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Deviled Egg Pasta Salad Recipe – Creamy, Tangy & Ready in 30 Minutes

Overhead shot of deviled egg pasta salad in a white bowl, garnished with sliced eggs, paprika, and fresh herbs
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Creamy, tangy deviled egg pasta salad made with simple ingredients. Perfect for potlucks, BBQs, or meal prep. Easy, customizable, and full of flavor!

Ingredients

Scale

8 ounces elbow macaroni (or small shells), cooked al dente

6 hard-boiled eggs

1/2 cup mayonnaise

2 tablespoons yellow mustard

1 tablespoon apple cider vinegar

2 tablespoons sweet pickle relish

Salt and black pepper to taste

1/2 teaspoon smoked paprika

1/4 cup chopped celery (optional)

1 tablespoon chopped chives or parsley (optional for garnish)

Instructions

  1. Boil the pasta in well-salted water until al dente (about 7–9 minutes). Drain and rinse with cold water.

  2. Boil eggs for 10–11 minutes, then transfer to an ice bath. Peel once cooled.

  3. Mash egg yolks in a bowl with mayo, mustard, vinegar, relish, salt, and pepper to form a deviled egg-style dressing.

  4. Chop egg whites and mix with pasta and dressing. Fold gently to combine.

  5. Chill for at least 1 hour. Garnish with sliced eggs, paprika, and fresh herbs before serving.

Nutrition

Find it online: https://amigorecipes.com/how-to-make-deviled-egg-pasta-salad/