Easy Deviled Egg Pasta Salad: Perfect Picnic Side Dish

If you’re a fan of deviled eggs and love a good macaroni salad, you’re going to flip for this deviled egg pasta salad recipe. It’s a delicious twist on classic recipes, combining the creamy, tangy egg filling you know and love with tender any noodles you like. From rotini to elbow macaroni noodles, creating the perfect side dish for any warm-weather gathering.

Prep Time15

Cook Time10

cooling time1

Total Time1 25

Course: lunch, Side Dish

Cuisine: American

Keyword: cold pasta salad, easy side dish, pasta recipe, potluck recipe, steak side dish, summer recipe

Servings: Servings

Calories: 635kcal

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Kitchen Essentials

Blue Bowl

Glass Bowls

Ingredients

For the Pasta Salad

8 Ounces Pasta elbow macaroni, rotini, or your favorite kind, cooked al dente
6 Large Eggs hard boiled, peeled
2 Slices Cheese any kind you like, I used farmer cheese
1 Cup Carrots julienned
1 Cup Frozen Peas thawed
1 Cup Beef Steak Tomatoes diced
1/4 Cup Bell Peppers finely diced (optional)

For the Creamy Dressing

1 Cup Mayonnaise
1 Cup Miracle Whip Salad Dressing
½ Cup Granulated Sugar
¾ Teaspoon Dry Mustard
2 Tablespoons Lemon Juice
1 Teaspoon Paprika

Instructions

Cook the Pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain using a metal strainer, then rinse with cold water to stop the cooking process. Set aside and let the cooled pasta rest while you prepare the other ingredients.
8 Ounces Pasta
Hard Boil the Eggs. In another large pot add about 12 inches of water and the eggs. Bring to a boil, let cook for 10–12 minutes. Once done, transfer the eggs to an ice bath to cool. Peel the hard boiled eggs, then chop into small pieces. You’ll use both the chopped egg whites and egg yolks for extra flavor and that signature deviled egg flavor.
6 Large Eggs
Prepare the Creamy Deviled Egg Dressing. In a medium bowl or small bowl, whisk together the mayonnaise, Miracle Whip, granulated sugar, dry mustard, lemon juice, and paprika until smooth and creamy. The result should be a luscious creamy dressing with a hint of sweetness and a nice tangy flavor.
1 Cup Mayonnaise, 1 Cup Miracle Whip Salad Dressing, ½ Cup Granulated Sugar, ¾ Teaspoon Dry Mustard, 2 Tablespoons Lemon Juice, 1 Teaspoon Paprika
Assemble the Pasta Salad. In a large mixing bowl, combine the cooled macaroni, chopped eggs, cheese slices (cut into small pieces), julienned carrots, thawed peas, diced beef steak tomatoes, and bell peppers (if using). Pour the creamy deviled egg dressing over the pasta mixture and stir well until everything is coated evenly.
2 Slices Cheese, 1 Cup Carrots, 1 Cup Frozen Peas, 1 Cup Beef Steak Tomatoes, 1/4 Cup Bell Peppers
Chill and Serve. Transfer the salad to a large serving bowl and cover. Refrigerate for at least 1 hour before serving to allow the flavors to meld. For best results, store leftovers in an airtight container in the fridge for up to 3–4 days.
Transfer to a large serving bowl, cover, and refrigerate for at least 1 hour before serving to let the flavors meld.

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