Deviled Egg Pasta

simple recipe for Deviled Egg Pasta that incorporates flavors reminiscent of deviled eggs:


  • 8 oz (about 225g) pasta of your choice (penne, fusilli, or any preferred type)
  • 4 hard-boiled eggs, peeled and chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sour cream or Greek yogurt
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon white vinegar
  • Salt and pepper to taste
  • Paprika for garnish


  1. Cook the pasta according to the package instructions. Drain and set aside.
  2. In a large mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, sour cream (or Greek yogurt), chives, pickle relish, and white vinegar.
  3. Mix the ingredients until well combined. The mixture should have a creamy consistency.
  4. Add salt and pepper to taste.
  5. Toss the cooked pasta into the deviled egg mixture, ensuring the pasta is evenly coated.
  6. Garnish the dish with a sprinkle of paprika for added flavor and color.
  7. Serve the Deviled Egg Pasta warm or refrigerate for a chilled pasta salad.

This dish captures the essence of deviled eggs with the creaminess from the mayo and sour cream, the tanginess from mustard and pickles, and the freshness from chives. Adjust the ingredients according to your taste preferences, and feel free to add extras like diced celery, red onion, or crispy bacon for additional texture and flavor.

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