If you’ve been searching for the ultimate comfort food salad with a unique twist, this Creamy Deviled Egg Pasta Salad Recipe is where your quest ends. Imagine the rich, tangy flavors of classic deviled eggs melding beautifully with tender elbow macaroni, crisp celery, and zesty pickles all tossed in a luscious, creamy dressing. It’s a crowd-pleaser that’s perfect for potlucks, family dinners, or just a satisfying weeknight meal. Each bite bursts with texture and flavor, making this salad an all-time favorite that will quickly become a staple in your recipe collection.
Ingredients You’ll Need
This recipe relies on simple, honest ingredients — no gimmicks, just fresh, essential foods that bring flavor, texture, and color to your bowl. Each component plays its part, from the boiled eggs adding creamy protein to the crunchy celery and tangy pickles that balance every spoonful.
- 8 large eggs: The star of the show providing a creamy, rich base for the dressing and chunks in the salad.
- 1 cup mayonnaise: Adds that velvety texture and richness to the dressing.
- 2 tablespoons Dijon mustard: Gives a sharp, tangy kick to brighten the flavors.
- 1 tablespoon white vinegar: Adds a subtle acidity that keeps the salad lively.
- 1 tablespoon sugar: Balances the tanginess with a hint of sweetness.
- 1/2 teaspoon salt: Essential for enhancing all the flavors without overpowering.
- 1/4 teaspoon black pepper: Provides mild heat and depth.
- 1/4 teaspoon paprika: Adds color, warmth, and a hint of smoky flavor.
- 1/4 teaspoon garlic powder: Brings subtle savory undertones.
- 1/4 cup chopped green onions: Adds freshness and mild onion bite for contrast.
- 12 ounces elbow macaroni: The perfect pasta shape to hold onto creamy dressing and mix-ins.
- 1/2 cup chopped celery: Adds crunch and a refreshing note.
- 1/2 cup diced pickles: Brings tangy, briny punch that makes every bite exciting.
How to Make Creamy Deviled Egg Pasta Salad Recipe
Step 1: Hard Boil the Eggs
Place your eggs carefully in a large saucepan and cover them with water so the water level is about an inch above the eggs. Bringing this water to a boil is the first step to perfectly cooked eggs that are easy to peel and have that creamy yolk we need for our dressing.
Step 2: Cook and Cool the Eggs
Once the water reaches a boil, remove your pan from heat, cover it, and let the eggs rest for 10 to 12 minutes. This gentle cook ensures a tender yolk center. Then, transfer the eggs to an ice water bath. Cooling quickly not only stops cooking but makes peeling a breeze.
Step 3: Prepare the Deviled Egg Mixture
Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Mash them up until smooth. Now stir in mayonnaise, Dijon mustard, white vinegar, sugar, salt, black pepper, paprika, and garlic powder until creamy and perfectly seasoned. This luscious mixture is what gives the salad its incredible flavor and texture.
Step 4: Chop the Egg Whites and Vegetables
Dice the egg whites into bite-sized pieces, then chop the celery and green onions. Don’t forget the diced pickles! These crunchy and tangy ingredients add dimension and create a delightful contrast to your creamy egg yolk base.
Step 5: Cook and Cool the Pasta
Boil salted water and cook your elbow macaroni until al dente, usually 8 to 10 minutes. Drain and rinse the pasta under cold water to halt cooking and cool it down quickly. This step keeps the pasta tender but firm, ready to soak up all the creamy, zesty goodness.
Step 6: Combine and Chill
In a large bowl, toss your cooked pasta with the chopped egg whites, celery, pickles, and green onions. Pour the creamy deviled egg yolk dressing over the top and gently stir until everything is evenly coated. Cover and refrigerate for at least 1 hour. This chilling time is key for all the flavors to marry beautifully, making this pasta salad irresistible.
How to Serve Creamy Deviled Egg Pasta Salad Recipe
Garnishes
For an extra pop of color and flavor, sprinkle a little paprika and chopped green onions on top just before serving. It adds a lovely finish and hints at the delicious flavors inside that invite everyone to dig in.
Side Dishes
This creamy salad pairs wonderfully with grilled chicken, barbecue ribs, or a simple green salad. It’s also a fantastic dish for picnics and BBQs because it holds up well and tastes great cold, making it versatile and crowd-pleasing.
Creative Ways to Present
Serve your Creamy Deviled Egg Pasta Salad Recipe in individual mason jars for stylish, grab-and-go portions. Or try hollowing out tomatoes or avocado halves and filling them with the salad to offer a fun, unexpected presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Deviled Egg Pasta Salad Recipe in an airtight container in the refrigerator. It keeps fresh and flavorful for up to 3 days, making it perfect for quick lunches or dinner the next day.
Freezing
Because of the creamy mayonnaise-based dressing and fresh veggies, freezing this pasta salad is not recommended. The texture can change and become watery upon thawing, which will affect the overall deliciousness.
Reheating
This salad is best enjoyed cold or at room temperature, so there’s no need to reheat. Just give it a gentle stir before serving if it’s been refrigerated to redistribute the creamy dressing evenly.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni works perfectly by holding the dressing well, small pasta shapes like shells, rotini, or penne would also be delicious alternatives. Just adjust cooking times accordingly.
Is there a way to make this salad lighter?
Yes! You can swap out the mayonnaise for Greek yogurt or a mix of half mayonnaise and half yogurt to reduce fat and add a tangy twist without sacrificing creaminess.
Can I add other vegetables?
Definitely. Ingredients like diced bell peppers, shredded carrots, or peas would add great color and crunch while keeping the salad fresh and exciting.
What’s the best way to peel hard-boiled eggs easily?
Using older eggs helps, as the membrane separates more readily from the shell. Peeling under running cold water or peeling while submerged in water can also make the process smoother.
Can I make this vegan or egg-free?
This particular recipe centers around eggs, so it’s not ideal for vegan diets. However, you could try substituting chickpeas for eggs and using vegan mayo for a plant-based twist, but the classic creamy deviled egg flavor will be different.
Final Thoughts
There’s something wonderfully nostalgic and satisfying about this Creamy Deviled Egg Pasta Salad Recipe that just hits all the right notes. Whether you’re bringing it to a summer get-together or enjoying a simple weeknight meal, it’s a recipe that feels like a warm hug in every bite. Give it a try — I promise this salad will quickly become a beloved classic in your kitchen!
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Creamy Deviled Egg Pasta Salad Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 10m
- Total Time: 0h 30m
- Yield: 6 to 8 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Description
This creamy deviled egg pasta salad is a delightful twist on classic pasta salad, combining the rich flavors of deviled eggs with tender elbow macaroni and a tangy, creamy dressing. Perfect for potlucks, picnics, or as a hearty side dish, this salad features chopped celery, diced pickles, and green onions that add crunch and fresh notes to every bite. Refrigerated to meld the flavors, it’s a delicious and satisfying dish that’s easy to prepare.
Ingredients
Eggs and Dressing
- 8 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Vegetables and Pasta
- 1/4 cup chopped green onions
- 12 ounces elbow macaroni
- 1/2 cup chopped celery
- 1/2 cup diced pickles
Instructions
- Boil the eggs: Place the eggs in a large saucepan and cover them with water, ensuring the water level is about an inch above the eggs. Bring to a boil over medium-high heat. Once boiling, remove the pan from heat, cover with a lid, and let the eggs sit for 10 to 12 minutes.
- Cool and peel eggs: Drain the hot water and transfer the eggs to a bowl of ice water to cool for a few minutes. Peel the cooled eggs and slice each in half lengthwise.
- Prepare yolk mixture: Remove the yolks from the egg whites and place them in a medium mixing bowl. Mash the yolks smoothly with a fork and add mayonnaise, Dijon mustard, white vinegar, sugar, salt, black pepper, paprika, and garlic powder. Stir until creamy and well combined.
- Chop egg whites: Chop the egg whites into small, bite-sized pieces and set aside.
- Cook macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions, usually 8 to 10 minutes, until al dente. Drain and rinse under cold water to cool quickly.
- Combine salad ingredients: In a large mixing bowl, combine the cooled macaroni, chopped egg whites, celery, diced pickles, and green onions.
- Add dressing: Add the creamy egg yolk mixture to the bowl and gently stir until all ingredients are evenly coated.
- Adjust seasoning: Taste and adjust seasoning with additional salt, pepper, or sugar if needed.
- Chill and serve: Cover the salad with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled, optionally garnished with extra paprika or green onions.
Notes
- For best flavor, refrigerate the salad overnight if possible.
- Use a sharp knife to cut the eggs cleanly for a better texture.
- Adjust sugar and vinegar quantities to balance tanginess and sweetness to your preference.
- This salad can be made a day ahead to save time.
- Excellent served as a side dish for barbecues and picnics.
