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Deviled Egg Pasta Salad

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A creamy and satisfying pasta salad infused with the classic flavors of deviled eggs, perfect for summer gatherings and picnics.

Ingredients

Scale
  • 8 ounces elbow pasta
  • 6 hard-boiled eggs, chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons mustard
  • 1/4 cup celery, diced
  • 1/4 cup red onion, diced
  • Salt and pepper to taste
  • Paprika for garnish
  • Chives for garnish

Instructions

  1. Cook the elbow pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Drain it in a colander and set it aside to cool.
  2. Combine the ingredients: In a large mixing bowl, stir together the chopped hard-boiled eggs, mayonnaise, mustard, diced celery, and red onion until well-combined.
  3. Fold in the pasta: Gently add the cooled pasta to the egg mixture, folding it in until every piece is lovingly coated.
  4. Season: Sprinkle in salt and pepper to taste, adjusting according to your preference.
  5. Chill: Cover the bowl with plastic wrap or a tight-fitting lid, and refrigerate for at least 30 minutes.
  6. Garnish and serve: Before serving, dust the top with paprika and sprinkle chives for that final touch.

Notes

Make-ahead options: This salad tastes even better the next day! Store in an airtight container in the refrigerator.

Nutrition

Keywords: pasta salad, deviled eggs, summer dish, picnic food, creamy salad

Find it online: https://oliviatable.com/deviled-egg-pasta-salad/