Deviled Egg Pasta Salad
This Deviled Egg Pasta Salad combines the creamy richness of deviled eggs with the hearty texture of pasta for a delicious, crowd-pleasing side dish. Tender pasta, chopped hard-boiled eggs, crisp vegetables, and sweet pickle relish are tossed in a smooth, tangy dressing made with mayonnaise and Dijon mustard. After a short chill in the refrigerator, the flavors come together beautifully, creating a classic salad that’s perfect for picnics, barbecues, and family gatherings.
Deviled Egg Pasta Salad
Ingredients
| Ingredient | Quantity |
|---|---|
| Elbow macaroni (or favorite pasta) | 8 ounces |
| Large hard-boiled eggs, peeled and chopped | 6 |
| Celery, diced | 1 cup |
| Red or green bell pepper, diced | 1 cup |
| Red onion, finely chopped | 1/2 cup |
| Sweet pickle relish | 1/2 cup |
| Mayonnaise | 1 cup |
| Dijon mustard | 2 tablespoons |
| Apple cider vinegar | 1 tablespoon |
| Salt and black pepper | To taste |
| Chopped fresh parsley or chives | For garnish |
| Paprika (optional) | For garnish |
Step-by-Step Directions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente, about 7–9 minutes. Drain the pasta and rinse it under cold running water until completely cooled. Set aside to drain well.
Step 2: Prepare the Eggs
Place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then remove the pan from the heat, cover, and let the eggs stand for 12–14 minutes. Transfer them to an ice bath to cool completely before peeling and chopping into bite-sized pieces.
Step 3: Chop the Vegetables
Dice the celery, bell pepper, and red onion into small, even pieces so they blend evenly throughout the salad and provide a crisp texture.
Step 4: Make the Dressing
In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until the dressing is smooth and well combined.
Step 5: Assemble the Salad
In a large mixing bowl, combine the cooled pasta, chopped eggs, celery, bell pepper, red onion, and sweet pickle relish. Pour the dressing over the mixture and gently fold everything together until evenly coated, taking care not to mash the eggs.
Step 6: Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend. Before serving, garnish with chopped parsley or chives and, if desired, a light sprinkle of paprika. Serve well chilled.
