Best Deviled Egg Pasta Salad Recipe with Dill
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Egg salad recipe with dill: Try this creamy, flavorful deviled egg pasta salad that's perfect for BBQs, potlucks, or a delicious dinner side
Recipe Overview: Best Deviled Egg Pasta Salad Recipe with Dill
- ⏱ Prep Time: 10 minutes
- 👩🏻🍳 Baking Time: 10 minutes
- ⏳ Total Time: 20 minutes
- 🍞 Serving: 4
- ⚡ Calories: 245 calories per serving
- 🍂 Flavor Profile: Creamy and savory pasta salad with classic deviled egg flavors, brightened with fresh dill.
- 👌 Difficulty: Easy — quick to mix and perfect for a crowd-pleasing side.
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- Recipe Overview: Best Deviled Egg Pasta Salad Recipe with Dill
- Why you will love this egg salad recipe with dill:
- What you will need:
- How to make this homemade egg salad:
- Variations for this egg salad recipe with dill:
- FAQ's:
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- Other Recipes You’ll Love
- Best Deviled Egg Pasta Salad Recipe with Dill
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 tablespoon chopped fresh dill (can use dried dill)
- handful of green onion or fresh chives
Dressing:
- ½ cup mayo
- 2 tablespoon Dijon mustard
- 3 tablespoon honey
- 1 teaspoon paprika
- 1 teaspoon onion or garlic powder
- 1 teaspoon salt
- ¼ teaspoon 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:
“Deviled” refers to the zesty or slightly spicy seasonings like mustard, paprika, or hot sauce that are traditionally added for extra flavor.
Short pasta like elbow macaroni, rotini, or shells works best because it holds onto the dressing well.
Cook it just until al dente, then rinse with cold water to stop the cooking process and prevent it from over-softening.
Greek yogurt works well, or you can use a mix of Greek yogurt and sour cream. Dairy-free mayo is also a good option.
Yes—it actually tastes better after chilling for a few hours or overnight. Just give it a good stir before serving.
Store in an airtight container in the fridge for up to 3 days.
Yes. Celery, red onion, parsley, or even olives all work well depending on your taste.
Use whole wheat pasta, Greek yogurt instead of mayo, or serve it over lettuce for a lighter option.
Make sure the pasta and eggs are fully cooled before mixing so they don’t absorb too much dressing.
Yes—use tofu instead of eggs, vegan mayo, and make sure your pasta is egg-free.
Try adding mustard, a splash of pickle juice or vinegar, or a little onion powder for extra depth.
It works well as a side for grilled meats, BBQ meals, or as part of a casual lunch spread.
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Best Deviled Egg Pasta Salad Recipe with Dill
Equipment
- 1 Large pot
- 1 large bowl
Ingredients
- 8 oz dry pasta
- 6 cooked chopped eggs
- 1 tablespoon chopped fresh dill can use dried dill
- handful of green onion or fresh chives
Dressing:
- ½ cup mayo
- 2 tablespoon Dijon mustard
- 3 tablespoon honey
- 1 teaspoon paprika
- 1 teaspoon onion or garlic powder
- 1 teaspoon salt
- ¼ teaspoon 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.
This pasta salad is amazing!