Deviled Egg Pasta Salad
This Deviled Egg Pasta Salad brings together two classic comfort foods in one irresistible bowl. Tender elbow macaroni is tossed with chopped hard-boiled eggs and a creamy, tangy dressing made from mayonnaise, yellow mustard, and white vinegar — the same flavor profile you love in classic deviled eggs. Finished with diced celery, red onion, and a generous dusting of smoked paprika, it's the perfect make-ahead side dish for cookouts, potlucks, and summer gatherings.
Equipment
- Large pot For boiling the pasta
- Colander or strainer For draining the cooked pasta
- Large mixing bowl For combining all ingredients
- Medium mixing bowl For whisking together the dressing
- Whisk For blending the dressing until smooth
- Cutting board and sharp knife For chopping eggs, celery, and red onion
- Egg slicer or egg chopper (optional) Makes chopping hard-boiled eggs faster and neater
- Measuring cups and spoons For accurate portioning
- Plastic wrap or airtight container For chilling the salad in the refrigerator
Ingredients
For the Salad
- 12 oz elbow macaroni 340g; cook until fully tender, not al dente
- 6 hard-boiled eggs peeled and roughly chopped into bite-sized pieces
- 1/2 cup celery about 2 stalks; diced into 1/4-inch pieces
- 1/4 cup red onion finely diced; rinse under cold water for a milder flavor
For the Dressing
- 3/4 cup mayonnaise about 170g; Duke's or your preferred brand
- 2 tablespoons yellow mustard do not substitute Dijon for the classic deviled egg flavor
- 2 tablespoons white vinegar adds the signature tangy kick
- 1 teaspoon sugar balances the acidity of the vinegar
To Season and Garnish
- salt to taste; season the pasta water and the finished salad
- black pepper to taste; freshly cracked preferred
- smoked paprika for garnish; dust generously over the top just before serving
Instructions
- Bring a large pot of salted water to a full boil, add the elbow macaroni, and cook until fully tender (not al dente), about 8–10 minutes. Drain, rinse under cold running water, and set aside to cool completely.
- Place eggs in a pot, cover with cold water by one inch, bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Transfer immediately to an ice bath for at least 5 minutes, then peel and roughly chop.
- Dice the celery into small, even 1/4-inch pieces and finely dice the red onion. If you prefer a milder onion flavor, rinse the diced onion under cold water and pat dry.
- In a medium bowl, whisk together the mayonnaise, yellow mustard, white vinegar, and sugar until completely smooth and well combined. Taste and adjust — add a splash more vinegar for extra tang or a pinch more sugar to balance.
- In a large bowl, add the cooled pasta, chopped eggs, celery, and red onion, then pour the dressing over everything. Gently fold until all ingredients are evenly coated, then season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Just before serving, stir in 1–2 tablespoons of extra mayo if the salad looks dry, then dust generously with smoked paprika.
Notes
- Cook the pasta fully tender, not al dente — pasta salad benefits from softer pasta that absorbs the dressing without feeling too firm when chilled.
- Always rinse the cooked pasta under cold water immediately after draining. This stops cooking and cools the pasta so it doesn't break down the dressing when combined.
- Chill for at least 30 minutes before serving — 1 hour is even better. The flavors develop significantly as the salad rests.
- Pasta absorbs dressing as it sits in the fridge. Always stir in a tablespoon or two of extra mayo before serving leftovers to restore the creamy consistency.
- To make ahead, cook the pasta and prepare the dressing separately up to one day in advance. Combine and garnish just before serving for the freshest result.
- For a lighter version, swap half the mayonnaise with plain Greek yogurt. The salad stays creamy with a slightly tangier flavor and fewer calories.
- Add crumbled crispy bacon, dill pickle relish, or diced ham to customize this salad. These are the most popular add-ins that enhance the deviled egg flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze — mayonnaise separates when thawed and cannot be salvaged.
- Do not leave this salad at room temperature for more than 2 hours due to the mayo and eggs, especially in warm weather. Keep it chilled until serving time.
- Rinse diced red onion under cold water and pat dry before adding if you prefer a milder, less sharp onion presence in the salad.
Nutrition
Serving: 1ServingCalories: 380kcalCarbohydrates: 36gProtein: 11gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gCholesterol: 145mgSodium: 310mgPotassium: 130mgFiber: 2gSugar: 3gVitamin A: 6IUVitamin C: 2mgCalcium: 4mgIron: 10mg
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