Can I make deviled egg pasta salad ahead of time?

Yes! In fact, it's even better when made a few hours in advance. Chilling allows the flavors to meld beautifully. Just give it a quick stir before serving.

What type of pasta works best for this recipe?

Short pasta shapes like elbow macaroni, rotini, or shells are ideal. They hold onto the dressing well and are easy to eat with a fork.

How do I store leftovers and how long do they last?

Store leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Stir before serving again to redistribute the dressing.

Can I lighten this recipe for a healthier version?

Absolutely. Use Greek yogurt in place of some or all of the mayonnaise, and opt for whole wheat pasta if you'd like to add more fiber.

Deviled Egg Pasta Salad

Name: Deviled Egg Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz elbow macaroni; 6 large hard-boiled eggs, chopped; ½ cup mayonnaise; 1 tablespoon yellow mustard; ¼ cup sweet pickle relish or chopped dill pickles; ¼ cup finely diced red onion; 1 celery stalk, diced (optional); Salt and black pepper, to taste; Paprika, for garnish

Description

Deviled Egg Pasta Salad is a creamy, tangy twist on two classic favorites—deviled eggs and pasta salad. With simple ingredients and bold flavor, it’s a quick, beginner-friendly side dish perfect for barbecues, lunchboxes, or light dinners.

Ingredients

Scale

8 oz elbow macaroni
6 large hard-boiled eggs, chopped
½ cup mayonnaise
1 tablespoon yellow mustard
¼ cup sweet pickle relish or chopped dill pickles
¼ cup finely diced red onion
1 celery stalk, diced (optional)
Salt and black pepper, to taste
Paprika, for garnish

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Instructions

Cook the Pasta: Bring a pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and rinse with cold water to stop the cooking and prevent sticking.
Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium heat, then turn off the heat and cover the pan. Let the eggs sit for 10-12 minutes, then transfer them to an ice bath before peeling.
Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, mustard, salt, pepper, and relish until smooth and creamy. Taste and adjust seasoning if needed.
Assemble the Salad: Add the cooled pasta, chopped hard-boiled eggs, red onion, and optional celery to the bowl with the dressing. Stir gently to coat everything evenly without breaking the eggs too much.
Chill Before Serving: Cover and refrigerate for at least 30 minutes before serving. This helps the flavors come together and gives the salad a better texture. Sprinkle with paprika just before serving for a classic deviled egg look.

Notes

For extra crunch, add diced bell peppers or radishes. You can swap sweet relish with dill relish for a tangier bite. If you’re short on time, use store-bought pre-boiled eggs. To make peeling easier, always shock boiled eggs in an ice bath immediately after cooking.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Boiling, Chilling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 310
Sugar: 3g
Sodium: 390mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 9g
Cholesterol: 180mg