Deviled Egg Pasta Salad
A creamy and tangy pasta salad that captures the flavors of deviled eggs, perfect for potlucks and gatherings.
Ingredients
Pasta Ingredients
- 8 oz elbow macaroni or small shells Short pasta shapes work best.
Salad Components
- 4 hard boiled eggs, peeled and chopped Chop into bite-sized pieces.
- 1 cup mayonnaise For classic deviled egg creaminess.
- 1 tbsp yellow mustard Signature deviled egg flavor.
- 1 tbsp Dijon mustard (optional) For a deeper tang.
- 1/2 cup pickle relish or chopped dill pickles Add a splash of pickle juice if desired.
- 1 stalk celery, chopped Adds crunch.
- 1/4 cup red onion or green onion, chopped Adds a little bite.
- 1 tsp paprika For garnish.
- to taste salt and pepper Start light, adjust after chilling.
- 1 tbsp vinegar (optional) For extra tang if using sweet relish.
Instructions
Preparation
- Cook the pasta in salted water until just tender, then drain and rinse with cool water to stop the cooking.
- In a big bowl, combine mayo, yellow mustard, Dijon mustard if used, pickle relish, and a splash of pickle juice. Add salt, pepper, and paprika.
- Chop the hard boiled eggs and add them along with the cooled pasta, celery, and onion to the bowl. Stir gently to combine.
- Cover and chill the salad for at least 1 hour, preferably 2 to 3 hours. Taste again and adjust seasonings before serving.
- Before serving, sprinkle with paprika and add sliced green onions if desired.
Notes
Don't skip the chilling time for the best flavor. Adjust dressing before serving if the pasta absorbs too much moisture after chilling. For added crunch, consider including some chopped dill pickles, but avoid overly wet additions to prevent a watery salad.