Why You’ll Love This Recipe
Deviled Egg Pasta Salad combines the creamy, tangy goodness of deviled eggs with the heartiness of a classic pasta salad. This crowd-pleasing dish is perfect for picnics, potlucks, or a flavorful side at your next barbecue. With simple ingredients and bold flavors, it’s a unique twist on two timeless favorites.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
elbow macaroni
hard-boiled eggs
mayonnaise
yellow mustard
apple cider vinegar
sweet pickle relish
celery
red onion
paprika
salt
black pepper
directions
Cook the elbow macaroni according to the package instructions, then drain and rinse under cold water to stop the cooking process.
Peel and chop the hard-boiled eggs, reserving a few slices for garnish if desired.
In a large mixing bowl, combine the mayonnaise, mustard, vinegar, relish, salt, pepper, and paprika. Stir until well blended.
Add the cooked macaroni, chopped eggs, celery, and red onion to the bowl. Mix gently to combine, ensuring everything is coated in the dressing.
Taste and adjust seasoning as needed.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Garnish with reserved egg slices and a sprinkle of paprika before serving.
Servings and timing
This recipe yields approximately 6-8 servings.
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 1 hour
Total time: 1 hour 25 minutes
Variations
Use Dijon mustard for a tangier flavor.
Add chopped bacon for a smoky twist.
Incorporate chopped pickles or olives for added zest.
Use Greek yogurt in place of some mayonnaise for a lighter version.
storage/reheating
Store Deviled Egg Pasta Salad in an airtight container in the refrigerator for up to 3 days.
Stir well before serving leftovers.
This salad is best served cold; reheating is not recommended.
FAQs
Can I make this pasta salad in advance?
Yes, making it a few hours or even a day ahead enhances the flavor.
Can I use other types of pasta?
Absolutely, rotini or shells also work well.
Is it safe to leave this salad out at room temperature?
No, because of the eggs and mayonnaise, it should be kept chilled and not left out for more than 2 hours.
Can I use store-bought hard-boiled eggs?
Yes, they are a convenient time-saver.
Can I skip the relish?
Yes, but you may want to add a pinch of sugar or a little chopped pickle to maintain the balance of flavors.
Conclusion
Deviled Egg Pasta Salad is a flavorful fusion of two beloved dishes, offering creamy texture, bold taste, and a nostalgic flair. It’s an easy, satisfying side that’s bound to be a hit wherever it’s served. Whether for a casual lunch or a festive gathering, this salad delivers comfort and taste in every bite.
Print
Deviled Egg Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes (includes chilling)
- Yield: 6–8 servings
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Description
Creamy, zesty pasta salad featuring tender egg-salad mix and perfectly cooked pasta—ideal for picnics, potlucks, or a refreshing side.
Ingredients
- 12 oz rotini or macaroni pasta
- 6 hard‑boiled eggs, peeled and chopped
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 2 tablespoons sweet pickle relish (optional)
- 1 teaspoon paprika, plus extra for garnish
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives or parsley
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water until cool; set aside.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, paprika, garlic powder, salt, and pepper.
- Add chopped hard‑boiled eggs, celery, red onion, and pickle relish. Gently fold to combine.
- Add cooled pasta to the egg mixture, stirring gently until well coated.
- Adjust seasoning as needed. Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Spoon into a serving bowl, garnish with extra paprika and chopped chives or parsley just before serving.
Notes
- Make ahead: Can be assembled up to a day in advance and kept refrigerated.
- For extra tang, add 1–2 teaspoons pickle juice.
- Make it lighter by substituting half the mayonnaise with Greek yogurt.
- To add crunch and color, stir in diced bell pepper or shredded carrots.
- Store leftovers tightly covered in the refrigerator for up to 3 days.