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Egg Pasta Salad
Faiza Shabir

Deviled Egg Pasta Salad Recipe

This Deviled Egg Pasta Salad combines the creamy, tangy flavor of classic deviled eggs with hearty pasta for the ultimate crowd-pleasing side. It’s rich, flavorful, and perfect for BBQs, potlucks, or meal prep. The creamy dressing coats every bite with mustard, mayo, and a hint of paprika. Make it ahead for even better flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Course: Salad, Side Dish
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 12 oz elbow macaroni or small pasta shells
  • 6 large eggs hard-boiled and chopped
  • 3/4 cup mayonnaise
  • 1 1/2 tbsp yellow mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/4 cup red onion finely diced
  • 1/4 cup celery finely chopped
  • 1/4 cup sweet pickles or relish
  • 1/2 tsp paprika plus extra for garnish
  • Salt and black pepper to taste
  • 1 tbsp chopped fresh parsley optional

Method
 

  1. Cook pasta in salted water until tender, drain, and rinse with cool water.
  2. In a large bowl, whisk mayonnaise, yellow mustard, Dijon, vinegar, paprika, salt, and pepper.
  3. Add cooled pasta and toss until well coated.
  4. Fold in chopped eggs, red onion, celery, and pickles gently.
  5. Adjust seasoning as needed and sprinkle extra paprika on top.
  6. Cover and chill at least 1 hour before serving.

Notes

  • Don’t overcook pasta—it should be tender but not mushy.
  • Chill before serving so flavors fully blend.
  • Add crispy bacon for extra flavor and texture.
  • Store covered in the refrigerator up to 3 days.

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