Deviled Egg Pasta Salad: A Creamy, Flavor-Packed Twist on a Classic Dish
If you’re looking for a creamy, comforting, and crowd-pleasing side dish that combines the flavors of classic deviled eggs with the heartiness of pasta salad—this Deviled Egg Pasta Salad is exactly what you need. It’s perfect for potlucks, family gatherings, barbecues, or simply as a flavorful lunch that keeps well in the fridge. This recipe blends the tangy richness of deviled eggs with tender elbow macaroni, creating a salad that’s satisfying, nostalgic, and incredibly easy to make.
Why You’ll Love This Recipe
- Packed with Protein: Thanks to hard-boiled eggs, this salad is more filling than your average pasta dish.
- Creamy & Tangy: The blend of mayonnaise, yellow mustard, and smoked paprika offers bold, classic deviled egg flavor.
- Great Texture: Crunchy red onion and celery balance the soft pasta and creamy dressing.
- Make-Ahead Friendly: Gets even better after chilling for a few hours.
- Versatile: Perfect as a side or a main dish, especially on hot summer days.
Ingredients
- 6 large eggs, hard-boiled and peeled
- 8 oz (about 2 cups) elbow macaroni
- 1¼ cups mayonnaise
- 2½ tablespoons yellow mustard
- 1 teaspoon kosher salt
- ¾ teaspoon smoked paprika
- ½ cup red onion, finely diced
- 1 celery stalk, finely chopped
- 1 green onion, thinly sliced (for garnish)
Instructions
1. Boil the Eggs and Pasta
- Eggs: Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath immediately to cool. Peel once cold.
- Pasta: Meanwhile, cook elbow macaroni in salted boiling water until al dente (about 8 minutes). Drain and rinse under cold water to stop cooking. Set aside.
2. Make the Deviled Egg Dressing
- Slice the boiled eggs in half. Remove yolks and place them in a medium mixing bowl.
- Mash yolks with a fork until smooth. Add mayonnaise, mustard, salt, and smoked paprika. Mix until creamy and well blended.
3. Assemble the Salad
- Chop the egg whites into small chunks and add to a large bowl along with the cooked macaroni.
- Add the red onion, celery, and the deviled yolk mixture.
- Gently mix until everything is evenly coated with the creamy dressing.
4. Chill and Serve
- Cover and refrigerate the salad for at least 1 hour to let the flavors meld.
- Before serving, sprinkle with sliced green onions and a touch of extra paprika for color.
Tips for Best Results
- Don’t overcook the pasta—al dente texture is key to avoid mushy salad.
- Use real mayo for the creamiest texture, but you can substitute with Greek yogurt for a healthier version.
- Want more zing? Add a splash of pickle juice or a teaspoon of apple cider vinegar.
- Add-ins: Crumbled bacon, diced pickles, or chopped herbs (like dill or parsley) can elevate the flavor even more.
Nutritional Estimate (Per Serving)
- Calories: 340
- Protein: 9g
- Carbohydrates: 24g
- Fat: 22g
- Fiber: 1g
Note: Nutrition may vary depending on specific ingredients used.
Serving Suggestions
- Perfect alongside grilled meats like BBQ chicken, ribs, or burgers.
- Serve in lettuce cups for a fun low-carb twist.
- Great as a picnic side dish—just keep it cool!
Frequently Asked Questions
Can I make it the day before?
Yes! In fact, the flavors deepen after resting overnight in the fridge.
How long does it last in the fridge?
Up to 3 days when stored in an airtight container. Homemade Samoas Girl Scout Cookies
Can I use store-bought boiled eggs?
Absolutely. This shortcut saves time and makes prep even easier.
What if I don’t like celery or onion?
You can skip them or replace them with diced pickles, bell peppers, or shredded carrots for crunch.
Final Thoughts
This Deviled Egg Pasta Salad is more than just a side dish—it’s a nostalgic, comforting bite of home-cooked goodness. Whether you’re hosting a gathering, prepping a make-ahead lunch, or just craving something creamy and delicious, this recipe is sure to satisfy. Try it once, and it’ll likely become a staple in your kitchen.