What is deviled egg pasta salad?

Deviled Egg Pasta Salad is a creamy, flavorful combination of two classic favorites—deviled eggs and macaroni salad. It features chopped hard-boiled eggs, elbow macaroni, and a tangy dressing made with mayonnaise, Dijon mustard, vinegar, and seasonings like paprika and garlic powder. The salad is topped with egg quarters and herbs for garnish, making it perfect for potlucks, picnics, or family gatherings.

How do you make deviled eggs step by step?

Start by boiling eggs for 8–10 minutes, then cool in an ice bath. Peel and halve the eggs, then remove yolks into a bowl. Mix yolks with mayonnaise, mustard, vinegar, paprika, and seasoning until smooth. Pipe or spoon the mixture back into the egg whites. Garnish with a sprinkle of paprika or herbs.

How long does deviled egg pasta salad last in the fridge?

When stored in an airtight container in the refrigerator, Deviled Egg Pasta Salad lasts up to 4 days. For the best texture and flavor, enjoy it within 48 hours. Always keep it chilled and never leave it at room temperature for more than two hours.

What are the five golden rules of deviled eggs?

Use fresh eggs but not too fresh—slightly older eggs peel more easily. Don't overboil—8 minutes ensures a creamy yolk. Use flavorful mustard or vinegar to brighten the yolks. Season generously—salt, pepper, and paprika are essential. Chill before serving—deviled eggs taste best when cold and set.

Deviled Egg Pasta Salad: 7 Powerful Reasons It’s a Must-Have

Description

Deviled Egg Pasta Salad combines creamy eggs and zesty dressing for the ultimate summer side. Easy, flavorful, and perfect for gatherings.

Ingredients

8 large eggs
1 pound elbow macaroni
2 tablespoons salt (for boiling pasta)
3/4 cup mayonnaise
1/3 cup Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon hot sauce
1 teaspoon paprika, plus more for garnish
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
4 celery stalks, finely chopped
4 scallions, thinly sliced
1/2 cup finely chopped fresh parsley, divided

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Instructions

Bring a large pot of water to a boil. Carefully lower eggs into the water and boil for 8 minutes. While they cook, prepare a bowl with cold water. Transfer eggs to the cold water once done.
In the same pot, season water with 2 tablespoons of salt and cook the elbow macaroni according to package directions until al dente. Drain and place in a large mixing bowl.
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, hot sauce, paprika, black pepper, garlic powder, and 1½ teaspoons of salt until well blended.
Pour half of the dressing over the warm pasta and mix thoroughly. Let it cool for 5 minutes.
Peel and chop 4 of the boiled eggs. Gently fold them into the pasta mixture.
Add chopped celery, scallions, half of the parsley, and the remaining dressing to the bowl. Stir to combine evenly.
Cut the remaining 4 eggs into quarters lengthwise and place them on top of the salad. Garnish with remaining parsley and a sprinkle of paprika.
Refrigerate until ready to serve.