Deviled Egg Pasta Salad – Creamy, Tangy & Packed with Flavor!
If you love deviled eggs and pasta salad, this recipe brings the best of both worlds to your table! Creamy, zesty, and full of classic egg salad flavors, this side dish is perfect for barbecues, potlucks, or a chilled lunch on a warm day. It’s comfort food with a twist that’ll have everyone coming back for seconds.
Ingredients
1½ cups elbow macaroni (uncooked)
6 large hard-boiled eggs, peeled and chopped
½ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon sweet relish
1 teaspoon apple cider vinegar
½ teaspoon garlic powder
½ teaspoon paprika (plus more for garnish)
Salt and black pepper to taste
¼ cup red onion, finely chopped
2 tablespoons chopped chives or green onions (optional)
Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking. Let it cool completely.
- In a large bowl, mix mayonnaise, mustard, relish, vinegar, garlic powder, paprika, salt, and pepper until smooth.
- Add the cooled pasta and chopped eggs to the bowl. Toss gently until everything is well coated.
- Fold in the red onion and chives. Adjust seasoning to taste.
- Chill for at least 1 hour before serving. Sprinkle with extra paprika on top for that deviled egg look!
Pro Tip:
Want extra richness? Mash 1 or 2 of the egg yolks into the dressing before mixing—it amps up the classic deviled egg flavor.
Nutrition (Per Serving – Serves 6)
| Calories | 320 kcal |
| Carbs | 24 g |
| Protein | 9 g |
| Fat | 20 g |
| Sugar | 3 g |
FAQs
Q: Can I make this the night before?
Yes, and it’s even better the next day after the flavors meld!
Q: What other pasta shapes can I use?
Shells, rotini, or bowties all work well—choose your favorite.
Q: Can I add extras like bacon or celery?
Absolutely! Crispy bacon, diced celery, or even pickles can take it to the next level.
