Deviled Egg Pasta Salad
This pasta salad takes all the creamy, tangy, slightly sweet flavors of classic deviled eggs and turns them into a satisfying side dish. Perfect for potlucks, BBQs, or Easter leftovers.
Prep time: 20 minutes
Chill time: 1 hour
Total time: 1 hour 20 minutes
Servings: 6–8
Ingredients
For the salad:
8 oz elbow noodles (or other small pasta)
6 large eggs, boiled and peeled
½ cup finely diced celery
½ cup finely sliced green onions
¼ cup finely diced red onion
For the dressing:
¾ cup mayonnaise
1½ tbsp Dijon mustard
1 tbsp granulated sugar
1 tsp apple cider vinegar
1 tsp paprika
Salt and pepper, to taste
Instructions
1. Cook the pasta
Cook the elbow noodles according to package directions. Rinse under cool water, drain well, and set aside to cool completely.
2. Prepare the eggs
Slice the boiled eggs in half. Remove the yolks and set them aside in a small bowl. Dice the egg whites into small pieces.
3. Assemble the salad base
In a large mixing bowl, combine the cooled pasta, diced egg whites, celery, green onions, and red onion.
4. Make the dressing
In the small bowl with the egg yolks, mash them thoroughly with a fork. Add the mayonnaise, Dijon mustard, sugar, apple cider vinegar, paprika, salt, and pepper. Mix until smooth and creamy. Taste and adjust seasoning or sugar if needed.
5. Combine and chill
Pour the dressing over the pasta mixture. Toss well to coat everything evenly. Cover and refrigerate for at least 1 hour (or up to overnight) to allow the flavors to meld.
6. Serve
Stir the salad before serving. Garnish with an extra sprinkle of paprika or sliced green onions if desired. Enjoy cold.
Tips & Variations
For extra deviled egg flavor – Stir in 1–2 tbsp sweet pickle relish or a dash of hot sauce.
Make it lighter – Use half Greek yogurt in place of half the mayonnaise.
Add crunch – Toss in cooked crumbled bacon or diced pickles.
Gluten-free – Use gluten-free pasta.
Storage – Keeps well in the fridge for up to 3 days. If it seems dry after chilling, stir in a spoonful of milk or extra mayo before serving.
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