Creamy deviled egg filling creates the dressing that coats every bite of this very simple Deviled Egg Pasta Salad. Pasta and eggs are tossed with the dressing before being sprinkled with onion for a bit of spicy crunch in each bite.
This is the latest salad in the line up for summer. You can pretty much bet on the fact there will be a pasta salad in my refrigerator almost any given day once the weather warms up.
Pasta salads are the ultimate make-ahead meal and I probably eat some variation of pasta salad a few days a week for lunch.
Does your family love deviled eggs the way mine does? I’m not even kidding, it doesn’t matter how many deviled eggs I make, they eat them all.
This Deviled Egg Dip was inspired by my guys’ love of simple deviled eggs. They love it with crackers, vegetables, or chips. One of my boys loves it with pork rinds. (Not necessarily recommending that combination myself.)
- 8 oz. macaroni pasta ( cooked as per directions on the box )
- 6 hard boiled eggs, ( diced yolk removed )
- 1/2 cup mayonnaise
- 1 tbsp. mustard
- 1 tbsp. Ketchup
- 1 tbsp. white vinegar
- 1 tbsp. granulated sugar
- 1 small red onion , chopped
- 2 ribs celery , chopped
- 1/2 tsp. paprika
- 1/2 tsp Salt
- 1/2 tsp pepper
- Green onions for garnish
- Cook macaroni per package instruction.
- Drain and rinse and set aside in a large bowl.
- Cut the hard-boiled eggs in half and remove the yolks.
- place the yolks in a small bowl.
- Set to the side.
- Chop the egg whites and add to the pasta bowl.
- Add the chopped onion and celery to the pasta bowl.
- Mash the egg yolks with a fork.
- Add the mayonnaise, ketchup, vinegar, sugar, and mustard.
- Stir to combine.
- Stir in egg yolk sauce to the pasta bowl and toss until combined.
- Place in the refrigerator for at least 1 hour.
- Garnish with green onions