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Deviled Eggs Pasta Salad Recipe (Creamy and Delicious!)

Deviled Eggs Pasta Salad

If you're looking for a unique and delicious twist on a classic dish, then Deviled Eggs Pasta Salad is the perfect recipe to try! This dish combines the creamy, tangy flavors of deviled eggs with the comforting texture of pasta, making it a delightful addition to any meal.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Deviled Eggs Pasta Salad
  • 8 large eggs
  • 8 oz elbow macaroni
  • 1/2 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/4 tsp paprika
  • to taste salt and pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup finely chopped celery
  • 1/4 cup sweet pickle relish
  • Fresh chives or parsley for garnish

Equipment

  • Medium-sized pot for boiling eggs
  • Large pot for cooking macaroni
  • Mixing bowls
  • Colander
  • Knife and cutting board
  • Measuring Cups and Spoons
  • Spatula or spoon

Method
 

  1. Step 1: Start by placing your 8 large eggs in a medium-sized pot. Cover them completely with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit, covered, for about 12 minutes.
  2. Step 2: After 12 minutes, drain the hot water and transfer the eggs to an ice water bath. Once cooled, gently crack the shells and peel the eggs under running water. Chop the peeled eggs into bite-sized pieces and set aside.
  3. Step 3: In a large pot, bring salted water to a boil and add 8 ounces of elbow macaroni. Cook according to the package instructions until al dente. Drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set it aside to cool completely.
  4. Step 4: In a large mixing bowl, combine 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1/4 teaspoon paprika, and salt and pepper to taste. Whisk together until the mixture is smooth and creamy.
  5. Step 5: Add the chopped eggs, cooled pasta, 1/4 cup finely chopped red onion, 1/4 cup finely chopped celery, and 1/4 cup sweet pickle relish to the dressing in the mixing bowl. Gently fold the ingredients together with a spatula until everything is well-coated in the dressing.
  6. Step 6: After mixing, taste your salad and adjust the seasoning if necessary. Depending on your preference, you may want to add more salt, pepper, or even a touch more mustard for extra tang.
  7. Step 7: For the best flavor, refrigerate your Deviled Eggs Pasta Salad for at least 30 minutes before serving.
  8. Step 8: When you’re ready to serve, give the salad a gentle stir and garnish with fresh chives or parsley for a pop of color. Serve chilled and enjoy your delicious creation!

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days, allowing flavors to meld together for a tastier dish.