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The Ultimate Creamy & Tangy Deviled Egg Pasta Salad (Potluck Perfect)

A close-up of creamy deviled egg pasta salad mixed with pasta, topped generously with paprika and fresh chopped chives.
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Make this creamy and tangy Deviled Egg Pasta Salad, a perfect mashup of two classics. It is easy to prepare and ideal for your next BBQ, picnic, or gathering.

Ingredients

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

Instructions

  1. Cook the elbow macaroni according to package directions until tender. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
  2. While the pasta cools, prepare the deviled egg dressing. In a medium bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, white vinegar, salt, and pepper until smooth.
  3. Peel the hard-boiled eggs. Chop 6 of the eggs into small, uniform pieces and add them to the dressing mixture. Mash the remaining 2 egg yolks separately with a fork until very fine, then mix them into the dressing to create a richer, creamier texture.
  4. Add the cooled, drained pasta, chopped celery, and red onion to the bowl with the dressing mixture. Gently fold all ingredients together until the pasta and vegetables are evenly coated.
  5. Cover the pasta salad and chill in the refrigerator for at least 2 hours before serving. This allows the flavors to blend.
  6. Before serving, taste and adjust seasoning if needed. Transfer the salad to a serving bowl. Sprinkle the remaining chopped egg whites (if you reserved any) over the top, dust generously with paprika, and garnish with fresh chives or green onion tops.

Notes

  • You can make this creamy pasta salad with eggs up to one day ahead. Store it tightly covered in the refrigerator.
  • For a Southern style pasta salad flavor, add 2 strips of cooked, crumbled bacon to the mix.
  • If you prefer a lighter dressing, substitute half of the mayonnaise with plain Greek yogurt.

Nutrition

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