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A creamy deviled egg pasta salad served in a white bowl, garnished with chopped chives and paprika, placed on a striped napkin with vintage forks beside it.

Deviled Egg Pasta Salad

Chef Jenn
Deviled Egg Pasta Salad combines the rich, tangy flavors of deviled eggs with tender pasta in a creamy, flavorful dressing. Perfect for potlucks, picnics, or a delicious side dish at family gatherings!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 400 kcal

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.

 

Nutrition

Serving: 0.5cupCalories: 400kcalCarbohydrates: 32gProtein: 10gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 152mgSodium: 459mgPotassium: 170mgFiber: 2gSugar: 6gVitamin A: 509IUVitamin C: 7mgCalcium: 34mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword creamy pasta salad, deviled egg pasta salad, egg pasta salad, picnic side dish
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