Name: Deviled Egg Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 8 oz elbow macaroni (or small shell pasta); 6 large eggs; 1/2 cup mayonnaise; 2 tbsp yellow mustard; 1 tbsp apple cider vinegar; 1 tsp sugar; 1/4 tsp garlic powder; 1/2 tsp paprika (plus extra for garnish); 1/4 tsp salt; 1/4 tsp black pepper; 1/3 cup diced celery; 1/4 cup diced red onion; 1/4 cup sweet pickle relish; Chopped fresh chives or parsley for garnish (optional)

Creamy, tangy, and packed with protein, this Deviled Egg Pasta Salad is the perfect mash-up of two comfort food classics. It brings together the rich, zesty flavors of deviled eggs with tender pasta and crunchy veggies, making it a go-to dish for picnics, potlucks, and easy lunches. I love how it’s simple to whip up yet always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz elbow macaroni (or small shell pasta)

6 large eggs

1/2 cup mayonnaise

2 tbsp yellow mustard

1 tbsp apple cider vinegar

1 tsp sugar

1/4 tsp garlic powder

1/2 tsp paprika (plus extra for garnish)

1/4 tsp salt

1/4 tsp black pepper

1/3 cup diced celery

1/4 cup diced red onion

1/4 cup sweet pickle relish

Chopped fresh chives or parsley for garnish (optional)

Directions

I start by cooking the pasta according to package instructions until it’s al dente. Then I drain and rinse it under cold water to stop the cooking process and set it aside.

Next, I place the eggs in a saucepan, cover them with cold water, and bring it to a boil. Once boiling, I turn off the heat, cover the pot, and let the eggs sit for 10–12 minutes.

After the eggs are done, I transfer them to an ice bath to cool down quickly. Once cooled, I peel them.

I separate the yolks from the whites. Then I mash the yolks in a large bowl and finely chop the egg whites.

To the mashed yolks, I add mayonnaise, mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and pepper. I mix it all together until smooth and creamy.

I stir in the chopped egg whites, celery, red onion, and sweet pickle relish.

Then I fold in the cooled pasta gently until everything is well combined.

I chill the salad in the refrigerator for at least an hour before serving so the flavors can meld together.

Before serving, I sprinkle on a little extra paprika and garnish with fresh chives or parsley if I have them on hand.

Servings and timing

Servings: 6 servings

Prep time: 20 minutes

Cooking time: 10 minutes

Total time: 30 minutes (plus at least 1 hour chilling time)

Calories: 320 kcal per serving

Variations

When I want to switch things up, I try a few of these simple changes:

Swap the elbow macaroni for rotini or bowties for a different texture.

Add crumbled bacon for a smoky, savory twist.

Use Dijon mustard instead of yellow mustard for a sharper flavor.

Mix in some chopped dill pickles instead of relish for more tang.

Add a handful of peas or shredded carrots for a veggie boost.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day. I give it a quick stir before serving, and if it looks a little dry, I mix in a spoonful of mayo to freshen it up. I don’t recommend freezing this salad since the texture of the pasta and mayo can suffer after thawing.

FAQs

How can I make this pasta salad lighter?

I usually swap half the mayo for plain Greek yogurt to cut down on fat while keeping it creamy. It adds a slight tang that works well with the deviled egg flavors.

Can I make this recipe ahead of time?

Yes, I often make it a day ahead. The flavors deepen overnight in the fridge, making it even more delicious when served chilled the next day.

What kind of pasta works best?

I prefer small pasta shapes like elbow macaroni or small shells because they hold the dressing well and give a nice bite. Rotini or penne work, too.

Is this dish gluten-free?

Not as written, but I can make it gluten-free by using gluten-free pasta. The rest of the ingredients are naturally gluten-free.

Can I add protein to make it a full meal?

Definitely. I sometimes add chopped chicken, tuna, or chickpeas to make it more filling and turn it into a complete meal.

Conclusion

This Deviled Egg Pasta Salad is one of those recipes I keep coming back to. It’s simple, satisfying, and versatile. Whether I’m bringing it to a summer cookout or packing it for lunch, it always hits the spot. The combination of creamy deviled eggs and pasta with crunchy veggies is just too good to resist.

Recipe:

Deviled Egg Pasta Salad

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Author: Sophia
Total Time: 1 hour 30 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Creamy, tangy, and packed with protein, this Deviled Egg Pasta Salad combines the classic flavors of deviled eggs with tender pasta and crunchy veggies. Perfect for potlucks, picnics, and easy lunches.