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A photo of a white ceramic bowl filled with deviled egg pasta salad. The salad is topped with a sprinkle of paprika and garnished with chopped parsley. The bowl sits on a marble counter. There's a fork, a napkin, and slices of toasted bread beside the bowl. The background is blurred, showing a kitchen with more bowls and utensils.

Deviled Egg Pasta Salad

This deviled egg pasta salad combines creamy, tangy deviled egg flavor with the satisfying texture of pasta. It’s the perfect make-ahead side dish for picnics, potlucks, and weekday lunches.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 servings

Equipment

  • Large pot To boil pasta
  • Mixing bowl To combine ingredients
  • Wooden Spoon For mixing the salad

Ingredients
  

  • 8 ounces elbow macaroni cooked and drained
  • 6 large hard-boiled eggs chopped
  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 2 tablespoons sweet relish
  • 1 teaspoon paprika plus extra for garnish
  • ½ cup celery finely chopped
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper freshly ground

Instructions
 

  • Cook the macaroni according to package instructions. Drain and rinse under cold water to stop the cooking process.
  • In a large bowl, whisk together mayonnaise, yellow mustard, relish, paprika, salt, and pepper.
  • Add the cooled macaroni, chopped eggs, and celery. Stir gently until everything is well coated in the dressing.
  • Cover and refrigerate the salad for at least 1 hour to allow flavors to develop.
  • Before serving, give the salad a good stir and garnish with a sprinkle of paprika or fresh herbs if desired.

Notes

  • Add chopped pickles or red onions for extra crunch and tang.
  • If the salad dries out after chilling, mix in a tablespoon of mayo before serving.
  • Goes great with grilled meats, sandwiches, or on its own.
Keyword deviled egg pasta salad, pasta salad with eggs, potluck pasta salad
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