Deviled Egg Pasta Salad Recipe
A creamy and flavorful Deviled Egg Pasta Salad combining tender macaroni with diced hard-boiled egg whites, a tangy deviled egg yolk dressing, and crunchy veggies. Perfect for picnics, potlucks, or a refreshing side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Ingredients
Scale
Pasta and Eggs
- 8 oz. macaroni pasta (cooked as per directions on the box)
- 6 hard boiled eggs (yolks removed and diced whites reserved)
Dressing
- 1/2 cup mayonnaise
- 1 tbsp. mustard
- 1 tbsp. ketchup
- 1 tbsp. white vinegar
- 1 tbsp. granulated sugar
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
Vegetables and Garnish
- 1 small red onion, chopped
- 2 ribs celery, chopped
- Green onions, for garnish
Instructions
- Cook the Pasta: Cook macaroni according to the package instructions until al dente. Drain well, rinse under cold water to stop cooking, and transfer to a large bowl to cool down.
- Prepare the Eggs: Cut the hard-boiled eggs in half and carefully remove the yolks. Set yolks aside in a small bowl. Chop the egg whites into small pieces and add them to the pasta bowl.
- Add Vegetables: Add the chopped red onion and celery to the pasta and egg whites mixture, giving it a gentle toss to combine.
- Make Deviled Egg Dressing: Mash the reserved egg yolks with a fork until fine and crumbly. Add mayonnaise, mustard, ketchup, white vinegar, granulated sugar, paprika, salt, and pepper to the yolks. Stir well to create a smooth and creamy dressing.
- Combine Salad: Pour the deviled egg dressing into the pasta mixture and toss thoroughly to evenly coat all ingredients.
- Chill: Cover the pasta salad and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill.
- Garnish and Serve: Before serving, garnish with chopped green onions for a fresh pop of flavor and color. Enjoy your Deviled Egg Pasta Salad!
Notes
- Cook the pasta just until al dente to prevent it from becoming mushy after chilling.
- Hard boil eggs properly for easy peeling—place eggs in boiling water and cook for 10-12 minutes.
- Refrigerate the salad for longer to deepen the flavors; it tastes even better the next day.
- Adjust the seasoning (salt, pepper, paprika) to your taste preference.
- For a lighter version, use low-fat mayonnaise or Greek yogurt instead of regular mayonnaise.
- Can be made a day ahead and stored covered in the refrigerator.
Keywords: Deviled Egg Pasta Salad, Macaroni Salad, Egg Salad, Picnic Salad, Summer Salad, Easy Pasta Salad
Find it online: https://www.sanacooks.com/deviled-egg-pasta-salad-recipe/
