Go Back
Close-up of a creamy macaroni salad in a white bowl, topped with sliced hard-boiled eggs, red onion, and paprika.

Classic Deviled Egg Pasta Salad

This delightful Deviled Egg Pasta Salad combines tender pasta with creamy hard-boiled eggs, crisp celery, and a tangy, savory dressing reminiscent of classic deviled eggs, perfect for potlucks or a light lunch.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta Salad
  • 12 oz small pasta shells or elbow macaroni
  • 8 large eggs hard-boiled, peeled, and cooled
  • 1 cup celery finely diced
  • 1/4 cup red onion finely minced
  • 2 tbsp fresh dill chopped, plus more for garnish
For the Deviled Egg Dressing
  • 3/4 cup mayonnaise full-fat recommended
  • 1 tbsp Dijon mustard
  • 1 tsp white vinegar or apple cider vinegar
  • 1 tbsp sweet pickle relish drained
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1/4 tsp smoked paprika plus more for garnish

Equipment

  • Large Pot
  • Colander
  • Large mixing bowl
  • Small Bowl
  • Whisk or fork
  • Spatula

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain thoroughly and rinse with cold water to stop cooking and cool down. Set aside in a large mixing bowl.
  2. Carefully slice each hard-boiled egg in half lengthwise. Scoop out the yolks into a small bowl and set the whites aside.
  3. Roughly chop the reserved hard-boiled egg whites and add them to the large bowl with the cooled pasta. Add the diced celery and minced red onion to the bowl as well.
  4. To the small bowl with the egg yolks, add the mayonnaise, Dijon mustard, white vinegar, sweet pickle relish, salt, black pepper, and smoked paprika. Use a fork or whisk to thoroughly mash the yolks and mix all ingredients until smooth and creamy.
  5. Pour the deviled egg dressing over the pasta, egg whites, celery, and red onion mixture. Add the chopped fresh dill. Gently fold all ingredients together with a spatula until everything is evenly coated.
  6. Cover the bowl and refrigerate the Deviled Egg Pasta Salad for at least 30 minutes, or preferably 2 hours, to allow the flavors to meld. Before serving, give it another stir. Garnish with a sprinkle of additional smoked paprika and fresh dill, if desired.

Notes

For perfectly hard-boiled eggs, place eggs in a single layer in a saucepan and cover with about an inch of cold water. Bring to a rapid boil, then immediately turn off the heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath for 5 minutes before peeling. This salad is best enjoyed chilled and can be stored in an airtight container in the refrigerator for up to 3-4 days.