This deviled egg pasta salad is the ultimate side dish for any bbq, picnic, or potluck! You can even serve this as a main course for dinner, cause it’s that good. Loaded with hard-boiled eggs, sweet relish, and creamy dijon mustard.
I absolutely love cold creamy pasta salads year-round but especially during those warmer months. Nothing beats a small serving of deviled egg pasta salad with a cold glass of classic lemonade. A perfect summer dish consists of Hawaiian sweet rolls, oven-baked bbq chicken, and pasta salad!
Ingredients
Elbow Macaroni – feel free to use any type of short pasta you have on hand such as cavatappi, rotelle, rotini, shells, etc.
Mayo – I used Hellman’s but use your favorite brand.
Red Onion – shallots and white onions are fine substitutions.
Scallions aka green onions
Sweet Relish – this will add a nice sweet taste.
Vinegar
Dijon Mustard – I prefer creamy grainy dijon mustard but spicy hot mustard or regular yellow mustard works too.
Paprika
Salt and Pepper
Top Tips For The Perfect Deviled Egg Pasta Salad
- Make sure the pasta is completely cold. If you use hot or warm pasta it will result in greasy dry pasta salad.
- Add a splash of water and a couple of tbsp of extra mayo before serving.
- Enjoy with hot sauce.
- If you don’t have vinegar, use lemon juice or pickle juice.
- Want to make it spicy? Add some cayenne pepper or diced jalapenos.
- If you want some crunch, add some celery and diced red bell peppers.
- Finely chop 2 eggs and leave the rest chunky.
More Delicious Macaroni Salad Recipes
This Hawaiian macaroni salad is sweet, delicious, and fresh tasting. Want to add some protein to your salad? Try this macaroni chicken salad. This macaroni tuna salad is another favorite!
Leftovers can be placed in an air-tight container and refrigerated for up to 3-4 days. For best results, make this one hour ahead of time and do not freeze.
Enjoy!
Deviled Egg Pasta Salad
Ingredients
- 8 eggs
- 1 lb elbow macaroni
- 1 cup mayo
- 1 tbsp dijon grainy mustard
- 1 tbsp sweet relish
- 1 tsp vinegar
- Salt and pepper to taste
- 2 scallions
- 1/4 cup red onion finely diced
- 1/2 tsp paprika
- salt and pepper to taste
Instructions
- In a large pot, cover the eggs with water and bring to a boil.
- Cook for 8-10 minutes.
- Place the eggs in a bowl filled with cold water and then peel them.
- Using a fork, smash the eggs until nice and chunky and set aside.
- In a large bowl, combine the mayo, dijon mustard, sweet relish, vinegar, salt, pepper, red onions, scallions, and paprika.
- Fold in the cooked cooled pasta. Fold in the eggs and check for seasoning.
- Enjoy with hot sauce, if desired.
Video
Notes
- Make sure the pasta is completely cold. If you use hot or warm pasta it will result in greasy dry pasta salad.
- Add a splash of water and a couple of tbsp of extra mayo before serving.
- Enjoy with hot sauce.
- If you don't have vinegar, use lemon juice or pickle juice.
- Want to make it spicy? Add some cayenne pepper or diced jalapenos.
- If you want some crunch, add some celery and diced red bell peppers.
- Finely chop 2 eggs and leave the rest chunky.
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