Description
This Deviled Egg Pasta Salad is a creamy, tangy, and utterly irresistible side dish perfect for summer barbecues, potlucks, or easy dinners. Inspired by the classic deviled egg flavor, this easy recipe blends chopped hard-boiled eggs with a zippy mustard-mayo dressing and tender macaroni pasta. If you’re looking for quick picnic food ideas or a chilled comfort dish for warmer months, this pasta salad checks every box. It also works great as a quick lunch or make-ahead meal idea.
With its silky texture and bursts of spice from paprika, this dish brings back comforting memories while offering something refreshingly new. A delightful twist on two classics, this is one you’ll come back to whenever you’re in need of an easy dinner or summer side.
Ingredients
8 oz elbow macaroni
6 hard-boiled eggs, peeled
1/2 cup mayonnaise
1 tbsp yellow mustard
1 tbsp apple cider vinegar
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp paprika (plus more for garnish)
Salt and pepper, to taste
Optional: diced celery, chopped red onion, cherry tomatoes, fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni until al dente, drain, and rinse with cold water.
- Slice hard-boiled eggs. Separate yolks and whites. Mash yolks in a bowl.
- Add mayo, mustard, vinegar, garlic powder, onion powder, paprika, salt, and pepper to yolks. Mix into a smooth dressing.
- Chop egg whites. Combine with cooled pasta and dressing in a large bowl.
- Fold in optional veggies if desired. Garnish with paprika and parsley.
- Chill for 1 hour before serving.