Deviled Egg Pasta Salad Recipe
This Deviled Egg Pasta Salad is a creamy, tangy side dish combining classic deviled egg flavors with tender elbow macaroni, celery, and red onion. Perfectly chilled and garnished with green onions and paprika, it makes a refreshing, crowd-pleasing addition to picnics, potlucks, or family meals.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Pasta
- 8 ounces elbow macaroni
Eggs
- 6 hard-boiled eggs
Dressing
- 1½ cups mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons white vinegar
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
Mix-ins
- ½ cup finely diced celery
- ½ cup finely diced red onion
Optional Garnishes
- Sliced green onions
- Additional paprika
- Deviled egg halves (store-bought or homemade)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain the pasta in a colander and rinse under cold water to cool and stop the cooking process.
- Prepare the eggs: Cut each hard-boiled egg in half. Remove the yolks and place them in a small mixing bowl to mash thoroughly.
- Chop egg whites: Chop the egg whites into large chunks and set them aside separately for later incorporation into the salad.
- Make the dressing: To the mashed egg yolks, add mayonnaise, Dijon mustard, white vinegar, garlic powder, kosher salt, paprika, and black pepper. Stir until the mixture is smooth and well combined.
- Combine ingredients: In a large mixing or serving bowl, add the cooled macaroni, chopped egg whites, diced celery, and red onion. Pour the creamy dressing over the ingredients and gently toss until everything is evenly coated.
- Chill and garnish: Serve the pasta salad immediately or cover and refrigerate for 2 to 4 hours to allow flavors to meld and the salad to chill. Before serving, garnish with sliced green onions and a sprinkle of paprika. Optionally, top with a deviled egg half for extra presentation and flavor.
Notes
- For best flavor, refrigerate the pasta salad for at least 2 hours before serving.
- Use freshly hard-boiled eggs for best texture and taste.
- You can substitute yellow mustard if Dijon mustard is unavailable, though Dijon adds a smoother tang.
- Avoid overcooking the pasta to maintain a nice bite in the salad.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://bitezly.com/deviled-egg-pasta-salad-recipe/
