Creamy Deviled Egg Pasta Salad Recipe Is The Best of Two Worlds by Donna John

Side Dishes Salads Pasta
2 months ago

Creamy Deviled Egg Pasta Salad Recipe Is The Best of Two Worlds

If you love deviled eggs and pasta salad, sit down. Ready? This easy deviled egg pasta salad recipe combines both those flavors into one creamy side dish that will get lots of recipe requests. So you don't have to make deviled eggs and pasta salad this weekend at your Easter family get-together. Perfect!

The deviled egg pasta salad starts is made with hard-boiled eggs, elbow macaroni (or your favorite pasta), mayonnaise, Dijon mustard, lemon juice, vinegar, garlic, smoked paprika, ground cayenne (optional), chopped red onion and chopped green onions. All the flavors of egg salad and deviled eggs! The ingredients are mixed together and refrigerated until ready to serve.

This pasta salad is delicious with baked ham, chicken, barbecued meats, steaks, burgers, hot dogs or whatever! It's also a wonderful way to use those leftover hard-boiled eggs.

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 to 10 minutes
Total Time: 23 to 25 minutes
Servings: 8


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Recipe Notes

  • You could use any short pasta for this recipe.
  • Make sure not to overcook the pasta or it will be mushy.
  • Store the pasta salad in an airtight container in the fridge.
  • For leftovers, you can stir a little more mayonnaise into the salad to increase the creaminess.

Here's how to make it: 

  1. Cook the pasta according to packages directions. Drain and rinse under cold water.
  2. Put the egg whites in a large bowl. In another bowl, mash the egg yolks.
  3. Add the mayonnaise, mustard, lemon juice, vinegar, garlic, paprika and cayenne to the egg yolks. Mix well. Season with salt and pepper.
  4. Add the green onions and red onion to the egg whites.
  5. Stir the mayonnaise mixture and pasta into the egg white mixture. Season with salt and pepper, if needed.

Nutrition Facts Per Serving

Calories: 501

Total Fat: 9.5g

Saturated Fat: 2g

Cholesterol: 125mg

Sodium: 413mg

Total Carbohydrate: 83.9g

Dietary Fiber: 6.3g

Total Sugars: 5.4g

Protein: 19.7g

Vitamin D: 12mcg

Calcium: 91mg

Iron: 6mg

Potassium: 512mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
OK, I'm officially freaking out. I absolutely love both of these things, so together, WOW. Making this stat, Donna John ! #yum
Sounds fabulous.
What a genius recipe! šŸ™ŒšŸ¼
Carol Masotta
I have been making this recipe for years. However, I have always added a good amount of olives both green and black sliced! Yum
Donna John
What a great idea! I love olives. Will definitely do that next time. Carol Masotta
Debbie Owens
I can't wait to make this!
Sounds good with the olives
Iā€™d add celery too
Kay Ayana
It could use some celery and dill relish. I also recommend using granulated garlic instead of minced garlic as minced garlic over power's the other flavors in the salad.
Donna John
Yes! Doctor it up to suite your own tastes. :-)
Made this for my wife and I, loved it.
2 of my favorites combined. Next time I'm gonna try using potatoes.

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