Print

Creamy Deviled Egg Pasta Salad Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

This Creamy Deviled Egg Pasta Salad combines tender pasta with classic deviled eggs flavors for a tangy, creamy side dish perfect for picnics, potlucks, or quick weeknight meals. The salad features chopped hard-boiled eggs mixed with a zesty mayo and mustard dressing, finished with a sprinkle of paprika for color and a hint of smoky spice.

Ingredients

Scale

Pasta Salad Ingredients

  • 8 oz elbow macaroni or pasta of choice
  • 4 large hard-boiled eggs, peeled and chopped
  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon paprika, plus extra for garnish
  • Salt and pepper, to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking. Set aside to cool.
  2. Prepare the dressing: In a large bowl, combine the mayonnaise, yellow mustard, and paprika. Stir until smooth.
  3. Chop the eggs: Peel the hard-boiled eggs and chop them into bite-sized pieces.
  4. Combine pasta and eggs: Add the cooled pasta and chopped eggs to the dressing. Gently fold together until the pasta and eggs are well coated with the creamy mixture.
  5. Season and chill: Taste the salad and add salt and pepper as needed. Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill before serving.

Notes

  • For best results, use eggs that are about a week old for easier peeling.
  • You can substitute yellow mustard with Dijon mustard for a slightly different tang.
  • Add chopped celery or green onions for extra crunch and flavor.
  • This salad keeps well refrigerated for up to 2 days.
  • Sprinkle additional paprika on top just before serving for a pop of color.

Keywords: deviled egg pasta salad, creamy pasta salad, picnic salad, egg salad, easy pasta salad

Find it online: https://cookwithyana.com/creamy-deviled-egg-pasta-salad-recipe/