Ohhh this is a good one 😄🥚
All the flavor of deviled eggs, but in creamy, crowd-pleasing pasta salad form.
Deviled Egg Pasta Salad
Ingredients
- 12 oz pasta (elbow, shells, or rotini)
- 6 large eggs, hard-boiled
- ¾ cup mayonnaise
- 1½ tbsp yellow mustard
- 1 tbsp Dijon mustard (optional but great)
- 1 tbsp apple cider vinegar or pickle juice
- 1 tsp sugar
- ½ tsp paprika (plus more for garnish)
- Salt & black pepper, to taste
- ½ cup celery, finely chopped
- ¼ cup red onion, finely diced
- ¼ cup dill pickles or relish (optional)
Instructions
- Cook pasta
Boil pasta in well-salted water until al dente. Drain and cool. - Prep eggs
Chop egg whites. Mash yolks in a bowl. - Make deviled dressing
To yolks, mix mayo, mustards, vinegar (or pickle juice), sugar, paprika, salt, and pepper until smooth. - Combine
Fold pasta, egg whites, celery, onion, and pickles into the dressing. - Chill
Refrigerate at least 1 hour for best flavor. - Serve
Garnish with paprika and chopped parsley or chives.
Make-It-Your-Own Ideas
- 🥓 Bacon Deviled Egg Pasta Salad – add crispy bacon bits
- 🧀 Add shredded cheddar for extra richness
- 🌶️ Add cayenne or hot sauce for a kick
- 🥒 Swap pickles for sweet relish if you like it sweeter
Perfect for potlucks, BBQs, and holidays—this one always disappears fast.
Want a Southern-style, low-carb, or extra tangy version next?
