Deviled Egg Pasta Salad – Creamy, Tangy & Crowd-Pleasing

A fun twist on classic deviled eggs turned into a creamy, tangy pasta salad that everyone loves. Perfect for picnics, potlucks, or as a side dish!

 Ingredients

• 8 oz pasta (elbow, shells, or rotini)
• 6 hard-boiled eggs, peeled and chopped
• ½ cup mayonnaise
• 1 tablespoon yellow mustard (or Dijon)
• 1 tablespoon apple cider vinegar or pickle juice
• 1 teaspoon sugar
• ½ teaspoon paprika (plus extra for garnish)
• Salt & black pepper, to taste
• ¼ cup celery, finely chopped
• ¼ cup red onion, finely diced
• 2 tablespoons dill pickles or relish (optional)
• 1 tablespoon fresh dill or parsley, chopped (optional)

 Instructions

1. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water. Set aside.
2. Chop the hard-boiled eggs and separate a small portion of yolks if you want extra creaminess.
3. In a large bowl, whisk together mayonnaise, mustard, vinegar (or pickle juice), sugar, paprika, salt, and pepper.
4. Add the cooked pasta, chopped eggs, celery, red onion, and pickles (if using).
5. Gently toss until everything is well coated.
6. Taste and adjust seasoning if needed.
7. Chill for at least 30 minutes before serving for best flavor.

 Garnish & Serve

• Sprinkle with paprika
• Add sliced eggs or fresh herbs on top

Tip: For extra richness, mash the egg yolks into the dressing before mixing.