Deviled Egg Pasta Salad has tender noodles, egg whites, chopped onion and celery are tossed in a flavorful creamy salad dressing made from mayo, mustard, and egg yolks.
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Deviled Egg Pasta Salad is a unique twist on the traditional deviled egg recipe. Combining the classic flavor of creamy deviled egg filling, al dente pasta, and a delicious dressing.
Deviled Egg Macaroni Salad
Deviled Egg Pasta Salad is a mouth-watering dish that combines the classic deviled egg recipe with al dente pasta and a savory dressing to create a flavorful and satisfying meal.
This salad is not only easy to make, but it’s also versatile and can be enjoyed as a side dish or a main course. With its creamy texture, tangy flavor, and delightful mix of ingredients, Deviled Egg Pasta Salad is not only a crowd-pleaser that’s perfect for potlucks and gatherings, but it’s also versatile enough to be enjoyed as a side dish or a main course.
The creamy dressing made by combining mayonnaise and mustard with egg yolks creates a delicious flavor.
It’s as simple as mixing in the cooked pasta and egg whites with your favorite additions such as onions and pickles. If you love deviled eggs, this pasta salad is even better than a traditional egg salad, and much easier to make than individual deviled eggs!
Why We Love This Recipe
- Deviled Egg Pasta Salad offers a unique and delicious twist on the classic deviled egg recipe, combining it with perfectly cooked pasta and a savory dressing for an irresistible blend of flavors and textures.
- It’s an incredibly versatile dish that can be served as a side or a main course, making it perfect for any occasion, from family dinners to potlucks and parties.
- This recipe is quick and easy to make, requiring only a handful of ingredients and minimal prep time, which means you can whip up a batch in no time.
- Deviled Egg Pasta Salad is a crowd-pleaser that’s sure to impress your family and friends with its creamy texture and tangy flavor, making it a great addition to any meal.
- It’s a perfect way to use up leftover hard-boiled eggs, so if you’ve got a surplus of eggs on hand, this recipe is an excellent way to put them to good use.
Deviled Egg Pasta Salad Ingredients
- Hard-boiled eggs
- Elbow macaroni pasta
- Mayonnaise
- Yellow mustard
- Salt
- Smoked paprika
- Red onion
- Celery
- Green onion
Substituions & Additions
- MAYO: You can substitute the mayo with Miracle Whip for a bit of a zing.
- YELLOW MUSTARD: You can substitute the yellow mustard with dijon mustard or spicy brown mustard.
- OLIVES OR PICKLES: You can add sliced olives or sweet pickle relish. Dill can also be added for a dill pickle taste.
How to Make Deviled Egg Pasta Salad
- Slice the hard-boiled egg long way and remove the egg yolks. Place the yolks in a large mixing bowl.
- Mash the egg yolks with a fork until they are fine bits, almost powdery.
- Add the mayonnaise and yellow mustard to the mashed egg yolk and mix until the mixture is smooth. Add kosher salt and paprika. Set the bowl aside.
- Slice the egg whites into small cubes, and set them aside.
- Add the cooked elbow macaroni noodles, chopped egg whites, diced red onion, and diced celery to the egg yolk mixture and stir to combine.
- Transfer the deviled egg pasta salad to a serving bowl. Sprinkle with paprika and serve immediately.
Pro Tip for Making the Best Deviled Egg Pasta Salad!
- Cook the pasta al dente and rinse it under cold water to prevent it from becoming mushy or clumpy. This will ensure that the pasta retains its texture and doesn’t get too soft when mixed with the other ingredients.
- Don’t overcook the hard-boiled eggs, as this can result in a rubbery texture. Instead, boil them for about 10-12 minutes and then immediately transfer them to an ice bath to cool down and stop the cooking process.
- Make sure that the deviled egg filling is smooth and creamy, with no lumps or chunks.
- Let the salad chill in the fridge for at least 30 minutes to an hour before serving, as this will allow the flavors to meld together and the salad to become more flavorful.
- Add other ingredients to the salad such as diced vegetables, bacon bits, or chopped herbs to add more texture and flavor to the dish. Just make sure that the additional ingredients complement the flavors of the deviled egg filling and don’t overpower them.
how to Store Deviled Egg Pasta Salad
To Store: Deviled Egg Pasta Salad can be safely stored in the refrigerator for up to 3-4 day. Place in an airtight container and you may need to add additional dressing when ready to eat.
Other Easy Side Dishes
Caprese Pasta Salad | Traditional Potato Salad | Chicken Bacon Ranch Pasta Salad | The Best Chicken Salad | Easy Cucumber Salad | BLT Pasta Salad | Mexican Corn Salad (Street Corn) | Fried Green Tomatoes | Grape Salad
Deviled Egg Pasta Salad
Serves — 4
Deviled Egg Pasta Salad has tender noodles, egg whites, chopped onion and celery are tossed in a flavorful creamy salad dressing made from mayo, mustard, and egg yolks.
Prep Time 15 minutes
Total Time 15 minutes
Ingredients
- 6 large hard boiled eggs peeled
- 8 oz (½ pound) elbow macaroni pasta cooked & drained according to package directions
- 1¼ cups mayonnaise
- 2½ tablespoons prepared yellow mustard
- 1 teaspoon kosher salt
- ¾ teaspoon smoked paprika divided into ½ and ¼ teaspoons
- ½ cup finely diced red onion
- 1 medium stalk celery (½ cup) diced
- 1 small thin sliced green onion (optional garnish)
Instructions
- While your pasta is cooking, according to package directions, you can prepare the deviled egg ingredients.
- Using a cutting board, slice the hard boiled egg long ways, removing the egg yolks. Place the yolks in a medium-sized mixing bowl, and leave the egg whites on the cutting board.
- Using a fork, begin to mash the egg yolks until they are fine bits, almost powdery.
- Add the mayonnaise and yellow mustard to the mashed egg yolks. Vigorously whisk the mashed yolks, mayo and mustard until the mixture is smooth.
- Whisk in the kosher salt and ½ teaspoon paprika. Set the bowl aside.
- Slice the egg whites into small cubes, and set them aside.
- Add the cooked elbow macaroni noodles, chopped egg whites, diced red onion and diced celery. Using a wooden spoon, stir to completely combine.
- Transfer the deviled egg pasta salad to a serving bowl. Sprinkle with the ¼ teaspoon paprika and serve immediately. (You can make this about 30 minutes to an hour ahead and kept covered in the refrigerator. Keep in mind that the longer the time before serving is, the pasta will absorb the mayo mixture and may not be as creamy as when freshly made.)
Jenn’s Notes
Yields: 4 (1 cup servings)
To Store: Deviled Egg Pasta Salad can be safely stored in the refrigerator for up to 3-4 day. Place in an airtight container and you may need to add additional dressing when ready to eat.
Tips:
- To make it easy to peel your eggs, transfer them directly from the hot water to an ice bath. This will cause the eggs to shrink in the shell. When they are cooled, tap the shell all the way around and remove the peel.
- For even smoother egg yolks, place yolks in a metal strainer over a bowl and push the yolks through into the bowl. This will ensure that the eggs are the consistency that you want.
- After you strain the cooked pasta, rinse it well with cold water. This will stop the cooking process and prevent it from sticking together.
- Letting this classic macaroni salad with egg chill for 30 minutes to an hour before serving will allow all the flavors to mingle together.
Nutrition Info
Calories: 805kcal | Carbohydrates: 46g | Protein: 16g | Fat: 62g | Saturated Fat: 11g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 309mg | Sodium: 1263mg | Potassium: 195mg | Fiber: 2g | Sugar: 2g | Vitamin A: 702IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg
