Description

Get ready to impress at your next gathering with this ultra-creamy, flavor-packed Deviled Egg Pasta Salad. It’s a unique twist on two classics—deviled eggs and pasta salad—coming together in one unforgettable dish. The creamy mayo-mustard dressing, perfectly boiled eggs, tender pasta, and crisp veggies create an addictive mix that’s perfect for a quick lunch, easy dinner, or picnic side. Whether you’re hunting for breakfast ideas, summer food ideas, or just an easy recipe to share, this one delivers.

Ingredients

8 oz elbow macaroni (about 2 cups uncooked)

6 large hard-boiled eggs (4 chopped, 2 sliced for garnish)

1/2 cup mayonnaise

1 tablespoon yellow mustard

1 tablespoon Dijon mustard (optional)

1 teaspoon apple cider vinegar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon smoked paprika (plus extra for garnish)

Salt and pepper, to taste

1/4 cup red onion, finely diced

1/4 cup celery, finely diced (optional)

1/4 cup chopped green onions (for garnish)

Instructions

Cook pasta in salted boiling water until al dente. Drain and rinse under cold water. Set aside.
Boil the eggs if needed. Once cooled, peel and chop 4 of them. Slice the remaining 2 for garnish.
In a large bowl, whisk together mayo, both mustards, vinegar, garlic powder, onion powder, paprika, salt, and pepper.
Add pasta, chopped eggs, red onion, and celery to the dressing. Mix until evenly coated.
Refrigerate for at least 1 hour.
Before serving, top with sliced eggs, extra paprika, and chopped green onions.

Prep Time: 20 minutes
Chill Time: 1 hour
Category: Side Dish