Description

If you’re looking for the ultimate cold picnic salad that blends southern comfort with creamy flavor, this Deviled Egg Pasta Salad is your new go-to. It brings together tender elbow macaroni, rich deviled egg filling, and just the right tang of mustard and vinegar to create a refreshing yet indulgent side. Whether you’re planning BBQ spreads, weeknight meals, or summer food ideas for gatherings, this easy recipe delivers. Packed with protein, flavor, and texture, it’s perfect for lunch prep, healthy snack tables, or comfort-driven dinner ideas.

Ingredients

8 ounces elbow macaroni, cooked and cooled

6 hard-boiled eggs

0.75 cup mayonnaise

1.5 tablespoons yellow mustard

1 tablespoon apple cider vinegar

0.5 cup chopped celery

0.25 cup chopped green onions

0.5 teaspoon paprika

0.5 teaspoon salt

0.25 teaspoon black pepper

2 tablespoons bacon bits (optional)

Instructions

1. Bring a pot of salted water to a boil and cook the elbow macaroni until al dente. Rinse under cold water and set aside.

2. Peel and slice the hard-boiled eggs. Set aside a few slices for garnish and chop the rest.

3. In a large bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper until smooth.

4. Add the macaroni, chopped eggs, celery, and green onions to the bowl. Stir gently to combine.

5. Transfer to a serving bowl and top with reserved egg slices, paprika, bacon bits (if using), and extra green onions.

6. Chill in the refrigerator for at least 1 hour before serving.

7. Serve cold and enjoy!

Notes

For an extra boost of flavor, mix some relish or a splash of pickle juice into the dressing.

Make it lighter by replacing half the mayo with Greek yogurt.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Bake / Cold Prep
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 340
Sugar: 2g
Sodium: 420mg
Fat: 26g
Saturated Fat: 5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 8g
Cholesterol: 170mg

Keywords: deviled egg pasta salad, picnic food, cold salad recipe, easy summer side dish