Name: Deviled Egg Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 8 oz pasta (elbow, shells, or rotini); 6 hard-boiled eggs, peeled and chopped; ½ cup mayonnaise; 1 tablespoon yellow mustard; 1 teaspoon paprika; 1 tablespoon apple cider vinegar or pickle juice; Salt, to taste; Black pepper, to taste; Optional: chopped green onions or celery

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I love how this deviled egg pasta salad brings together two classic comfort foods into one creamy, tangy, and satisfying dish. I find it perfect for potlucks, picnics, or even as a simple make-ahead lunch. The flavors remind me of traditional deviled eggs, but the pasta makes it more filling and shareable.

Why You’ll Love This Recipe

I enjoy this recipe because it is easy to make, uses simple pantry ingredients, and always disappears quickly when I serve it. I like how the creamy dressing coats every bite, while the eggs add richness and protein. I also appreciate how flexible it is, since I can adjust the seasoning or add extras depending on what I have on hand.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

8 oz pasta (elbow, shells, or rotini)
6 hard-boiled eggs, peeled and chopped
½ cup mayonnaise
1 tablespoon yellow mustard
1 teaspoon paprika
1 tablespoon apple cider vinegar or pickle juice
Salt, to taste
Black pepper, to taste
Optional: chopped green onions or celery

Directions

I start by cooking the pasta in well-salted boiling water according to the package instructions. Once it is tender, I drain it and rinse it briefly with cold water to stop the cooking, then set it aside.

I chop the hard-boiled eggs and place them in a large mixing bowl. I add the mayonnaise, mustard, paprika, vinegar or pickle juice, salt, and black pepper, then gently stir everything together until it becomes creamy and well combined.

I fold the cooled pasta into the egg mixture, making sure every piece is coated with the dressing. If I am adding green onions or celery, I mix them in at this stage. I taste and adjust the seasoning, then cover and chill the salad before serving.

Servings And Timing

I usually get about 4 to 6 servings from this recipe.
Preparation time is around 15 minutes, cooking time is about 10 minutes, and chilling time is at least 1 hour. The total time comes to roughly 1 hour and 25 minutes.

Variations

I sometimes add chopped dill pickles or relish for extra tang. When I want a bit of crunch, I mix in finely diced celery or red onion. For a smoky flavor, I use smoked paprika instead of regular paprika. I also like adding a spoonful of Greek yogurt to replace part of the mayonnaise for a lighter version.

Storage/Reheating

I store this pasta salad in an airtight container in the refrigerator for up to 3 days. I do not reheat it, since I prefer it served cold. If it thickens after sitting, I stir in a small spoonful of mayonnaise to refresh the texture.

FAQs

Can I make this pasta salad ahead of time?

I often make it a day in advance, and I find the flavors actually improve after chilling overnight.

What pasta works best for this recipe?

I like elbow macaroni the most, but shells or rotini work well because they hold the dressing nicely.

Can I use Miracle Whip instead of mayonnaise?

I have tried it, and it works, though the flavor is sweeter and tangier than traditional mayonnaise.

How do I keep the eggs from getting rubbery?

I make sure not to overcook the eggs and always cool them quickly after boiling.

Is this recipe good for picnics?

I think it is great for picnics, as long as I keep it chilled in a cooler until serving.

Conclusion

I find this deviled egg pasta salad to be a simple yet comforting dish that always earns compliments. I like how it combines familiar flavors with an easy preparation, making it a reliable recipe I come back to again and again.

Deviled Egg Pasta Salad