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Deviled Egg Pasta Salad

A creamy, tangy pasta salad that combines all the bold flavors of classic deviled eggs with hearty elbow macaroni, hard-boiled eggs, and a rich mustard-mayo dressing. Perfect for cookouts, potlucks, and make-ahead lunches.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Summer
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad Base
  • 3 cups elbow macaroni dry
  • 8 large eggs hard-boiled and peeled
  • 0.5 cup celery finely diced
  • 0.25 cup red onion finely diced
  • 2 tbsp fresh parsley chopped
Deviled Dressing
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 2 tbsp sweet pickle relish
  • 1 tsp apple cider vinegar
  • 1 tsp smoked paprika plus more for garnish
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper or to taste

Equipment

  • Large Pot
  • Mixing bowls
  • Colander
  • Fork or potato masher

Method
 

  1. Cook elbow macaroni in a large pot of salted boiling water until just al dente, about 8 minutes. Drain and rinse under cold water. Set aside to cool completely.
  2. Peel hard-boiled eggs and separate yolks from whites. Place yolks in a large mixing bowl and roughly chop the egg whites. Set both aside.
  3. Mash egg yolks with a fork until smooth. Add mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, and onion powder. Stir until the dressing is completely smooth and creamy.
  4. Season the dressing with salt and black pepper to taste. Adjust mustard or vinegar as desired.
  5. Add the cooled macaroni, chopped egg whites, diced celery, and red onion to the dressing bowl. Fold gently until everything is evenly coated.
  6. Stir in the chopped fresh parsley. Reserve a small pinch for garnish.
  7. Cover tightly and refrigerate for at least 1 hour, preferably 2–3 hours, to allow flavors to meld.
  8. Before serving, stir well and add a spoonful of mayonnaise if the salad looks too thick. Transfer to serving bowl and garnish with smoked paprika and fresh parsley.

Notes

This salad tastes even better the next day — make it ahead for parties and potlucks. Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze. For a lighter version, replace half the mayonnaise with plain Greek yogurt.