Description

Deviled Egg Pasta Salad is a refreshing and flavorful summer dish that combines creamy deviled egg dressing with hearty elbow macaroni and fresh veggies. Perfect for picnics, barbecues, and casual get-togethers, this easy-to-make salad delivers bold, tangy flavors and satisfying textures that everyone will enjoy.

Ingredients

Scale

Pasta and Eggs

2 cups elbow macaroni
6 hard-boiled eggs

Dressing

1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika (plus extra for garnish)

Vegetables and Mix-ins

1/2 cup diced celery
1/4 cup chopped green onions
1/4 cup sweet pickle relish

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta for the salad.
Prepare the Hard-Boiled Eggs: Place eggs in a saucepan and cover them with water. Bring to a boil, then remove from heat and let sit for 12 minutes. Drain and transfer eggs to an ice bath to cool before peeling and chopping into bite-sized pieces.
Whip Up the Deviled Egg Dressing: In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and paprika. Whisk well until smooth and creamy to capture that classic deviled egg flavor.
Mix Salad Ingredients Together: In a large bowl, combine the cooled pasta, chopped hard-boiled eggs, diced celery, chopped green onions, and sweet pickle relish. Pour the dressing over and gently toss to evenly coat everything.
Chill and Serve: Cover the salad and refrigerate for at least an hour to let the flavors meld and the dish chill thoroughly. Give it a gentle stir before serving and sprinkle a little extra paprika on top for garnish.

Notes

Use room temperature eggs for smoother mixing and to prevent clumping.
Don’t overcook pasta to keep an al dente texture and avoid mushiness after chilling.
Chill the salad for at least one hour, preferably overnight, to deepen flavor.
This salad can be made ahead and stored well in the fridge up to 3 days.
Adjust salt, pepper, and vinegar to taste just before serving.
Add garnishes like smoked paprika, chopped green onions, or fresh parsley for extra color and flavor.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Appetizers
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 280 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 155 mg

Keywords: Deviled Egg Pasta Salad, summer pasta salad, picnic salad, mayonnaise pasta salad, easy pasta salad, protein packed salad