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A bowl of Deviled Egg Pasta Salad with diced vegetables and herbs on a white plate.

Deviled Egg Pasta Salad

Chef Jenn
Deviled Egg Pasta Salad combines the creamy richness of deviled eggs with tender pasta for a flavorful and satisfying dish. Perfect for potlucks, barbecues, and family gatherings, this twist on a classic favorite will be a crowd-pleaser.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 400 kcal

Ingredients
  

  • 2 cups elbow macaroni uncooked
  • 6 large hard-boiled eggs peeled
  • 1 cup mayonnaise
  • ¼ cup sweet pickle relish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • 3 teaspoons apple cider vinegar you could use any kind of vinegar, or even lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 rib celery finely diced
  • ¼ cup red onion diced
  • ¼ cup red bell pepper finely diced
  • dash smoked paprika
  • 2 tablespoons fresh chives chopped, for garnish

Instructions
 

  • Boil the macaroni for 1-2 minutes less than the package instructions for a firm, al dente texture. Drain, rinse with cold water, and let it cool completely.
  • Place the eggs in a pot of cold water. Turn the heat to high and bring it to a boil. Once boiling, set a timer for 7 minutes. After that, turn off the heat, cover the pot, and let them sit for 10 minutes. Transfer to cold water to cool, then peel.
  • Separate the yolks from the whites. Chop the egg whites and set aside.
  • Mash the yolks in a bowl until smooth. Stir in the mayonnaise, pickle relish, Dijon mustard, sugar, vinegar, salt, and pepper.
  • Toss together the cooled macaroni, chopped egg whites, celery, red onion, and red bell pepper. Add the dressing and gently stir until everything is evenly coated.
  • Refrigerate for at least 15 minutes before serving. Sprinkle with smoked paprika and chives for a finishing touch.

Notes

Chef Jenn's Tips

  • Avoid overcooking the eggs to prevent the gray ring around the yolk. Use the boil-and-rest method for a perfectly creamy yolk.
  • For extra heat, add a pinch of cayenne pepper or diced jalapeños.
  • Want a heartier meal? Top it with grilled chicken or shrimp.
  • Let the salad chill for at least an hour for the best flavor — the dressing will soak into the pasta beautifully.

Nutrition

Serving: 0.5cupCalories: 400kcalCarbohydrates: 32gProtein: 10gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 152mgSodium: 459mgPotassium: 170mgFiber: 2gSugar: 6gVitamin A: 509IUVitamin C: 7mgCalcium: 34mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword creamy pasta salad, deviled egg pasta salad, egg salad pasta, summer salad
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