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.

Course Side Dish

Cuisine American

Keyword Deviled Egg Pasta Salad, deviled eggs, Pasta Salad

Prep Time 10

Cook Time 16

Refrigeration Time 1

Total Time 1 26

Servings

Calories 351kcal

Author Stacey aka the Soccer Mom

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.

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.

Nutrition information is provided as an estimate only and will vary based on exact ingredients used and serving size.

Prep Tips:

- 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.