All of the flavor of beloved deviled eggs with less pressure to make them look perfect. This deviled egg pasta salad is perfect for picnics, BBQs or just because.
Deviled eggs are always so delicious, but making them for a crowd can be a real chore. This deviled egg macaroni salad is a perfect way to stretch the flavor and make a fun side dish out of it. There are even a few tips for making it extra quick and easy!
MiMi originally made this pasta salad in the very early days of the blog. I figured it was past time to update the pictures and reshare it with you.
As MiMi and Pops’ chicken flock grows they have found themselves with an abundance of eggs. That used to mean we got a dozen to take home most weeks.
Right now there is more of an obligation to take at least a couple dozen… or else! Little Dude usually gets a dozen or two of quail eggs as well.
We do go through a fair number of eggs at our house between baking and breakfast, so there are no complaints. Even still, we occasionally find ourselves with a glut of eggs.
With 4 dozen eggs in the fridge the other day, I figured I had better get using them before the next set found its way there to join them.
My guys are always ready for deviled eggs, but I have to be in the right mood to make them. Something about knowing that’s what they are destined for automatically makes hard boiled eggs harder to peel.
This time I thought I would revisit this pasta salad. I’m glad I did because it reminded me about MiMi’s tip of using a baking rack to dice the eggs.
It makes that mundane part of the recipe quick and fun! So the recipe is ready before you know it.
My husband is usually pasta salad adverse. Something about cold pasta blah blah blabbedy blah.
I’m not saying he piled his plate high, but he was able to dig up some compliments and even got a bit for seconds. So I’d say that’s a win!
Now I’ll share Mimi’s original post, then I’ll share a few extra tips with you.
Original post from 2015:
There was a recipe for deviled egg macaroni salad in a magazine I was reading. My family really likes the deviled eggs that I make so I decided to create my own deviled egg macaroni salad that would highlight the flavors that they all love.
I brought it to two different cookouts and was asked for the recipe. When KC had us over for his bacon explosion, I decided to make this to go with it.
Now the friends and family that asked for the recipe will have it. I decided to keep it plain so that everybody would eat it.
Each of my children have different things they won’t eat. This was a safe bet, but it would be fun to add a variety of ingredients to this base recipe.
Celery, cheese, cheddar cheese chunks, onions and cucumbers are just some of the ideas I have. I think it would be fun to change up the seasonings to fit the dish you are serving with this also.
Some ideas are: onion powder, garlic powder, dillweed, seasoned salt or Cavendar’s seasoning. The “pastabilities” are endless. -MiMi
Tips for making hard boiled eggs:
Using older eggs makes them easier to peel. Going straight drom the nesting box to the pan will make for difficult hard boiled eggs.
Making hard boiled eggs in the instant pot is quick and easy. Put the rack on the bottom of the instant pot and pour in a cup of water.
Add a dozen eggs (or however many you’d like) and pressure cook them on high pressure for 5 minutes. Let pressure naturally release for 5 minutes, then do a quick release. Place eggs in a bowl of ice water for 5 minutes and voila… the eggs are ready!
Using a baking rack with square holes is a super quick and easy way to chop the eggs.
Tips for making pasta salad:
Give your pasta a chance to cool before adding the dressing. Warm pasta will absorb some of the moisture which might be great for oil based dressings but can result in a dry creamy pasta salad.
If the pasta salad does get a little dry, pickle juice is a great way to add both moisture and flavor without a bunch of calories.
Creamy pasta salads should be kept cold. Refrigerate them until you are ready to serve. If it will be out for a while put the serving bowl in a larger bowl with some ice in it to keep it cool.
Pasta salads are forgiving, so have fun with it! Add whatever sounds good to you and don’t get too uptight about making it perfect.
- 1 pound elbow noodles or small shells
- 12 hard boiled eggs
- 1 cup mayonnaise (or plain Greek yogurt)
- 2 Tablespoons mustard
- 2 Tablespoons vinegar
- 2 Tablespoons sugar
- 1 teaspoon each salt, pepper, paprika
- Cook and drain the pasta according to the directions on the box. Spray with cool water or soak in ice water to cool it down before you mix the other ingredients into it.
- Dice the eggs.
- Mix mayonnaise, mustard, vinegar, sugar and spices together in large bowl. Stir in the eggs.
- Drain pasta well and then stir into egg and mayo mixture.
- Store covered in the refrigerator until ready to serve.
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Amount Per Serving: Calories: 215Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 146mgSodium: 288mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 7g
All nutritional information is estimated and will depend on the exact ingredients you use.