Egg salad recipe with dill: Try this creamy, flavorful deviled egg pasta salad that’s perfect for BBQs, potlucks, or a delicious dinner side

If you are looking for the perfect side to your summer BBQ’s, potlucks, or just a yummy side for dinner, try this creamy egg salad recipe with dill. It is so simple, so flavorful and delicious. If you like deviled eggs you are going to LOVE this. Even my kids love this deviled egg pasta salad recipe.

Why you will love this egg salad recipe with dill:
- Simple Recipe: This recipe uses simple ingredients, most of which you already have on hand.
- Creamy and Flavorful: The fresh herbs are the star of the show here, they give this recipe the best flavor. Paired with the texture of the pasta and eggs and creamy dressing: it’s sure to be a crowd pleaser.
- Can be made in advance: If you want to bring this to an event like a potluck and there’s enough to get ready for, make this the day ahead but leave the dressing separate to mix together a few hours before serving, so it’s nice and creamy.
What you will need:
- 8 oz dry pasta
- 6 cooked chopped eggs
- 1 tbsp chopped fresh dill (can use dried dill)
- handful of green onion or fresh chives
Dressing:
- 1/2 cup mayo
- 2 tbsp Dijon mustard
- 3 tbsp honey
- 1 tsp paprika
- 1 tsp onion or garlic powder
- 1 tsp salt
- 1/4 tsp pepper

How to make this homemade egg salad:
- Cook the pasta in a large pot according to directions on package.
- Drain, rinse with cold water and cool, then add to a large bowl.
- On your cutting board, chop the hard-boiled eggs into small pieces and throw into mixing bowl.
- Chop green onions and dill (if using fresh) and add to bowl.
- Mix mayonnaise, mustard, honey, paprika, salt, garlic powder and pepper.
- Add dressing to bowl and mix well.
- Refrigerate until ready to serve, flavors will intensify as it sits.

Perfect way to make the perfect hard-boiled eggs:
- Start with Cold Water: Place the eggs in a saucepan large enough for them to sit in a single layer. Cover them with cold water, ensuring they’re submerged by about an inch. Starting with cold water helps prevent cracking and ensures even cooking.
- Bring to a Boil: Over high heat, bring the water to a rolling boil. Set your timer once the water is boiling for 10 minutes. Once the timer goes off, remove from heat.
- Ice bath: Carefully pour out the hot water and place the pan in the sink. Run cold water over the eggs and cover them with ice. This helps stop the cooking process and makes the eggs easier to peel. Let them sit for 10 minutes.
- Peel and Enjoy: Gently crack the eggs all over and peel them under running water. Older eggs tend to peel more easily, so if possible, use eggs that have been in the fridge for a week or two.
Variations for this egg salad recipe with dill:
Here are a few ways to add more flavor or different textures to this recipe:
- Heat: add a few shakes of cayenne pepper or hot sauce to the dressing for a kick of heat.
- Veggies: You can add chopped bell peppers, chopped red onion, or chopped celery to this recipe.
- Dill Pickles: If you are a pickle lover and the dill does not do enough for you, add chopped pickles or dill pickle relish to the dressing, or even a splash of pickle juice.

FAQ’s:
1. Why are they called “deviled” eggs?
The term “deviled” in deviled eggs refers to the spicy or zesty seasonings used in the dish. Ingredients like mustard, paprika, or hot sauce give the eggs a flavorful kick which is where the name comes from.
2. What type of pasta works best for this salad?
Short pasta shapes like elbow macaroni, rotini, or shells work best for a dill pickle pasta salad as they hold the dressing well.
3. Can I use any type of dill for this recipe?
Fresh dill is preferred for a more vibrant flavor, but dried dill or even dill pickle can be used if fresh is unavailable.
4. How do I prevent the pasta from becoming mushy?
Cook the pasta al dente according to package instructions, then rinse with cool water to stop the cooking process.
5. What can I use if I don’t have mayonnaise?
Substitute with Greek yogurt, a mixture of Greek yogurt and sour cream, or even avocado oil-based mayo for a healthier twist.
6. Can I make this salad ahead of time?
Yes, make it a day in advance and store in an air-tight container in the refrigerator. Stir well before serving.
7. How do I store leftover egg salad?
Store leftovers in an air-tight container in the refrigerator for up to 3 days. It’s a great way to use up leftover Easter eggs.
8. Can I add other ingredients to this salad?
Yes, ingredients like celery, fresh parsley, red onion, white onion, black olives, or sweet relish can be added based on personal preference.
9. Is there a way to make this recipe healthier?
Use whole grain pasta, light mayonnaise, or Greek yogurt. For a low carb option, use lettuce wrap instead of pasta.
10. How do I keep the salad creamy?
Ensure the pasta and eggs are fully cooled before mixing with the dressing to prevent them from absorbing too much and drying out.
11. What is the best way to chop the eggs?
Use an egg slicer for uniform pieces or roughly chop with a knife for a more rustic texture. You can also separate egg whites for a different texture.
12. Can this recipe be made vegan?
Substitute eggs with firm tofu, use vegan mayonnaise, and ensure the pasta is egg-free for a vegan version.
13. How much dill should I use?
Start with a tablespoon of fresh chopped dill or a teaspoon of dried dill and adjust to taste. Dill pickle brine can also add flavor.
14. How can I add more flavor to the salad?
Add a teaspoon of mustard, a splash of apple cider vinegar or lemon juice, or some onion powder for additional depth of flavor.
15. What should I serve with this pasta salad?
It pairs well as a side dish with grilled meats, in egg salad sandwiches, or on a bed of lettuce as a simple salad for a great lunch.
16. Can I use leftover egg salad for other dishes?
Leftover egg salad can be used in egg salad sandwiches, lettuce wraps, or as a topping for a side salad.

Other Recipes You’ll Love
- Mexican Street Corn Pasta Salad Recipe with Avocado
- Crunchy Quinoa Cabbage Salad with Peanut Dressing

Best Deviled Egg Pasta Salad Recipe with Dill
Ingredients
- 8 oz dry pasta
- 6 cooked chopped eggs
- 1 tbsp chopped fresh dill can use dried dill
- handful of green onion or fresh chives
Dressing:
- 1/2 cup mayo
- 2 tbsp Dijon mustard
- 3 tbsp honey
- 1 tsp paprika
- 1 tsp onion or garlic powder
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Cook the pasta in a large pot according to directions on package.
- Drain, rinse with cold water and cool, then add to a large bowl.
- On your cutting board, chop the hard-boiled eggs into small pieces and throw into mixing bowl.
- Chop green onions and dill (if using fresh) and add to bowl.
- Mix mayonnaise, mustard, honey, paprika, salt, garlic powder and pepper.
- Add dressing to bowl and mix well.
- Refrigerate until ready to serve, flavors will intensify as it sits.
Notes
- Start with Cold Water: Place the eggs in a saucepan large enough for them to sit in a single layer. Cover them with cold water, ensuring they’re submerged by about an inch. Starting with cold water helps prevent cracking and ensures even cooking.
- Bring to a Boil: Over high heat, bring the water to a rolling boil. Set your timer once the water is boiling for 10 minutes. Once the timer goes off, remove from heat.
- Ice bath: Carefully pour out the hot water and place the pan in the sink. Run cold water over the eggs and cover them with ice. This helps stop the cooking process and makes the eggs easier to peel. Let them sit for 10 minutes.
- Peel and Enjoy: Gently crack the eggs all over and peel them under running water. Older eggs tend to peel more easily, so if possible, use eggs that have been in the fridge for a week or two.
- Heat: add a few shakes of cayenne pepper or hot sauce to the dressing for a kick of heat.
- Veggies: You can add chopped bell peppers, chopped red onion, or chopped celery to this recipe.
- Dill Pickles: If you are a pickle lover and the dill does not do enough for you, add chopped pickles or dill pickle relish to the dressing, or even a splash of pickle juice.
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