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You know how every summer barbecue has that table — the one with the cold salads, big bowls of pasta, and a plate of deviled eggs disappearing faster than the burgers? That’s basically my childhood. There was always somebody’s “famous” pasta salad and someone else’s “you have to try them” deviled eggs. And one day, I thought… why not just put them together?

That’s how this “Eggcellent Pasta Delight” happened. Honestly, it’s just deviled egg flavors and pasta hanging out in the same bowl, and somehow it tastes like it’s always been a thing. Creamy, tangy, a little nostalgic.

Why You’ll Love It

The best of two classics – Creamy deviled egg flavors meet cool, satisfying pasta salad.
Crowd-approved – Perfect for sharing at gatherings or picnics.
Make-ahead friendly – Actually gets better after chilling.
Flexible recipe – Play with the herbs, mustards, and add-ins to make it yours.
Comfort in a bowl – Tangy, creamy, and familiar in the best way.

What You’ll Need

8 ounces elbow macaroni (or whatever short pasta you’ve got in the pantry)
⅓ cup mayo (the good stuff, because it’s kind of the glue here)
¼ cup sour cream (makes it tangy and creamy)
1 tablespoon mustard (yellow for classic, Dijon if you want zip)
1 tablespoon apple cider vinegar (gives it that deviled-egg tang)
1 teaspoon sugar (balances things out)
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
6 hard-boiled eggs, chopped (big chunks, not mashed)
2 celery stalks, chopped fine
3 green onions, sliced thin
¼ cup sweet pickle relish (optional — but so very deviled egg-ish)

How I Make It

First things first: boil your pasta. Big pot of water, big pinch of salt. Don’t skip the salt — pasta without salt is like toast without butter. Cook until it’s just al dente (if the box says 8 minutes, I pull it at 7). Drain it really well. If you’re in a hurry, rinse it under cold water so it stops cooking, but make sure you shake off every last drop. Wet pasta will water down your dressing.

While that’s happening, I mix the dressing right in the biggest bowl I own — mayo, sour cream, mustard, vinegar, sugar, paprika, salt, pepper. Give it a taste. Want it tangier? Add a splash more vinegar. Too sharp? A pinch more sugar fixes it.

Once the pasta’s cool enough that it won’t make scrambled eggs out of your hard-boiled ones, toss it into the dressing. Then the chopped eggs, celery, green onions, and pickle relish (if you’re using it). Now here’s where I slow down: I fold it all together gently. No aggressive stirring. The eggs should still look like eggs, not disappear into mush.

Cover the bowl, tuck it in the fridge for at least an hour. This part matters. It’s fine right away, but after it chills, the flavors get to know each other and it goes from “pretty good” to “where’s the rest of the bowl?”

Right before serving, give it a little stir. Sometimes the pasta drinks up more dressing than you expect — if it looks dry, add a spoonful of mayo or sour cream. Sprinkle a little extra paprika on top because it’s pretty, and, well, deviled eggs always have paprika.

Little Tweaks If You Want to Play Around

Use Greek yogurt instead of mayo for something lighter.
Add a pinch of cayenne or a few drops of hot sauce if you like a kick.
Fresh dill or chives make it a little fancier.
Swap dill pickles for sweet relish if sweet’s not your thing.
Try Dijon or whole grain mustard for a twist.

I keep a bowl of this in the fridge sometimes just because. It’s the kind of thing you grab a forkful of every time you walk by, and then suddenly you’ve eaten half without realizing it.

If you make it, I want to know — did you stick with the classic deviled-egg flavor, or did you go rogue with extra spices and herbs? I think recipes get better when other people make them their own.