Deviled Egg Pasta Salad

Creamy deviled egg filling doubles as the dressing in this easy Deviled Egg Pasta Salad, coating every bite of pasta and chopped eggs in rich, tangy flavor. Diced onions and celery and thrown in for just the right amount of sharp crunch in each bite.

Course Side Dish

Cuisine American

Keyword Deviled Eggs, Pasta Salad

Prep Time 30

Cook Time 15

Total Time 45

Servings people

Calories 439kcal

Author Darcey Olson

Cost $8.00

Ingredients

12 oz medium pasta shells or elbow macaroni *Note 1
8 large hard boiled eggs *Note 2
1 cup mayonnaise *Note 3
¼ cup relish
2 tbsp dijon mustard
½ tsp paprika + more for garnish
¼ tsp dried dill *Note 4
¼ tsp salt
⅛ tsp black pepper
½ medium red onion, diced
1 rib celery, chopped
3 tbsp fresh dill + more for garnish *Note 5
2 tbsp chopped green onions

Instructions

Prepare the Pasta

Bring a large saucepan of water to a boil. Cook pasta al dente, according to the package directions. Transfer the shells to a colander and run under cold water to stop the cooking. Transfer to a large mixing bowl

Prepare the Eggs

Bring a large saucepan of water to a boil. Gently add the eggs and reduce the heat slightly. Simmer for 11 minutes. Transfer immediately to an ice bath and cool completely. Peel the eggs, cut in half, and scoop out the yolks to a medium size mixing bowl. Chop the egg whites and add them to the large mixing bowl holding the cooked pasta.

Assemble the Dressing and Salad

Mash the egg yolks until smooth. Add the mayonnaise, relish, mustard, paprika, dried dill, salt, and pepper. Stir well to combine.
Pour the egg yolk dressing into the large mixing bowl containing the pasta and diced egg whites. Add the onions, celery, fresh dill, and green onions. Gently toss to combine.
Refrigerate for a minimum of 1 hour before garnishing with extra fresh dill and/or paprika before serving.

Notes

Note 1 - While I recommend sticking to shells or macaroni, you can sub in your favorite pasta shape.

Note 2 - Feel free to use your preferred way of making hard boiled eggs. This method is my favorite, but it may not be yours.

Note 3 - Use your favorite brand of mayo. If you use a sub-par brand the final product will suffer.

Note 4 - Omit if you only have fresh dill. You may need to add an extra teaspoon of fresh dill at the end, if the dill flavor isn't strong enough.

Note 5 - If you only have dried dill, add in 1 tablespoon of dried dill in place of the fresh dill.

Nutrition