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Deviled Egg Pasta Salad: A Playful Twist on Classic Favorites

This delightful deviled egg pasta salad combines creamy deviled egg flavors with satisfying pasta in a dish perfect for picnics, potlucks, and family gatherings. It captures the essence of traditional deviled eggs while adding the heartiness of pasta, resulting in a dish that's both familiar and excitingly new.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 ounces elbow macaroni or small pasta shells
  • 6 large hard-boiled eggs, peeled and chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sweet pickle relish
  • 1/4 teaspoon paprika, plus extra for garnish
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste
  • Optional: cherry tomatoes and fresh dill for garnish

Method
 

Instructions
  1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Transfer to a large mixing bowl.
  2. In a medium bowl, combine mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, and paprika. Whisk until smooth and well combined.
  3. Add the chopped hard-boiled eggs, celery, red onion, and parsley to the pasta. Pour the dressing over the mixture and gently toss until everything is evenly coated. Season with salt and pepper to taste.
  4. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, give it a final stir and garnish with additional paprika and fresh parsley.

Notes

Perfect hard-boiled eggs: Place eggs in a single layer in a saucepan, cover with water, bring to a boil, then cover and remove from heat. Let stand for 12 minutes before transferring to ice water. This salad tastes better the next day as flavors develop and keeps well for 3-4 days.