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Creamy Easy Deviled Egg Pasta Salad served in a bowl for a summer BBQ side dish.

Easy Deviled Egg Pasta Salad

A creamy and tangy pasta salad with deviled egg flavor, perfect for BBQs and potlucks that is simple to make and disappears quickly.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz elbow macaroni Can also use small shells.
  • 6 large hard boiled eggs Chopped.
  • 1 cup mayonnaise Use the kind you like.
  • 2 tbsp yellow mustard For deviled egg tang.
  • 1/4 cup dill pickle relish Or finely chopped pickles.
  • 1/4 cup red onion Optional, can also use green onion.
  • 1 tsp paprika For flavor and color.
  • to taste salt and pepper Do not skip tasting at the end.

Method
 

Preparation
  1. Cook elbow macaroni according to package instructions, drain, and rinse with cool water. Let it drain well.
  2. In a large bowl, combine chopped hard boiled eggs, mayonnaise, yellow mustard, dill pickle relish, red onion, paprika, salt, and pepper.
  3. Add the drained macaroni to the egg mixture and combine thoroughly.
  4. Chill the salad in the fridge for at least 1-2 hours before serving to let flavors meld.

Notes

Store in an airtight container for up to 3 days in the fridge. Before serving, stir and taste; add mayo or pickle juice if necessary. Do not freeze.