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Delicious deviled egg pasta salad in a bowl, garnished with herbs.

Deviled Egg Pasta Salad

This creamy and tangy pasta salad combines hard-boiled eggs, mustard, and mayonnaise for a nostalgic dish that’s perfect for potlucks and picnics.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Lunch, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Eggs
  • 8 oz small pasta (elbow macaroni, small shells, or ditalini)
  • 6 whole hard-boiled eggs, chopped
Dressing
  • 1/2 cup mayonnaise or swap half for Greek yogurt to cut fat
  • 2 tbsp Dijon mustard or yellow mustard for milder flavor
  • 1 tbsp apple cider vinegar or lemon juice
Veggies and Seasoning
  • 1/4 cup chopped celery
  • 1/4 cup chopped green onions
  • to taste Salt and freshly ground black pepper
  • for garnish Paprika

Method
 

Preparation
  1. Boil salted water and cook pasta until al dente; cool under cold running water.
  2. In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, mustard, and apple cider vinegar. Stir until mostly smooth with a few small egg chunks remaining for texture. Season with salt and plenty of freshly ground black pepper.
  3. Gently fold the cooled pasta into the egg dressing. Add the chopped celery and green onions. Mix until everything is evenly coated. Taste and adjust seasoning.
  4. Cover the bowl and refrigerate for at least 30 minutes so the flavors meld and the salad chills through.
Serving
  1. Before serving, give the salad a final stir, adjust salt and pepper if needed, and sprinkle paprika over the top. Serve chilled.

Notes

Refrigerate in an airtight container within two hours of serving. Keeps well for 3–4 days; the texture softens over time. Adjust cook time per package for whole-grain or gluten-free pasta. For a lighter version, combine mayonnaise with Greek yogurt.