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Best Deviled Egg Pasta Salad Recipe with Dill

Best Deviled Egg Pasta Salad Recipe with Dill

by Sylvia Hofer
Egg salad recipe with dill: Try this creamy, flavorful deviled egg pasta salad that's perfect for BBQs, potlucks, or a delicious dinner side
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 4
Calories 245 kcal

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

Perfect way to make the perfect hard-boiled eggs:
  1. 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.
  2. 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. 
  3. 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. 
  4. 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:
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.  

Nutrition

Calories: 245kcalCarbohydrates: 14gProtein: 1gFat: 21gCholesterol: 12mgSodium: 843mgFiber: 1gSugar: 13g
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