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Ultimate Deviled Egg Pasta Salad Recipe

This deviled egg pasta salad combines the classic flavors of deviled eggs with the satisfying texture of pasta for a crowd-pleasing side dish that's perfect for gatherings, potlucks, or family meals. The creamy, tangy dressing and perfectly cooked eggs create a harmonious blend that will have everyone asking for seconds.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 large eggs
  • 12 oz elbow macaroni or small pasta shells
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • Salt to taste

Method
 

Instructions
  1. Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then cover and remove from heat. Let stand for 12 minutes. Transfer eggs to an ice bath to cool completely before peeling.
  2. Cook pasta according to package directions in well-salted water until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
  3. Peel and halve the cooled eggs. Separate yolks from 6 eggs and place in a medium bowl. Mash yolks with a fork until smooth. Add mayonnaise, mustard, apple cider vinegar, paprika, garlic powder, and black pepper. Whisk until creamy and well combined.
  4. Chop the remaining 2 whole eggs and the 6 egg whites. In a large bowl, combine cooled pasta, chopped eggs, celery, red onion, dill, and parsley. Pour the deviled egg dressing over the mixture and gently toss until everything is evenly coated.
  5. Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld. Before serving, taste and adjust seasoning with salt if needed. Garnish with additional paprika and fresh herbs.

Notes

For easy-to-peel eggs, use eggs that are at least a week old. The ice bath method ensures the yolks stay bright yellow without developing a gray ring. This salad tastes even better the next day and can be prepared up to 24 hours in advance.