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Deviled Egg Pasta Salad

A delightful pasta salad that combines the classic deviled egg flavors with a refreshing twist of a pasta salad format. Perfect for picnics and gatherings!
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Course: Salad, Side Dish
Keyword: Creamy Salad, Deviled Egg Pasta Salad, Family-Friendly Recipe, Pasta Salad, Summer Salad
Prep Time: 20 minutes
Servings: 6 servings
Calories: 236kcal

Ingredients

  • 8 oz Macaroni Pasta cooked as per package instructions
  • 6 Hard-Boiled Eggs diced, yolks removed
  • 1/2 cup Mayonnaise
  • 1 tbsp Mustard
  • 1 tbsp Ketchup
  • 1 tbsp White Vinegar
  • 1 tbsp Granulated Sugar
  • 1 Small Red Onion chopped
  • 3 Ribs Celery chopped
  • 1/2 tsp Paprika
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Green Onions for garnish

Instructions

  • Cook the macaroni according to the package instructions. Drain, rinse, and set aside in a large bowl.
  • Cut the hard-boiled eggs in half and remove the yolks. Place the yolks in a small bowl and set aside. Chop the egg whites and add them to the pasta bowl along with the chopped onion and celery.
  • Mash the egg yolks with a fork in a small bowl. Add mayonnaise, mustard, ketchup, vinegar, sugar, paprika, salt, and pepper. Stir to combine and mix in the egg yolk sauce with the pasta bowl ingredients. Toss until thoroughly combined.
  • Refrigerate the salad for at least 1 hour to allow the flavors to meld. Garnish with green onions before serving. Enjoy!

Notes

To store leftovers, place the salad in an airtight container and refrigerate. This pasta salad can be stored for up to 2 days. For longer storage, consider freezing individual portions and thawing before serving.

Nutrition

Calories: 236kcal | Carbohydrates: 24g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 190mg | Sodium: 588mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 2.4mg
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