Best Deviled Egg Pasta Salad
This creamy deviled egg pasta salad combines two classic favorites into one crowd-pleasing dish. Perfect for picnics, potlucks, or meal prep, it features tender pasta, deviled egg dressing, and crunchy veggies for irresistible flavor and texture.
Ingredients
- 8 oz elbow macaroni or small shells, ditalini, or rotini
- 8 large eggs (hard boiled)
- 3/4 cup mayonnaise
- 2 tbsp yellow mustard or Dijon
- 3 tbsp sweet pickle relish
- 1/2 cup celery finely diced
- 1/4 cup red onion finely diced
- 1/2 tsp paprika plus more for garnish
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1 tbsp fresh dill chopped (optional)
Instructions
- Cook pasta: Boil until al dente according to package directions. Drain, rinse with cold water, and set aside.
- Hard-boil eggs: Place eggs in cold water, bring to boil, cook 10 minutes. Transfer to ice bath, peel when cool.
- Make filling: Set aside 3-4 yolks. Mash with mayo, mustard, salt, and pepper until smooth and creamy.
- Chop remaining: Cut remaining egg whites and whole eggs into bite-sized pieces for added texture.
- Mix veggies: Combine diced celery and red onion with pickle relish in the pasta bowl.
- Combine everything: Add chopped eggs to pasta, pour deviled mixture over top, and gently fold together.
- Chill thoroughly: Refrigerate at least 1 hour before serving for flavors to meld completely.
- Garnish: Sprinkle with paprika and optional fresh dill just before serving for extra color and flavor.
Notes
- Make-ahead tip: Tastes even better when made a day in advance. Perfect for busy schedules!
- Texture matters: Cook pasta slightly firmer than normal, as it will soften while absorbing dressing flavors.
- Extra creamy version: Reserve extra yolks to mix with additional mayo for drizzling on top before serving.
- Party-sized: Recipe doubles easily for larger gatherings without any adjustments to proportions.
- Food safety: Keep chilled when serving at outdoor events, especially in warm weather.