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Creamy and Tangy Deviled Egg Pasta Salad

A spoonful of creamy deviled egg pasta salad, garnished with fresh parsley, being lifted from a white plate.
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This recipe combines the familiar creamy and tangy taste of deviled eggs with a satisfying pasta salad base, perfect for gatherings.

Ingredients

Scale
  • 1 pound elbow macaroni or ditalini pasta
  • 8 large eggs, hard-boiled and chopped
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1/4 cup sweet pickle relish
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside.
  2. Peel and roughly chop the hard-boiled eggs. Place the chopped eggs in a large bowl.
  3. In a separate medium bowl, whisk together the mayonnaise, mustard, pickle relish, apple cider vinegar, salt, and pepper until smooth. This is your dressing.
  4. Add the cooled pasta, chopped eggs, celery, and red onion to the large bowl.
  5. Pour the dressing over the pasta mixture. Toss gently until everything is evenly coated.
  6. Stir in the fresh parsley.
  7. Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Notes

  • You can make this salad up to one day ahead. The chilling time improves the flavor profile.
  • For a richer flavor, substitute half of the mayonnaise with plain Greek yogurt.
  • Add 4 slices of cooked and crumbled bacon for an extra savory element.

Nutrition

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