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Bowl of creamy Deviled Egg Pasta Salad with macaroni, hard-boiled eggs, and vegetables

Deviled Egg Pasta Salad

A creamy and tangy pasta salad that brings the nostalgic flavors of deviled eggs to your table, perfect for picnics or quick lunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta Salad Base
  • 8 oz elbow pasta Can also use shells or rotini.
  • 6 large hard boiled eggs Chop whites and mash yolks.
Dressing
  • 1 cup mayonnaise For creaminess.
  • 2 tbsp yellow mustard Dijon can be used for a sharper taste.
  • 2 tbsp pickle relish Or finely chopped pickles.
  • 1 tbsp apple cider vinegar White vinegar can also be used.
  • 1 tsp salt Adjust according to taste.
  • 1 tsp black pepper Adjust according to taste.
  • 1 tsp paprika For garnish and flavor.
Optional Ingredients
  • 1 stalk celery Chopped, for crunch.
  • 1 small red onion Or green onion, for bite.
  • 1 slice bacon Crumbled, for extra flavor.
  • 1 pinch cayenne Optional spice.
  • 1 tbsp Greek yogurt To lighten the mayo.

Method
 

Preparation
  1. Cook the pasta in well salted water until al dente. Drain and rinse with cool water to stop cooking.
  2. In a large bowl, combine mayo, mustard, relish, vinegar, salt, and pepper. Mash in the egg yolks and chop the whites.
Combining
  1. Add cooled pasta to the dressing and mix until combined. Fold in celery, onion, and chopped egg whites gently.
Chilling
  1. Cover and chill for at least 1 hour. Before serving, sprinkle paprika on top and add optional extras.

Notes

Best served slightly chilled. Add extra mayo and vinegar just before serving if it seems dry after sitting. Use pre-boiled eggs for convenience.