Description
This Deviled Egg Pasta Salad combines the creamy, tangy goodness of deviled eggs with tender pasta for a crowd-pleasing side dish! Made with hard-boiled eggs, mayonnaise, mustard, and a hint of paprika, this classic dish is perfect for BBQs, potlucks, or family gatherings. Make it ahead for the best flavor!
Ingredients
Scale
- 8 ounces elbow macaroni (or any small pasta)
- 6 hard-boiled eggs, peeled & chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp mustard (Dijon or yellow)
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1/2 tsp paprika (plus extra for garnish)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 celery stalks, finely chopped
- 3 green onions, thinly sliced
- 1/4 cup sweet pickle relish (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente according to package instructions.
- Drain and rinse under cold water to cool; set aside.
- Make the Dressing:
- In a large bowl, whisk together mayonnaise, sour cream, mustard, apple cider vinegar, sugar, paprika, salt, and pepper until smooth and creamy.
- Assemble the Salad:
- Add the cooked pasta, chopped eggs, celery, green onions, and sweet pickle relish (if using) to the bowl with the dressing.
- Gently fold everything together until evenly coated.
- Chill & Serve:
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, stir well and sprinkle extra paprika on top.
- Garnish with fresh parsley and enjoy chilled!
Notes
- For a spicy kick: Add a dash of hot sauce or cayenne pepper.
- Make it lighter: Swap mayonnaise & sour cream with Greek yogurt.
- No sweet relish? Use chopped dill pickles or capers for a tangy twist.
- Make ahead: Letting it sit overnight enhances the flavors even more!
- Love herbs? Try adding fresh dill or chives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Mixing
- Cuisine: American
