Deviled Egg Pasta Salad

Step 3: Combine Pasta and Veggies

1. In a large mixing bowl, add the cooled pasta.
2. Mix in the diced celery, red onion, sweet pickle relish, and optional red bell pepper or pimentos.
3. Pour half of the deviled egg mixture over the pasta and vegetables.
4. Gently fold the mixture until everything is evenly coated. The pasta should be creamy but not soggy.

Step 4: Add Egg Whites and Final Touches

1. Chop the egg whites from your deviled eggs into bite-sized pieces.
2. Gently fold the egg whites into the pasta salad. This adds texture and the classic deviled egg look.
3. Garnish with chopped fresh chives or green onions and a light sprinkle of smoked paprika for color and flavor.

Step 5: Chill and Serve

• Cover the salad with plastic wrap and refrigerate for at least 1 hour before serving. Chilling allows the flavors to meld beautifully.
• Serve cold as a side dish for barbecues, lunch, or a light dinner.

Tips for Success

1. Pasta choice matters: Small shapes like macaroni, rotini, or shells work best—they hold the dressing well.
2. Eggs perfectly boiled: Older eggs are easier to peel, and an ice bath prevents overcooking.
3. Customize your salad: Add crispy bacon bits, peas, or shredded cheddar for extra flavor.
4. Make ahead: This salad can be prepared a day in advance. Keep it covered in the fridge to maintain freshness.

Why You’ll Love It

This Deviled Egg Pasta Salad is creamy, tangy, and loaded with texture. It’s the perfect marriage of a classic deviled egg and a comfort-food pasta salad. Every bite delivers a hint of smoky paprika, the crunch of fresh veggies, and the richness of eggs. It’s unique, eye-catching, and sure to become a favorite at any gathering.

If you want, I can also make a short visual step-by-step infographic guide for this recipe so you can follow it easily in the kitchen.

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