Creamy Deviled Egg Pasta Salad for Your Next Potluck Delight

A creamy Deviled Egg Pasta Salad that’s perfect for potlucks, combining classic deviled eggs with pasta for a versatile dish.

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Prep Time 15

Cook Time 10

Chilling Time 1

Total Time 1 25

Servings: 6 servings

Course: Best Recipe Ideas

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta Salad

2 cups small pasta such as elbow macaroni or rotini
6 large eggs slightly older for easier peeling
1 cup mayonnaise or Greek yogurt for a lighter twist
2 tablespoons Dijon mustard
1 tablespoon pickle relish or chopped dill pickles as substitute
2 tablespoons lemon juice
to taste salt
to taste pepper
1 cup celery diced, or diced bell peppers for sweetness
2 stalks green onions chopped

Equipment

Large Pot
Mixing bowl
colander
Fork
plastic wrap

Method

Preparation Steps

Cook Pasta: Boil salted water, add small pasta, cook until al dente (8-10 minutes). Drain and rinse under cold water.
Prepare Eggs: Boil eggs, cover, turn off heat, let sit (10-12 minutes), then transfer to ice bath. Peel and chop.
Make Filling: Combine yolks with mayonnaise, Dijon mustard, pickle relish, lemon juice, salt, and pepper. Mash until smooth.
Combine Ingredients: Fold together pasta, egg whites, celery, and green onions. Mix in yolk mixture gently.
Chill: Cover and refrigerate for at least 1 hour to meld flavors.
Serve: Garnish with paprika or chives; serve in bell peppers or jars for a fun presentation.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 180mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Best if made ahead; store in an airtight container for up to 3 days. Avoid freezing to maintain texture.

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