July 20, 2022
Review RecipeEgg Pasta Salad
Loaded with all the tasty goodies that work so well in pasta salad along with a deviled egg dressing, this egg pasta salad is a winner.
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Table of Contents
A twist on the delicious flavor of deviled eggs, this egg pasta salad contains everything a cold salad should. The tender pasta, crisp vegetables, and a creamy deviled egg dressing give you the perfect combination of flavors for a salad that is out of this world.
Egg Pasta Salad Ingredients
You’ll need:
- 8 ounces (½ pound) elbow macaroni pasta, cooked & drained according to package directions
- 6 large hard-boiled eggs, peeled (check out our perfect hard-boiled eggs recipe)
- 1¼ cups mayonnaise
- 2½ tablespoons of prepared yellow mustard
- 1 teaspoon of kosher salt
- ¾ teaspoon of smoked paprika, divided into ½ and ¼ teaspoons
- ½ cup of finely diced red onion
- 1 medium stalk (½ cup) diced celery
- 1 small thin sliced green onion (optional garnish)
SUBSTITUTIONS AND ADDITIONS
PASTA: Any small pasta can be substituted for macaroni, such as rotini, ditalini, small shells, and small penne. If you are using a slightly larger pasta such as rotini, you may need to increase the “dressing” by half.
MAYONNAISE: You can substitute the mayonnaise with Miracle Whip for a little bit of a zing. You can also replace the yellow mustard with dijon or spicy brown mustard.
ADD-INS: You can add sliced olives, bell pepper, diced dill pickles, or sweet pickle relish to this easy pasta salad. Dill or other similar fresh herbs can also be added to give the salad a tangy flavor.
How To Make This Egg Pasta Salad Recipe
OUR RECIPE DEVELOPER SAYS
To make it easy to peel your hard-boiled eggs, transfer them directly from the boiling water to a bowl of ice water. This will cause the eggs to shrink in the shell. When they are cooled, tap the shell all the way around and remove the peel.
STEP ONE: While your pasta is cooking according to package directions, you can prepare the deviled egg ingredients.
PRO TIP:
After you strain the cooked pasta, rinse it well with cold water. This will stop the cooking process and prevent it from sticking together.
STEP TWO: Using a cutting board, slice the hard-boiled egg long ways, removing the egg yolks. Place the yolks in a medium-sized mixing bowl, and leave the egg whites on the cutting board.
STEP THREE: Using a fork, begin to mash the egg yolks until they are fine bits, almost powdery.
PRO TIP:
For even smoother egg yolks, place yolks in a metal strainer over a bowl and push the yolks through into the bowl. This will ensure that the eggs are the consistency that you want.
STEP FOUR: Add the mayonnaise and yellow mustard to the mashed egg yolks. Vigorously whisk the mashed yolks, mayo, and mustard until the mixture is smooth.
STEP FIVE: Whisk in the kosher salt and ½ teaspoon paprika. Set the bowl aside.
STEP SIX: Slice the egg whites into small cubes, and set them aside.
STEP SEVEN: Add the cooked elbow macaroni noodles, chopped egg whites, diced red onion, and diced celery. Using a wooden spoon, stir to completely combine.
STEP EIGHT: Transfer the deviled egg pasta salad to a large bowl. Sprinkle with ¼ teaspoon paprika and serve immediately. You can make this about 30 minutes to an hour ahead and kept covered in the refrigerator. Keep in mind that the longer the time before serving is, the pasta will absorb the mayo mixture and may not be as creamy as when freshly made.
PRO TIP:
Letting this classic macaroni salad with egg chill for 30 minutes to an hour before serving will allow all the flavors to mingle together.
How To Serve
Deviled egg pasta salad is delicious alongside beer marinated grilled chicken or Dr. Pepper pulled pork. Add grilled corn on the cob on the side and you’re all set. This would also be a fantastic salad to take to your summer gatherings alongside our potato salad, classic macaroni salad recipe, or other delicious side dish recipes.
Pasta salad is a perfect side dish in summer or winter. There are infinite ways to create a tasty pasta salad. For more make-ahead pasta salads, check out our favorite easy recipes, including dill pickle pasta salad, taco pasta salad, and Italian pasta salad.
MORE SALAD RECIPES
Storage
IN THE FRIDGE: You can store any leftovers in an airtight container in the refrigerator overnight, but they will not be as creamy as when freshly made.
IN THE FREEZER: We do not recommend freezing this deviled egg macaroni salad.
My family devours deviled eggs at an alarming rate, and this pasta and egg salad would be a perfect choice. Mixing that classic flavor with tasty cooked pasta is a match made in heaven. Boil a batch of fresh eggs today, toss in a few simple ingredients, and you have the ideal side dish for your weekend barbecue.
FREQUENTLY ASKED QUESTIONS
How do I prevent my eggs from cracking while I’m boiling them?
Adding a bit of salt or white vinegar to the water will help prevent the eggs from cracking while cooking.
Can I make this pasta salad ahead of time?
This creamy pasta salad is best served right away. You can serve it the next day, but the dressing may not be quite as creamy.
How can I peel hard-boiled eggs easily?
Once your eggs are finished cooking, place eggs directly into an ice bath. The eggs will shrink in the shell, making it easier to peel them.
More Recipes You’ll Love
- Greek Salad
- Chicken Salad Sandwich
- Perfect Hard-Boiled Eggs
- Sheet Pan Eggs
- Taco Spaghetti
- Tuna Macaroni Salad
- Loaded Pasta Salad
Egg Pasta Salad
Loaded with all the tasty goodies that work so well in pasta salad along with a deviled egg dressing, this egg pasta salad is a winner.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Ingredients
- 8 ounces elbow macaroni pasta, cooked & drained according to package directions
- 6 large hard-boiled eggs, peeled (check out our perfect hard-boiled eggs recipe)
- 1¼ cups mayonnaise
- 2½ tablespoons prepared yellow mustard
- 1 teaspoon kosher salt
- ¾ teaspoon smoked paprika, divided into ½ and ¼ teaspoons
- ½ cup red onion, finely diced
- 1 medium stalk of celery, diced (½ cup)
- 1 small green onion, thin sliced, optional garnish
Instructions
- While your pasta is cooking, according to package directions, you can prepare the deviled egg ingredients.
- Using a cutting board, slice the hard-boiled egg long ways, removing the egg yolks. Place the yolks in a medium-sized mixing bowl and leave the egg whites on the cutting board.
- Using a fork, begin to mash the egg yolks until they are fine bits, almost powdery.
- Add the mayonnaise and yellow mustard to the mashed egg yolks. Vigorously whisk the mashed yolks, mayo, and mustard until the mixture is smooth.
- Whisk in the kosher salt and ½ teaspoon paprika. Set the bowl aside.
- Slice the egg whites into small cubes and set them aside.
- Add the cooked elbow macaroni noodles, chopped egg whites, diced red onion, and diced celery. Using a wooden spoon, stir to completely combine.
- Transfer the deviled egg pasta salad to a serving bowl. Sprinkle with ¼ teaspoon paprika and serve immediately.
Notes
- To make it easy to peel your hard-boiled eggs, transfer them directly from the boiling water to a bowl of ice water. This will cause the eggs to shrink in the shell. When they are cooled, tap the shell all the way around and remove the peel.
- After you strain the cooked pasta, rinse it well with cold water. This will stop the cooking process and prevent it from sticking together.
- For even smoother egg yolks, place yolks in a metal strainer over a bowl and push the yolks through into the bowl. This will ensure that the eggs are the consistency that you want.
- Letting this classic macaroni salad with egg chill for 30 minutes to an hour before serving will allow all the flavors to mingle together.
Nutrition
Calories: 803kcal | Carbohydrates: 45g | Protein: 16g | Fat: 62g | Saturated Fat: 11g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 309mg | Sodium: 1255mg | Potassium: 166mg | Fiber: 2g | Sugar: 2g | Vitamin A: 644IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg
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Comments
Gloria says
What a fun spin – this is a great summer side recipe!
Ann Wawira Mwobe says
It is the easiest recipe I have received.Thankyou.