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Delicious deviled egg pasta salad in a bowl, perfect for gatherings.

Deviled Egg Pasta Salad

A delightful twist on two classic favorites: deviled eggs and pasta salad, perfect for picnics, potlucks, or family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Eggs
  • 12 oz pasta shells or macaroni
  • 8 pieces hard-boiled eggs, chopped
Dressing
  • 1 cup mayonnaise For extra creaminess, add more mayo if desired.
  • 2 tbsp yellow mustard
  • 1/3 cup chopped pickles or relish
  • 1/4 cup diced red onion
  • 2 stalks celery, diced
  • Salt & black pepper to taste
  • Paprika for topping
  • Green onions for garnish

Method
 

Cooking Pasta
  1. Cook pasta until tender, then rinse with cold water and drain well.
Making the Dressing
  1. In a large bowl, whisk together mayo, mustard, salt, and pepper until creamy.
Combining Ingredients
  1. Add pasta, chopped eggs, celery, onions, and pickles.
  2. Stir everything together until fully coated and creamy.
Finishing Touches
  1. Sprinkle with paprika and green onions on top.
  2. Chill for at least 1 hour before serving.

Notes

Store any leftovers in an airtight container in the refrigerator. It’s best consumed within 3 to 5 days. If making ahead, prepare a day in advance for enhanced flavors. Stir before serving. Variations can include adding cooked bacon bits, diced bell peppers, or herbs.