Deviled Egg Pasta Salad
Deviled egg pasta salad combines two potluck classics into one delicious dish, with tender macaroni, savory eggs, and a tangy dressing.
Deviled Egg Macaroni Salad
This recipe brilliantly brings together two of my summer party favorites: classic deviled eggs and refreshing pasta salad!
Imagine tender elbow macaroni, perfectly chopped hard-boiled eggs, all lovingly blended in a sweet and tangy deviled egg dressing.
If you’re a fan of deviled eggs (like me), prepare to be amazed – this easy pasta salad recipe delivers all those incredible flavors in one simple dish.
This vibrantly flavored side dish or salad is the ultimate accompaniment for hot dogs and hamburgers, making it a must-have at your next cookout or summer gathering.
Ingredients
- 6 Hard-Boiled Eggs
- 8oz Elbow Macaroni, uncooked
- 1 Small Red Onion, minced
- 2 stalks Celery, minced
- 1 cup Mayonnaise
- 1-2 teaspoons Yellow Mustard, to taste
- 1-2 teaspoons Paprika, to taste
- Salt and Pepper, to taste
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Helpful Kitchen Tools
Instructions
To Prep:
- Bring a pot of water to boil and carefully add the eggs, using a slotted spoon.
- Boil the eggs for 8 minutes, then transfer them to a bowl of ice cold water to stop the cooking process.
- Prepare the pasta according to package instructions. I recommend following directions to cook the pasta al dente versus well done. Drain and rinse when done.
- When the eggs are cool enough to touch and handle safely, peel and discard the shells.
Tip: You can also make your “hard boiled eggs” with this method to steam eggs on the stovetop. They peel easily!
To Make The Pasta Salad:
- Slice the eggs in half and remove the yolks, placing the yolks in a large mixing bowl.
- Chop up the egg whites, onion, and celery. Set aside.
- Add the mayo, mustard, and seasonings to the bowl of egg yolks. Stir until well combined.
- Add the macaroni and stir to coat completely, then stir in the red onion and celery. Refrigerate for 1 hour, or until ready to serve.
Prep Tips
- Storage – Store deviled egg pasta salad in an airtight container in the refrigerator. It’s best consumed within 3-4 days.
- Optional Garnishes – This pasta salad looks fantastic with a sprinkle of fresh herbs on top, such as green onions. You could also garnish with chopped dill pickles for a deliciously salty crunch.
- Variations – Make it spicy by adding a drizzle of hot sauce to the deviled egg dressing. Dijon mustard in place of yellow mustard creates an elegant flavor profile.
Frequently Asked Questions
Should you undercook pasta for pasta salad?
I find it helpful to cook pasta al dente for pasta salad, so it better holds up to mixing and sitting in dressing. Overcooking the macaroni can lead to a mushy texture for your pasta salad.
Do you really need to rinse pasta for pasta salad?
Yes, for a cold pasta salad, rinsing the pasta is generally recommended. This step helps stop the cooking process, preventing the pasta from getting mushy or glue-y
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Deviled Egg Pasta Salad Recipe (Printable Recipe Card):
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Deviled Egg Pasta Salad
Equipment
- 2 Large Pots for boiling eggs and pasta
- Colander
- Mixing bowls
Ingredients
- 6 Eggs Hard-Boiled
- 8 oz Elbow Macaroni uncooked
- 1 Small Red Onion minced
- 2 stalks Celery minced
- 1 cup Mayonnaise
- 1-2 teaspoons Yellow Mustard
- 1-2 teaspoons Paprika to taste
- Salt and Pepper to taste
Instructions
To Prep:
- Bring a pot of water to boil and carefully add the eggs, using a slotted spoon.
- Boil the eggs for 8 minutes, then transfer them to a bowl of ice water to stop the cooking process.
- Prepare the pasta according to package directions. Drain and rinse when done.
- When the eggs are cool enough to the touch, peel and discard the shells.
To Make The Pasta Salad:
- Slice the eggs in half and remove the yolks, placing the yolks in a medium mixing bowl.
- Chop up the egg whites, onion, and celery. Set aside.
- Add the mayonnaise, mustard, and seasonings to the bowl of egg yolks. Stir until well combined.
- Add the macaroni and stir to coat completely, then stir in the red onion and celery. Refrigerate for 1 hour, or until ready to serve.
Notes
-
- Cooking the Pasta – I recommend following directions to cook the pasta al dente versus well done. This helps it hold up to mixing with dressing.
- Storage – Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Optional Garnishes – A sprinkle of fresh herbs on top adds a nice pop of flavor and color. You could also garnish with chopped dill pickles for a deliciously salty crunch.
- Variations – Try adding hot sauce or using dijon mustard in place of the yellow mustard to switch up the flavors.
Nutrition
Be sure to pin our Deviled Egg Pasta Salad recipe on Pinterest:
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