Creamy Deviled Egg Pasta Salad
This classic deviled egg pasta salad features a silky, yolk-enriched dressing that clings perfectly to every noodle. It is the ultimate potluck side dish, balancing tangy pickles with savory umami for a nostalgic, crowd-pleasing flavor.
Equipment
- Large Pot
- Medium mixing bowl
- Large Mixing Bowl
- Fine mesh strainer
Ingredients
- 1 tablespoon plus 1/2 teaspoon kosher salt divided
- 1 pound macaroni pasta
- 6 large eggs
- 2 stalks celery finely chopped
- 5 green onions thinly sliced, divided
- 1 cup matchstick carrots roughly chopped
- 1/2 cup chopped dill pickles
- 1 cup mayonnaise
- 1/3 cup white sugar
- 2 tablespoons white vinegar
- 1 1/2 teaspoons yellow mustard
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
Instructions
Dual-boil the pasta and eggs
- Bring a large pot of water to a rolling boil and season it with 1 tablespoon of the salt until it tastes boldly seasoned.
- Add the macaroni pasta and carefully lower the eggs into the same pot. Boil for 9 minutes until the pasta is tender and the eggs are fully set.
- Drain the pot and immediately move the eggs to an ice bath. Rinse the pasta under cold running water until it is stone-cold, then drain thoroughly.
Prep the mix-ins and eggs
- Peel the chilled eggs and separate the yolks from the whites. Chop the whites into small pieces and combine them in a large bowl with the cooled pasta.
- Place the yolks into a separate medium bowl to prepare the dressing base.
Build the bowl, then emulsify the dressing
- Set aside 2 tablespoons of green onions for garnish, then add the remaining onions, celery, carrots, and chopped pickles to the pasta bowl.
- Mash the egg yolks until smooth. Mix in the remaining 1/2 teaspoon of salt, mayonnaise, sugar, vinegar, mustard, and pepper until the dressing is glossy and well-emulsified.
- Pour the yolk dressing over the pasta and vegetables, tossing until every noodle is evenly coated. Top with the reserved green onions and a sprinkle of paprika. Refrigerate for at least 2 hours before serving.
Notes
Pro Texture Tip: For the smoothest possible dressing, press your hard-boiled egg yolks through a fine-mesh metal strainer before mixing with the mayonnaise to eliminate any lumps.
Storage and Refreshing: This salad keeps well for 3 to 4 days in an airtight container. If the pasta absorbs too much moisture and looks dry, stir in a tiny splash of milk or a spoonful of mayo to restore the creamy texture.
Safety Tip: Because this dish contains eggs and mayonnaise, it should not sit at room temperature for more than 2 hours. At outdoor events over 90°F, keep the serving bowl nested in a larger bowl of ice.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.