OHHH this one is a summer classic with a twist 😍
If you love deviled eggs, this pasta salad is about to be your new favorite.
🥚 Deviled Egg Pasta Salad
Ingredients
- 8 oz pasta (elbow, shells, or rotini)
- 6 hard-boiled eggs, chopped
- ½ cup mayonnaise
- 1–2 tbsp yellow mustard (to taste)
- 1 tsp apple cider vinegar or pickle juice
- ½ tsp paprika (plus more for topping)
- Salt & black pepper, to taste
Optional add-ins (highly recommended):
- Chopped dill pickles or relish
- Red onion or green onions
- Celery for crunch
- Bacon bits
- Fresh dill or parsley
How to Make It
- Cook pasta in salted water until al dente. Drain and cool.
- In a large bowl, whisk together:
- Mayo
- Mustard
- Vinegar or pickle juice
- Paprika, salt & pepper
- Fold in:
- Pasta
- Chopped eggs
- Any add-ins
- Chill at least 30 minutes for best flavor.
- Sprinkle with paprika before serving.
🔥 Deviled Egg Flavor Boost (Chef Tip)
Mash one or two egg yolks into the dressing before mixing — it makes the salad extra creamy and very deviled-egg-like 🤌
🧊 Storage Tips
- Keeps 3–4 days in the fridge
- Stir before serving; add a spoon of mayo if it dries out
Want variations?
I can give you:
- A Southern-style version
- A lighter Greek yogurt swap
- A spicy jalapeño deviled egg pasta salad
- A keto/low-carb version
Just tell me 🥗💛