Nana's Deviled Egg Pasta Salad - Recipes Website

Nana’s Deviled Egg Pasta Salad


Nana’s Deviled Egg Pasta Salad

Welcome to Nana’s Deviled Egg Pasta Salad recipe—a delightful blend of nostalgic flavors and modern culinary creativity! This dish brings together the timeless charm of deviled eggs with the versatile nature of pasta salad, making it a star at any gathering. Whether you’re hosting a potluck, attending a neighborhood BBQ, or simply looking for a quick yet impressive weeknight meal, this recipe is your go-to solution.

Imagine the creamy, tangy goodness of deviled eggs perfectly combined with the hearty satisfaction of pasta salad. It’s a fusion that offers the best of both worlds: retro elegance and contemporary flair. The result is a dish that not only tastes amazing but also adds a touch of sophistication to your table.

With smoky grilled vegetables, juicy burgers, or succulent chicken kabobs as accompaniments, this pasta salad shines as a side dish. Alternatively, serve it with a light Caesar salad or fresh, crusty bread for a delightful meal on its own.

Join me as we dive into this simple yet flavorful recipe, and discover why it has become a favorite at my recent potlucks. Nana’s Deviled Egg Pasta Salad is more than just a dish—it’s a delicious tradition that continues to bring joy and comfort to every occasion.


8 ounces elbow macaroni (or your preferred small pasta).

1/3 cup mayonnaise.

6 hard-boiled eggs, peeled and diced.

1/2 cup sour cream.

1 tablespoon Dijon or yellow mustard.

1 teaspoon sugar.

1 tablespoon apple cider vinegar.

1/2 teaspoon paprika, plus extra for garnish.

1/2 teaspoon black pepper.

1/4 teaspoon salt.

3 green onions, thinly sliced.

2 stalks celery, finely chopped.

1/4 cup sweet pickle relish (optional).

Fresh parsley, chopped, for garnish.


Step 1

Boil a large pot of salted water.

Step 2

Cook the pasta according to package directions until al dente.

Step 3

Drain and rinse with cold water, then set aside to cool.

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