Deviled Egg Pasta Salad

egg pasta salad in a bowl with sliced egg and paprika on top.

5 from 1 vote

Deviled eggs are a classic, and so is macaroni pasta, but when you combine the two into one dish, it takes on a whole new life. The creamy goodness, tender noodles, and flavor in every bite make this Deviled Egg Pasta Salad a comfort dish you'll bring to all the summer BBQs.

Prep Time15

Cook Time15

Chill Time1

Total Time1 30

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 324kcal

Author: Nicole Durham

Cost: Recipe $6.14 / Serving $0.51

Equipment

Ingredients

16 ounces elbow macaroni ($0.99)
1 cup mayonnaise ($1.13)
2 tablespoon yellow mustard ($0.52)
2 tablespoons apple cider vinegar ($0.08)
1 teaspoon garlic powder ($0.08)
1 teaspoon paprika ($0.08)
salt and ground black pepper, to taste
7 large hard-boiled eggs, chopped ($1.58)
½ cup red onion, finely chopped ($0.62)
½ cup celery, diced ($0.32)
½ cup dill pickles or sweet relish, diced ($0.74)

Instructions

Cook the pasta. Bring a large pot of salted water to a boil. Cook the macaroni until al dente, then drain and rinse under cold water. Set aside to cool completely.
Make the dressing. In a large bowl, whisk together the mayonnaise, mustard, vinegar, garlic powder, paprika, salt, and pepper.
Add mix-ins. Stir the eggs, red onion, celery, and pickles or relish into the dressing.
Combine. Add the cooled pasta and gently toss until evenly coated.
Chill. Cover and refrigerate for at least 1 hour before serving.
Finish. Taste and adjust seasoning as needed. Garnish if desired.

Notes

Make ahead. This salad improves after several hours or overnight in the refrigerator.
Mustard swap. Dijon can be used for a sharper, tangier flavor.
Pickle choice. Dill pickles add tang, while sweet relish gives classic deviled egg flavor.
Add-ins. Bacon, chives, or shredded cheddar work well.
Storage. Refrigerate in an airtight container for up to 4 days. Stir before serving and add a small spoonful of mayonnaise if needed.

Nutrition