Deviled Egg Pasta Salad

This pasta salad is an interesting recipe.  It is made with pasta, looks a lot like potato salad and has the flavor of deviled eggs.   The combination is perfect since I love all three of these!

You can use whatever dry pasta you have.  I happen to love fun pasta shapes and usually have several types in my pantry.  If you don’t, you can use simple macaroni or any other kind with grooves.  You just want one where the pasta can really hold the dressing.

This recipe made a very large bowl, so it works great when taking to a potluck dinner as I did yesterday.  Also, pasta salad should be eaten the same day it is made.  Pasta really absorbs the dressing and become a little dry when it sits too long.  If that happens to you, you can add a little more mayo & mustard or give it a good drizzle of sweet pickle juice.  Feel free to add more eggs, regular onion instead of dry flakes, or pickles instead of relish.  Don’t hesitate to play with it until it seems right!

potluck 010Ingredients:

  • 1 pound dry pasta (I used radiatori)
  • 2 cups mayonnaise
  • 1/4 cup yellow mustard
  • 4 tablespoons (or more) brine from sweet pickle jar
  • 10 hard boiled eggs
  • 3-4 ribs celery, finely chopped
  • 1/4 cup dry onion flakes
  • 3/4-1 cup sweet relish
  • Salt & pepper to taste
  • Sprinkle of paprika


Prepare the pasta according to the directions on the box for al dente.

Drain, but do not rinse.

Remove hard boiled eggs from their shells and dice in large chunks.

Combine all your other ingredient, except the eggs. (You want to add those very last so you can fold them in gently).

Add pasta to your mayo mixture and mix well.

Fold in your boiled egg.

Garnish with paprika.

Serve chilled.

Recipe adapted from:  erecipecards