This deviled egg pasta salad combines two summer staples in one bowl to create a creamy and refreshing side dish. It's filled with all the classic flavors of delicious deviled eggs in pasta salad form and comes together in less than 30 minutes.
Summer means a few things in our house, deviled eggs and macaroni salads (and probably some ice cream, frozen yogurt, and no bake peanut butter bars too let's be honest). So I thought, why not put a fun twist on the classic deviled egg and make into a delicious pasta salad?!
The pasta is tossed in a creamier version of the traditional deviled egg filling and topped with a few other toppings like avocado chunks, chopped egg whites, and red and green onions. It's the perfect side dish for special occasions like summer bbqs and backyard gatherings or a quick lunch!
- Simple and easy recipe made in under 30 minutes
- Super creamy and tangy deviled egg sauce
- Easily modified to make it your own
- Great dish to bring to summer bbqs or baby showers
Ingredients and substitutions
- Pasta - Any type will work. I used chickpea pasta to up the protein in the dish.
- Hard boil eggs - We use both the whites and the egg yolks in this recipe.
- Greek yogurt - Used in place of mayo found in traditional deviled eggs. You can use mayo if you wish or avocado mayo or dairy free yogurt.
- Almond milk - This helps thin out the sauce. Substitute with any type of milk.
- Apple cider vinegar - Provides the sauce with the classic hint of hint of vinegar. White vinegar will work as well.
- Mustard - I used dijon mustard since I personally prefer the taste but you can also use yellow mustard if you prefer.
- Green onion - These are chopped up and used as a garnish on top to provide some greenery to the dish. Feel free to omit or substitute with another herb likes fresh chives or parsley.
How to make deviled egg pasta salad
This deviled egg salad recipe is a breeze to whip up. You will need a blender to mix up the dressing, a pot to boil the pasta, and a large bowl to mix everything together.
Step 1 : Chop up the hard boil eggs
If you haven't boiled the eggs, do that first. Place the eggs in a pot with water and bring the pot to a boil. Then remove the pot from the element, cover with a lid, and let the eggs steam for another 9 minutes.
Quickly drain the eggs and place them in a cold water ice bath to stop the cooking process. Once the eggs are cool to the touch, peel off the shells.
Slice each egg in half and place the yolks in a blender. Chop up the remaining egg whites into large pieces and set aside.
Step 2 : Cook the pasta
Begin cooking the pasta by bringing a pot of water to a boil. Cook the pasta al dente so the noodles are slightly firm.
Step 3 : Blend sauce ingredients
While the pasta is cooking, blend up the dressing ingredients (egg yolks with the greek yogurt, almond milk, apple cider vinegar, dijon mustard, paprika, black pepper, and salt). Blend well until the sauce is thin and creamy. If you still think it's too thick, add a little more almond milk.
Step 4 : Toss the pasta with the sauce
Drain the pasta and transfer it into a large bowl. Pour the sauce over top and gently toss to coat the noodles with a rubber spatula or wooden spoon.
Step 5 : Add the toppings
Add the avocado chunks, chopped egg whites, and red onions to the bowl and gently toss to distribute. Garnish with diced green onions, a sprinkle of paprika, and a pinch of sea salt.
How to Serve
This easy deviled egg salad is best served chilled. I recommend placing the salad in an airtight container in the fridge for about an hour so it gets cold. Give the bowl a few big stirs to help move the dressing around again and serve.
How to Make Ahead of Time
If making this recipe for later in the day or the next day, make the recipe as directed but only use about half of the dressing. Reserve the other half in a separate jar or small bowl and toss over the salad just before you're ready to serve.
This pasta salad will stay fresh for up to 4 days when stored in an airtight container in the fridge. Mix the pasta a few times before serving.
- Make sure to slightly undercook the pasta so it's still somewhat firm to the touch. This helps the pasta noodles stay in tact as you toss it in the dressing and with the toppings.
- Don't over mix the pasta with the sauce. You just want to gently toss it so the sauce is disbursed because over mixing can lead to broken pasta noodles.
A great way to make this recipe your own is by adding some additional spices or toppings to the pasta salad.
- Add some hot sauce or cayenne pepper to the sauce so add a little heat to the pasta salad.
- Throw some diced pickles on top or use a little pickle juice in the sauce if you're a pickle lover. The added vinegar will pair well with the deviled egg flavors.
- Chop up some bacon or turkey bacon to add some salty crunch to the salad.
- To up the protein, add some chickpeas or chopped turkey breast to the mix.
Check out these other tasty side dishes:
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Deviled Egg Pasta Salad
- 5 hard boiled eggs - peeled
- 8 oz pasta - I used chickpea
- ½ cup greek yogurt - sub with dairy free yogurt if needed
- 3 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar or white vinegar
- ⅓ cup almond milk
- ½ teaspoon paprika
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup red onion - diced
- 1 avocado - cut into chunks
- Green onions - to top (optional)
- Slice the hard boiled eggs in half and place the yolks in a blender or food processor. Chop up the remaining egg whites into large chunks and set aside.
- Boil a pot of water for the pasta and cook al dente according to the package instructions.
- While the pasta is cooking, add the greek yogurt, mustard, vinegar, almond milk, paprika, sea salt, and black pepper to the blender with the egg yolks. Blend well until the mixture is semi-thick and creamy. If you need to thin it out more, add a splash of almond milk.
- Drain the pasta and transfer to a large mixing bowl. Pour the deviled egg sauce over the pasta and gently toss to coat the noodles.
- Add the egg whites, red onion, avocado chunks, to the bowl and gently fold into the pasta.
- Top with diced green onions, another sprinkle of paprika and sea salt if desired, and enjoy!