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A bowl of macaroni salad with diced vegetables and herbs, garnished with chives. A fork and knife are placed on a checkered napkin beside the dish.

Deviled Egg Pasta Salad

Chef Jenn
Deviled Egg Pasta Salad combines the rich, creamy flavors of deviled eggs with tender pasta for a delicious twist on a classic. Perfect for potlucks, BBQs, or a comforting side dish, this easy-to-make salad is packed with flavor and sure to be a crowd-pleaser.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 400 kcal

Ingredients
  

  • 2 cups elbow macaroni uncooked
  • 6 large hard-boiled eggs peeled
  • 1 cup mayonnaise
  • ¼ cup sweet pickle relish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar
  • 3 teaspoons apple cider vinegar you could use any kind of vinegar, or even lemon juice.
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 rib celery finely diced
  • ¼ cup red onion diced
  • ¼ cup red bell pepper finely diced
  • dash smoked paprika
  • 2 tablespoons fresh chives chopped, for garnish

Instructions
 

  • Cook the macaroni for 1-2 minutes less than the time on the package so your pasta is al dente. Drain, rinse with cold water, and let cool completely.
  • Boil the eggs while the pasta is cooking. To make perfectly hard boiled eggs, add your eggs to a pot of cold water then turn the heat to high. Set a timer for 7 minutes once they start boiling. After 7 minutes, turn the heat off and cover the pot for 10 minutes, but leave it on the hot burner. Drain, cool in cold water then peel.
  • Separate the egg yolks from the whites. Chop the egg whites and set aside.
  • Mash the egg yolks in a small bowl. Stir in mayonnaise, relish, Dijon mustard, sugar, apple cider vinegar, salt, and pepper until smooth.
  • Combine the cooled macaroni, egg whites, celery, red onion, and red bell pepper in a large bowl. Add the dressing and toss gently to coat.
  • Refrigerate until ready to serve. Sprinkle with smoked paprika and chopped chives before serving. Garnish with additional chopped hard-boiled eggs, if desired.

Notes

Chef Jenn's Tips

  • Don’t overcook your eggs when boiling them so you don’t get those ugly grey lines around the yolk. My perfect hard boiled method is: start eggs in a pot of cold water and bring to a gentle boil. Boil for 7 minutes, then turn off the heat (leave them on the hot burner) and cover for 10 minutes. Cool and peel. Perfect.
  • Let the pasta cool completely and drain well before mixing to prevent the dressing from becoming too runny. 
  • If you like a little heat, toss in a pinch of cayenne or some diced jalapeños.
  • You can turn this humble salad into a whole meal by topping it with grilled chicken or shrimp. Yummy!
  • For best flavor, let the salad sit in the fridge for at least an hour before serving.

Nutrition

Serving: 0.5cupCalories: 400kcalCarbohydrates: 32gProtein: 10gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 152mgSodium: 459mgPotassium: 170mgFiber: 2gSugar: 6gVitamin A: 509IUVitamin C: 7mgCalcium: 34mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword creamy pasta salad, deviled egg pasta salad, egg salad pasta
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