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5 Amazing Deviled Egg Pasta Salad Secrets

deviled egg pasta salad
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Create a creamy, tangy pasta salad that captures all the best flavors of classic deviled eggs. This recipe is perfect for your next potluck or summer gathering.

Ingredients

Scale
  • 1 pound elbow macaroni or ditalini pasta
  • 6 large hard-boiled eggs, chopped
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup finely chopped celery
  • 2 tablespoons chopped fresh chives
  • Paprika, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to cool completely. Set aside.
  2. In a large bowl, mash the yolks from four of the hard-boiled eggs with a fork until smooth. Reserve the remaining two whole eggs for chopping.
  3. Whisk the mayonnaise, mustard, pickle relish, apple cider vinegar, salt, and pepper into the mashed yolks until the dressing is smooth and creamy.
  4. Add the cooled pasta, chopped celery, and chives to the dressing mixture. Stir gently to coat everything evenly.
  5. Chop the remaining two hard-boiled eggs and fold them into the pasta mixture.
  6. Cover the salad and chill in the refrigerator for at least 2 hours before serving. This allows the flavors to blend.
  7. Before serving, taste and adjust seasoning if needed. Sprinkle the top generously with paprika.

Notes

  • You can use Dijon mustard instead of yellow mustard for a sharper flavor.
  • For extra texture, add a small amount of finely chopped red onion.
  • Always chill the salad before serving; this dish tastes best cold.
  • Chef Tariq suggests using fresh eggs for the best yolk texture.

Nutrition

Find it online: https://savoryskies.com/deviled-egg-pasta-salad-recipe/