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Emma Claudie

Creamy Deviled Egg Pasta Salad for Summer Picnics

A rich, high-protein vegetarian pasta salad combining deviled eggs with fusilli. Creamy from mayo-Greek yogurt dressing, brightened by lemon juice and dill. Perfect for picnics, potlucks, or easy lunches.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Dishes
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 8 oz fusilli pasta
  • 1/4 cup mayonnaise (vegetarian)
  • 1/4 cup 2% Greek yogurt
  • 1 tsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • 2 tbsp chopped fresh dill
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Bring a large pot of salted water to a boil. Add eggs and cook for 9 minutes. Transfer to ice water to cool, then peel and separate yolks from whites.
  2. Cook fusilli in boiling water until al dente (4-5 minutes). Drain and rinse under cold water to stop cooking.
  3. In a bowl, mash egg yolks with a fork. Add mayonnaise, Greek yogurt, Dijon mustard, lemon juice, vinegar, dill, salt, and pepper. Mix until smooth.
  4. Combine cooked pasta, hard-boiled egg whites, and dressing. Toss until evenly coated. Chill for 2 hours before serving.

Notes

For easiest peeling, use slightly older eggs (7 days or more).
Fusilli's spiral shape traps dressing best. Substitute with rotini or corkscrew if needed.
Store in an airtight container for up to 2 days. Add dressing just before serving if making ahead.