Deviled Eggs Pasta Salad

This deviled eggs pasta salad combines two classic favorites into one creamy, tangy, and satisfying dish. Made with pasta, hard-boiled eggs, and a flavorful mustard-mayo dressing, it’s perfect for potlucks, picnics, and family gatherings.

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Course: Side Dish

Cuisine: American

Prep Time: 30

Total Time: 30

Servings: servings

Calories: 320kcal

Author: Chloe White

Equipment

Large pot
Colander
Mixing bowls
Knife
Cutting board

Ingredients

8 oz pasta (rotini, shells, or elbow macaroni)
6 large eggs, hard-boiled
1/2 cup mayonnaise
2 tbsp dijon mustard
1 tbsp yellow mustard
2 tbsp sweet pickle relish
1 tbsp pickle juice
1/4 cup red onion, finely diced
2 celery stalks, finely diced
1/2 tsp paprika, plus more for garnish
1/4 tsp garlic powder
salt and pepper to taste
2 tbsp fresh dill, chopped (optional)

Instructions

Cook pasta in salted boiling water until al dente. Drain and rinse under cold water to cool completely.
Place eggs in a saucepan, cover with water, bring to a boil, then cover and let sit for 12 minutes. Cool in ice water and peel.
Separate egg yolks from whites. Chop the whites and set aside.
Mash the egg yolks and mix with mayonnaise, dijon mustard, yellow mustard, pickle relish, and pickle juice until smooth.
Add paprika, garlic powder, salt, and pepper to the dressing. Mix well and adjust seasoning.
In a large bowl, combine pasta, chopped egg whites, red onion, and celery.
Add dressing to the bowl and gently mix until everything is evenly coated.
Garnish with paprika and fresh dill. Refrigerate for at least 1 hour before serving.

Notes

Chill for at least 1 hour before serving for best flavor. Tastes even better the next day. If it becomes dry after refrigeration, stir in a little mayonnaise and pickle juice. Do not freeze.

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