Deviled Eggs Pasta Salad

Prep Time
10 min.
Cook Time
15 min.
Recipe by:

A creamy, delicious pasta salad that is loaded with the flavor of Deviled Eggs.

Make This Recipe


6 Eggland's Best Large Eggs, boiled and peeled

8 oz. uncooked elbow macaroni

1/3 cup red onion

1/2 cup celery

1/4 cup green onion

1/4 cup dill pickles

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/4 teaspoon salt

3 tablespoons dill pickle juice

1 cup Mayonnaise

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar


  1. Cook macaroni according to the package instructions. Once done, drain and rinse with cool water until the macaroni is no longer warm.
  2. Separate boiled Eggland's Best Eggs. Chop the egg whites and set aside the yolks.
  3. In a large bowl, combine the cooled macaroni with the chopped egg whites, veggies, pickles, and spices.
  4. In a medium-sized bowl, gently mashed the egg yolks until powdery. Add the pickle juice, vinegar, mustard, and mayonnaise; combine.
  5. Pour the creamy mixture over the macaroni and vegetables and toss to combine.
  6. Garnish with additional green onion and paprika.
  7. Cover and chill for 2 hours for the best flavor.

Chill time- 2 hours for best flavor.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 257
Fat 17g
Saturated Fat 3g
Cholesterol 16mg
Sodium 368mg
Carbohydrates 19g
Dietary Fiber 1g
Protein 6g