Description

When I think about backyard barbecues, lazy summer afternoons, and big family potlucks, one dish that always comes to mind is a big bowl of creamy pasta salad. But not just any pasta salad — we’re talking about Deviled Egg Pasta Salad. It’s like the classic deviled eggs you grew up loving, but heartier, more filling, and made to share with a crowd.

In my family, deviled eggs were always the first thing to disappear from the buffet table. My grandma would make two huge platters, and they’d still vanish in minutes. So, one summer, after yet another deviled egg shortage, someone joked, “Next time, just dump them all in a bowl with pasta!” That sparked the idea for this perfect dish — and now it’s a tradition.

Deviled Egg Pasta Salad combines everything you adore about deviled eggs — the creamy, tangy filling, the tender whites — and stretches it into a satisfying salad that’s perfect for any gathering. Whether it’s Memorial Day, a casual Saturday picnic, or just a quick lunch idea, this salad brings cozy, nostalgic flavors and a sense of home with every bite.

Ingredients

Scale

8 ounces elbow macaroni

6 hard-boiled eggs

½ cup mayonnaise

2 tablespoons yellow mustard

2 tablespoons dill relish

½ teaspoon paprika, plus more for garnish

Salt and pepper, to tast

2 green onions, sliced thin

Instructions

First things first — cook your macaroni. Bring a big pot of salted water to a rolling boil. Toss in the elbow macaroni and cook until it’s just al dente — you want it tender but still holding its shape. Drain it well and rinse it under cold water to stop the cooking process. You don’t want mushy noodles here!

While the pasta cools, peel your hard-boiled eggs. Slice them in half, pop out the yolks into a bowl, and chop up the whites separately. There’s something so satisfying about this step — a little old-fashioned kitchen work that reminds me of Sunday afternoons at my grandmother’s house.

Mash the yolks with a fork until they’re nice and crumbly. Then stir in the mayonnaise, yellow mustard, and dill relish. It should look and smell just like your favorite deviled egg filling — creamy, tangy, with a little crunch from the relish. Season it with a sprinkle of paprika, and a good pinch of salt and pepper.

In a big mixing bowl, combine the cooled pasta with the chopped egg whites and sliced green onions. Pour the yolk mixture over the top and gently stir everything together until every piece of pasta is coated in that luscious deviled egg goodness.

Scoop it into your serving dish, sprinkle with a little extra paprika for that signature deviled egg look, and you’re done.

Notes

You can adjust the amount of mayo and mustard based on how creamy or tangy you like your salad.
If you’re serving this at an outdoor event, keep it chilled over a bowl of ice to maintain food safety.