Delicious Deviled Egg Pasta Salad
Published 5/11/2025
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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 😋
why this pasta salad is worth making ⤵️
- 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
Eggs: Obviously, you need eggs for this pasta salad 😋 Fresh large eggs hard boiled in your kitchen will work best, but if you’re in a time crunch, you can buy eggs that are already hard boiled at the store.
Fusilli pasta: I love a good twirly pasta! Not only do they soak up sauce really, really well (aka deviled egg filling goodness), they just look so dang fun. That being said, any pasta will work as long as it’s a shape that can hold sauce.
Greek yogurt and mayo: I love using both Greek and mayo for this pasta salad because it adds a ton of creaminess, but still keeps things lightened up a bit by using 1/2 Greek and 1/2 mayonnaise.
Dill pickles: Chopped dill pickles give this pasta salad the perfect crunch and saltiness. While any chopped pickle will do, I recommend dill for the best flavor.
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!
tip! get an even creamier sauce
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
- Dilly Tuna Pasta Salad
- Creamy Vegan Pasta Salad
- Garlic Lemon Pasta Salad
- Street Corn Pasta Salad
- Pesto Tortellini Pasta Salad
Deviled Egg Pasta Salad Recipe
Ingredients
- 8 large eggs
- 8 oz. fusilli pasta
- ¼ cup mayonnaise
- ¼ cup 2% Greek yogurt
- 2 teaspoons dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 2 teaspoons white wine vinegar
- ¼ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ cup chopped fresh dill
- ⅓ cup chopped dill pickles
- 10 oz. peas, thawed
- ½ large white onion, minced
Toppings
- Paprika
- Fresh dill
- Ground black pepper
Instructions
- 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.
- 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.
- Rinse the pasta in cold water and set aside.
- Peel the eggs and remove the yolk. Transfer all the yolks to a bowl and set the egg whites to the side.
- 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.
- Roughly chop the cooked egg whites and add them to the bowl.
- 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.
- Top with paprika, fresh dill, black pepper, and any additional salt if needed.
- Serve immediately or transfer to the refrigerator to cool.
Tips & Notes
- 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.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
This recipe looks so inviting and delicious! I can’t eat raw onions anymore, so I’ll substitute a few green onion tops Definitely going to make this over the weekend!