Deviled Egg Pasta Salad
If you love deviled eggs, this creamy pasta salad is about to be your new obsession. It’s tangy, savory, and loaded with all the good stuff—eggs, relish, mustard, and a hint of paprika. Perfect for cookouts, picnics, or anytime you’re craving serious comfort food.
Servings 6
Equipment
- Large Mixing Bowl
- Chef's Knife
Ingredients
- 3 Cups Elbow Macaroni cooked and drained
- 8 Hard-Boiled Eggs
- 1½ Cups Mayonnaise
- 1½ Tablespoons Yellow Mustard
- 2 Tablespoons Sweet Relish
- 1 Tablespoon Worcestershire Sauce
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
- ½ teaspoon Paprika plus more for garnish
- 2 Tablespoons Scallions
Instructions
- Add the cooked macaroni to a large mixing bowl.
- Cut 4 of the hard-boiled eggs in half.
- Scoop out the yolks and put in a small bowl, set aside.
- Chop the egg whites and the other 4 eggs.
- Add the chopped eggs to the bowl with the cooked macaroni.
- Add the mayonnaise, mustard, relish, Worcestershire sauce, salt, pepper, garlic powder, ½ teaspoon paprika, and the scallions to the bowl with the egg yolks.
- Whisk the egg yolk mixture until smooth.
- Add the egg yolk mixture to the bowl with the macaroni and gently toss to combine.
- Garnish with paprika and additional scallions.
- Chill for at least 2 hours before serving.
Notes
Cook Pasta Al Dente: To prevent the pasta from becoming mushy, cook the elbow macaroni until it’s al dente. It should have a slight bite to it, which helps it hold up better in the salad and keeps the texture perfect after chilling.
Let the Pasta Cool Before Mixing: Make sure the macaroni is completely cooled before combining it with the eggs and other ingredients. Mixing while it’s still warm can make the mayo-based salad greasy or overly soft.
Chill Before Serving: Let the pasta salad chill in the fridge for at least 2 hours before serving. This allows the flavors to meld together and ensures it’s nice and cold. It also gives time for the pasta to soak up the creamy dressing.
Don’t Overcook the Eggs: Be careful not to overcook the hard-boiled eggs, as they can become rubbery. Aim for eggs cooked for about 9-12 minutes, then cool them quickly in ice water to stop the cooking process and make peeling easier.
Stir Gently: When mixing the pasta and eggs with the dressing, stir gently to avoid breaking up the eggs too much. You want to maintain some nice egg chunks in the salad for that deviled egg effect!