Description

This pasta salad takes all the flavors of classic deviled eggs and turns them into a creamy, tangy, and satisfying side dish. It’s packed with hard-boiled eggs, tender pasta, and a flavorful dressing with a hint of mustard and paprika.

Ingredients

Units Scale

8 oz elbow macaroni (or shell pasta)
6 hard-boiled eggs, peeled and chopped
1/2 cup mayonnaise
1/4 cup sour cream (or Greek yogurt)
1 tablespoon Dijon mustard
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika (plus more for garnish)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup sweet pickle relish (optional)
1/4 cup celery, finely chopped
1/4 cup red onion, finely chopped

1 tablespoon fresh chives, chopped (optional)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, yellow mustard, apple cider vinegar, salt, black pepper, smoked paprika, garlic powder, and onion powder.
Combine Ingredients: Add the cooked pasta, chopped hard-boiled eggs, celery, red onion, and pickle relish (if using) to the dressing. Gently mix until everything is well coated.
Chill: Cover and refrigerate for at least 30 minutes to let the flavors meld.

Garnish & Serve: Before serving, sprinkle with additional smoked paprika and fresh chives. Serve cold.

Notes

For extra creaminess, add an extra tablespoon of mayo or sour cream.
If you like a tangier flavor, add more vinegar or a splash of pickle juice.

This salad can be made a day in advance—just give it a stir before serving.