Deviled Egg Pasta Salad with macaroni is a classic side dish for any cookout. Whether you call this macaroni salad or pasta salad you're sure to love this recipe.
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This pasta salad is creamy and uses simple ingredients, land loaded with hard-boiled eggs. Quick and delicious and the perfect addition to any picnic, potluck, or summer gatherings. Another perfect side dish recipe is my Southern Egg Potato Salad or Mexican Ham Pasta Salad.
Why this recipe works
Nothing says summer more than a creamy pasta salad. It goes perfectly with my Pulled Pork Sandwich, Bacon Wrapped Hot Dogs or my Spicy Fried Chicken. After making this you'll never buy pasta salad from the deli again.
- Pasta-Ditalini pasta or elbow noodles.
- Mayonnaise-Use real mayonnaise-like Best Foods or Hellman's
- Sour Cream- Adds an extra layer of creaminess.
- Mustard-Yellow mustard or dijon mustard will work.
- Pickle relish- Sweet pickle relish or dill relish both works. You can use finely chopped pickles instead.
- Olives- I always use black olives, but green will also work or you can leave them out altogether.
- Pimientos- You can also use finely diced red bell pepper.
How to make this recipe
- Step 1-Boil a large pot of salted water and prepare pasta according to the package directions. Boil the large eggs, cool, peel and dice them up.
- Step 2-Add all the ingredients and the cooked pasta to a large mixing bowl. Fold in the hard-boiled eggs. Add salt and pepper to taste and cover and chill until ready to serve, garnish with sliced green onions.
- Any short pasta will work in the salad.
- Like it a little more tangy? Add in a couple of teaspoons of apple cider vinegar or even white vinegar.
- Giving the pasta a quick rinse under cold water helps to stop the cooking process so it doesn't get mushy.
- You can use chopped dill pickles or even sweet instead of relish if you prefer.
- Add in a pinch of cayenne pepper for a spicy little twist.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Yes, you can It's always more delicious after a couple of hours and the flavors can mesh together. The pasta will soak up some of the creamy dressing so when it's ready to serve the next day you can freshen it up with a couple of tablespoons of mayo.
You could use plain greek yogurt. It will definitely change the flavor a bit, mayonnaise has a slight sweetness to it.
There are so many different add-ins you can toss in this deviled egg pasta recipe try adding in some diced red onion, white onion, small pieces of cheddar cheese, frozen peas (thawed), shredded carrots, and even bacon crumbles.
- 16 oz salad macaroni or Ditalini pasta
- 1 1/2 cups Mayonnaise, I like Best Foods
- 3 tablespoons sour cream
- 2 tablespoon mustard (I use yellow)
- 2 tablespoons sweet pickle relish
- 6 hard boiled eggs
- 2-3 ribs celery finely chopped
- 1/2 cup black olives sliced
- 4 oz jar pimientos drained
- 3 tablespoons fresh dill chopped
- 1 teaspoon paprika
- Salt and pepper to taste
- Garnish with green onions
- Prepare pasta according to the directions, drain and let cool completely.
- Prepare hard-boiled eggs, let cool, and slice
- In a large mixing bowl combine all the ingredients except eggs and mix with pasta until blended. Gently fold in eggs. Garnish with green onions
- Chill until ready to serve!
Mayonnaise-Use real mayonnaise-like Best Foods or Hellman's
Pickle relish- Sweet pickle relish or dill relish both works. You can use finely chopped pickles instead.
Olives- I use black olives, but green will also work or you can leave them out altogether.
Pimientos- You can also use finely diced red bell pepper.
Serving Size8 Servings
Amount Per Serving Calories 430Total Fat 37gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 29gCholesterol 160mgSodium 518mgCarbohydrates 16gFiber 3gSugar 4gProtein 8g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.