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.
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)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water; set aside.
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat, cover, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath to cool. Once cooled, peel the eggs.
- Separate the yolks from the whites. Mash the yolks in a large bowl and finely chop the whites.
- Add mayonnaise, mustard, apple cider vinegar, sugar, garlic powder, paprika, salt, and pepper to the mashed yolks. Mix until smooth.
- Stir in the chopped egg whites, celery, red onion, and sweet pickle relish.
- Fold in the cooled pasta gently until well combined.
- Chill in the refrigerator for at least 1 hour before serving.
- Sprinkle with extra paprika and garnish with chopped chives or parsley before serving, if desired.
Notes
Use Greek yogurt in place of some mayo for a lighter version.
Can be made a day ahead; flavors improve overnight.
Store in an airtight container in the fridge for up to 3 days.
Do not freeze as texture may degrade.
Customize with bacon, different mustards, or extra veggies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 190mg
