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deviled egg pasta salad

Deviled Egg Pasta Salad Recipe

A creamy deviled egg pasta salad combining classic deviled egg flavor with tender pasta—perfect for picnics, potlucks, and make-ahead lunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 6
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 8 oz short pasta elbow, shells, or rotini
  • 6 large eggs hard-boiled
  • ¾ cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar or lemon juice
  • ½ cup celery finely chopped
  • 2 tbsp green onions optional
  • ½ tsp salt adjust to taste
  • ¼ tsp black pepper
  • ½ tsp paprika plus more for garnish, optional

Method
 

  1. Cook pasta in well-salted water until al dente. Drain and let cool completely.
  2. Peel the hard-boiled eggs. Separate yolks from whites; chop the whites.
  3. In a bowl, mash egg yolks with mayonnaise, mustard, vinegar, salt, pepper, and paprika until smooth.
  4. In a large bowl, combine cooled pasta, chopped egg whites, celery, and green onions.
  5. Add the dressing and gently fold until evenly coated.
  6. Chill for at least 30 minutes before serving. Adjust seasoning if needed.

Notes

  • Let pasta cool fully to prevent the dressing from thinning
  • Add dressing gradually to control creaminess
  • Greek yogurt can replace part of the mayonnaise
  • Tastes better after chilling