What happens when two iconic classics—deviled eggs and pasta salad—join forces? You get the irresistibly creamy, tangy, and savory masterpiece known as Deviled Egg Pasta Salad. This dish is the perfect sidekick for backyard BBQs, holiday potlucks, or just when you're craving something a little nostalgic and a lot delicious.
Bringing together the rich flavor of deviled eggs with the hearty comfort of pasta, this salad is a crowd-pleaser that disappears fast. Think of it as your grandma’s best deviled egg recipe stirred into a bowl of perfectly cooked pasta. Sounds dreamy? It is.
🍴 Why You’ll Fall in Love with This Recipe
Creamy and Tangy: That signature deviled egg flavor runs through every bite.
Hearty & Filling: Elbow macaroni makes it satisfying enough to be a main dish or a standout side.
Perfect for Sharing: It’s a guaranteed hit at potlucks, barbecues, or Easter brunch.
Make-Ahead Friendly: Tastes even better after chilling in the fridge for a few hours.
🧂 Ingredients You’ll Need
8 oz elbow macaroni (or small shells), cooked and cooled
6 large hard-boiled eggs, peeled
½ cup mayonnaise
2 tbsp yellow mustard (or Dijon for a twist)
2 tbsp dill relish or chopped pickles
1 tsp white vinegar
½ tsp paprika (plus more for garnish)
½ tsp garlic powder
Salt and pepper to taste
¼ cup finely chopped red onion or green onion (optional)
2 tbsp chopped fresh parsley or chives for garnish
👨🍳 How to Make Deviled Egg Pasta Salad
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