Deviled Egg Pasta Salad
A creamy and tangy pasta salad inspired by deviled eggs, featuring hard-boiled eggs, tender pasta, and a flavorful mustard-mayo dressing.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 oz small pasta such as elbow macaroni or ditalini
- 6 large eggs
- 0.5 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon paprika plus extra for garnish
- 0.25 teaspoon salt or to taste
- 0.25 teaspoon black pepper
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh chives or parsley
Instructions
Preparation Steps
- Cook pasta according to package instructions in salted water until al dente. Drain and rinse under cold water to cool. Set aside.
- Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat. Once boiling, cover, remove from heat, and let sit for 10–12 minutes.
- Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes. Peel and chop finely.
- In a large bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, garlic powder, onion powder, paprika, salt, and pepper.
- Add cooled pasta, chopped eggs, celery, red onion, and chives to the dressing. Gently fold until well combined.
- Cover and refrigerate for at least 1 hour to allow flavors to meld. Taste and adjust seasoning if needed before serving.
- Sprinkle with additional paprika just before serving.
Notes
For best flavor, make this salad a day ahead and store it in the refrigerator.