Both deviled eggs and macaroni salad are wonderful gifts for a potluck, so why not simply go ahead and enjoy both of them at the same time? We’d like to present you with our Deviled Egg Pasta Salad, which offers you just that choice. Although the spaghetti helps to make the pasta salad a more filling option, deviled eggs are the perfect complement to the richness of a pasta salad that is based on mayonnaise. What about the topping? You are familiar with and fond of the taste of traditional creamy and tangy deviled egg filling, and this has the exact same flavor. It’s going to be tough to get past them!

Since you’re really just taking the filling you’d prepare for deviled eggs and stretching it out with extra mayo until it resembles a dressing, the procedure here borrows stages from how you’d ordinarily create deviled eggs and pasta salad. It’s rich in both texture and taste! The key distinction here is that, while you will be separating the egg yolks from the egg whites, you will not be required to fill anything… You will mash the yolks in a bowl to make a paste that will serve as the foundation of your dressing, while you will chop the egg whites and add them to the pasta at the end. The egg whites will be added to the pasta.

After that, you are going to combine the yolks with mayonnaise, mustard, pickle relish, garlic powder, paprika, and cayenne pepper. Since this recipe calls for more mayonnaise than you would normally use for deviled eggs, you may serve it as a pasta salad instead, but it will still have the delicious taste of deviled eggs. This dressing is then mixed with tender ditalini pasta, chopped egg whites, chopped celery, and chopped red onion. The only other item that is required is a little dusting of paprika on top of the salad before serving.


Hardboiled eggs; I used 6.

An 8-oz Pkg.Of ditalini pasta.

3/4 Cup.Of mayonnaise.

1 Tbsp.Of Dijon mustard.

2 Tbsp.Of sweet pickle relish.

1/2 Tsp.Of garlic powder.

1/4 Tsp.Of smoked paprika.

1/4 Tsp.Of cayenne pepper.

2 Tbsp.Of finely chopped red onion.

2 ribs.Of celery; finely chopped.


1st Step

Cook the pasta in a big pot of salted boiling water according to the instructions provided in the box. Drain and then thoroughly rinse with cold water.

2nd Step

Remove the yolks from the eggs and set the whites aside. Whites should be chopped and kept aside. Put the yolks in a large mixing basin, and with a wooden spoon, mash them up until they form a paste.

3rd Step

Mix the egg yolks with the mayonnaise, mustard, relish, garlic powder, smoked paprika, and cayenne pepper, and add salt, and pepper to taste.

4th Step

After adding the spaghetti, red onion, and celery, mix in the egg whites to incorporate everything. Season to taste, then place in the refrigerator to cool. Enjoy!