Dill Pickle Deviled Egg Pasta Salad with Ham
Creamy, tangy dill pickle deviled egg pasta salad with ham made with chopped eggs, pickles, and a flavorful deviled egg-style dressing. Perfect for BBQs, potlucks, and easy make-ahead meals.
- Prep Time: 20 MINS
- Cook Time: 10 MINUTES
- Total Time: 30 minutes
- Yield: 6-8 SERVINGS 1x
- Category: Dinner, Lunch, Side Dish
- Cuisine: American, AMERICAN | BBQ
Ingredients
For the Pasta Salad:
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1 lb rotini or shell pasta
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2 cups diced ham
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6 hard boiled eggs, chopped or sliced
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1 cup dill pickles, diced
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½ cup celery, diced
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½ cup red onion, finely diced
For the Deviled Egg Dressing:
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1 cup mayonnaise
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2 tablespoons yellow mustard
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1 tablespoon Dijon mustard
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¼ cup pickle juice
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and pepper, to taste
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Fresh dill, for garnish
Instructions
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Cook pasta according to package directions. Drain and rinse under cold water to cool completely.
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While the pasta cools, dice the ham, pickles, celery, and red onion. Chop or slice the hard boiled eggs.
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In a medium bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, pickle juice, garlic powder, onion powder, salt, and pepper until smooth.
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In a large mixing bowl, add cooled pasta, ham, eggs, pickles, celery, and onion.
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Pour the dressing over the top and gently mix until everything is evenly coated.
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Cover and refrigerate for at least 1–2 hours before serving for best flavor.
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Garnish with fresh dill and extra black pepper before serving.
Notes
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Best made ahead—flavor improves after chilling
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Add a splash of pickle juice before serving if needed
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Chop ingredients small for the best texture in every bite
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Protein: 14g
- Cholesterol: 165mg