DEVILED EGG PASTA SALAD RECIPE
Creamy, tangy, and packed with flavor, this Deviled Egg Pasta Salad recipe is a crowd-pleasing twist on two classics. Perfect for picnics, potlucks, or a quick family meal!
Equipment
- Mixing bowl
- Medium saucepan
- Large pot
- Whisk
- Knife and cutting board
- colander
- Spoon or spatula
Ingredients
- 8 oz elbow macaroni or small shells
- 6 large eggs hard-boiled and peeled
- 1/2 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tsp Dijon mustard optional for extra tang
- 1 tbsp white vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika plus more for garnish
- 1/4 cup diced celery
- 2 tbsp chopped green onions or chives
- Optional: 2 tbsp crumbled bacon or diced pickles for extra crunch
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
- While pasta cooks, boil eggs. Let them sit in hot water for 10–12 minutes, then transfer to an ice bath. Peel once cooled.
- In a large mixing bowl, whisk together mayo, yellow mustard, Dijon mustard, vinegar, salt, pepper, and paprika.
- Chop 4 eggs and add to the bowl with pasta, celery, and green onions. Gently mix to coat.
- Slice remaining 2 eggs and place on top. Garnish with paprika and optional bacon or pickles.
- Chill for 1 hour before serving for best flavor.
Notes
- Taste and adjust mustard or vinegar to your liking.
- For extra creaminess, add 1–2 tablespoons of sour cream.
- Add-ins like shredded cheese or jalapeños make it even more exciting.
- Best served cold and after chilling.
- Can be made a day ahead for easy prep.