Deviled Egg Pasta Salad
A creamy, tangy pasta salad inspired by classic deviled eggs, packed with chopped eggs, crunchy celery, pickles, and a mustardy dressing—perfect for picnics, potlucks, and make-ahead meals.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 ounces elbow macaroni (or small shells)
- 8 large eggs, hard-boiled, cooled, peeled, and chopped
- 3/4 cup mayonnaise
- 1/2 cup plain Greek yogurt or sour cream (optional)
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 2–3 tablespoons apple cider vinegar or pickle juice
- 1 teaspoon granulated sugar or honey (optional)
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup finely chopped celery (about 2 ribs)
- 1/2 cup finely chopped red onion or scallions
- 1/2 cup chopped dill pickles or sweet relish
- Paprika for garnish
- Fresh dill or parsley, chopped (optional)
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta to just al dente, about 1 minute less than package directions.
2. Drain the pasta and rinse under cold water to stop the cooking and cool it completely. Shake off excess water well.
3. In a medium bowl whisk together mayonnaise, Greek yogurt (if using), Dijon mustard, yellow mustard, vinegar or pickle juice, sugar (if using), garlic powder, salt, and pepper until smooth.
4. Taste the dressing and adjust acidity or seasoning as needed.
5. In a large bowl combine the cooled pasta, chopped eggs, celery, red onion, and pickles or relish.
6. Pour the dressing over the pasta mixture and gently fold together until evenly coated, keeping some larger egg pieces for texture.
7. Cover and refrigerate the salad for at least 30 minutes so the flavors meld.
8. Before serving, taste and adjust seasoning if needed, then garnish with paprika and chopped dill or parsley.
Notes
Chilling for 1–2 hours gives the best flavor and texture.
If the salad thickens after chilling, stir in a spoonful of mayo or a splash of pickle juice to loosen it.
For extra deviled-egg flavor, add a little more Dijon mustard or a sprinkle of smoked paprika.
This salad keeps well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 165 mg
Find it online: https://paulakitchen.com/deviled-egg-pasta-salad/