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Deviled Eggs Pasta Salad Recipe (Creamy and Delicious!)

Deviled Eggs Pasta Salad

If you're looking for a dish that combines the classic flavors of deviled eggs with the comforting heartiness of pasta, then look no further than this delightful Deviled Eggs Pasta Salad. This recipe is perfect for potlucks, picnics, or simply a family dinner. It’s a versatile dish that can be served as a side or as a main course, and it’s sure to impress your guests with its creamy texture and bold flavors.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 8 large eggs
  • 8 oz elbow macaroni
  • 1/2 cup mayonnaise
  • 2 tbsp mustard yellow or Dijon
  • 1 tbsp apple cider vinegar
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 cup sweet pickle relish
  • Salt and pepper
  • Paprika for garnish
  • Fresh parsley for garnish (optional)

Equipment

  • Large pot for boiling eggs and pasta
  • Mixing bowl
  • Measuring cups and spoons
  • Colander for draining pasta
  • Ice bath setup
  • Knife for chopping vegetables
  • Spatula or spoon for mixing

Method
 

  1. Step 1: Start by placing the eggs in a large pot and cover them with cold water. Bring the water to a boil over high heat. Once boiling, cover the pot and remove it from the heat, letting the eggs sit in the hot water for 12 minutes.
  2. Step 2: After 12 minutes, transfer the eggs to an ice bath to cool down quickly. Once cooled, peel the eggs and chop them into small pieces.
  3. Step 3: In a separate pot, bring salted water to a boil and add the elbow macaroni. Cook according to the package instructions until al dente. Drain the pasta in a colander and rinse it under cold water.
  4. Step 4: In a large mixing bowl, combine mayonnaise, mustard, and apple cider vinegar. Mix well until smooth.
  5. Step 5: Incorporate diced celery, diced red onion, and sweet pickle relish into the dressing. Stir to combine.
  6. Step 6: Gently fold in the chopped eggs and cooked macaroni into the dressing mixture. Season with salt and pepper to taste.
  7. Step 7: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving. When ready to serve, sprinkle with paprika and garnish with fresh parsley if desired.

Notes

This salad can be made a day in advance. Store it in an airtight container in the refrigerator to allow the flavors to meld.