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Creamy Deviled Egg Pasta Salad Recipe with Savory Ham and Veggies Made Easy

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A creamy, tangy deviled egg pasta salad featuring savory ham and fresh veggies, perfect for potlucks, picnics, and family gatherings. This recipe combines nostalgic flavors with a fresh, satisfying texture.

Ingredients

Scale
  • 8 ounces elbow macaroni or small shell pasta
  • 4 large eggs, hard-boiled and peeled
  • 6 ounces cooked ham, diced (smoked or honey-glazed preferred)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced (peeled if waxed)
  • 1/2 cup shredded carrot
  • 1/4 cup red onion, finely chopped (optional)
  • 3 hard-boiled egg yolks (reserved from above)
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sour cream
  • 1 tablespoon apple cider vinegar or fresh lemon juice
  • 1 teaspoon sugar
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Place 4 large eggs in a pot and cover with cold water by about an inch. Bring to a boil over medium-high heat, then cover and remove from heat, letting them sit for 12 minutes. Drain and transfer eggs to an ice bath for 5 minutes to stop cooking. Peel once cool.
  2. In the same or a separate large pot, boil 8 ounces of elbow macaroni in salted water according to package directions (about 8-10 minutes) until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
  3. Separate the yolks from the 4 eggs. Reserve 3 yolks for the dressing (chop the fourth to toss in the salad). In a medium bowl, mash the 3 yolks with a fork until crumbly and smooth.
  4. Add 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons sour cream, 1 tablespoon apple cider vinegar (or lemon juice), and 1 teaspoon sugar to the mashed yolks. Whisk until creamy and smooth. Season with salt and freshly cracked black pepper to taste. Adjust acidity or seasoning as needed.
  5. Dice 6 ounces cooked ham, halve 1 cup cherry tomatoes, dice 1 cup cucumber, shred 1/2 cup carrot, and finely chop 1/4 cup red onion if using. Toss them together in a large bowl.
  6. Add the drained pasta and diced ham to the bowl with veggies. Pour the creamy deviled egg dressing over everything. Toss gently but thoroughly to coat all ingredients.
  7. Cover the salad with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving to let the flavors meld and the salad chill nicely. Garnish with a sprinkle of paprika or fresh herbs if desired.

Notes

Do not overcook pasta to maintain a slight bite. If dressing is too thick after chilling, stir in a splash of milk or more sour cream before serving. For vegan or dairy-free options, substitute mayonnaise and sour cream with plant-based alternatives. Salad tastes better after chilling for at least an hour. Use low-sodium ham to reduce sodium content.

Nutrition

Keywords: deviled egg pasta salad, creamy pasta salad, ham pasta salad, potluck salad, picnic salad, easy pasta salad, savory pasta salad

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