Deviled Egg Pasta Salad

A bowl of devilled egg pasta salad garnished with green onions.

5 from 1 vote

This Deviled Egg Pasta Salad is perfect for potlucks, picnics, family dinners, and more. Easy to make and packed with delicious flavor, it’s sure to become a new favorite!

Prep Time20

Cook Time25

Total Time1 45

Course: Side Dish

Cuisine: American

Keyword: Deviled Egg Pasta Salad

Servings:

Calories: 339kcal

Author: Ryan Allen

Ingredients

16 ounces dried elbow macaroni
6 large eggs
2 cups miracle whip
⅓ cup sweet relish
1 tablespoon apple cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
½ teaspoon black pepper
½ cup celery diced
⅓ cup green onions diced
½ cup red bell pepper diced
paprika for garnish

Instructions

Cook elbow macaroni until al dente according to the directions on the package. Drain and rinse with cold water and set aside.
Boil eggs until they are cooked to your liking. I boil them for 12 minutes.
Peel the eggs and cut them in half. Remove the yolks and add them to a medium bowl. Mash them with a fork and chop. Then, chop the egg whites and set them aside.
Add miracle whip, relish, vinegar, mustard, salt, and black pepper to the mashed egg yolks. Mix until combined.
In a large bowl, add cooked pasta, celery, onion, bell peppers, egg whites, and prepared dressing. Gently fold them together with a large spoon. Cover and chill for a minimum of 1 hour in the refrigerator.
Garnish with paprika before serving, and enjoy!

Notes

Chill for at least an hour: This salad is best enjoyed cold. Allow it to chill in the fridge for at least an hour, which will also give the flavors time to meld.

Garnish right before serving: Wait to sprinkle on the paprika until you’re ready to serve the salad.

Store in the fridge: Store leftovers in an airtight container in the refrigerator for 3-4 days. Note that the pasta will start to dry out over time, so you might want to liven it up with a bit more Miracle Whip before serving again.

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