Here’s a delicious Deviled Egg Pasta Salad recipe that combines the creamy, tangy flavors of deviled eggs with a hearty pasta salad. It’s perfect for picnics, potlucks, or a flavorful side dish!
Deviled Egg Pasta Salad
Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins
Servings: 6-8
Ingredients:
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8 oz elbow macaroni (or small pasta like rotini, shells, or penne)
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6 hard-boiled eggs, peeled
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½ cup mayonnaise
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2 tbsp yellow mustard (or Dijon for extra tang)
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1 tbsp sweet pickle relish (or dill relish)
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1 tsp white vinegar
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½ tsp paprika (+ extra for garnish)
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½ tsp garlic powder
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¼ tsp salt (or to taste)
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¼ tsp black pepper
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¼ cup finely diced celery
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2 tbsp finely diced red onion (or green onion)
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2 tbsp chopped fresh parsley (optional)
Instructions:
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Cook the pasta according to package instructions. Drain, rinse with cold water, and set aside.
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Prepare the deviled egg mixture:
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Slice the hard-boiled eggs in half. Remove the yolks and place them in a bowl.
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Mash the yolks with mayonnaise, mustard, relish, vinegar, paprika, garlic powder, salt, and pepper until smooth.
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Chop the egg whites and set aside.
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Combine everything:
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In a large bowl, mix the cooked pasta, chopped egg whites, celery, red onion, and parsley (if using).
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Pour the deviled egg yolk mixture over the pasta and stir until well coated.
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Chill & serve:
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Refrigerate for at least 1 hour before serving to let flavors meld.
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Sprinkle with extra paprika before serving.
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Variations:
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Add crispy bacon bits for extra flavor.
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Mix in a dash of hot sauce or cayenne for a spicy kick.
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Swap pasta for diced potatoes for a Deviled Egg Potato Salad.
This creamy, tangy pasta salad is sure to be a hit! Let me know if you’d like any modifications. 😊
