Creamy Deviled Egg Pasta Salad
If you love egg salad and pasta, this dish combines the best of both worlds. It’s creamy, flavorful, and makes a great side dish or light meal. Whether for a potluck, meal prep, or a backyard barbecue, this recipe is a winner.
Love deviled eggs? Then you’ll REALLY love this Deviled Egg Pasta Salad. It’s creamy and tangy all at once, and it’s the perfect dish to serve at potlucks, with anything grilled, or whenever you’re in the mood for an easy, classic pasta salad.
To get the perfect texture, cook the pasta slightly under the recommended time so it stays firm. Overcooked pasta can make the salad mushy. Rinse it under cold water after draining to stop the cooking process. Then, just mix and serve! Oh, don’t forget to see my tips for perfect hard boiled eggs.
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Buy Now!Ingredients
- Elbow macaroni – Uncooked. You can use whole wheat or regular pasta.
- Hard-boiled large eggs – Peeled.
- Mayonnaise – You can use your favorite mayonnaise, but I found the best flavor came from avocado oil mayonnaise. If you’re in the South, Duke’s mayo is also a great choice! I even made this with Kewpie mayo once, and it was terrific that way, too.
- Sweet pickle relish – For a tangier salad, use dill relish. I like it a bit on the sweeter side.
- Dijon mustard
- Sugar – You can totally skip the sugar. I often do.
- Apple cider vinegar – Apple cider vinegar is a must in this salad because it adds a touch of acidity that cuts through the richness of the eggs and mayo. You could use any kind of vinegar, or even lemon juice.
- Salt – I cook with kosher salt.
- Ground black pepper – Freshly cracked black pepper gives this dish the best flavor.
- Celery – Use the leaves and all! Celery leaves have SO much flavor and can totally be chopped up into this salad.
- Red onion – I also sometimes use shallots. If you like the tangy flavor of onion, then use red onion or grab a shallot from the produce section of your store.
- Red bell pepper
- Smoked paprika
- Chives – I sometimes cheat and use the green ends from green onions. Just slice them thinly and voila, they’re practically chives!
How To Make Deviled Egg Pasta Salad
- Cook the pasta slightly under the package instructions, about 1-2 minutes less, so it stays al dente. Drain, rinse with cold water, and let it cool completely.
- Boil the eggs while cooking the pasta. Place eggs in a pot of cold water, bring to a boil, and cook for 7 minutes. Turn off the heat, cover the pot, and let them sit on the hot burner for 10 minutes. Cool in cold water, then peel.
- Separate the egg yolks from the whites. Chop the egg whites and set them aside.
- Make the dressing by mashing the yolks in a small bowl. Mix in mayonnaise, relish, Dijon mustard, sugar, apple cider vinegar, salt, and pepper until smooth.
- Combine the pasta with chopped egg whites, celery, red onion, and red bell pepper in a large bowl. Add the dressing and toss gently until evenly coated.
- Chill in the refrigerator until ready to serve. Before serving, sprinkle with smoked paprika and chopped chives. Garnish with extra chopped eggs if desired.
Step-By-Step Process
Chef Jenn’s Tips
- Avoid overcooking the eggs to prevent a grey ring around the yolk. The 7-minute boil with a 10-minute covered rest method ensures perfect hard-boiled eggs. Place the eggs in a pot of cold water, bring them to a boil, and cook for 7 minutes. Turn off the heat, cover the pot, and let them sit on the hot burner for 10 minutes. Cool in cold water, then peel.
- Make sure the pasta is completely cooled and well-drained before mixing to keep the dressing from becoming watery.
- Add a pinch of cayenne or diced jalapeños for some heat.
- Let the salad sit in the fridge for at least an hour to let the flavors combine.
Make It A Meal
This pasta salad goes well with grilled meats, sandwiches, or even as a standalone dish. Try it with burgers, fried chicken, or a ham and cheese sandwich for a balanced meal.
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. Stir well before serving again. Due to the mayo-based dressing, this salad isn’t freezer-friendly, so it’s best enjoyed fresh.
Deviled Egg Pasta Salad
Ingredients
- 2 cups elbow macaroni uncooked
- 6 large hard-boiled eggs peeled
- 1 cup mayonnaise
- ¼ cup sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 3 teaspoons apple cider vinegar or even lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 rib celery finely diced
- ¼ cup red onion diced
- ¼ cup red bell pepper finely diced
- dash smoked paprika
- 2 tablespoons fresh chives chopped, for garnish
Instructions
- Cook the pasta slightly under the package instructions, about 1-2 minutes less, so it stays al dente. Drain, rinse with cold water, and let it cool completely.
- Boil the eggs while cooking the pasta. Place eggs in a pot of cold water, bring to a boil, and cook for 7 minutes. Turn off the heat, cover the pot, and let them sit on the hot burner for 10 minutes. Cool in cold water, then peel.
- Separate the egg yolks from the whites. Chop the egg whites and set them aside.
- Make the dressing by mashing the yolks in a small bowl. Mix in mayonnaise, relish, Dijon mustard, sugar, apple cider vinegar, salt, and pepper until smooth.
- Combine the pasta with chopped egg whites, celery, red onion, and red bell pepper in a large bowl. Add the dressing and toss gently until evenly coated.
- Chill in the refrigerator until ready to serve. Before serving, sprinkle with smoked paprika and chopped chives. Garnish with extra chopped eggs if desired.
Notes
Chef Jenn’s Tips
- Avoid overcooking the eggs to prevent a grey ring around the yolk. The 7-minute boil with a 10-minute covered rest method ensures perfect hard-boiled eggs.
- Make sure the pasta is completely cooled and well-drained before mixing to keep the dressing from becoming watery.
- Add a pinch of cayenne or diced jalapeños for some heat.
- Turn this side into a full meal by adding grilled chicken or shrimp.
- Let the salad sit in the fridge for at least an hour to let the flavors meld.
