Why Make This Recipe
Deviled Egg Pasta Salad combines two classic dishes into one delicious meal. It’s perfect for potlucks, picnics, or as a side dish for your family dinner. The creamy texture and savory flavor make it a hit with both kids and adults. Plus, it’s simple to make with easily available ingredients.
Table of Contents
Table of Contents
How to Make Deviled Egg Pasta Salad
Ingredients:
- 3 cups elbow macaroni (uncooked)
- 10 eggs (boiled and peeled)
- 1 small onion (chopped)
- 1 cup celery (diced)
- 1 cup mayonnaise (I use Dukes)
- 1/3 cup sweet pickle relish (could use chopped sweet or dill pickles)
- 1/3 cup yellow mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
- Cook the macaroni according to the package directions and drain.
- In a large bowl, combine the cooked macaroni with the chopped eggs, chopped onion, diced celery, mayonnaise, sweet pickle relish, mustard, smoked paprika, salt, and pepper.
- Mix everything well with a spoon.
- Refrigerate for several hours before serving.
How to Serve Deviled Egg Pasta Salad
Serve Deviled Egg Pasta Salad chilled. It makes a great side dish for grilled meats or can be enjoyed on its own. You can also add some fresh herbs on top for a pop of color and extra flavor.
How to Store Deviled Egg Pasta Salad
Store any leftover Deviled Egg Pasta Salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you want to keep it longer, consider freezing it, although the texture may change slightly when thawed.
Tips to Make Deviled Egg Pasta Salad
- Ensure the eggs are boiled well and cooled before peeling. This makes them easier to chop.
- You can adjust the amount of mayonnaise and mustard to suit your taste.
- For added crunch, you can mix in some diced bell peppers or shredded carrots.
- Letting the salad sit in the fridge for a few hours allows the flavors to meld together nicely.
Variation
You can switch up the ingredients based on your preferences. For example, try adding cooked bacon bits for a smoky flavor or substituting Greek yogurt for half of the mayonnaise for a lighter option.
Creamy Deviled Egg Pasta Salad is packed with rich, tangy flavor and tender pasta, making it the perfect side dish for BBQs, potlucks, and family dinners.
For more delicious meal ideas, enjoy these juicy turkey burger sliders or try these cheesy oven-baked cheeseburger sliders. You can also discover these savory garlic parmesan chicken skewers for another crowd-pleasing recipe.
FAQs: Deviled Egg Pasta Salad
Can I use other types of pasta?
Yes, you can use other small pasta shapes like shells or rotini if you prefer.
Is it necessary to refrigerate before serving?
Yes, refrigerating the salad helps the flavors blend and enhances the overall taste.
Can I make this salad ahead of time?
Absolutely! Deviled Egg Pasta Salad can be made a day in advance, making it a great choice for meal prep or gatherings.
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Deviled Egg Macaroni Salad
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious combination of deviled eggs and macaroni salad, perfect for potlucks and family dinners.
Ingredients
- 3 cups elbow macaroni (uncooked)
- 10 eggs (boiled and peeled)
- 1 small onion (chopped)
- 1 cup celery (diced)
- 1 cup mayonnaise
- 1/3 cup sweet pickle relish
- 1/3 cup yellow mustard
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the macaroni according to the package directions and drain.
- In a large bowl, combine the cooked macaroni with the chopped eggs, chopped onion, diced celery, mayonnaise, sweet pickle relish, mustard, smoked paprika, salt, and pepper.
- Mix everything well with a spoon.
- Refrigerate for several hours before serving.
Notes
Serve chilled for best flavor. Can store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 185mg
