Ingredients
Scale
- Pasta (rotini, elbow, or shells) 1 pound
- Hard-boiled eggs, peeled and chopped 6 large
- Mayonnaise 1 cup
- Yellow mustard 2 tablespoons
- Sweet pickle relish 1/4 cup
- Celery, finely chopped 1/2 cup
- Red onion, finely diced 1/4 cup
- Paprika for garnish
Instructions
- Step 1: Cook pasta according to package directions until al dente. Drain and rinse with cold water. Set aside to cool completely.
- Step 2: In a large bowl, combine the cooled pasta, chopped hard-boiled eggs, mayonnaise, yellow mustard, and sweet pickle relish.
- Step 3: Add the finely chopped celery and red onion to the pasta mixture.
- Step 4: Gently stir all ingredients together until well combined and everything is coated with the dressing.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 6: Before serving, stir the pasta salad. Garnish with a sprinkle of paprika.
Notes
- For best flavor, let the pasta salad chill for at least an hour before serving, allowing the ingredients to truly mingle.
- This salad is best served cold, straight from the fridge – skip the reheating to keep the creamy texture perfect.
- Serve this Deviled Egg Pasta Salad alongside grilled chicken or burgers for a classic summer barbecue spread.
- Don't overcook the pasta; al dente pasta holds its shape better and prevents a mushy salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American