Description

When you’re planning a potluck, BBQ, or festive holiday dinner, you need a side dish that checks all the boxes — easy to make, satisfyingly creamy, and packed with flavor.

Ingredients

Scale

For the Salad
3 cups elbow macaroni or small shell pasta
6 large hard-boiled eggs, chopped
½ cup mayonnaise
¼ cup yellow mustard
1 tablespoon sweet pickle relish
1 tablespoon apple cider vinegar
1 teaspoon sugar
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
2 tablespoons chopped green onions (optional)
1 celery stalk, finely diced (optional for crunch)

Instructions

Step 1: Boil the Pasta
Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

Step 2: Prepare the Eggs
If you haven’t already, hard-boil your eggs. Cool completely, then peel and chop them into bite-size pieces.

Step 3: Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, mustard, sweet pickle relish, apple cider vinegar, sugar, paprika, garlic powder, onion powder, salt, and pepper until smooth and creamy.

Step 4: Combine Ingredients
Add the cooled pasta and chopped eggs to the dressing. Gently fold to coat everything evenly. Stir in diced celery and green onions if using.

Step 5: Chill and Serve
Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to blend beautifully. Give it a gentle stir before serving and garnish with extra paprika or chopped green onions if desired.

Notes

Chill the salad before serving for best results.
Use real mayonnaise and yellow mustard for authentic deviled egg flavor.
Sweet pickle relish balances the tangy ingredients.
Garnish with paprika or green onions for a finished look.
Add celery for crunch and freshness if desired.

Prep Time: 15
Cook Time: 10
Category: Dinner
Cuisine: American

Nutrition

Serving Size: 8
Calories: 320
Sugar: 4g
Fat: 20g
Carbohydrates: 24g
Fiber: 1g
Protein: 9g

Keywords: Deviled Egg Pasta Salad