Deviled Egg Pasta Salad

A bold twist on two American classics—this Deviled Egg Pasta Salad combines the creamy tang of deviled eggs with the heartiness of macaroni salad. It’s the ultimate BBQ side dish, picnic favorite, or potluck winner. Creamy, savory, and bursting with texture, this salad takes the humble hard-boiled egg to new heights.

Bringing together soft elbow macaroni, a seasoned yolk-mayo dressing, crunchy celery, tangy pickles, and just the right hit of mustard and paprika, this salad hits every note. Whether you’re serving it with grilled meat, smoked chicken, or enjoying it as a main course on a summer day, it’s comforting, satisfying, and nostalgic.

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Ingredients

For the salad:

• 8 oz elbow macaroni
• 6 large eggs
• ½ cup celery, finely diced
• ¼ cup red onion, minced
• ⅓ cup dill pickles, chopped
• 2 tablespoons fresh chives or green onions, sliced
• Salt and black pepper to taste
• Paprika for garnish

For the deviled dressing:

• ½ cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon yellow mustard
• 1 teaspoon white vinegar
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon smoked paprika
• 1 teaspoon sugar (optional)

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Instructions

Step 1: Cook the macaroni

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain, rinse under cold water, and set aside.

Tip: Rinsing stops the cooking and keeps the pasta from getting sticky.

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Step 2: Boil the eggs

Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Transfer eggs to an ice bath and cool completely before peeling.

Once cooled, peel the eggs. Halve them lengthwise. Scoop the yolks into a mixing bowl and place the whites on a cutting board.

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Step 3: Make the deviled dressing

Mash the egg yolks with a fork until crumbly. Add mayo, Dijon and yellow mustard, vinegar, garlic powder, onion powder, smoked paprika, and sugar (if using). Mix into a smooth, creamy dressing. Taste and adjust seasoning.

Want it spicier? Add a dash of cayenne or a teaspoon of hot sauce.

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Step 4: Combine salad ingredients

Chop the egg whites and add to a large mixing bowl. Add cooled macaroni, diced celery, red onion, pickles, and chives.

Pour the deviled yolk dressing over the pasta mixture. Gently fold everything together until well combined and coated. Season with salt and pepper to taste.

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Step 5: Chill and serve

Transfer the salad to a serving bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld. Before serving, garnish with extra chives and a light sprinkle of paprika.

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Why This Recipe Works

This pasta salad bridges the gap between creamy macaroni salad and bold deviled eggs. The yolk-based dressing clings beautifully to the pasta, while the pickles and onions add crunch and brightness. It’s familiar and comforting, yet new and irresistible.

It’s:

• Make-ahead friendly
• Easily customizable
• Gluten-free adaptable
• Vegetarian
• Ideal for summer and spring occasions

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Expert Tips

• Use older eggs: They peel more easily than very fresh eggs.
• Let it chill: The flavor gets better after 1–2 hours in the fridge.
• Make it lighter: Use Greek yogurt in place of half the mayo.
• Add protein: Crumbled bacon, shredded chicken, or cubed tofu can turn this into a full meal.
• Add crunch: Top with crispy shallots or croutons right before serving.

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Make-Ahead & Storage

• Make-Ahead: Prepare the entire salad a day in advance. Just garnish before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Do Not Freeze: The mayo base does not hold up well to freezing.

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Nutritional Info (Per 1-cup serving, approx.)

• Calories: 300
• Protein: 10g
• Fat: 18g
• Carbs: 24g
• Sugar: 2g
• Fiber: 1g
• Cholesterol: 175mg
• Sodium: 420mg

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Serving Ideas

Pair this with:

• Grilled burgers or chicken
• BBQ ribs or smoked brisket
• Baked beans and cornbread
• Watermelon slices and iced tea

Great for:

• Fourth of July parties
• Easter brunch
• Summer picnics
• Family reunions

Serve it cold or slightly chilled for the best texture and flavor.

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FAQs

Can I use different pasta shapes?
Yes! Shells, rotini, or bowtie pasta all work well.

Is this recipe spicy?
Not at all, but you can add cayenne or hot sauce to bring the heat.

What if I don’t like pickles?
You can skip them or replace with diced bell pepper or cucumber.

Can I use miracle whip instead of mayo?
Yes, just omit the sugar and reduce mustard slightly—it’s already tangy.

Can I make this egg-free?
You can replace boiled eggs with cubed tofu and use egg-free mayo.

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Why You’ll Love It

This salad captures the soul of comfort food while adding a creative twist. It’s quick to assemble, filled with flavor, and flexible enough for any occasion. Every spoonful offers the familiar warmth of deviled eggs with the fun texture of pasta and fresh, crunchy veggies.

A guaranteed hit with guests and a brilliant way to bring something different to the table.

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