This deviled egg pasta salad recipe is a busy cook’s solution. All the flavor of deviled eggs, with none of the fuss or time consuming hassle. Think of it as a deconstructed deviled egg. This recipe can work for almost anyway, especially considering how many kitchens already have the ingredients required for this recipe. It comes in handy to have recipes on-hand that you can easily throw together that also taste amazing.
You’ll love it! (And by the way, this method for hard-boiling eggs is full-proof. They’ll be perfect every time!)
- 6 eggs
- 1 lb. Elbow macaroni
- 3 cups Miracle Whip or mayonnaise
- 2 Tbsp. yellow mustard
- 1 Tsp white vinegar
- Salt and pepper to taste
- 1/4-1/2 cup dill pickle relish
- Place the eggs in the bottom of a medium pot and cover with cold water. Heat to boiling. As soon as the water boils, place a lid on the pot and remove from heat. Keep covered for 13 minutes, then drain the water, rinse, peel, and chop the eggs.
- Cook pasta according to directions on box; drain. Rinse in cold water and drain again.
- While pasta is cooking, whisk together Miracle Whip or mayonnaise, mustard, vinegar, and salt and pepper.
- Gently fold pasta, eggs, and relish into the sauce. Taste for seasoning; re-season as necessary. Sprinkle with paprika. Cover and refrigerate until serving (it’s best the next day).
Final Word: Deviled Egg Pasta Salad
So who doesn’t like deviled eggs? Always delicious and a staple at many functions. With this recipe it just mixes the deviled eggs through the salad. What actually makes this recipe so unique is the broad spectrum of events you can use this for. Need a simple side dish for Christmas? This recipe will work just perfectly, the same with New Years, Independence Day, Thanksgiving, and even birthday celebrations.
A nice cold salad that makes a great side dish for almost any occasion.