Deviled Egg Pasta Salad

Deviled Egg Pasta Salad: A Creamy, Comfort-Filled Twist on a Classic Favorite

Deviled Egg Pasta Salad is the perfect blend of two beloved dishes—classic deviled eggs and creamy pasta salad. This crowd-pleasing recipe brings together tender pasta, hard-boiled eggs, and a tangy, slightly sweet dressing that tastes just like the filling of a deviled egg. It’s ideal for potlucks, family gatherings, picnics, or as a satisfying make-ahead side dish that only gets better with time.

What Makes Deviled Egg Pasta Salad Special?

Unlike traditional pasta salads that rely heavily on mayonnaise alone, this version layers in mustard, a touch of vinegar, and subtle seasonings to recreate the bold, comforting flavor of deviled eggs. The chopped egg whites add texture, while the creamy yolk-based dressing coats every bite of pasta beautifully.

Ingredients You’ll Need

• Short pasta (such as elbow macaroni, shells, or rotini)
• Eggs
• Mayonnaise
• Yellow or Dijon mustard
• Apple cider vinegar or pickle juice
• Sugar (optional, for a slight sweetness)
• Salt and black pepper
• Paprika
• Optional add-ins: celery, green onions, red onion, or sweet relish

Step-by-Step Method

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until just tender, following the package directions. Avoid overcooking—the pasta should hold its shape. Drain well and rinse briefly with cool water to stop the cooking process. Set aside to cool completely.

Step 2: Prepare the Hard-Boiled Eggs

Place the eggs in a saucepan and cover them with cold water. Bring to a gentle boil, then reduce the heat and simmer until fully cooked. Once done, transfer the eggs to cold water to cool. Peel the eggs carefully.

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