Deviled Egg Pasta Salad Recipe

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If you’re on the lookout for a crowd-pleaser that marries classic charm with a fresh twist, let’s dive into the Deviled Egg Pasta Salad. Imagine the all-time favorite deviled eggs, a staple at any gathering that adds a dash of nostalgia, merging seamlessly with the versatile and ever-popular pasta salad. This fusion creates a unique dish that’s not only a conversation starter but also a delightful addition to any table, especially when you’re pinched for time but want to dazzle at your next potluck or BBQ.

This Deviled Egg Pasta Salad blends the creamy, zesty flavors of deviled eggs with the satisfying bite of pasta, making it the perfect companion to your grill favorites like succulent burgers or smoky veggies. It’s equally fantastic alongside a crisp Caesar salad or as the star of the show served with some crusty bread to mop up all that flavorful goodness.

Deviled Egg Pasta Salad Recipe
Servings: 8


8 ounces of elbow macaroni (or your favorite small pasta shape)
6 hard-boiled eggs, peeled and chopped
1/3 cup of mayonnaise
1/4 cup of sour cream
1 tablespoon of mustard (Dijon or yellow, as you prefer)
1 tablespoon of apple cider vinegar
1 teaspoon of sugar
1/2 teaspoon of paprika, plus more for garnishing
1/4 teaspoon each of salt and black pepper
2 celery stalks, finely chopped
3 green onions, thinly sliced
1/4 cup of sweet pickle relish (optional)
Fresh parsley, chopped (for garnish)


Prepare the Pasta: Cook the pasta according to the package directions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process and cool it down; set aside.

Make the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, mustard, vinegar, sugar, paprika, salt, and pepper until smooth and creamy.

Combine: Toss the cooked pasta, chopped eggs, celery, green onions, and sweet pickle relish (if using) into the bowl with the dressing. Fold everything together gently until the pasta and eggs are evenly coated with the creamy dressing.

Chill: Cover the bowl and refrigerate the pasta salad for at least an hour to let the flavors blend and deepen.

Serve: Before serving, stir the salad well. Sprinkle some extra paprika and garnish with chopped fresh parsley. Serve this delightful salad chilled.

Variations & Tips:

Spice it Up: For an extra kick, add a splash of hot sauce or a pinch of cayenne pepper.

Lighter Version: Substitute Greek yogurt for the mayonnaise and sour cream to cut down on calories without sacrificing creaminess.

Tangy Twist: No sweet pickle relish? Use chopped dill pickles or capers instead for a different kind of tang.

Prep Ahead: This salad tastes even better when made a day ahead, allowing all the flavors to marry beautifully in the fridge.

Herb Freshness: Consider adding fresh dill or chives for an aromatic lift.

Whip up this Deviled Egg Pasta Salad for your next event, and watch as it becomes the new favorite on the menu. It’s a simple yet impressive dish that’s sure to win hearts and taste buds alike. Happy cooking and enjoy the feast!

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