Deviled Egg Pasta Salad

Yes please 😍🥚🍝 — this one disappears fast at potlucks.

8 oz pasta (elbow, shells, or rotini)
6 large eggs, hard-boiled
½ cup mayonnaise
1½ tsp yellow mustard (adjust to taste)
1 tbsp pickle relish or finely chopped dill pickles
½ tsp paprika (plus more for garnish)
Salt & black pepper, to taste
¼ cup red onion, finely diced
¼ cup celery, finely chopped
Optional add-ins:
- Chopped bacon
- Chives or green onions
- A splash of pickle juice
- Dash of hot sauce or cayenne

Cook the pasta
Boil in salted water until al dente. Drain and rinse with cold water to cool.
Prep the eggs
- Peel eggs and separate yolks from whites.
- Chop egg whites and set aside.
- Mash yolks in a large bowl.
Make the deviled dressing
To the mashed yolks, add mayo, mustard, relish, paprika, salt, and pepper.
Mix until smooth and creamy.
Assemble the salad
Add cooled pasta, chopped egg whites, onion, celery, and any optional add-ins.
Gently fold until evenly coated.
Chill & serve
Refrigerate at least 30 minutes.
Sprinkle with paprika and fresh herbs before serving.

Too thick? Add a tablespoon or two of milk or pickle juice.
Want it extra deviled? Add a little sugar (¼ tsp) or extra mustard.
Make ahead friendly—just stir in a touch of mayo before serving if it dries out.

If you want a Southern-style, no-mayo Greek yogurt version, or a BBQ twist, I’ve got you 😉