and cook your pasta according to package directions. Drain and rinse pasta with cold water to stop the cooking process.

Step 2: Peel the Eggs

Once eggs are cooled, peel them in a bowl of water. This makes the shells come off easily and keeps everything in one place.

Step 3: Prepare the Vegetables and Herbs

Finely dice the celery, slice the green onions on a diagonal, and mince the fresh dill and parsley.

Step 4: Create the Egg Salad Base

Using a cheese grater, grate the hard-boiled eggs into a large mixing bowl. This creates a perfect texture that distributes evenly throughout the salad.

Step 5: Make the Dressing

Add the green onions, herbs, Greek yogurt, mayo, whole grain mustard, lemon juice, salt, pepper, and paprika to the grated eggs. Mix until well combined, then taste and adjust seasonings as needed.

Step 6: Combine and Chill

Fold the cooked, cooled pasta into the egg mixture until everything is well coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Pro Tips for Making the Recipe

Perfect Hard-Boiled Eggs: Start eggs in boiling water (not cold) for easy peeling and consistent cooking.
Grating vs. Chopping: Grating the eggs creates a wonderfully uniform texture that blends perfectly with the pasta and dressing.
Cold Pasta is Key: Make sure your pasta is completely cooled before mixing with the egg salad to prevent it from becoming gummy.
Herb Measurement: The recipe provides a range for herbs because fresh herbs can vary in potency. Start with less and add more to taste.
Make it Ahead: This salad tastes even better after the flavors have had time to develop, so don’t hesitate to make it a day in advance.

How to Serve

This versatile pasta salad works wonderfully in multiple settings:

As a Main Dish

Serve a generous portion with a side of crusty bread and perhaps a simple green salad for a complete, satisfying meal.

As a Side Dish

Pairs beautifully with grilled meats, sandwiches, or as part of a potluck spread.

For Picnics and Gatherings

Transport in a chilled container and serve cold – it holds up well for several hours.

Make Ahead and Storage

Storing Leftovers

Keep this pasta salad in an airtight container in the refrigerator for up to three days. The flavors actually improve after the first day!

Make-Ahead Tips

This salad is perfect for preparing ahead of time. You can make it up to 24 hours before serving, which allows the flavors to meld beautifully.

Freshening Up Leftovers

If the pasta salad seems a bit dry after being refrigerated, stir in a small spoonful of mayo or Greek yogurt to refresh the creaminess.

FAQs

Can I use all mayo instead of the mayo-Greek yogurt combination?

Absolutely! Using all mayonnaise will give you a richer, more traditional pasta salad. The Greek yogurt is there to lighten it up, but the recipe works perfectly with just mayo if that’s what you prefer or have on hand.
My eggs are difficult to peel. What am I doing wrong?

The key is starting with boiling water rather than cold. Also, using slightly older eggs (not the freshest) and shocking them in ice water immediately after cooking helps tremendously. Peeling them under running water or in a bowl of water (as suggested in the recipe) also makes a big difference.
Can I make this recipe gluten-free?

Definitely! Simply substitute your favorite gluten-free pasta. Just be aware that some gluten-free pastas may absorb more dressing, so you might need to add a bit more of the mayo/yogurt mixture before serving.
How far in advance can I make this pasta salad?

This salad keeps well for up to three days in the refrigerator. In fact, making it a day ahead actually improves the flavor as everything has time to meld together. Just give it a good stir before serving.

Final Thoughts

This Deviled Egg Pasta Salad brings together two beloved classics in one irresistible dish. It’s the perfect balance of creamy, tangy, and fresh flavors, with the satisfying combination of tender pasta and perfectly seasoned eggs. Whether you’re looking for a quick weeknight dinner, a dish to bring to your next gathering, or a make-ahead lunch option, this versatile recipe delivers every time. Give it a try – I’m confident it will become a regular in your recipe rotation!