Deviled Egg Pasta Salad Recipe
This Deviled Egg Pasta Salad is the ultimate fusion of two comfort food classics—deviled eggs and creamy pasta salad. Packed with tender elbow macaroni, chopped hard-boiled eggs, tangy mustard, crunchy celery, and a rich, creamy dressing, it’s an irresistible dish that’s perfect for potlucks, barbecues, holidays, or weekday meals. Each bite is bursting with flavor and texture, making it a crowd-pleaser that’s quick to make and easy to love. Whether served chilled on a summer day or as a hearty side, this recipe is guaranteed to impress.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
- 8 oz elbow macaroni or other short pasta
- 6 large eggs hard-boiled and chopped
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard optional for extra tang
- 1/4 cup red onion finely chopped
- 1/4 cup celery finely chopped
- 1 tablespoon sweet pickle relish optional for a sweet crunch
- Salt and pepper to taste
- Paprika for garnish
- Fresh parsley or chives optional, for garnish
Cook the Pasta:Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, according to package instructions (about 8–10 minutes). Drain and rinse under cold water to cool. Set aside. Prepare the Eggs:While pasta is cooking, place eggs in a pot, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 10–12 minutes. Drain and cool in ice water before peeling and chopping. Make the Dressing:In a large bowl, combine mayonnaise, yellow mustard, Dijon mustard, and sweet relish. Mix until smooth and creamy. Add salt and pepper to taste. Mix the Salad:Add the cooled pasta, chopped eggs, red onion, and celery to the dressing. Gently fold everything together until well combined and coated. Chill and Serve:Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Garnish with paprika and fresh herbs just before serving.