Go Back
–+ servings
Deviled Egg Pasta Salad

Deviled Egg Pasta Salad: A Creamy Twist on Classic Fun

This creamy Deviled Egg Pasta Salad combines tender pasta and rich eggs, making it a delightful and quick side dish perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Ditalini Pasta or elbow macaroni
For the Dressing
  • 1 cup Mayonnaise or Greek yogurt
  • 2 tablespoons Yellow Mustard or Dijon mustard
For the Salad
  • 6 large Hard Boiled Eggs
  • 1 medium White Onion or green onions
  • 1/2 cup Dill Pickle Relish or chopped dill pickles
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Black Pepper adjust to taste

Equipment

  • Large Pot
  • Colander
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: Boil salted water, add ditalini pasta, and cook al dente (8-10 minutes). Drain and rinse under cold water.
  2. Prepare the Ingredients: Peel and chop hard-boiled eggs and dice the onions. Gather other ingredients.
  3. Combine the Pasta and Ingredients: In a mixing bowl, combine pasta, eggs, onions, mayonnaise, mustard, relish, salt, and pepper. Stir gently.
  4. Chill the Salad: Cover and refrigerate for at least one hour.
  5. Adjust and Serve: Taste and adjust seasoning if necessary. Serve cold.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

This pasta salad is best served cold and can be made a day in advance for optimal flavor integration.

Tried this recipe?

Let us know how it was!