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Deviled Egg Pasta Salad

Deviled egg pasta salad with elbow macaroni in a mustard-rich, creamy dressing and sliced hard-boiled egg on top. Chill it until cold and creamy for an easy potluck pasta salad with celery crunch and paprika-dusted egg slices.
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Prep Time 25 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

pasta salad base
  • 12 oz elbow macaroni Cook until al dente, then cool completely before mixing.
  • 2 hard-boiled eggs Use 2 yolks for the dressing; peel first.
  • 4 hard-boiled eggs Slice 4 eggs for layering and topping.
  • 0.5 cup celery Finely diced for crunch.
  • 0.25 cup red onion Finely diced.
  • 2 tbsp sweet pickle relish Adds tang and classic deviled-egg flavor.
deviled egg dressing
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp garlic powder
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.
  • 1 paprika For generous dusting on top.
  • 1 fresh chives For scattering on top.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool
  1. Boil elbow macaroni in a Dutch oven until just al dente, then drain and spread on a sheet pan to cool completely.
  2. Hard-boil the eggs, then peel them; mash 2 yolks and slice the remaining 4 eggs.
Make the deviled egg dressing
  1. Whisk together mayonnaise, yellow mustard, Dijon mustard, apple cider vinegar, sugar, garlic powder, salt, and pepper until smooth and creamy.
  2. Stir in the 2 mashed egg yolks to enrich the dressing and whisk until well combined.
Assemble and coat
  1. Combine cooled pasta, celery, red onion, sweet pickle relish, and half the sliced eggs in a large bowl.
  2. Pour the deviled egg dressing over the pasta and toss until everything is evenly and generously coated.
  3. Taste and adjust by adding more mustard, vinegar, or salt as needed.
Chill and top
  1. Refrigerate for at least 1 hour to let flavors meld and the salad turn cold and creamy.
  2. Arrange the remaining egg slices over the top, then dust generously with paprika and scatter fresh chives before serving.

Notes

For the best texture, cool the pasta completely before mixing so the dressing clings without turning watery. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended. If you want a lighter version, use light mayonnaise for a similar creamy deviled-egg flavor.