Go Back

Deviled Egg Pasta Salad

A delightful twist on the classic deviled eggs, this creamy pasta salad is perfect for picnics and potlucks.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Pasta and Eggs
  • 8 ounces pasta (e.g., elbow macaroni or rotini)
  • 4 pieces hard-boiled eggs, chopped
Creamy Dressing
  • 1/2 cup mayonnaise Use full-fat for creaminess.
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon paprika
  • to taste Salt and pepper
Vegetables
  • 1/4 cup green onions, chopped
  • 1/4 cup celery, chopped

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and let it cool completely.
  2. In a large bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and pepper.
Assembly
  1. Add the cooled pasta, along with the green onions and celery, to the egg mixture. Stir gently to combine all the ingredients well.
  2. Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld beautifully.

Notes

Serve this salad as a chilled side dish at your next barbecue, picnic, or family gathering. It pairs wonderfully with grilled meats, sandwiches, or alongside fresh vegetables. Consider garnishing with extra paprika or fresh herbs like dill or parsley for an added touch of flavor and color. Store any leftovers in an airtight container in the refrigerator for about 3 days.