Ohhh yes—deviled egg pasta salad is pure potluck gold. Creamy, tangy, a little smoky, and always the bowl that comes back empty. 🥚🥗
Deviled Egg Pasta Salad
Ingredients
- 8 oz pasta (elbow, shells, or rotini)
- 6 hard-boiled eggs, chopped
- ½ cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp pickle relish (or finely chopped pickles)
- 1 tsp apple cider vinegar or pickle juice
- ½ tsp paprika (plus more for topping)
- Salt & black pepper, to taste
- Optional add-ins: diced celery, red onion, or bacon bits
Instructions
- Cook the pasta
- Boil in salted water until al dente. Drain and rinse with cold water.
- Make the deviled dressing
- In a large bowl, whisk mayo, mustard, relish, vinegar, paprika, salt, and pepper until smooth.
- Assemble
- Add cooled pasta and chopped eggs to the dressing.
- Gently fold until evenly coated.
- Chill
- Refrigerate at least 30 minutes so flavors meld.
- Serve
- Sprinkle with extra paprika and any optional toppings before serving.
Tips & Variations
- Extra deviled-egg vibe: Mash 1–2 egg yolks into the dressing before mixing.
- Creamier: Add a splash of milk or extra mayo.
- Southern twist: Add sweet relish + a pinch of sugar.
- Protein boost: Add chopped ham or crispy bacon.
Perfect for BBQs, holidays, or “I’ll just take a small scoop” situations that turn into three scoops 😄
Want a low-carb, no-mayo, or make-ahead for 2 days version?
