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Creamy Deviled Egg Pasta Salad - Ultimate Summer Side Dish Recipe

This creamy deviled egg pasta salad combines the classic flavors of deviled eggs with tender pasta for a crowd-pleasing side dish that's perfect for summer gatherings, picnics, and potlucks. The rich, velvety dressing made with mayonnaise, mustard, and hard-boiled eggs coats every bite of pasta, creating a dish that's both familiar and excitingly different.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz elbow macaroni or small pasta shells
  • 6 large hard-boiled eggs, peeled and chopped
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste

Method
 

Instructions
  1. Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process.
  2. While the pasta cooks, prepare the deviled egg dressing. In a large bowl, combine mayonnaise, mustard, apple cider vinegar, sugar, paprika, and garlic powder. Whisk until smooth and well combined.
  3. Add the chopped hard-boiled eggs, celery, red onion, and parsley to the dressing. Gently fold to combine, being careful not to break up the eggs too much.
  4. Add the cooled pasta to the bowl and toss gently until every piece is coated with the creamy dressing. Season with salt and pepper to taste.
  5. Cover and refrigerate for at least 1 hour to allow the flavors to meld together. This resting time is crucial for developing the rich, creamy texture.

Notes

For best results, make sure pasta is completely cooled before adding dressing. Can be made a day ahead for better flavor development. For lighter version, substitute half mayonnaise with Greek yogurt.