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Creamy Deviled Egg Pasta Salad: The Ultimate Potluck Favorite

Close-up of creamy deviled egg pasta salad topped generously with bright red paprika.
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This recipe combines the rich, tangy flavor of deviled eggs with tender elbow macaroni for a creamy, satisfying pasta salad. It is a simple side dish perfect for summer BBQs, potlucks, and family gatherings.

Ingredients

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  • 1 pound elbow macaroni
  • 8 large eggs, hard-boiled and chopped
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • Paprika, for garnish

Instructions

  1. Cook the elbow macaroni according to package directions until tender. Drain the pasta well and rinse with cold water to stop cooking. Set aside.
  2. In a large bowl, mash the yolks from the hard-boiled eggs with a fork until smooth.
  3. Add the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, salt, and pepper to the mashed yolks. Whisk until you create a smooth, creamy dressing that tastes like deviled egg filling.
  4. Gently fold the chopped egg whites, celery, and red onion into the dressing mixture.
  5. Add the cooled, drained macaroni to the dressing mixture. Toss everything gently until the pasta and vegetables are evenly coated.
  6. Cover the bowl and chill the deviled egg pasta salad in the refrigerator for at least one hour before serving. Chilling allows the flavors to blend.
  7. Before serving, sprinkle the top with paprika for color and flavor.

Notes

  • You can make this make-ahead salad up to one day in advance; the flavor improves overnight.
  • For a Southern style variation, add 4 slices of cooked and crumbled bacon to the salad mixture.
  • If you prefer a tangier dressing, increase the yellow mustard to 1/3 cup.

Nutrition

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