Deviled Egg Pasta Salad: The Best of Two Classics in One Creamy Bowl
What happens when you combine the rich, tangy flavor of deviled eggs with the comforting texture of pasta salad? You get the ultimate picnic dish: Deviled Egg Pasta Salad. This clever fusion of two all-time favorites is creamy, satisfying, and just the right amount of indulgent.
It’s the kind of side dish that disappears fast—whether it’s at a summer cookout, Easter brunch, or a simple weekday dinner. If you’re a fan of deviled eggs, prepare to fall in love with this pasta salad version.
Why You’ll Love It
🥚 Deviled egg flavor in every bite
🍝 Creamy pasta salad base that’s ultra-satisfying
🧂 Zippy, tangy dressing with just the right spice
🌿 Easy to make ahead—flavors only get better with time
🥄 Great for potlucks, picnics, and family dinners
Ingredients
8 oz elbow macaroni or small shells
6 hard-boiled eggs, peeled
1/2 cup mayonnaise
2 tablespoons yellow mustard (or Dijon for a milder taste)
1 tablespoon apple cider vinegar
1 teaspoon sugar
1/2 teaspoon paprika (plus extra for garnish)
1/2 teaspoon garlic powder
Salt and black pepper, to taste
1/4 cup finely diced red onion or scallions
1/4 cup chopped celery (optional, for crunch)
1 tablespoon chopped fresh dill or parsley (optional)
Instructions
1. Cook the Pasta
Boil the pasta in salted water until al dente. Drain, rinse under cold water, and set aside to cool.
2. Make the Dressing
In a large mixing bowl, mash 3 of the hard-boiled eggs with a fork. Add the mayonnaise, mustard, vinegar, sugar, paprika, garlic powder, salt, and pepper. Stir until smooth and creamy.
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