Deviled Egg Pasta Salad
Deviled Egg Pasta Salad combines creamy, tangy deviled egg flavors with tender macaroni. A rich and satisfying side dish with deviled egg dressing is made for sharing with a crowd.
Servings: 4 (1 cup servings)
Calories: 805kcal
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.)