Introduction
If you love classic deviled eggs but want something even more satisfying and picnic‑worthy, this Deviled Egg Pasta Salad is your new go‑to! Tender pasta, chopped hard‑boiled eggs, crunchy vegetables, and a creamy deviled‑egg‑inspired dressing come together for a dish that’s tangy, rich, and irresistible. It’s perfect for summer barbecues, potlucks, family dinners, or any time you want a refreshing yet hearty salad.
This recipe highlights familiar deviled egg flavors in a fun pasta salad form, balancing creamy mustard and mayo with bright vinegar and savory seasonings. Scroll down for all the details, step‑by‑step instructions, serving tips, tasty variations, and answers to common questions!
Ingredients
- 12 oz pasta (rotini, elbow, shells, or bowties)
- 6 large eggs
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tbsp white vinegar
- 1 tsp paprika
- 1 tsp sweet pickle relish (optional but tasty)
- ½ cup celery, finely diced
- ½ cup red onion, finely chopped
- 3 tbsp chopped fresh parsley
- Salt & pepper, to taste
- Optional add‑ins: chopped dill pickles, green onions, bacon bits
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
- Boil the eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then turn off heat, cover, and let sit 12 minutes. Transfer eggs to an ice bath, peel, and chop.
- Make the dressing: In a large bowl, whisk together mayonnaise, yellow mustard, white vinegar, sweet relish (if using), and paprika until smooth.
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