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Creamy Deviled Egg Pasta Salad - The Ultimate Summer Side Dish Recipe

This creamy deviled egg pasta salad combines classic deviled egg flavors with al dente pasta and a velvety mayonnaise-based dressing. It's the perfect make-ahead side dish for picnics, potlucks, or family dinners, with flavors that improve over time.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 ounces elbow macaroni or small pasta shells
  • 6 large eggs, hard-boiled and peeled
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon paprika, plus more for garnish
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup sweet pickle relish

Method
 

Instructions
  1. Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. Set aside to cool completely.
  2. While the pasta cools, prepare the deviled egg mixture. Cut the hard-boiled eggs in half lengthwise. Remove the yolks and place them in a medium bowl. Chop the egg whites into small pieces and set aside.
  3. Mash the egg yolks with a fork until smooth. Add mayonnaise, mustard, apple cider vinegar, sugar, paprika, garlic powder, salt, and pepper. Mix until well combined and creamy.
  4. In a large mixing bowl, combine the cooled pasta, chopped egg whites, celery, red onion, parsley, and pickle relish. Pour the deviled egg dressing over the pasta mixture and gently toss until everything is evenly coated.
  5. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together. Before serving, give it a good stir and sprinkle with additional paprika for garnish.

Notes

For perfect hard-boiled eggs: place eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a boil, then cover and remove from heat. Let stand 12 minutes, then transfer to ice water. This prevents green rings around the yolks. The salad tastes even better the next day as flavors develop.