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Deviled Egg Pasta Salad

Deviled Egg Pasta Salad

This Deviled Egg Pasta Salad is a delightful fusion of classic deviled eggs and a hearty pasta salad, offering a creamy, flavorful, and utterly satisfying dish perfect for any occasion. It’s an easy, budget-friendly way to elevate your potluck or weeknight meal with familiar, comforting flavors.
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Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni or rotini pasta plus more for pasta water
  • 8 large eggs hard-boiled and peeled
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon paprika plus more for garnish
  • 1/2 teaspoon salt plus more for pasta water
  • 1/4 teaspoon black pepper plus more for garnish
  • 1/4 cup celery finely chopped
  • 1/4 cup red onion finely chopped
  • 2 tablespoons fresh parsley finely chopped, plus more for garnish
Crispy bacon bits
chives

Equipment

  • Large pot
  • Colander
  • Medium Bowl
  • Large mixing bowl
  • Spatula

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the elbow macaroni or rotini pasta and cook according to package directions until al dente. Drain the pasta thoroughly and rinse with cold water to prevent it from sticking. Set aside in a large mixing bowl.
    1 pound elbow macaroni or rotini pasta
  2. While the pasta cooks, prepare the deviled egg component. In a separate medium bowl, mash the hard-boiled eggs with a fork or potato masher until they are finely crumbled.
    8 large eggs
  3. Add the mayonnaise, sour cream, Dijon mustard, yellow mustard, apple cider vinegar, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the bowl with the mashed eggs. Stir everything together until well combined and the dressing is smooth and creamy.
    1/2 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons Dijon mustard, 1 tablespoon yellow mustard, 1 tablespoon apple cider vinegar, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. Add the chopped celery, chopped red onion, and 2 tablespoons of chopped fresh parsley to the bowl with the cooked and drained pasta.
    1/4 cup celery, 1/4 cup red onion, 2 tablespoons fresh parsley
  5. Pour the creamy deviled egg mixture over the pasta and vegetables in the large mixing bowl. Gently fold everything together using a spatula, ensuring that the pasta and vegetables are evenly coated with the dressing. Be careful not to overmix, which can make the pasta mushy.
  6. Taste the pasta salad and adjust seasoning with additional salt and pepper if needed. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill properly.
    1/2 teaspoon salt, 1/4 teaspoon black pepper
  7. Before serving, give the pasta salad another gentle stir. Garnish with a sprinkle of paprika, a dash of black pepper, and additional chopped parsley. For an extra layer of flavor and texture, you can also add crispy bacon bits or chopped chives as optional garnishes.
    1 teaspoon paprika, 1/4 teaspoon black pepper, 2 tablespoons fresh parsley

Notes

This pasta salad is best enjoyed chilled and can be stored in the refrigerator for 3 to 4 days. For optimal freshness, keep it in an airtight container.