Deviled Egg Pasta Salad

Deviled Egg Pasta Salad

Elegant Pasta Salad with a Twist of Deviled Egg Delight


  • 1 pound pasta (elbow macaroni, bow tie, or your choice)
  • 8 hard-boiled eggs, chopped
  • 1 cup mayonnaise
  • 1 tablespoon mustard
  • 1/4 cup apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/4 cup chopped fresh dill or parsley


  1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large mixing bowl, combine the mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper, stirring until smooth.
  3. Add the chopped eggs, onion, celery, and dill (or parsley) to the bowl with the dressing and mix well.
  4. Add the cooled pasta to the bowl and toss until everything is evenly coated with the dressing.
  5. Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes + chilling

Kcal: 320 kcal per serving | Servings: 8 servings

You May Also be interested about:

Beef and Cheese Chimichanga

louisiana voodoo fries wingstop: Recipe, Tips, and Pairings

Leave a Comment