Deviled Egg Pasta Salad

Deviled Egg Pasta Salad

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Lynda Sweezey


Good for a passing dish at reunions etc. I use tri-color rotini pasta instead of elbow macaroni.


★★★★★ 1 vote

30 Min


  • 8 oz
    tri color rotini
  • 12 large
    eggs..hard cooked
  • 1/4 c
    chopped dill pickles
  • 1 c
    celery...thinly sliced
  • 1 tsp
  • 1/2 c
  • 3 Tbsp
    dijon mustard
  • 1/2 tsp
    smoked paprika
  • ·
    salt and pepper

How to Make Deviled Egg Pasta Salad


  1. In a small saucepan combine onion,vinegar,sugar. Bring almost to a SIMMER & remove from heat. set aside.
  2. ****Cook rotini. Drain & rinse with cold water & set aside. Halve all eggs & separate yolks from whites. Coarsely chop egg white. set aside.
  3. DRESSING: Place yolks in medium bowl and mash with a fork. Add mayo,mustard,vinegar mixture. Stir in smoked paprika and salt and pepper to taste,set aside.
  4. In a large bowl combine chopped egg white,pickles,celery and rotini. Cover and chill.
  5. ****You can make pasta a day ahead by cooking, draining and toss with 2 T. olive oil and 1 T. lemon juice (By adding these ingredients the pasta won't absorb all the mayo etc.)Cover and chill overnight.

Printable Recipe Card

About Deviled Egg Pasta Salad

Course/Dish: Other Salads
Main Ingredient: Pasta
Regional Style: American

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