Deviled Egg Pasta Salad Recipe

I recently crafted a twist on deviled egg pasta salad using tender elbow macaroni, perfectly hard-boiled eggs, and a dressing of mayonnaise with a hint of Dijon mustard. The crunch from celery, red bell pepper, and red onion pairs beautifully with a subtle tang from white vinegar for a refreshingly unique flavor.

I recently discovered this twist on a classic pasta salad that I just had to share with you all. This Deviled Egg Pasta Salad is a mix of flavors that really caught me by surprise.

I used 8 oz of elbow macaroni along with 6 hard boiled eggs that I chopped up to blend perfectly with a creamy dressing made from 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 teaspoon white vinegar. Mixed in were some finely chopped celery, diced red bell pepper, and red onion to give it that extra crunch that I always crave in these types of dishes.

A dash of salt, a sprinkle of black pepper, plus a light dusting of paprika gets everything together in one bold bite. I love how this recipe plays with elements of devilled eggs and classic pasta salad ideas that remind me of those easy macaroni salad recipes with eggs I had growing up.

Give it a try if you dare!

Why I Like this Recipe

I love this recipe because the creamy mayo and tangy Dijon mustard blend together so well with the pasta and eggs. It makes every bite feel like a party in my mouth and the flavours just jump out at me every time I take a bite.

I also really like that its super easy to make. I mean, who doesn’t appreciate a recipe that doesn’t require too much work? Plus, the steps are straightforward enough that I feel like i can make it any time without stressing out a lot.

Another thing i enjoy is the mix of textures. The softness of the pasta, the creaminess of the eggs, and the crunch from the celery and bell pepper all come together to create a really satisfying dish. It just hits all the right notes for me.

Lastly, the light dusting of paprika on top not only makes it look pretty but also adds a subtle extra kick to the flavour that i find absolutely irresistible.

Ingredients

• Pasta offers carbohydrates for energy and a chewy texture in each delicious bite.
• Eggs bring protein and richness perfect for that deviled egg vibe in the dish.
• Mayonnaise adds creaminess and smooth taste, balancing tangy elements beautifully.
• Dijon mustard gives a sharp zing and slight spice, enhancing overall flavor.
• Celery provides crunch, fibre, and essential vitamins to brighten up the mix.
• Red bell pepper supplies sweetness, vitamin C and bold color to top it off.
• Red onion delivers mild bite and savory depth, tying flavors together nicely.

Ingredient Quantities

• 8 oz elbow macaroni or fusilli pasta
• 6 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white vinegar
• 1/4 cup finely chopped celery
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• Salt and black pepper to taste
• A light dusting of paprika for garnish

How to Make this

1. Bring a large pot of salted water to a boil, then add 8 oz of your choice of elbow macaroni or fusilli pasta and cook until it’s al dente. Drain and rinse with cold water.

2. While the pasta cooks, put 6 large eggs in a pot and cover them with water. Let them boil for about 10 minutes until they’re hard boiled then cool them in cold water.

3. Once cooled, peel the eggs and chop them into bite-sized pieces.

4. In a big bowl, mix together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 teaspoon white vinegar until smooth.

5. Stir in 1/4 cup finely chopped celery, 1/4 cup diced red bell pepper, and 1/4 cup diced red onion.

6. Add the chopped eggs and the cooled pasta into the bowl.

7. Season with salt and black pepper to taste and stir gently so everything combines well.

8. Cover the bowl and let the salad chill in the refrigerator for about an hour to let the flavours meld.

9. Before serving, give it one last mix and sprinkle a light dusting of paprika on top for garnish.

10. Serve cold and enjoy your tasty deviled egg pasta salad!

Equipment Needed

1. A large pot for boiling the pasta
2. A pot to boil the eggs
3. A colander for draining the pasta
4. A cutting board
5. A sharp knife to chop the eggs and veggies
6. Measuring cups for the mayo and chopped ingredients
7. Measuring spoons for the mustard, vinegar, and spices
8. A big mixing bowl for combining everything
9. A spoon to stir all the ingredients
10. A refrigerator to chill the salad

FAQ

Deviled Egg Pasta Salad Recipe Substitutions and Variations

• If you dont have elbow macaroni or fusilli, you can use bowtie or penne pasta which works GREAT too
• If mayo isnt your thing, try using plain Greek yogurt to lighten things up
• If you can’t find Dijon mustard, yellow mustard will do in a pinch
• If red onion is too strong for you, try using some mild shallots instead
• Instead of red bell pepper you might use chopped cucumber for a cool crunch

Pro Tips

1. Make sure to rinse the pasta with really cold water right after draining it so it stops cooking and doesnt get mushy later on.
2. When you peel and chop the eggs, try to be gentle so you dont end up with too many crumbly bits, the chunks should stay intact for better texture.
3. Mix the mayo, mustard, and vinegar really well before adding the veggies and eggs so that every bite gets some of that sweet tang—lumpy dressing ruins the vibe.
4. Let the salad chill in the fridge for at least an hour, if not more, so all the flavors have a chance to blend together nicely.