Tasty Deviled Egg Pasta Salad

When you are planning the menu for a summer barbecue or a family holiday, there are usually two side dishes that are absolutely mandatory: deviled eggs and macaroni salad. But what if you could save time and combine the absolute best elements of both into one incredible bowl? Enter the Tasty Deviled Egg Pasta Salad.

This recipe takes the tender, comforting bite of a cold macaroni salad and coats it in the rich, tangy, mustard laced dressing of classic deviled eggs. Tossed with chopped hard boiled eggs, crisp celery, and a sprinkle of paprika, it hits every single nostalgic flavor note you are craving.

If your family usually relies on a traditional Italian style Classic Pasta Salad for gatherings, this creamy, savory variation is going to be a massive hit. It is the perfect make ahead dish that actually tastes better the longer it sits in the fridge!

Why You Will Love This Recipe

1. Two Classics in One: You get the rich, savory satisfaction of deviled eggs without the tedious, delicate work of filling individual egg white halves!

2. The Perfect Flavor Profile: The dressing balances creamy mayonnaise, tangy yellow mustard, and sweet pickle relish for a flavor that is universally loved by kids and adults alike.

3. Stand Out Side Dish: If you want to bring something unique to a potluck that isn’t a spicy, smoky Street Corn Pasta Salad, this mild, comforting recipe is the ultimate crowd pleaser.

4. Budget Friendly: Pasta and eggs are incredibly affordable, meaning you can easily double this recipe to feed a massive crowd without breaking the bank.

Essential Ingredients

You only need a few simple, inexpensive pantry staples to bring this flavorful salad together.

For the Salad Base:

• Short Pasta: 16 oz (1 lb) of elbow macaroni. You can also use mini shells or ditalini, but elbows provide that classic, nostalgic texture!

• Hard Boiled Eggs: 6 large hard boiled eggs. You will chop 5 of them for the salad and slice the last one to use as a beautiful garnish on top.

• Celery: ½ cup of finely diced celery. This provides the fresh crunch you’d expect from a cooling side like a Cucumber Ranch Crack Salad.

• Red Onion: ¼ cup of finely minced red onion for a sharp, savory bite.

For the “Deviled” Dressing:

• Mayonnaise: 1 cup of high quality mayonnaise for a rich, creamy base.

• Yellow Mustard: 2 tablespoons of classic yellow mustard. (Do not substitute with Dijon; you want that bright yellow color and classic American mustard flavor!)

• Sweet Pickle Relish: ¼ cup of sweet relish balances the tangy mustard.

• Spices: ½ teaspoon of garlic powder, ½ teaspoon of onion powder, salt, black pepper, and a generous dusting of paprika for the top.

Need another creamy, savory side dish to round out your picnic menu? Try pairing this with a zesty, Mexican-inspired Street Corn Pasta Salad!

Step-by-Step Instructions

Step 1: Boil the Pasta Bring a large pot of salted water to a rolling boil. Cook the macaroni according to the package directions until al dente. Drain the pasta and immediately rinse it thoroughly under cold water to stop the cooking process and prevent the noodles from turning to mush. Transfer the cooled pasta to a large mixing bowl.

Step 2: Prep the Eggs and Veggies Peel your hard boiled eggs. Finely chop 5 of the eggs and add them to the bowl with the pasta. Slice the remaining egg into rounds and set it aside for garnishing. Finely dice your celery and red onion and add them to the pasta bowl. (Pro tip: While you are chopping your veggies, you can quickly prep the batter for a fun dessert like Baked Rhubarb Fritters to bake later!)

Step 3: Whisk the Dressing In a separate medium bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, garlic powder, onion powder, salt, and black pepper. Whisk until the dressing is completely smooth and bright yellow.

Step 4: Combine and Toss Pour the creamy mustard dressing over the pasta, chopped eggs, celery, and onions. Use a large rubber spatula to gently fold everything together until all the ingredients are evenly coated in the dressing.

Step 5: Garnish and Chill Smooth the top of the pasta salad with your spatula. Arrange the reserved egg slices on top and sprinkle generously with paprika. Cover the bowl tightly and chill in the refrigerator for at least 1-2 hours before serving to let the flavors marry.

Finish off your barbecue feast on a sweet note by serving a gorgeous, layered Blueberry Pretzel Salad!

Tasty Deviled Egg Pasta Salad

Two classic side dishes in one! Tender macaroni tossed with chopped hard-boiled eggs, crisp celery, and a tangy, creamy mustard dressing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 10 servings

Calories 360 kcal

Ingredients

  

• 16 oz elbow macaroni
• 6 large hard-boiled eggs 5 chopped, 1 sliced for garnish
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely minced
• 1 cup mayonnaise
• 2 tbsp yellow mustard
• 1/4 cup sweet pickle relish
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• paprika for dusting

Instructions

 

• Boil a large pot of salted water. Cook the macaroni according to package directions until al dente. Drain and rinse thoroughly under cold water until completely cool. Transfer to a large mixing bowl.
• Peel the hard-boiled eggs. Chop 5 of the eggs and add them to the pasta along with the diced celery and minced red onion. Slice the remaining egg into rounds and set aside for garnish.
• In a separate bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, garlic powder, onion powder, salt, and black pepper until smooth.
• Pour the dressing over the pasta mixture and gently fold until everything is evenly coated.
• Smooth the top of the salad, arrange the sliced eggs on top, and sprinkle generously with paprika.
• Cover and refrigerate for at least 1-2 hours before serving to allow the flavors to meld. Serve chilled.

Notes

This pasta salad tastes even better the next day. If it thickens too much after chilling, stir in 1-2 tablespoons of mayonnaise before serving to restore its creamy texture.

Storage and Freezing Tips

To Store: Just like a refreshing, dairy based Cucumber Ranch Crack Salad, this dish must be kept chilled. Store leftovers in an airtight container in the refrigerator for up to 4 days. To Refresh: The macaroni will soak up the dressing as it sits in the fridge. If it seems a little dry the next day, simply stir in an extra spoonful of mayonnaise and a splash of milk or pickle juice to make it creamy again! To Freeze: Do not freeze this pasta salad. Hard-boiled egg whites become rubbery and release water when frozen and thawed, and the mayonnaise dressing will separate.

FAQs

How can I make perfect, easy to peel hard boiled eggs? The secret to easy peel eggs is dropping them into water that is already boiling, rather than starting them in cold water. Boil for exactly 12 minutes, then immediately transfer them to an ice water bath for 10 minutes before peeling.

Can I make this pasta salad the night before? Absolutely. In fact, it is highly recommended! Making it 12-24 hours in advance gives the pasta time to absorb all of those incredible deviled egg flavors.

What other salads pair well with this for a large party? If you are feeding a huge crowd and need variety, contrast this rich, mustard based salad with an oil and vinegar based Classic Pasta Salad. The contrasting flavors ensure there is something for everyone!