Deviled Egg Pasta Salad A Creamy Twist on Two Classics
When you combine two beloved classics — creamy deviled eggs and hearty pasta salad — the result is nothing short of magical.
This Deviled Egg Pasta Salad is the perfect side dish for picnics, potlucks, barbecues, or just about any casual gathering. It’s rich, tangy, and full of flavor, with the perfect balance of creamy dressing and satisfying textures.
Let’s dive right into how you can create this crowd-pleaser in just a few easy steps!
NUTRITIONAL INFORMATION:
- Calories: 290
- Protein: 8g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 2g
- Sodium: 350mg
✨ Ingredients:
- 8 oz elbow macaroni (about 2 cups uncooked)
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 1/4 teaspoon paprika (plus more for garnish)
- Salt and black pepper to taste
- Optional: fresh chives or parsley for garnish
🥄 Instructions:
Step 1: Boil the pasta and eggs
Start by cooking the elbow macaroni according to the package directions.
Aim for al dente — tender but still firm — so the pasta holds its shape when mixed into the salad.
Meanwhile, place the eggs in a saucepan and cover them with cold water. Bring to a gentle boil over medium heat. Once the water reaches a boil, remove the pan from the heat, cover it, and let the eggs sit for 10-12 minutes.
Quick Tip:
Transfer the eggs immediately to an ice bath after cooking. This makes peeling much easier and keeps the yolks beautifully yellow without that unwanted greenish ring.
Step 2: Prepare the deviled egg mixture
Once the eggs are cool, peel them carefully.
Separate the yolks from the whites. In a medium bowl, mash the yolks and mix them with mayonnaise, Dijon mustard, yellow mustard, and apple cider vinegar until smooth and creamy.
This step is where the magic happens — it captures all the tangy, rich flavor that makes deviled eggs so irresistible!
Step 3: Chop and combine
Dice the cooked egg whites and add them to a large mixing bowl.
Add the cooled pasta, along with the chopped red onion and celery.
These crunchy vegetables add a fresh bite that perfectly balances the creamy elements.
Step 4: Bring it all together
Pour the creamy deviled egg mixture over the pasta and gently stir to combine.
Be careful not to overmix — you want everything to be well-coated without turning it into mush.
Season with salt, black pepper, and a sprinkle of paprika for extra color and flavor.
Step 5: Chill and serve
Cover the bowl and refrigerate the salad for at least an hour before serving.
Chilling allows all the flavors to meld together beautifully.
Before serving, sprinkle additional paprika on top and garnish with fresh chopped chives or parsley if you like an extra pop of color.
💡 Tips for Best Results:
- Use high-quality mayonnaise for a richer flavor.
- Don’t overcook the pasta — al dente is key for a sturdy, satisfying texture.
- Make it ahead of time: This salad tastes even better after a few hours in the fridge.
- Customize it: Add crispy bacon bits, diced pickles, or shredded cheddar cheese for fun variations.
🌟 Why You’ll Love This Deviled Egg Pasta Salad:
- It’s easy to make with simple ingredients you probably already have.
- It’s incredibly versatile — perfect for lunchboxes, barbecues, or even as a light main dish.
- It brings a nostalgic, comforting flavor that everyone loves.
Whether you’re hosting a summer cookout or simply craving something creamy and satisfying, this Deviled Egg Pasta Salad is sure to steal the spotlight at your next meal.