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Creamy Classic Deviled Egg Pasta Salad

A close-up of creamy deviled egg pasta salad mixed with chopped red onion and parsley on a white plate.
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A creamy, tangy pasta salad that captures the flavor of classic deviled eggs, perfect for picnics and potlucks.

Ingredients

Scale
  • 1 pound elbow macaroni or ditalini pasta
  • 6 large eggs, hard-boiled and cooled
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside.
  2. Peel the hard-boiled eggs. Separate the yolks from the whites. Coarsely chop the egg whites and set them aside.
  3. In a large bowl, mash the egg yolks until smooth.
  4. Add the mayonnaise, mustard, pickle relish, apple cider vinegar, salt, and pepper to the mashed yolks. Whisk until the dressing is completely smooth and creamy. This is your deviled egg base.
  5. Gently fold the chopped egg whites, celery, and red onion into the dressing mixture.
  6. Add the cooled pasta to the dressing mixture. Stir gently until all the pasta is evenly coated.
  7. Stir in the chopped fresh parsley.
  8. Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Notes

  • For best flavor, prepare this salad the day before serving.
  • If you prefer a sharper tang, substitute Dijon mustard for some of the yellow mustard.
  • Rinsing the cooked pasta thoroughly with cold water prevents it from sticking together.

Nutrition

Find it online: https://hungryhearld.com/deviled-egg-pasta-salad-recipe/