Deviled Egg Pasta Salad

5 from 3 votes

Deviled Egg Pasta Salad has tender noodles, egg whites, chopped onion and celery are tossed in a flavorful creamy salad dressing made from mayo, mustard, and egg yolks.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American

Servings: (1 cup servings)

Calories: 805kcal

Author: Jennifer Fishkind

Ingredients

6 large hard boiled eggs peeled
8 oz (½ pound) elbow macaroni pasta cooked & drained according to package directions
1¼ cups mayonnaise
2½ tablespoons prepared yellow mustard
1 teaspoon kosher salt
¾ teaspoon smoked paprika divided into ½ and ¼ teaspoons
½ cup finely diced red onion
1 medium stalk celery (½ cup) diced
1 small thin sliced green onion (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 the 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.)

Notes

Yields: 4 (1 cup servings)

To Store: Deviled Egg Pasta Salad can be safely stored in the refrigerator for up to 3-4 day. Place in an airtight container and you may need to add additional dressing when ready to eat.

Tips:

To make it easy to peel your eggs, transfer them directly from the hot water to an ice bath. 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.
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.
After you strain the cooked pasta, rinse it well with cold water. This will stop the cooking process and prevent it from sticking together.
Letting this classic macaroni salad with egg chill for 30 minutes to an hour before serving will allow all the flavors to mingle together.

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