Deviled Egg Pasta Salad
This deviled egg pasta salad is creamy, tangy, and packed with chopped eggs, celery, chives, and paprika. It has the familiar flavor of deviled eggs with the heartier texture of a pasta salad, which makes it a great cold side dish for gatherings or make-ahead lunches.
Ingredients
- 12 ounces elbow macaroni
- 8 large eggs
- 3/4 cup mayonnaise plus more if needed
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon dill pickle juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika plus extra for garnish
- 2 celery stalks finely chopped
- 1/4 cup red onion finely chopped
- 2 tablespoons chopped dill pickles or sweet relish
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill optional
Instructions
- Place the eggs in a saucepan and cover with cold water.
- Bring the water to a boil, cover, turn off the heat, and let the eggs sit for 11 minutes.
- Transfer the eggs to ice water and cool them for 10 minutes.
- Cook the macaroni in salted water until just past al dente.
- Drain the pasta, rinse briefly with cool water, and let it drain well.
- Peel the eggs and separate the yolks from the whites.
- Mash the yolks in a medium bowl with the mayonnaise, both mustards, pickle juice, vinegar, salt, pepper, and smoked paprika.
- Chop the egg whites and stir them into the dressing.
- Add the celery, red onion, pickles, and chives.
- Fold in the cooled pasta until everything is evenly coated.
- Chill the salad for 1 to 2 hours.
- Stir gently, garnish with paprika and extra chives, and serve cold.