Deviled Egg Pasta Salad
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- Deviled Egg Pasta Salad
- Prep Time: 15 Min
- Cook Time: 15 Min
- Difficulty: easy
- Serves: 20
- Everyone loves deviled eggs -- but they can be somewhat fussy to make. This recipe is a busy cook's solution: all the flavor of deviled eggs, with none of the fuss. Think of it as a deconstructed deviled egg. You'll love it! (And by the way, this method for hard-boiling eggs is full-proof. They'll be perfect every time!)
- 6 eggs
- 1 lb Elbow macaroni
- 3 cups Miracle Whip or mayonnaise
- 2 Tbsp yellow mustard
- 1 tsp white vinegar
- salt and pepper to taste
- 1/4-1/2 cup dill pickle relish
- 1. Place the eggs in the bottom of a medium pot and cover with cold water. Heat to boiling. As soon as the water boils, place a lid on the pot and remove from heat. Keep covered for 13 minutes, then drain the water, rinse, peel, and chop the eggs.
- 2. Cook pasta according to directions on box; drain. Rinse in cold water and drain again.
- 3. While pasta is cooking, whisk together Miracle Whip or mayonnaise, mustard, vinegar, and salt and pepper.
- 4. Gently fold pasta, eggs, and relish into the sauce. Taste for seasoning; re-season as necessary. Sprinkle with paprika. Cover and refrigerate until serving (it’s best the next day).
This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.
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Deviled Egg Pasta Salad Recipe at a Glance
- COURSE: Salads