Creamy Deviled Egg Pasta Salad

Finished deviled egg pasta salad with paprika garnish

Creamy Deviled Egg Pasta Salad

Creamy deviled egg pasta salad combines the rich, tangy flavors of deviled eggs with satisfying pasta for the ultimate potluck side.

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Course: Salad, Side Dish

Cuisine: American, Southern

Keyword: Best deviled egg pasta salad recipe, Creamy deviled egg pasta salad recipe, Deviled egg pasta salad recipe with mayonnaise, Deviled egg pasta salad with pickles, Deviled egg potato salad, Pasta salad with egg and mayo, Simple deviled egg pasta salad recipe

Prep Time: 15

Cook Time: 15

Chill Time: 2

Total Time: 2 30

Servings:

Calories: 360kcal

Cost: $8

Equipment

1 Large pasta pot
1 Strainer
1 Mixing bowl
1 Ice bath bowl
1 Sharp knife
1 Whisk
1 Large spoon

Ingredients

12 oz Elbow macaroni or other short pasta
12 Large hard-boiled eggs peeled and chopped
0.75 cup Mayonnaise real mayo preferred
2 tablespoon Yellow mustard
1 tablespoon Dijon mustard for tangy flavor
1 teaspoon White vinegar
½ cup Celery finely chopped
¼ cup Green onions chopped, white and light green parts
2 tablespoon Sweet pickle relish drained
1 teaspoon Paprika plus more for garnish
½ teaspoon Salt or to taste
¼ teaspoon Black pepper
¼ teaspoon Garlic powder

Instructions

Cook macaroni in salted boiling water until al dente. Drain and rinse under cold water. Set aside.
Boil eggs if not pre-cooked. Peel and chop once cooled.
In a bowl, whisk together mayonnaise, yellow and Dijon mustards, white vinegar, paprika, salt, black pepper, and garlic powder to make the dressing.
Fold celery, green onions, and pickle relish into the cooked pasta.
Add chopped eggs and dressing to the pasta. Stir gently to combine.
Sprinkle with extra paprika if desired. Cover and chill in the refrigerator for at least 2 hours before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition