Deviled Egg Pasta Salad Recipe
Deviled Egg Pasta Salad is a creamy, tangy mash-up of classic deviled eggs and an easy pasta salad. Tender pasta gets tossed with a mayo-mustard dressing, crunchy pickles, celery, and red onion, then finished with chopped eggs and a sprinkle of paprika.
Ingredients
- Elbow macaroni or small shells
- Eggs
- Mayonnaise
- Yellow mustard or Dijon
- Dill pickles or sweet pickles, if you like it sweeter
- Pickle juice optional but amazing
- Celery
- Red onion or green onions
- Apple cider vinegar or lemon juice
- Salt
- Black pepper
- Smoked paprika plus extra for topping
- Garlic powder optional
- Cayenne optional for heat
- Fresh dill or parsley optional
Instructions
- Cook the pasta in well-salted water until just al dente. Drain and rinse briefly under cool water to stop the cooking, then let it drain well so the salad doesn’t get watery.
- Hard-boil the eggs (about 10–11 minutes once boiling), then transfer to an ice bath. Peel when cool. Chop most of the eggs, and slice or quarter one or two for topping if you want it pretty.
- vinegar or lemon juice, salt, pepper, paprika, and garlic powder. If you love that deviled-egg tang, add a teaspoon or two of pickle juice. Taste and adjust—this is where the magic happens.
- Add the cooked pasta, chopped eggs, diced pickles, celery, and red onion. Gently fold until everything is evenly coated.
- Cover and chill for at least 1 hour (2–4 hours is even better). Before serving, give it a quick stir and add a small spoon of mayo or a splash of pickle juice if it thickened too much. Finish with a dusting of paprika and herbs if using.
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