Deviled Egg Pasta Salad Recipe
Deviled Egg Pasta Salad is the ultimate crowd-pleasing side dish for your next summer BBQ or potluck. This easy make-ahead recipe combines tender macaroni noodles with hard boiled eggs in a rich mustard dressing. Every bite is packed with crunchy celery and a sprinkle of smoky paprika for a classic Southern flavor.
Ingredients
- 12 ounces elbow macaroni or small shells
- 8 large eggs
- ¾ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 2 tablespoons yellow mustard
- 1 tablespoon pickle relish sweet or dill
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon sugar optional
- ¾ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika plus more for topping
- ½ cup celery finely diced
- ¼ cup red onion finely diced (optional)
- 2 tablespoons chopped chives or dill optional
Instructions
- Cook pasta in salted water to al dente. Drain and rinse under cold water until fully cooled. Drain very well.
- Hard-boil eggs: cover eggs with cold water, bring to a boil, turn off heat, cover, and let sit 10–12 minutes. Transfer to an ice bath for 10 minutes.
- Peel eggs. Slice in half and reserve two yolks. Chop remaining eggs.
- In a large bowl, whisk mayo, sour cream, mustard, relish, vinegar, sugar (if using), salt, pepper, and paprika. Mash reserved yolks into the dressing until smooth.
- Add pasta and toss until coated. Fold in chopped eggs, celery, onion (if using), and herbs (if using).
- Cover and chill at least 1 hour. Stir before serving and adjust seasoning. Sprinkle paprika on top.
Notes
Pasta salad thickens as it chills. Stir in a tablespoon or two of milk or mayo before serving if needed.
For extra deviled egg flavor, add a small pinch of cayenne or a few dashes of hot sauce.
Keep refrigerated and serve within 3 days.