Go Back
creamy-deviled-egg-pasta-salad_feature

Creamy Deviled Egg Pasta Salad - Ultimate Summer Side Dish Recipe

This creamy deviled egg pasta salad combines the classic flavors of deviled eggs with the satisfying texture of pasta for the ultimate summer side dish. Perfect for picnics, potlucks, and family gatherings, this recipe delivers rich, velvety flavors that everyone will love.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

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

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. In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, sugar, paprika, garlic powder, and onion powder. Whisk until smooth and well combined.
  3. Add the cooled pasta to the dressing mixture and toss to coat evenly. Gently fold in the chopped hard-boiled eggs, celery, red onion, and fresh dill.
  4. Season with salt and black pepper to taste. Cover and refrigerate for at least 1 hour to allow flavors to meld together.
  5. Before serving, give the salad a gentle stir and sprinkle with additional paprika for garnish. Serve chilled.

Notes

For best results, make sure pasta is completely cooled before adding dressing to prevent mushiness. Salad tastes better when made a few hours ahead. For lighter version, substitute half mayonnaise with Greek yogurt.