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A bowl of deviled egg pasta salad with chopped celery and red onion, topped with a halved boiled egg showing its vibrant yellow yolk.
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Deviled Egg Pasta Salad

This deviled egg pasta salad combines the creamy, tangy flavors of classic deviled eggs with tender elbow macaroni for a rich, satisfying dish. Perfect for picnics, potlucks, or family dinners, it’s made with mayonnaise, mustard, paprika, and crunchy celery and onions. Easy to prepare and endlessly customizable with add-ins like bacon, olives, or a spicy kick, this salad is a guaranteed crowd-pleaser.
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Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Method: Boiling
Servings: 6 servings
Calories: 454kcal
Author: Corinne Schmitt

Ingredients

  • 6 large eggs
  • 8 ounces elbow macaroni uncooked
  • 1 small red onion minced
  • 2 stalks celery minced
  • 1 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon paprika
  • salt and pepper to taste

Instructions

  • Boil a pot of water and carefully add the eggs using a slotted spoon. Boil for 8 minutes, then transfer to a bowl of ice water to cool completely.
    6 large eggs
  • Meanwhile, cook the elbow macaroni according to package directions. Drain and rinse under cold water.
    8 ounces elbow macaroni
  • Peel the cooled eggs and discard the shells. Slice in half and place yolks in a medium-sized bowl.
  • Chop the egg whites, red onion, and celery; set aside.
    1 small red onion, 2 stalks celery
  • Mash the yolks with mayonnaise, mustard, paprika, salt, and pepper until smooth.
    1 cup mayonnaise, 2 teaspoons yellow mustard, 1 teaspoon paprika, salt and pepper
  • Stir in the macaroni until coated, then add the chopped egg whites, red onion, and celery. Mix well.
  • Add more mayonnaise if needed for creaminess.
  • Refrigerate for at least 1 hour before serving.

Notes

  • Makes approximately 3 cups of pasta salad.
  • Store in an airtight container in the fridge for up to 4 days.
  • Garnish with extra paprika or chopped green onions before serving.

Nutrition

Calories: 454kcal | Carbohydrates: 24g | Protein: 16g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 369mg | Potassium: 140mg | Fiber: 6g | Sugar: 5g | Vitamin A: 487IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 5mg