Description

Craving a crowd-pleasing dish that blends comfort and nostalgia with a tangy twist? This Deviled Egg Pasta Salad is your new favorite! It combines the classic taste of deviled eggs with the creamy texture of pasta salad for a dish that’s rich, tangy, and perfect for any occasion. Whether you’re prepping for a picnic, potluck, or looking for easy dinner ideas, this recipe hits all the right notes. The creamy mayo-mustard dressing clings to al dente pasta and chopped eggs, creating a flavor-packed, satisfying bowl that everyone will love. This is the ultimate easy recipe for quick lunches, party spreads, or a healthy snack when you need something filling and flavorful.

Ingredients

8 oz elbow macaroni
6 large eggs
1/2 cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon apple cider vinegar
1/2 teaspoon paprika (plus more for garnish)
1/4 cup finely chopped red onion
2 tablespoons chopped green onions (plus extra for garnish)
Salt and black pepper, to taste
Optional: 1/4 cup finely chopped celery

Instructions

Cook the elbow macaroni in salted water until al dente. Drain and rinse with cold water.
Hard-boil the eggs: place in a pot with cold water, bring to a boil, cover, turn off heat, and let sit for 10–12 minutes. Transfer to an ice bath. Once cool, peel and chop.
In a large bowl, whisk together mayo, mustard, vinegar, paprika, salt, and pepper.
Add the cooled pasta and chopped eggs to the bowl. Fold gently to coat.
Mix in the red onion, green onions, and optional celery. Stir until well combined.
Cover and chill for at least 1 hour before serving.
Garnish with additional green onions, sliced eggs, and paprika just before serving.

Prep Time: 20 minutes
Chill Time: 1 hour
Cook Time: 15 minutes