Deviled Egg Pasta Salad Recipe
This Deviled Egg Pasta Salad transforms a classic appetizer into a creamy, satisfying side dish. Tender elbow macaroni is combined with robustly seasoned mashed egg yolks, crunchy vegetables, and hearty chunks of egg white, creating a flavorful blend that is both nostalgic and indulgent. Ideal for gatherings or casual meals.
Ingredients
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1½ cups mayonnaise
- 2 tablespoons white vinegar
- 2 tablespoons Dijon mustard
- ½ cup finely diced red onion
- 6 hard-boiled eggs
- 8 ounces elbow macaroni
- ½ cup finely diced celery
- sliced green onions and additional paprika for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil, then cook the elbow macaroni according to the instructions on the package. Once cooked, drain thoroughly and rinse under cold water to cool.
- Halve each hard-boiled egg lengthwise, removing the yolks into a small mixing bowl. Mash the yolks until smooth. Roughly chop the egg whites into chunks and set them aside.
- To the mashed yolks, incorporate the mayonnaise, Dijon mustard, white vinegar, garlic powder, kosher salt, paprika, and black pepper. Stir until the dressing becomes smooth and cohesive.
- In a large bowl, combine the cooled macaroni, chopped egg whites, diced celery, and red onion. Pour the prepared dressing over the top, then gently toss the mixture to ensure everything is evenly coated.
- You may serve immediately or cover the bowl and refrigerate for 2–4 hours for a well-chilled salad.
- Before serving, optionally garnish with sliced green onions and a light dusting of paprika. For a decorative touch, place a halved deviled egg on top.
Notes
Using full-fat mayonnaise is preferred for optimal texture and flavor, but reduced-fat varieties can also be used.
Refrigerating the salad prior to serving enhances flavor and texture.
Leftovers can be stored in an airtight container in the refrigerator for up to four days.
Substitute pasta shapes such as rotini, bow tie, or shells as desired, ensuring they are similar in size to elbow macaroni.
Adjust mustard type according to preference, opting for yellow, spicy brown, or honey mustard for a variation.